Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage

Esti, Marco; Cinquanta, Luciano; Sinesio, Fiorella; Moneta, Elisabetta; Matteo, Marisa Di

doi:10.1016/s0308-8146(01)00231-x

Cited by 190 publications

(135 citation statements)

References 5 publications

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“…Nevertheless, the colour attributes of the same cherries, measured as CIE: L * , a * , and b * values of the cherry skins and pulp, did not change significantly during storage independent of the storage temperature -the only exception being a decrease in L * observed for the skin of the cv. Ferrovia cherries (Esti et al, 2002). In contrast, as discussed above, we previously observed increases in anthocyanin levels during storage suggesting that colour attributes would change during storage (Gonçalves et al, 2004).…”

Section: Introductionmentioning

confidence: 51%

“…The major anthocyanins in sweet cherries include the 3-O-glucoside and 3-O-rutinoside (-rhamnosyl-D-glucopyranose) of cyanidin, with peonidin-3-O-rutinoside and -glucoside, as well as pelargonidin-3-O-rutinoside occurring in much lower amounts ( Fig. 1) (Esti, Cinquanta, Sinesio, Moneta, & Di Matteo, 2002;Gao & Mazza, 1995;Gonçalves et al, 2004). Gao and Mazza (1995) reported that the total anthocyanin content ranged from 82 to 297 mg/100 g for dark cherries and from 2 to 41 mg/100 g for the light coloured cherries.…”

Section: Introductionmentioning

confidence: 99%

“…However, the effects of different storage conditions on cherry quality, including colour development, is not well studied and the available knowledge on anthocyanins levels versus colour development during cherry storage appears somewhat confusing. In a study of two sweet Italian cherry cultivars, Sciazza and Ferrovia, it was found that the content of cyanidin-3-rutinoside and cyanidin-3-glucoside in the cherries decreased several fold during cold storage for 15 days at 1°C (Esti et al, 2002). Nevertheless, the colour attributes of the same cherries, measured as CIE: L * , a * , and b * values of the cherry skins and pulp, did not change significantly during storage independent of the storage temperature -the only exception being a decrease in L * observed for the skin of the cv.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

et al. 2007

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The relationship between colour parameters and anthocyanins of four sweet cherry cultivars, Burlat, Saco, Summit and Van was studied. The colour (L * , a * , b * , chroma and hue angle parameters) and anthocyanins were analysed during two different years at two different ripening stages (partially ripe, and ripe, respectively). The cherries were analysed at harvest and after storage at 1.5 ± 0.5°C and 15 ± 5°C for 30 and 6 days, respectively. The colour was measured by tristimulus colourimetry (CIELAB system) directly on the fruits, while anthocyanins were quantified by HPLC-DAD analysis on methanolic extracts of freeze-dried samples of the fresh cherries and on the differently stored cherries. L * , chroma, and hue angle values were always lower for the ripe than for the partially ripe cherries. All of the cultivars were found to contain cyanidin-3-rutinoside and cyanidin-3-glucoside as the major anthocyanins. The total anthocyanin content in fruits of the different cultivars varied in the order Burlat > Saco > Van > Summit. The concentration of anthocyanins increased at both temperatures of storage in both ripe and partially ripe cherries, but the extent of increase varied among cultivars. Cherries stored at 15 ± 5°C showed higher reduction of L * , chroma and hue angle than fruits stored at 1.5 ± 0.5°C. L * , a * , b * , chroma and hue angle correlated negatively (P < 0.001) with the total anthocyanins levels, but not with the total phenols. These results show that chromatic functions of chroma and hue correlate closely with the evolution of colour and anthocyanins levels during storage of sweet cherries and indicate that colour measurements can be used to monitor pigment evolution and anthocyanin contents of cherries (and vice versa).

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Section: Introductionmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

et al. 2007

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“…Sweet cherry is a non-climacteric fruit and therefore rapidly losses peel color and flesh firmness because of higher post-harvest respiration rates. Despite some contrary opinions (Remon et al, 2003), various researchers (Estia et al, 2002;Shafiq et al, 2013) reported that such losses in peel color and flesh firmness were related to phenolics, antioxidants, anthocyanins and pectins in fruits (Crisosto et al, 2001). These characteristics vary based on growth period, soil and ecological conditions, plant nutrients, type of production (organic or inorganic), harvest time and other cultural practices (Meashami, 2011).…”

Section: Introductionmentioning

confidence: 99%

The effects of Aminoethoxyvinylglycine and Methyl Jasmonate on bioactive compounds and fruit quality of ‘north wonder’ sweet cherry

Küçüker¹,

Öztürk²

2015

Afr. J. Trad. Compl. Alt. Med.

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Background: AVG is an organic ethylene inhibitor. AVG treatments retarded the ripening process, increased fruit sizes and delayed loss of postharvest fruit flesh firmness by inhibiting ethylene. MeJA is a natural plant growth regulator and plays a regulatory role in various metabolic reactions. Apart from its role in fruit ripening, cell activities like anthocyanin and carotenoid synthesis and inhibitive role in aromatic material formation, chlorophyll and lycopene production. Materials and Methods:The present study was conducted to determine the effects of pre-harvest aminoethoxyvinylglycine (AVG) and methyl jasmonate (MeJA) treatments on bioactive compounds, mineral nutrients and other fruit quality characteristics of 'North Wonder' sweet cherries variety in 2011. AVG was sprayed on experimental trees at 125 mg L -1 dose in two different periods i.e. 3 weeks and 2 weeks before the anticipated harvest date. MeJA was applied 3 week before the anticipated harvest date at a dose of 2240 mg L -1 . Results: MeJA significantly increased fruit weight and geometric mean diameter. AVG significantly decreased fruit weight and flesh/stone ratio, significantly increased L*, chroma and hue angle values. Effects of both AVG and MeJA on flesh firmness were also found to be significant. While soluble solids concentration and pH values significantly decreased with AVG treatment, titrate acidity significantly increased. Both AVG and MeJA treatments significantly decreased total phenolics (TP), total antioxidant capacity (TAC) and total anthocyanin (TA). Effects of AVG on such decreases in TAC and TA were more efficient than MeJA. While the effects of both AVG and MeJA on iron content were significant, effects of only MeJA on nitrogen and phosphor contents were found to be significant. Conclusion: Growth regulators significantly decreased bioactive compounds. AVG was more effective in such decreases than MeJA.

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“…Major phenolics in sweet cherries are anthocyanins, especially in dark-coloured sweet cherries (Gao & Mazza, 1995;Macheix, Fleuriet, & Billot, 1990). Dark-coloured genotypes have been found to contain 3-rutinoside and 3-glucoside of cyanidin as major anthocyanins and the same glycosides of peonidin as minor anthocyanins (Esti, Cinquanta, Sinesio, Moneta, & Di Matteo, 2002;Gao & Mazza, 1995;Macheix et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

2012

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a b s t r a c tIn the fresh tissues of Prunus mahaleb L., three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mg g À1 ) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mg g À1 ).Flavonoids are mainly concentrated in the skin and pulp (0.55 mg g À1 ). In 'Mirinello di Torremaggiore' liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mg g À1 ).

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Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage

Cited by 190 publications

References 5 publications

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

The effects of Aminoethoxyvinylglycine and Methyl Jasmonate on bioactive compounds and fruit quality of ‘north wonder’ sweet cherry

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

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