Sweet cherry: Composition,postharvest preservation,processing and trends for its future use |
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| Affiliation: | 1. School of Environmental and Life Sciences, The University of Newcastle, PO Box 127 Ourimbah, NSW 2258, Australia;2. NSW Department of Primary Industries, Locked Bag 26, Gosford, NSW 2250, Australia;3. School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK;1. Institute of Animal Science, Biotechnology and Nature Conservation, Department of Feed- and Food Biotechnology, University of Debrecen, H-4032 Debrecen, Hungary;2. Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology, University of Debrecen, H-4032 Debrecen, Hungary;3. Faculty of Applied Economics and Rural Development, Institute of Economic Analytical Methodology and Applied Informatics, Department of Economic Analytical Methodology and Statistics, University of Debrecen, H-4032 Debrecen, Hungary;4. Pro – Recovery Kft., H-4032 Debrecen, Hungary;5. Freie Universität Berlin, Institute of Pharmacy, Department of Pharmaceutical & Medicinal Chemistry, 14195 Berlin, Germany |
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| Abstract: | BackgroundSweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products.Scope and approachIn this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed.Key findings and conclusionsSweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components. |
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| Keywords: | Postharvest technology Sweet cherry products Anthocyanins Phenolic compounds Value adding |
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