vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. On the contrary, sweet cherry treated with A. During cold storage, uncoated fruit showed increases in respiration rate, rapid weight loss and colour changes, accelerated softening and ripening, stem browning and increased microbial populations, these processes being more intense during the shelf life periods. Taking into account the reduced shelf life of sweet cherry and to ensure that these fruits reach consumers with the maximum organoleptic, nutritional, and functional properties, it is advisable to harvest sweet cherries at stage 12 of ripening.read more read lessĪbstract: A novel edible coating based on Aloe vera gel, accordingly to our developed patent (SP Patent Filed P200302937), has been used as postharvest treatment to maintain sweet cherry quality and safety. TAA showed positive correlations (r(2) = 0.99) with both ascorbic acid and total phenolic compounds and also with the anthocyanin concentration from stage 8. Ascorbic acid, total antioxidant activity (TAA), and total phenolic compounds decreased during the early stages of sweet cherry development but exponentially increased from stage 8, which coincided with the anthocyanin accumulation and fruit darkening.
Also, the decrease in color parameter a was correlated with the greatest accumulation of total anthocyanins. The results revealed that in sweet cherry, the changes in skin color, glucose and fructose accumulation, and softening process are initiated at early developmental stages, coinciding with the fast increase in fruit size.
Some parameters related to fruit quality, such as color, texture, sugars, organic acids, total antioxidant activity, total phenolic compounds, anthocyanins, and ascorbic acid were analyzed. For this purpose, 14 different stages were selected in accordance with homogeneous size and color. Abstract: The development and ripening process of sweet cherry (Prunus avium L.
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