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Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit

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Abstract

Sweet cherry fruits harvested at commercial maturity stage were treated with an edible coating based on sodium alginate at several concentrations (1%, 3% or 5% w/v). The coatings were effective on delaying the evolution of the parameters related to postharvest ripening, such as colour, softening and loss of acidity, and reducing respiration rate. In addition, the edible coatings showed a positive effect on maintaining higher concentration of total phenolics and total antioxidant activity, which decreased in control fruits associated with the over-ripening and senescence processes. Results from quality parameters and antioxidant activity suggested that the maximum storability period for control fruits was 8 days at 2 °C plus 2 days at 20 °C, while alginate-coated cherries could be stored with optimal quality and enhanced antioxidant activity up to 16 days at 2 °C plus 2 days at 20 °C.

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Acknowledgements

This work has been funded by Spanish Ministry of Science and Technology through Project AGL2006-04359/ALI and European Commission with FEDER funds. Huertas María Díaz-Mula is granted a research fellowship (BES-2007-15415) by the Spanish Ministry of Science and Technology. The authors thank “Finca Los Frutales” for permission to use their plots, for provision of the cherries and for the technical support received.

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Authors and Affiliations

  1. Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain

    Huertas M. Díaz-Mula & María Serrano

  2. Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain

    Daniel Valero

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  1. Huertas M. Díaz-Mula
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  2. María Serrano
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  3. Daniel Valero
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Correspondence to Daniel Valero.

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Díaz-Mula, H.M., Serrano, M. & Valero, D. Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit. Food Bioprocess Technol 5, 2990–2997 (2012). https://doi.org/10.1007/s11947-011-0599-2

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