Articles
Spermidine preharvest treatment improves the phenolic content of Sunburst sweet cherry juices
Article number
1387_5
Pages
35 – 38
Language
English
Abstract
Sweet cherry (Prunus avium L.), and specifically Sunburst cultivar, is rich in phenolics acids.
Currently, there are different cultivars whose colour varies from yellow to deep red. Sunburst, as the cultivar used in the present experiment, has a characteristic colour determined by its anthocyanin content, its skin presents a dark red colour and its flesh is pink.
In general, the food industry shows greater interest in juices that contain anthocyanins, among which the sweet cherry is one of the major sources of these compounds.
Thus, sweet cherry juice is of great importance in the red fruit juice market, posing a challenge when it comes to increasing its anthocyanin content.
The main aim of the present study was to evaluate the functional and organoleptic parameters of juices made with sweet cherries from trees treated by spermidine (Spd) at 0.01 mM and non-treated (control). Thus, juices from sweet cherries were analysed in terms of phenolics content, total and individual anthocyanins content, total soluble solids, total acidity and colour at harvest and after 21 days of storage at 2°C. Results showed that the preharvest treatment with Spd leads to a higher phenolic compounds content at harvest and after 21 days of cold storage than control cherries.
Furthermore, Spd treatment significantly improved the colour and anthocyanins content of cherries, both at harvest and during postharvest storage.
With respect to the individual anthocyanin profile, both cyanidin 3-O-rutinoside and perlargonidin-3-O-rutinoside were significantly increased by Spd preharvest treatment, mainly the cyanidin 3-O-rutinoside content as the major one.
This increment in bioactive compounds was observed at harvest and after 21 days of storage at 2°C. With respect to quality parameters, total soluble solids were significantly lower in juices from Spd-treated sweet cherries than control juices.
In addition, total acidity was significantly higher in juices made with Spd-treated fruits at harvest and after 21 days of storage at 2°C, leading into a significantly lower ripening index in those treated cherries with Spd.
In conclusion, sweet cherries treated with Spd at 0.01 mM could make juices richer in total phenolics, specifically anthocyanins, than control juices.
Currently, there are different cultivars whose colour varies from yellow to deep red. Sunburst, as the cultivar used in the present experiment, has a characteristic colour determined by its anthocyanin content, its skin presents a dark red colour and its flesh is pink.
In general, the food industry shows greater interest in juices that contain anthocyanins, among which the sweet cherry is one of the major sources of these compounds.
Thus, sweet cherry juice is of great importance in the red fruit juice market, posing a challenge when it comes to increasing its anthocyanin content.
The main aim of the present study was to evaluate the functional and organoleptic parameters of juices made with sweet cherries from trees treated by spermidine (Spd) at 0.01 mM and non-treated (control). Thus, juices from sweet cherries were analysed in terms of phenolics content, total and individual anthocyanins content, total soluble solids, total acidity and colour at harvest and after 21 days of storage at 2°C. Results showed that the preharvest treatment with Spd leads to a higher phenolic compounds content at harvest and after 21 days of cold storage than control cherries.
Furthermore, Spd treatment significantly improved the colour and anthocyanins content of cherries, both at harvest and during postharvest storage.
With respect to the individual anthocyanin profile, both cyanidin 3-O-rutinoside and perlargonidin-3-O-rutinoside were significantly increased by Spd preharvest treatment, mainly the cyanidin 3-O-rutinoside content as the major one.
This increment in bioactive compounds was observed at harvest and after 21 days of storage at 2°C. With respect to quality parameters, total soluble solids were significantly lower in juices from Spd-treated sweet cherries than control juices.
In addition, total acidity was significantly higher in juices made with Spd-treated fruits at harvest and after 21 days of storage at 2°C, leading into a significantly lower ripening index in those treated cherries with Spd.
In conclusion, sweet cherries treated with Spd at 0.01 mM could make juices richer in total phenolics, specifically anthocyanins, than control juices.
Publication
Authors
F. Garrido-Auñón, M.E. García-Pastor, P.J. Zapata, M. Serrano, D. Valero
Keywords
anthocyanins, colour, elicitor, total soluble solids, quality
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