Preharvest salicylic acid and acetylsalicylic acid treatments preserve quality and enhance antioxidant systems during postharvest storage of sweet cherry cultivars.
BACKGROUND
Sweet cherries are much appreciated by consumers as a result of their organoleptic quality attributes and antioxidant properties, although they deteriorate rapidly after harvest. Different preharvest strategies have been carried out to increase their quality at the time of harvest. We present data regarding the effect of preharvest salicylic acid (SA) and acetyl salicylic acid (ASA) treatments on sweet cherry quality during postharvest storage.


RESULTS
At harvest and during postharvest storage, sweet cherry fruits ('Sweet Heart', 'Sweet Late' and 'Lapins') from SA (0.5 mmol L-1) and ASA (1 mmol L-1) treated trees had a higher colour (lower chroma index), firmness, total soluble solids, total phenolics, total anthocyanins and hydrophilic total antioxidant activity. In addition, the activity of the antioxidant enzymes catalase, peroxidase, superoxide dismutase and ascorbate peroxidase was also enhanced in SA- and ASA-treated cherries.


CONCLUSIONS
Both SA and ASA preharvest treatments could be promising tools for improving sweet cherry quality at harvest and after storage, with an additional effect on delaying the postharvest ripening process by increasing the levels of antioxidant compounds and the activity of the antioxidant enzymes. © 2016 Society of Chemical Industry.
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
M José
MJ
Giménez
Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
María
M
Serrano
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
Juan Miguel
JM
Valverde
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
Domingo
D
Martínez-Romero
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
Salvador
S
Castillo
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
Daniel
D
Valero
Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain.
Fabián
F
Guillén
D000383:Agriculture / Q000379:methods*; D000872:Anthocyanins / Q000378:metabolism; D000975:Antioxidants / Q000378:metabolism*; D060387:Ascorbate Peroxidases / Q000378:metabolism; D001205:Ascorbic Acid / Q000378:metabolism; D001241:Aspirin; D002374:Catalase / Q000378:metabolism; D003116:Color; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005638:Fruit / Q000378:metabolism / Q000592:standards; D006244:Hardness; D006801:Humans; D010084:Oxidation-Reduction; D009195:Peroxidase / Q000378:metabolism; D010636:Phenols / Q000378:metabolism; D027861:Prunus; D020156:Salicylic Acid; D013482:Superoxide Dismutase / Q000378:metabolism; D013649:Taste
D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D060387:Ascorbate Peroxidases; D002374:Catalase; D009195:Peroxidase; D013482:Superoxide Dismutase; D020156:Salicylic Acid; D001205:Ascorbic Acid; D001241:Aspirin
anthocyanins; antioxidant activity; antioxidant enzymes; colour; firmness; phenolics