Hort. Environ. Biotechnol. 52(5):471-481. 2011.

DOI 10.1007/s13580-011-0027-6
Research Report

Effect of Modified Atmosphere Packaging on Chemical Composition,

Antioxidant Activity, Anthocyanin, and Total Phenolic Content of Cherry Fruits
1* 1 1 2
Shadan Khorshidi , Gholamhossein Davarynejad , Ali Tehranifar , and Esmaeil Fallahi
1
Department of Horticultural Science, Ferdowsi University of Mashhad, Iran
2
Department of Plant, Soil and Entomological Sciences, University of Idaho, Parma Research and Extension Center,
Parma, Idaho 83660, USA

*Corresponding author: khorshidi.shadan@gmail.com

Received April 17, 2011 / Accepted August 6, 2011

GKorean Society for Horticultural Science and Springer 2011

Abstract. The trend of postharvest changes in sweet cherry (Prunus avium) cv. Siah-e Mashhad, sour cherry (Prunus cerasus)
cv. Érdi BĘtermĘ and Iranian local cultivar named Albaloo Mohallai were investigated. The traits were recorded included
antioxidant activity, total anthocyanin and phenolic content, flesh firmness, titratable acidity (TA), soluble solids con-
centration (SSC), Juice pH, SSC/TA ratio and percentage of weight loss. They were evaluated at harvest after 15, 30, 45 and
60 days of storage in packages with modified atmosphere (MAP) and regular atmosphere (RAP) (control) and refrigerated at 0
± 1. The results showed that the fruits packed in modified atmosphere had better quality than the ones packed in air due to
higher SSC, TA, firmness, and lower pH, SSC/TA ratio and weight loss. All quality attributes diminished with storage time,
while fruit firmness did not exhibit any particular trend during storage. The trends of total anthocyanin, phenolic content, and
antioxidant activity during storage varied, depending on the cherry type. The negative correlation between antioxidant activity
and fruit deformation (r from -0.49 to -0.72) was found.
Additional key words: flesh firmness, fruit weight loss, pH, postharvest, SSC/TA ratio

Lqwurgxfwlrq ployed for the treatment. Increasing carbon dioxide concen-

tration around fruits inhibits the postharvest increase in an-
Due to the increasing trend toward obesity and many other thocyanin by affecting its biosynthesis, degradation, or both
health issues, consumption of fruits has been strongly enco- (Gil et al., 1998). Blueberry treated with 60, 80, or 100% O2
uraged by medical professional during the past two decades. at 5°C had a smaller decay rate and higher oxygen radical
The use of fruits is not only beneficial for their vitamins, min- absorbance capacity (ORAC), phenolic and anthocyanin
erals, and fiber content, but also for their polyphenolic and content after 5 weeks of storage as compared with 40% O2
antioxidant compounds. In this regard, there are several stra- treatment or an air control (Zheng et al., 2003). Also the
tegies such as selection of suitable varieties and traditional results of Krupa and Tomala (2007) on ‘Bluecrop’ blueberry
breeding, pathway manipulation, applying appropriate pre- showed that total anthocyanin content was significantly
harvest practice and postharvest treatment of the fruit or its higher in berries stored under low oxygen condition than
storage condition (Stewart et al., 1999). Phytochemicals those placed in RA cold storage. Anthocyanins slightly
levels decrease when fruits start to spoil and tissues begin to decreased in apples stored in air as compared to those kept in
break down (Kevers et al., 2007). Postharvest treatment with controlled atmosphere (CA) conditions (Leja et al., 2003).
low oxygen (O2) and/or high carbon dioxide (CO2) concen- Final CO2 concentration in the package influenced anthocyanin
trations reduce respiration, and inhibite ethylene (C2H2) content; cherries packaged in the less permeable film had
induced senescence (Tian et al., 2004). lower anthocyanin content than cherries packaged in more
There are contradictory results about the responses of plant permeable films (Remón et al., 2003). Significant differences
tissues to storage under modified atmosphere (MA). It may were not found in the total phenolic content of apple slices
be due to several factors, including the nature of the plant tis- held in air or in 0 kPa O2 (Gil et al., 1998) Dourtoglou et al.
sue itself and the gaseous composition of the atmosphere em- (2006) demonstrated that biosynthesis of total polyphenol was
472 Shadan Khorshidi, Gholamhossein Davarynejad, Ali Tehranifar, and Esmaeil Fallahi

reduced in olives stored under air compared with ones stored mixture contained: 10% O2 + 15% CO2 + 75% N2 , the other
under CO2, and the antioxidant characteristics (antiradical one with injection of gaseous mixture: control (air or 21%
activity and reducing power) were at lower levels in olives O2 + 0.03% CO2 + 78% N2) and then refrigerated at 0 ± 1G
stored under air than under CO2 atmosphere. Stewart et al. at 90% RH for 0 (immediately after harvest), 15, 30, 45, and
(1999) reported that soft fruit stored under elevated oxygen 60 days.
levels exhibited good antioxidant capacity over the first 4
days of storage, but antioxidant capacity declined with Vwdwlvwlfdo# Dqdo|vlv
prolonged storage. It may be due to oxygen-promoting A 2 × 5 factorial experiment (two atmosphere composition
oxidation of the main antioxidants, including anthocyanins and five periods of refrigerated storage) with completely ran-
and other phenolic compounds were in accordance with domized block design was used. Each block was a refrigerator
Sanz and Perez (1999). and considered as a replication. The experiment was done in
Cherries are regarded to be a major source of phenolic com- three replications. Each package was an experimental unit.
pounds, which are also responsible for their color and taste The results were statistically calculated by one-way analysis
and presumably their antioxidant properties. Cherry phenols of variance (ANOVA). Mean values were compared by Dun-
include flavonoids such as anthocyanins, flavan-3-ols, and can's Multiple Range Test (DMRT).
flavonols in addition to the nonflavonoid compounds hy- In every storage period, the followings were determined:
droxycinnamic acids and hydroxybenzoic acids (Macheix et Soluble solids concentration (SSC) was measured using a
al., 1990). Storage at low temperatures might have positive digital refractometer (model RFM340, Bellingham and Stan-
or negative effects on phenolics and in turn on fruit quality, ley, Kent, UK). Titratable acidity (TA) was determined by
depending on the commodity and the storage temperature titration with 0.1 N NaOH to reach to pH 8.1 and expressed
(Tomás-Barberán, 2001). In sweet cherries storage had various as percent from malic acid in juice. The pH value was meas-
effects on the total phenolic and anthocyanin contents which ured by using a digital pH meter (Mettler-Toledo). SSC/TA
were depended on the cultivar and the storage conditions ratio calculated. Percent of weight loss was obtained by the
(Esti et al., 2002; Gonçalves et al., 2004a, 2004b; Mozeti et following equation:
al., 2006). For sweet cherries cool storage appeared to be a °Î à °Ï
% weight loss = ć Z Î××
reliable way to stop fruit deterioration (Bernalte et al., 2003). ° Î
In addition, the use of modified atmosphere packaging (MAP) W1 = initial weight of package, W2 = final weight of package
has been reported to be effective in delaying the physico- The flesh firmness was measured by a firmness tester
chemical changes related to quality loss (Meheriuk et al., machine (Shinwa-MARUTO, Japan) and expressed as a rate
1995; Petracek et al., 2002; Tian et al., 2004). There is little of fruit deformation (mm). This is done by one minute impact
information about the changes in the phenolic content and of a weight (110 g) on fruit surface. This device consists of
antioxidant activity of cherries during postharvest storage, a 110 g weight and a graded ruler with 0.5 mm accuracy. For
so the objectives of this study were to monitor the changes in measurement of anthocyanin content, antioxidant activity and
bioactive compounds and quality attributes of sweet and total phenolic content, the samples were kept at -20Guntil
sour cherries immediately after harvest an during storage in extraction.
modified atmosphere packaging.
Vdpsoh# Suhsdudwlrq# dqg# H{wudfwlrq
Pdwhuldov# dqg# Phwkrgv Fruits were stoned and homogenized in a blender. Fifty
grams of mixed fruit which had been covered with foil were
Sodqw# Pdwhuldo# dqg# Srvw0kduyhvw# Wuhdwphqwv macerated in 100 mL of 70% methanol containing 0.1% HCl
‘Siah-e Mashhad’ sweet cherry, ‘Érdi BĘtermĘ’ and Ira- and placed on the shaker for 24 h. Then the extract was filtered
nian local cultivar named ‘Albaloo Mohallai’ sour cherry over Whatman No. 1 paper under vacuum, and the residue
were collected in June and July 2009 from a commercial was again extracted with 100 mL of the same solvent until it
orchard of Mashhad, Iran. Uniform fruits were separated became colorless. The extracted solutions were concentrated
and about 250 g of them were placed in 4/5 × 10 × 14 cm pol- at 45Gunder reduced pressure by a rotary evaporator and
yethylene trays. Each tray was packed in polyethylene/ dried in an oven to have a constant weight (Saha et al., 2004).
polyamide/polyethylene (ZARIN ASIA Packaging Industry, Total anthocyanins were determined by the pH differential
SHAHRAK SANATI TOOS) 3 layers films (22 × 29 cm and method (Giusti and Wrolstad, 2001). The resultant cyanidin-3
70 쩋m thickness). The packages were divided into two -glucoside was expressed as milligram per 100 g of fruit.
groups. The films were subsequently sealed with a vacuum- Total phenolic content was determined using the Folin-
sealing machine (Vacuum Henkelman, model A200) modifying Ciocalteu colorimetric method. In this case, 0.1 mL of the
the atmosphere of one group with injection of gaseous
 Hort. Environ. Biotechnol. 52(5):471-481. 2011. 473

methanolic extract solution was mixed with distilled water to storage and fruits stored in MAP had higher TA than RAP
reach 0.5 mL, then 0.25 mL Folin Ciocalteu reagent (1 N) was stored ones (Tables 1, 2, and 3). As cherry is a non-
added and mixed well. After 3 min, 7.5% Na2CO3 was climacteric fruit, loss in acid occurs with ongoing metab-
added and the mixture was vortexed. After leaving 45 min at olism, as has been seen in other non-climacteric fruit
room temperature, the absorbance of the solution was read (Nanda et al., 2001) and cherry fruits do not have starch or
at 725 nm by using a UV spectrophotometer (CE2502, other carbohydrates to provide the energy for respiration,
BioQuest and BioAquarius Series, Cecil Instr. Inc., Cambridge, they use sugars and acids (Kupferman, 1995).
UK). Tannic acid was used as a standard (Singh et al., 2007). The pH of all fruits increased during storage (Tables 1, 2,
Antioxidant activity was measured by 1,1-diphenyl-2- and 3), due to reduction in TA during storage which is in
picrylhydrazyl (DPPH) free radical scavenging activity (Brand- agreement with findings of Remón et al. (2003) and Serrano
Williams et al., 1995). To 3.9 mL methanolic DPPH solution et al. (2005). The pH of ‘Siah-e Mashhad’ and ‘Érdi BĘtermĘ’
(0.004%, w/v), 0.1 mL of methanolic extract at various con- was significantly lower in MAP than RAP fruits but in
centrations was added, mixed thoroughly and left in a dark ‘Albaloo Mohallai’ was not affected significantly by at-
place. After 30 min the absorbance was read at 517 nm mosphere of packaging during storage. Taste is largely deter-
against control without the extract. DPPH radical scavenging mined by a balance between the sugar and the acid content.
activity was obtained with the following equation: In this study the decrease or constancy in SSC and reduction
Radical scavenging activity (%) = (A0 - A)/A0 × 100 in TA, resulting in an increase in SSC/TA ratio during
Where A0, control absorbance and A, sample absorbance. storage in all fruits and this increase was significantly higher
in RAP fruits than MAP ones (P < 0.01) (Tables 1, 2, and 3).
Uhvxowv# dqg# Glvfxvvlrq Bernalte et al. (2003) found that overall acceptability was
positively correlated with titratable acidity, SSC, and nega-
Txdolw|# Dwwulexwhv tively with SSC/TA.
Atmosphere composition had no effect on SSC in ‘Albaloo Table 4 shows the weight loss percentage of the fruits was
Mohallai’ during storage (Table 1) and no signicant differ- increased by storage time and was significantly lower in
ences in fruit SSC were observed among both conditions MAP than RAP condition (P < 0.01). Mass losses can be
during 60 days of storage at 0. ‘Siah-e Mashhad’ stored attributed to transpiration processes, which are affected by
under MAP resulted in delaying the reduction of SSC (Table the differences in the driving force.
2). In MAP- treated ‘Érdi BĘtermĘ’ sour cherry, SSC was Weight loss in cherries is higher than in other commodities
higher than RAP condition at the end of storage (day 60) due to their low skin diffusion resistance (Serrano et al., 2005),
(Table 3). In all fruits TA content was decreased during and to a higher surface/volume ratio. Sweet cherry fruit is a

Table 1. Changes in soluble solids concentration (SSC), titratable acidity (TA), SSC/TA, and pH of ‘Albaloo Mohallai’ sour cherry during
storage at 0°C in modified and regular atmospheric conditions.
Storage duration TA
SSC (%) SSC/TA pH
and atmosphere composition (g malic acid/100 mL )
Initial 14.37 az 2.54 a 5.66 f 3.03 a
After 15 days
RAPy 14.43 a 1.87 cd 7.72 d 3.60 a
MAPx 15.10 a 2.34 b 6.45 e 3.57 a
After 30 days
RAP 13.90 a 1.6 e 8.71 c 3.60 a
MAP 14.47 a 1.93 c 7.51 d 3.57 a
After 45 days
RAP 13.70 a 1.42 f 9.63 b 3.63a
MAP 13.83 a 1.78 d 7.76 d 3.58 a
After 60 days
RAP 13.93 a 1.31 f 10.66 a 3.71 a
MAP 14.40 a 1.61 e 8.96 bc 3.62 a
z
Means separation within columns by DMRT at P < 0.01.
y
Regular atmosphere packaging.
x
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).
474 Shadan Khorshidi, Gholamhossein Davarynejad, Ali Tehranifar, and Esmaeil Fallahi

Table 2. Changes in soluble solids concentration (SSC), titratable acidity (TA), SSC/TA, and pH of ‘Siah-e Mashhad’ sweet cherry during
storage at 0°C in modified and regular atmospheric conditions.

Storage duration TA
SSC (%) SSC/TA pH
and atmosphere composition (g malic acid/100 mL )
z
Initial 18.2 a 1.07 a 17.07 d 5.53 f
After 15 days
y
RAP 15.17 d 0.69 bc 22.11 c 3.60 ef
MAPx 16.47 bc 0.67 bc 24.57 c 3.52 f
After 30 days
RAP 17.13 b 0.62 c 27.67 b 3.82 cd
MAP 14.76 d 0.65 c 22.9 c 3.66 def
After 45 days
RAP 16.39 bc 0.54 d 30.4 b 4.11 b
MAP 16.1 c 0.74 b 21.66 c 3.73 cde
After 60 days
RAP 15.15 d 0.36 b 42.14 a 4.28 a
MAP 16.40 bc 0.73 e 22.46 c 3.86 c
z
Means separation within columns by DMRT at P < 0.01.
y
Regular atmosphere packaging.
x
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).

Table 3. Changes in soluble solids concentration (SSC), titratable acidity (TA), SSC/TA, and pH of ‘Érdi BĘtermĘ’ sour cherry during
storage at 0°C in modified and regular atmospheric conditions.

Storage duration TA
SSC (%) SSC/TA pH
and atmosphere composition (g malic acid/100 mL)
Initial 16.43 az 1.65 a 9.97 d 3.22 e
After 15 days
y
RAP 13.60 c 1.38 b 9.86 d 3.15 e
x
MAP 13.60 c 1.40 b 9.70 d 3.21 e
After 30 days
RAP 14.13 bc 0.90 d 15.78 b 3.54 c
MAP 14.00 bc 1.20 c 11.64 c 3.37 d
After 45 days
RAP 14.63 b 0.90 d 16.21 b 3.52 c
MAP 14.13 bc 1.33 b 10.65 cd 3.43 d
After 60 days
RAP 14.30 b 0.74 e 19.00 a 3.95 a
MAP 16.17 a 0.97 d 10.64 cd 3.67 b
z
Means separation within columns by DMRT at P < 0.01.
y
Regular atmosphere packaging.
x
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).

very perishable product, because both the fruit and the stem not observed significant differences (Table 4). Cherry fruit
have a large amount of air and water, and the water is lost softening does not depend on pectin depolymerization, but
rapidly (Romano et al., 2006). Elevated CO2 concentrations on changes in the degree of contact between the cell wall poly-
decreased weight loss of cranberry fruits (Gunes et al., 2002). mers (Batisse et al., 1996). These results confirm that the
Firmness of cherries was not depended on storage time and analysis of cherry firmness does not correlate with storage
was decreased or increased during storage, in general, fruit (Lurie and Aharoni, 1997). According to the report of
firmness was significantly higher in MAP treated ‘Siah-e Ma- Robbins et al. (1989) some red raspberry cultivars increase
shhad’ and ‘Albaloo Mohallai’ but in ‘Érdi BĘtermĘ’ was in firmness during storage. Remón et al. (2003) indicated
 Hort. Environ. Biotechnol. 52(5):471-481. 2011. 475

Table 4. Changes in weight loss and firmness of fruits during storage at 0°C in modified and regular atmospheric conditions.

Fruit Day Treatment Weight loss (%) Firmness of fruit (mmmin-1)

z
0 0 g 0.9 g
y
15 RAP 0.24 d 2.33 e
MAPx 0.10 f 3.64 b
30 RAP 0.32 c 3.02 d
Siah-e Mashhad
MAP 0.18 e 1.93 f
45 RAP 0.46 b 3.29 c
MAP 0.16 e 3.7 b
60 RAP 0.78 a 5.22 a
MAP 0.24 d 3.87 b
0 0 g 4.48 cd
15 RAP 0.19 e 4.77 bcd
MAP 0.19 e 5.53 b
30 RAP 0.37 d 4.27 de
Érdi BĘtermĘ MAP 0.09 f 5.12 bc
45 RAP 0.85 b 3.57 e
MAP 0.26 e 4.08 de
60 RAP 1.34 a 6.38 a
MAP 0.70 c 5.2 bc
0 0 g 4.73 d
15 RAP 0.4 d 4.9 c
MAP 0.15 f 4.48 e
30 RAP 0.49 c 4.66 d
Albaloo Mohallai MAP 0.25 e 3.57 g
45 RAP 0.91 b 3.78 f
MAP 0.5 c 3.85 f
60 RAP 1.07 a 6.01 a
MAP 0.52 c 5 b
z
Means separation within columns by DMRT at P < 0.01.
y
Regular atmosphere packaging.
x
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).

that the increase in the mechanical resistance in the pulp of and differed from Li and Kader (1989) and Smith (1992).
‘Burlat’ cherry was not related to the postharvest changes in Guillen et al. (2007) resulted that table grapes stored on
the activity of pectic enzymes and it might be due to an air (control) lost their quality attributes very rapidly, mani-
increase in calcium bridges due to the interplay of pH, fested by accelerated weight loss, color changes, softening,
calcium, and PME activity. They expressed that the re- and increase SSC/TA and the use of MAP alone retarded these
hardening would be due to an increase in the abundance of changes.
calcium bridges between pectates. This may be due to the
competition of cations and enzymes to attach themselves to Wrwdo# Dqwkrf|dqlq/# Skhqrolf# Frqwhqw/# dqg#
pectates. The activating action of cations depends on pH, GSSK# Udglfdo# Vfdyhqjlqj# Dfwlylw|
being higher at low pH levels and decreasing as pH increases. The total anthocyanin contents determined after fruit
In this study, MAP treated cherries had higher TA so a lower harvest were 48.08, 23.18, and 45.85 mg100 g-1 fresh
pH, that showed higher firmness, however in ‘Érdi weight in ‘Siah-e Mashhad’ (Table 5) ‘Érdi BĘtermĘ’ (Table
BĘtermĘ’ was not observed significant differences. 6) and ‘Albaloo Mohallai’ (Table 7) respectively which
Maria et al. (1997) observed no significant differences be- were compatible with findings of Kim et al. (2005) and
tween CO2 treatments and air in maintaining firmness of Vangdal and Slimestad (2006) about sweet cherry.
strawberry fruits which agreed with Del Rio et al. (1987) In other study Sass - Kiss et al. (2005) reported that the
476 Shadan Khorshidi, Gholamhossein Davarynejad, Ali Tehranifar, and Esmaeil Fallahi

Table 5. Total anthocyanin, phenolic content and free radical scavenging activity by DPPH assay during storage of ‘Siah-e Mashhad’
sweet cherry packaged in modified and regular atmospheric conditions.

Total anthocyanin contentz Total phenolic contenty

Storage duration and Free radical scavenging activity (%)
(mg100 g-1) (mg100 g-1)
atmosphere composition x
Value 쨣 (%) Value 쨣 (%) Value 쨣G (%)
w
Initial 48.1 b 0 152.6 bc 0 41.5 a 0
After 15 days
RAPv 33.5 d -30.3 137de -10.2 13.4 e -67.6
u
MAP 48.1 b 0 159.9 b +4.8 17.6 d -57.6
After 30 days
RAP 30.5 d -36.5 220.1 a +44.2 39.4 a -5.1
MAP 32.2 d -33.1 137.5 de -9.9 34.5 b -16.9
After 45 days
RAP 48.5 b +0.9 155.7 b +2 31.2 b -24.1
MAP 64.8 a +34.8 157.6 b +3.3 33.4 b -19.6
After 60 days
RAP 29.6 d -38.4 124.1 e -18.7 25.4 c -38.8
MAP 39.8 c -17.2 139.8 cd -8.4 25.8 c -37.9
z
Data expressed as milligrams of cyanidin3-glucoside equivalent per 100 g of fresh weight.
y
Data expressed as milligrams of tannic acid equivalent per 100 g of fresh weight.
¯ƊƓƑ­ × à ¯ƊƓƃ­
x
쨣 = ć̄ Z Î×× ­× = Initial time, ­ = Storage time).
ƊƓƑ­ ×
w
Means separation within columns by DMRT at P < 0.05.
v
Regular atmosphere packaging.
u
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).

Table 6. Total anthocyanin, phenolic content and free radical scavenging activity by DPPH assay during storage of ‘Érdi BĘtermĘ’ sour
cherry packaged in modified and regular atmospheric conditions. (Means separation within columns by DMRT at P < 0.05.)

Total anthocyanin contentz Total phenolic contenty

Storage duration and Free radical scavenging activity (%)
(mg100 g-1) (mg100 g-1)
atmosphere composition
Value 쨣 (%)x Value 쨣 (%) Value 쨣 (%)
w
Initial 23.2 b 0 263.2 a 0 63.7 b 0
After 15 days
v
RAP 11.3 ef -51.3 160.7 f -38.9 34.7 e -45.5
u
MAP 18.1 c -21.8 236. 4 b -10.2 45.6 d -28.3
After 30 days
RAP 16.5 cd -28.7 173.2 e -34.2 66.9 a +5.2
MAP 13.6 de -41.2 159.9 f -39.3 56.1 c -11.8
After 45 days
RAP 30.9 a +33.1 178 d -32.4 54.9 c -13.7
MAP 25.2 b +8.5 177.4 d -32.6 54.8 c -13.1
After 60 days
RAP 13.6 de -41.4 139.8 g -46.9 36.7 e -42.4
MAP 9.9 f -57.4 218.7 c -16.9 46.5 d -26.1
z
Data expressed as milligrams of cyanidin3-glucoside equivalent per 100 g of fresh weight.
y
Data expressed as milligrams of tannic acid equivalent per 100 g of fresh weight.
¯ƊƓƑ­ × à ¯ƊƓƃ­
x
쨣 = ć̄ Z Î×× ( ­× = Initial time, ­ = Storage time).
ƊƓƑ­ ×
w
Means separation within columns by DMRT at P < 0.05.
v
Regular atmosphere packaging.
u
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).
 Hort. Environ. Biotechnol. 52(5):471-481. 2011. 477

Table 7. Total anthocyanin, phenolic content and free radical scavenging activity by DPPH assay during storage of ‘Albaloo Mohallai’
sour cherry packaged in modified and regular atmospheric conditions. (Means separation within columns by DMRT at P < 0.05.)

Total anthocyanin contentz Total phenolic contenty

Storage duration and Free radical scavenging activity (%)
(mg100 g-1) (mg100 g-1)
atmosphere composition x
Value 쨣 (%) Value 쨣 (%) Value 쨣 (%)
w
Initial 45.9 b 0 325 a 0 61.9 c 0
After 15 days
RAPv 49 a +6.9 379.1 a +16.6 81.2 ab +31.2
u
MAP 47.1 ab +2.6 422.1 a +30.1 85.3 a +37.7
After 30 days
RAP 35.1 c -28.7 365.3 a +12.1 79.1 b +27.7
MAP 30.2 d -34.1 391.6 a +20.5 81.7 ab +31.9
After 45 days
RAP 22.3 e -23.4 354.1 a +9.2 77.8 b +25.7
MAP 28.5 d -37.9 389.8 a +19.9 79.2 b +27.9
After 60 days
RAP 17.2 f -62.4 300.4 a -7.6 50.5 d -18.5
MAP 21.1 e -53.5 324.5 a -0.1 59.1 c -3.1
z
Data expressed as milligrams of cyanidin3-glucoside equivalent per 100 g of fresh weight.
y
Data expressed as milligrams of tannic acid equivalent per 100 g of fresh weight.
¯ƊƓƑ­ × à ¯ƊƓƃ­
x
쨣 = ć̄ Z Î×× ( ­× = Initial time, ­ = Storage time).
ƊƓƑ­ ×
w
Means separation within columns by DMRT at P < 0.05.
v
Regular atmosphere packaging.
u
Modified atmosphere packaging (10% O2 + 15% CO2 + 75% N2).

content of anthocyanins in different cultivars of sour cherries In other report by Mozetiþ et al. (2006) the highest per-
-1
range between 40 - 200 mg100 g fresh weight. The anth- centage of rotten cherries were accompanied by increased
ocyanin content was decreased during storage in fruits and anthocyanin accumulation (r = 0.62). Also they found that
the content was higher in MAP- treated ‘Siah-e Mashhad’ than the changes in levels of total and individual anthocyanins
RAP but in ‘Érdi BĘtermĘ’ was significantly lower and in and hydroxycinnamic acids had no influence on colour
‘Albaloo Mohallai’ was not significant. Zhang et al. (2003) behaviour of cherries post-harvest and other physiological
reported that anthocyanin content of strawberry decreased changes during the senescence of cherries, such as pH or
continuously during storage and MAP treatment can retard SSC change, must be major factors affecting the post harvest
this decrease. Conversely Holcroft et al. (1998) indicated colour change of cherries. Table 5 shows that total phenolic
that the increase in the levels of carbon dioxide affects anth- content of ‘Siah-e Mashhad’ sweet cherry during storage
ocyanin content either by inhibiting their synthesis or by under MAP condition was almost steady while in RAP,
lowering their stability. In two strawberry cultivars, Hansa- increased after 30 days thereafter and reached the lowest
wasdi et al. (2006) reportd that a decrease in phenolics and value on day 60. There was a declining tendency in total
in anthocyanin content, but an increase in antioxidant activity phenolic content until day 30, then an ascending trend was
occurred during low temperature storage. observed toward the end of storage in MAP- treated ‘Érdi
Final CO2 concentration in the package influenced anthoc- BĘtermĘ’ sour cherry but in RAP the downtrend was
yanin content of ‘Burlat’ cherries; and ones packaged in the observed until day 15. Afterwards the value slightly
less permeable film had lower anthocyanin content than those increased again but decreased after 45 days so that the
packaged in more permeable films (Remón et al., 2004). In lowest value was monitored on the day 60 (Table 6). The
our study, there was a sharp slope in the content of anthoc- total phenolic content in ‘Albaloo Mohallai’ increased until
yanin after 45 days in ‘Siah-e Mashhad’ sweet cherry and day 15 then afterwards the value decreased, and no significant
‘Érdi BĘtermĘ’ sour cherry (Tables 5 and 6). This may be differences were observed between the two storage conditions
due to the increase in ripening and softening of fruits. The (Table 7). Polyphenols are non-colored compounds import-
anthocyanin biosynthesis can be triggered by microbiological ant in cherry quality not only for their contribution to taste
infection leading to the rot occurrence (Macheix et al., 1990). but also for their possible donation to visual color through
478 Shadan Khorshidi, Gholamhossein Davarynejad, Ali Tehranifar, and Esmaeil Fallahi

co-pigmentation with anthocyanins (Mazza and Brouillard, cherry and ‘Érdi BĘtermĘ’ sour cherry in both atmosphere
1990). Plant phenolic compounds are depended on genetic conditions. A transient increase was observed on the day 30
potential and environmental factors during growing and in the RAP- treated ‘Érdi BĘtermĘ’ sour cherry (Tables 5
postharvest (Harborne, 1998). Karlidag et al. (2009) reported and 6). In ‘Albaloo Mohallai’ sour cherry, the antioxidant
that the total phenolic contents of fresh wild sweet cherries per capacity increased up to the day 45 and afterward decreased,
100 g ranged from 148 mg gallic acid in yellow skin colored while this was not significantly different from fresh harvested
fruit to 321 mg gallic acid in blackish skin colored fruit. Kim fruits in MAP treated samples on the day 60 (Table 7). The
et al. (2005) indicated that total phenolics in sweet and sour same trend occurred in both gas compositions. The fruit anti-
cherries per 100 g ranged from 92.1 to 146.8 and from 146.1 oxidant capacity is attributable to the phenolic content which
to 312.4 mg gallic acid equivalents, respectively and Usenik was in accordance with other studies Kim et al. (2005), Van-
et al. (2008) reported 44.3 to 87.9 mg gallic acid equivalents gdal and Slimestad (2006).
100 g-1 in 13 cultivars of sweet cherry. The study by Awad Antioxidant capacity is an important parameter regarding
and De Jager (2000) showed that storage of apples in ultra the quality of fruits and vegetables. Reactions of antioxidant
low oxygen or CO2-enriched atmosphere may have resulted systems to oxidation stress which is increasing during fruits
in minimal changes in phenolics and flavonoids. Similar re- and vegetables post harvest are not consistent among species
sults were found for cranberry fruits (Gunes et al., 2002). or cultivars. Various factors (agronomic, genomic, pre and
High CO2 concentration could induce abiotic stress, which post harvest conditions, and processing) which may affect the
increases phenolic compounds in plants. Increase in phenolic chemical composition of plant foods and they may have a
compounds is other benefits of MAP as reported by Kim et significant role in determining the phenolic composition and
al. (2005) which was consistent with our results of two sour the bioactivity of these compounds (Imeh and Khokhar, 2002).
cherries. Significant inter cultivar variation in the phenolic content and
Niranjana et al. (2009) found that total phenolic content antioxidant capacity has been reported in cherries (Usenik et
and DPPH radical scavenging of mango fruits decreased dur- al., 2008).
ing storage and the decrease of total phenolic content in fruits Leja et al. (2003) observed high radical scavenging activity
stored in air was higher than MA storage (5% O2, 5% CO2, by DPPH assay after harvesting apples, rose significantly
and 90% N2). The reaction of plant tissue to MAP storage is during cold storage; both in the regular cold chamber and in
depended on the nature of the plant tissue and the gas com- controlled atmosphere. Storage in MAP resulted in better
position which was used as a treatment. An increase of phe- retention of antioxidant capacity of fresh-cut mangosteens
nolic compounds was observed for different oxygen concen- than in air (Manurakchin et al., 2004) which was accordance
trations during storage period, but their levels decreased at with findings on mango (Niranjana et al., 2009). The total
the end of storage (Ayala-Zavala et al., 2007). The increase antioxidant capacity of several cultivars of blueberries after
of the total phenolic compounds could be a response to the 1 month of cold storage (1G and 8) or controlled
oxidative stress caused by high oxygen concentrations. atmosphere (10% O2 + 10% CO2) was evaluated by Remberg
Changes of phenolics during post harvest storage are dif- et al. (2003). They found that the total antioxidant capacity
ferent among species even cultivars (Hamauzu, 2006). It decreased considerably during storage in both cases.
also depends on the ripening stage at harvest, because total Piljac-Žegarac et al. (2009) found that after the first 48 h in
phenolics decreased in full red strawberry compared to white refrigerated storage, an increase in DPPH antiradical activity
varieties (Shin et al., 2008). Cherry cultivar is important in was observed for cranberry, blueberry, pomegranate and
postharvest polyphenol changes (Goncalves et al., 2004b). strawberry but in sour cherry and black currant juices, it
Lambert Compact cherries have a stable polyphenol post- decreased. Moreover at the end of the 29 days storage
harvest metabolism (Mozeti et al., 2006). The total phenolic period, a significant decrease in DPPH antiradical activity
levels in the ripe cv. Saco and cv. Summit decreased slightly occurred which varied from 15% (cranberry) to 62% (sour
after 30 days of storage at 1-2G(Gonçalves et al., 2004a). cherry).
During 29-day storage at 4 fluctuations in the total Connor et al. (2002) found a reduction of the antioxidant
phenolic content were observed for sour cherry juice capacity in 9 cultivars of blueberry fruits during 3-5 weeks
(Piljac-Žegarac et al., 2009). of cold-temperature storage.
As shown in Tables 5, 6, and 7, gas composition affected The correlation of antioxidant activity with total phenolics
the antioxidant activity measured with the DPPH method of and anthocyanins content of sweet cherry was cultivar de-
two cultivars of sour cherry but was not significant in sweet pendent (Usenik et al., 2008). In this study the correlations
cherry. The antioxidant activity of both sour cherries was between antioxidant activity and total phenolic content varied
higher in MAP than air condition (P < 0.01). The antioxidant between fruits (from 0.40 to 0.90) was significant (Table 8).
activity decreased during storage in ‘Siah-e Mashhad’ sweet It shows the changes in antioxidant activity related to
 Hort. Environ. Biotechnol. 52(5):471-481. 2011. 479

Table 8. Correlation coefficients (r) of antioxidant activity (DPPHassay) with total phenolic content and fruit deformation.

Correlation Siah-e Mashhad Érdi BĘtermĘ Albaloo Mohallai Combination

Total phenolic content 0.40* 0.45* 0.90** 0.86**
Fruit deformation -0.49** -0.59** -0.72** -0.25**
*Significant at p < 0.05.
**Significant at p < 0.01.

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while in ‘Albaloo Mohallai’ sour cherry was related to the free radical method to evaluate antioxidant activity. Lebensm-Wiss
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