Wydanie 330(40)4 2016

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https://oa.zut.edu.pl/handle/20.500.12539/707

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    PozycjaOpen Access
    Effect of preharvest use of anti-cracking preparations on changes in selected parameters of sweet cherry fruits during frozen storage
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Telesiński, Arkadiusz; Mikiciuk, Grzegorz; Mikiciuk, Małgorzata; Stręk, Michał; Płatkowski, Maciej; Statkiewicz, Małgorzata; Department of Plant Physiology and Biochemistry, West Pomeranian University of Technology Szczecin; Department of Horticulture, West Pomeranian University of Technology, Szczecin; Department of Plant Physiology and Biochemistry, West Pomeranian University of Technology Szczecin; Department of Plant Physiology and Biochemistry, West Pomeranian University of Technology Szczecin; Department of Plant Physiology and Biochemistry, West Pomeranian University of Technology Szczecin; Department of Plant Physiology and Biochemistry, West Pomeranian University of Technology Szczecin
    This paper presents the study on comparison of the changes of dry weight content, total polyphenols content, total flavonoids content, and antioxidant activity in sweet cherry fruit in frozen storage, depending on the used preharvest anti-cracking preparations. The study material was sweet cherry fruits of the ‘Burlat’ cultivar, that were treated with anti-cracking preparations. In fresh fruits and during their frozen storage at temperature –25°C (after 60, 120, and 180 days), the mentioned parameters were determined. The preharvest use of anti- -cracking preparations caused an increase in total flavonoids content, and antioxidant activity was observed. In plant untreated anti-cracking preparations, decrease in antioxidant parameters were observed. The preharvest use of during frozen storage deepened the decrease of total flavonoids content and antioxidant activity but limited the changes in the content of dry weight and total polyphenols. The analysis of the kinetic degradation demonstrated that total flavonoid content was characterized by higher stability in the fruits, which were not treated with anti- -cracking preparations. An opposite trend was determined for total polyphenols content.