水杨酸、乙酰水杨酸或草酸的采后处理延缓了甜樱桃的成熟，提高了生物活性化合物和抗氧化能力。
Postharvest treatments with salicylic acid, acetylsalicylic acid or oxalic acid delayed ripening and enhanced bioactive compounds and antioxidant capacity in sweet cherry.
机构信息
Department of Food Technology, EPSO, University Miguel Hernández, Orihuela, Alicante, Spain.
出版信息
J Agric Food Chem. 2011 May 25;59(10):5483-9. doi: 10.1021/jf200873j. Epub 2011 Apr 28.
Sweet cherry cultivars ('Cristalina' and 'Prime Giant') harvested at commercial ripening stage were treated with salicylic acid (SA), acetylsalicylic acid (ASA) or oxalic acid (OA) at 1 mM and then stored for 20 days under cold temperature. Results showed that all treatments delayed the postharvest ripening process, manifested by lower acidity, color changes and firmness losses, and maintained quality attributes for longer periods than controls. In addition, total phenolics, anthocyanins and antioxidant activity increased in untreated fruit during the first 10 days of storage and then decreased, while in fruits of all treatments, these parameters increased continuously during storage without significant differences among treatments. Thus, postharvest treatments with natural compounds, such as SA, ASA or OA, could be innovative tools to extend the storability of sweet cherry with higher content of bioactive compounds and antioxidant activity as compared with control fruits.
甜樱桃品种（“Cristalina”和“Prime Giant”）在商业成熟阶段收获后，用 1mM 的水杨酸（SA）、乙酰水杨酸（ASA）或草酸（OA）处理，然后在低温下贮藏 20 天。结果表明，所有处理均延迟了果实的后熟过程，表现为酸度降低、颜色变化和硬度损失较小，与对照相比，果实的品质特性保持时间更长。此外，未处理的果实中总酚、花色苷和抗氧化活性在前 10 天的贮藏过程中增加，然后减少，而在所有处理的果实中，这些参数在贮藏过程中持续增加，处理之间没有显著差异。因此，用天然化合物（如 SA、ASA 或 OA）进行采后处理可能是一种创新的工具，可以延长甜樱桃的贮藏期，与对照果实相比，其生物活性化合物和抗氧化活性含量更高。
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