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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

Summary

Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

Background

Sweet cherries are highly valued for their taste and nutrients but are vulnerable to microbial decay due to their delicate skin and high respiration rate. Traditional chemical fungicides pose risks of residues, environmental pollution, and microbial resistance. Phenyllactic acid (PLA) has shown promise as a natural preservative with antibacterial and antioxidant properties.

Objective

This study aimed to systematically assess the effects of different phenyllactic acid concentrations on disease incidence, fruit quality indicators, antioxidant capacity, and aroma of Stella sweet cherries during low temperature storage at 4°C.

Results

PLA at 8 mmol·L⁻¹ effectively maintained cherry quality by reducing weight loss and decay, delaying firmness decline, and enhancing antioxidant capacity and flavor stability. This concentration showed enhanced phenolic compound content, increased antioxidant enzyme activities (CAT, POD, PAL), and improved volatile compound profiles. Higher concentrations (16 mmol·L⁻¹) provided stronger antimicrobial effects but caused surface wrinkling.

Conclusion

PLA treatment at 8 mmol·L⁻¹ is optimal for cherry preservation, balancing preservation efficacy with appearance quality. The treatment effectively extends cherry shelf life while maintaining antioxidant capacity, aroma quality, and antifungal ability, making it a promising natural preservative for fresh produce.
  • Published in:Frontiers in Plant Science,
  • Study Type:Experimental Study,
  • Source: PMID: 39759227, DOI: 10.3389/fpls.2024.1529127
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