Impact of ripeness stage and supply chain conditions on quality and bioactive compounds of 'Ambrunés' picota-type sweet cherries
by Manuel Joaquín Serradilla; Mercedes Lozano; María Josefa Bernalte; María Concepción Ayuso; Margarita López-Corrales; David González-Gómez
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 8, No. 2/3, 2022

Abstract: This research aims to assess the main quality parameters and bioactive compounds of 'Ambrunés' sweet cherries automatically sanitised and sorted into three commercial ripeness stages (colour 1, 2 and 3) by machine vision systems. Sweet cherries were stored for 21 days (1°C, 95% RH) and afterwards subjected to a supply chain period of two days at 5°C (transport simulation) and two days at 20°C (shelf-life). The results show significant increases in soluble solid content, pH, total phenolic content, and maturation index from colour 1 to 3, and significant decreases in firmness, titratable acidity, and colour parameters during the process of fruit senescence throughout the supply chain. The most abundant anthocyanin was cyanidin 3-O-rutinoside, which levels increased with colour category and during the supply chain but decreased during cold storage. With regard the bioactive compounds, the main hydroxycinnamic acid was p-coumaroylquinic acid, varying its concentration according to the ripeness stage throughout the supply chain. The flavonol 'rutin' was the only phenolic compound that increased its concentration within the colour category, during cold storage and subsequent supply chain. Therefore, it could be considered as a biomarker of storability throughout the postharvest life of 'Ambrunés' sweet cherries.

Online publication date: Thu, 07-Apr-2022

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