Abstract
The possible effects of hot water treatments (HWT) on the main quality parameters and bioactive compounds of two sweet cherry cultivars were examined over two years. Cherries were dipped in hot water (48 °C, 2 min), stored 3 weeks at 1 °C (CS) and for 2 additional days at 20 °C for simulated shelf-life (SL). Except for a slight decrease in firmness generally observed in treated samples (5–6%), no difference was observed between HWT and control fruits, neither for the main quality parameters nor the bioactive compounds during CS and/or SL. On average, the percentage of rotten fruit was more than 50% lower in HWT samples compared to the controls. These results show that the HWT conditions examined in this study effectively reduce the incidence of sweet cherry decay without impairing, after CS and/or SL, most of the main quality parameters or the content of the main bioactive nutrients. Because HWT are residue-free, easy to apply and effective in reducing post-harvest losses while preserving the organoleptic and nutritional quality of cherries, HWT are a good strategy for both cherry professionals and consumers.
Similar content being viewed by others
Data availability
The data that support the findings of this study are available on request from the corresponding author.
References
(2021) FAOSTAT. In: Food Agric. Data Food Agric. Organ. U. N. Retrieved from https://www.fao.org/faostat/en/#home. Accessed 12 Sept 12 2023. Accessed 10 Jan 2021
Gonçalves B, Landbo A-K, Knudsen D et al (2004) Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). J Agric Food Chem 52:523–530
Jakobek L, Šeruga M, Novak I, Medvidovic̀-Kosanović M (2007) Flavonols, phenolic acids and antioxidant activity of some red fruits. Dtsch Lebensm Rundsch 103:369–377
McCune LM, Kubota C, Stendell-Hollis NR, Thomson CA (2010) Cherries and health: a review. Crit Rev Food Sci Nutr 51:1–12
Usenik V, Fabčič J, Štampar F (2008) Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chem 107:185–192
Kang S-Y, Seeram NP, Nair MG, Bourquin LD (2003) Tart cherry anthocyanins inhibit tumor development in ApcMin mice and reduce proliferation of human colon cancer cells. Cancer Lett 194:13–19
Kim D-O, Heo HJ, Kim YJ et al (2005) Sweet and sour cherry phenolics and their protective effects on neuronal cells. J Agric Food Chem 53:9921–9927
Lachin T (2014) Effect of antioxidant extract from cherries on diabetes. Recent Pat Endocr Metab Immune Drug Discov 8:67–74
Alsubhi M, Blake M, Nguyen T et al (2023) Consumer willingness to pay for healthier food products: a systematic review. Obes Rev 24:e13525
Kader AA (1999) Fruit maturity, ripening, and quality relationships. In: International symposium effect of pre-& postharvest factors in fruit storage, vol 485, pp 203–208
Alonso J, Alique R (2006) Sweet cherries. In: Hui YH, Barta J, Cano MP, Gusek TW, Sidhu JS, Sinha NK (eds) Handbook of fruits and fruit processing. Blackwell Publishing, Oxford, pp 359–367
Romanazzi G, Nigro F, Ippolito A, Salerno M (2001) Effect of short hypobaric treatments on postharvest rots of sweet cherries, strawberries and table grapes. Postharvest Biol Technol 22:1–6
Liu X, Cao A, Yan D et al (2021) Overview of mechanisms and uses of biopesticides. Int J Pest Manag 67:65–72
Chailoo MJ, Asghari MR (2011) Hot water and chitosan treatment for the control of postharvest decay in sweet cherry (Prunus avium L.) cv. Napoleon (Napolyon). J Stored Prod Postharvest Res 2:135–138
Fallik E, Ilić Z (2017) Hot water treatments. In: Pareek S, Pareek S (eds) Novel postharvest treatments of fresh produce. CRC Press, Boca Raton, pp 241–258
Feng X, Hansen JD, Biasi B et al (2004) Use of hot water treatment to control codling moths in harvested California ‘Bing’sweet cherries. Postharvest Biol Technol 31:41–49
Usall J, Ippolito A, Sisquella M, Neri F (2016) Physical treatments to control postharvest diseases of fresh fruits and vegetables. Postharvest Biol Technol 122:30–40
Aguayo E, Requejo-Jackman C, Stanley R, Woolf A (2015) Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality. Postharvest Biol Technol 110:158–165
Kim Y, Brecht JK, Talcott ST (2007) Antioxidant phytochemical and fruit quality changes in mango (Mangifera indica L.) following hot water immersion and controlled atmosphere storage. Food Chem 105:1327–1334
Kim Y, Lounds-Singleton AJ, Talcott ST (2009) Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.). Food Chem 115:989–993
Michailidis M, Karagiannis E, Tanou G et al (2019) An integrated metabolomic and gene expression analysis identifies heat and calcium metabolic networks underlying postharvest sweet cherry fruit senescence. Planta 250:2009–2022
Schirra M, Palma A, D’Aquino S et al (2008) Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) fruit. J Agric Food Chem 56:455–460
Ricardo-Rodrigues S, Laranjo M, Agulheiro-Santos AC (2023) Methods for quality evaluation of sweet cherry. J Sci Food Agric 103:463–478
Aubert C, Bruaut M, Chalot G, Cottet V (2021) Impact of maturity stage at harvest on the main physicochemical characteristics, the levels of vitamin C, polyphenols and volatiles and the sensory quality of Gariguette strawberry. Eur Food Res Technol 247:37–49
Plasquy E, Florido MC, Sola-Guirado RR, García JM (2021) Effects of a harvesting and conservation method for small producers on the quality of the produced olive oil. Agriculture 11:417
Vangdal E, Nordbø R, Flatland S (2004) Postharvest calcium and heat treatments of sweet cherries (Prunus avium L.). In: V international postharvest symposium, vol 682, pp 1133–1136
Agulheiro Santos AC, Palma V, Rato AE et al (2009) Quality of ‘Sweetheart’ cherry under different storage conditions. In: VI international cherry symposium, vol 1020, pp 101–110
Drake SR, Elfving DC (2002) Indicators of maturity and storage quality of ‘Lapins’ Sweet Cherry. HortTechnology 12:687–690
Tian S-P, Jiang A-L, Xu Y, Wang Y-S (2004) Responses of physiology and quality of sweet cherry fruit to different atmospheres in storage. Food Chem 87:43–49
Serrano M, Guillén F, Martínez-Romero D et al (2005) Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. J Agric Food Chem 53:2741–2745
Esti M, Cinquanta L, Sinesio F et al (2002) Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage. Food Chem 76:399–405
Goliáš J, Němcová A, Šuderlová L (2003) Effect of low oxygen and anaerobic conditions as post-harvest treatment on the quality of sweet cherry fruit. Mitt Klosterneubg 53:123–131
Aglar E, Ozturk B, Guler SK et al (2017) Effect of modified atmosphere packaging and ‘Parka’ treatments on fruit quality characteristics of sweet cherry fruits (Prunus avium L. ‘0900 Ziraat’) during cold storage and shelf life. Sci Hortic 222:162–168
Zhao H, Wang B, Cui K et al (2019) Improving postharvest quality and antioxidant capacity of sweet cherry fruit by storage at near-freezing temperature. Sci Hortic 246:68–78
Kosińska A, Diering S, Prim D et al (2013) Phenolic compounds profile of strawberry fruits of Charlotte cultivar. J Berry Res 3:15–23
Nowicka A, Kucharska AZ, Sokół-Łętowska A, Fecka I (2019) Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria× ananassa Duch. Food Chem 270:32–46
Seeram NP, Lee R, Scheuller HS, Heber D (2006) Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy. Food Chem 97:1–11
Habib M, Bhat M, Dar BN, Wani AA (2017) Sweet cherries from farm to table: a review. Crit Rev Food Sci Nutr 57:1638–1649
Sharma M, Jacob JK, Subramanian J, Paliyath G (2010) Hexanal and 1-MCP treatments for enhancing the shelf life and quality of sweet cherry (Prunus avium L.). Sci Hortic 125:239–247
Mozetič B, Simčič M, Trebše P (2006) Anthocyanins and hydroxycinnamic acids of Lambert Compact cherries (Prunus avium L.) after cold storage and 1-methylcyclopropene treatment. Food Chem 97:302–309
González-Gómez D, Bernalte MJ, Ayuso MC et al (2013) Evaluation of different postharvest conditions to preserve the amount of bioactive compounds, physicochemical quality parameters and sensory attributes of ‘Sweetheart’ cherries. In: VII international cherry symposium, vol 1161 pp 581–586
Serrano M, Diaz-Mula HM, Zapata PJ et al (2009) Maturity stage at harvest determines the fruit quality and antioxidant potential after storage of sweet cherry cultivars. J Agric Food Chem 57:3240–3246
Valero D, Diaz-Mula HM, Zapata PJ et al (2011) Postharvest treatments with salicylic acid, acetylsalicylic acid or oxalic acid delayed ripening and enhanced bioactive compounds and antioxidant capacity in sweet cherry. J Agric Food Chem 59:5483–5489
Díaz-Mula HM, Zapata PJ, Guillen F et al (2008) Changes in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: a comparative study. J Sci Food Agric 88:2499–2507
Zheng Y, Yang Z, Chen X (2008) Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries. Food Control 19:470–474
Acknowledgements
Thanks to Janet Zaragoza for proofreading the article.
Author information
Authors and Affiliations
Contributions
All authors conceived and designed the study. FB and GC performed the experiments and acquired data. CA performed statistical analysis and wrote the paper. All authors contributed to the discussion of the data and critically revised the manuscript.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflicts of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Aubert, C., Bulver, F., Chalot, G. et al. Effects of hot water treatments on the main physicochemical characteristics and the levels of vitamin C and polyphenols of two sweet cherry cultivars (Prunus avium L.) during cold storage and shelf-life. Eur Food Res Technol 250, 1641–1651 (2024). https://doi.org/10.1007/s00217-024-04495-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-024-04495-y