Publicação
Maximizing sustainable cherry potential: integrating innovative preharvest, post-harvest, and by-product valorization strategies
| Resumo: | In temperate climate regions, cherry production is a significant agricultural activity driven by high market demand for fresh cherries. This high demand compels producers to focus on producing high-quality fruit that meets consumer expectations. The value of cherries is attributed to their attractive organoleptic characteristics, such as color and flavor, as well as their nutritional profile rich in health-promoting bioactive compounds. However, cherry growing faces several challenges throughout the production chain, including high sensitivity to climatic fluctuations and the perishable nature of the fruit, which makes it particularly susceptible to post-harvest losses. During cherry processing, significant quantities of byproducts, such as peduncles and pits, are generated. These by-products are often discarded due to the lack of efficient utilization, resulting in additional costs for producers and negative environmental impacts. To address these challenges and enhance the profitability and sustainability of cherry production, this doctoral thesis explored various approaches. The study examined the effects of pre-harvest treatments and post-harvest applications of compounds and explored the valorization of cherry by-products to reduce waste and environmental impact. In the pre-harvest approach, a commercial orchard at Quinta da Alufinha in Resende was selected, and the 'Early Bigi' and 'Lapins' cultivars were studied due to their economic significance in the region. The research, conducted over three consecutive years (2019, 2020, and 2021), involved applying two concentrations of biostimulants based on Ecklonia maxima extracts (0.15 % and 0.30 %) and glycine betaine (0.25 % and 0.40 %), along with their combination (0.15 % EM plus 0.25 % GB), and water as control, at three phenological stages of cherry trees. Overall, the results indicated that biostimulant application significantly improved the physiological performance of the trees, leading to increased levels of soluble sugars, starch, and photosynthetic compounds in the leaves. Additionally, membrane integrity was enhanced, particularly with the algae-based biostimulant, indicating greater plant resilience to adverse conditions. Treated cherries exhibited increased size, weight, and levels of phenolic compounds and anthocyanins, which contribute to the fruit's antioxidant properties and color profile. Sensory analysis revealed that cherries treated with 0.30 % EM had better "overall appearance" and "cherry flavor", suggesting a promising approach for improving commercial fruit quality. In the post-harvest approach, the effects of Aloe vera, chitosan, and aqueous and hydroethanolic extracts from Mentha piperita L., Satureja montana L., and Thymus vulgaris L. were evaluated on the quality attributes, bioactive compounds, and antioxidant capacity of cherries. Cherries were dipped in the various coatings and stored at 2 ± 1°C for 3, 7, and 14 days, followed by 3 days at 20°C to simulate shelf life. Coatings like Aloe vera, chitosan, and plant extracts effectively extended the shelf life of stored cherries by delaying maturation and preserving bioactive compounds and antioxidant activity. Specifically, aqueous extracts of S. montana and T. vulgaris proved particularly effective without negatively affecting taste or physical quality. In addition to efforts to improve fruit quality, the thesis also explored the potential of cherry byproducts. Extracts from peduncles and pits of four different cultivars ('Early Bigi', 'Burlat', 'Lapins', and 'Van', with 'Early Bigi' in two production modes: with and without net cover) were analyzed for their bioactive compound content and antioxidant and antibacterial activity. Among the tested by-products, peduncle extracts from 'Lapins' exhibited high concentrations of saponins and antioxidants and demonstrated effectiveness in inhibiting Gram-positive bacteria, including antibiotic-resistant strains (S. aureus MJS241 and E. faecalis MJS257). These findings highlight the potential of these by-products as ingredients in nutraceutical and pharmaceutical formulations or as natural preservatives for the food industry. In conclusion, this thesis expanded knowledge on the use of bio-stimulants and edible coatings, demonstrating their effectiveness in improving cherry quality both pre- and post-harvest. The application of bio-stimulants may reduce the use of chemical products and promote more sustainable practices in cherry cultivation. Edible coatings provide a natural solution for preserving cherry quality after harvest. Additionally, cherry by-products possess valuable bioactive properties, suggesting new applications and minimizing environmental impact. |
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| Autores principais: | Afonso, Sílvia Martins |
| Assunto: | Prunus avium L. biostimulants physiological behavior of sweet cherry tree sweet cherry quality edible coatings by-products bioactive compounds antioxidant activity antimicrobial activity |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | tese de doutoramento |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Trás-os-Montes e Alto Douro |
| Idioma: | inglês |
| Origem: | Repositório da UTAD |
| Resumo: | In temperate climate regions, cherry production is a significant agricultural activity driven by high market demand for fresh cherries. This high demand compels producers to focus on producing high-quality fruit that meets consumer expectations. The value of cherries is attributed to their attractive organoleptic characteristics, such as color and flavor, as well as their nutritional profile rich in health-promoting bioactive compounds. However, cherry growing faces several challenges throughout the production chain, including high sensitivity to climatic fluctuations and the perishable nature of the fruit, which makes it particularly susceptible to post-harvest losses. During cherry processing, significant quantities of byproducts, such as peduncles and pits, are generated. These by-products are often discarded due to the lack of efficient utilization, resulting in additional costs for producers and negative environmental impacts. To address these challenges and enhance the profitability and sustainability of cherry production, this doctoral thesis explored various approaches. The study examined the effects of pre-harvest treatments and post-harvest applications of compounds and explored the valorization of cherry by-products to reduce waste and environmental impact. In the pre-harvest approach, a commercial orchard at Quinta da Alufinha in Resende was selected, and the 'Early Bigi' and 'Lapins' cultivars were studied due to their economic significance in the region. The research, conducted over three consecutive years (2019, 2020, and 2021), involved applying two concentrations of biostimulants based on Ecklonia maxima extracts (0.15 % and 0.30 %) and glycine betaine (0.25 % and 0.40 %), along with their combination (0.15 % EM plus 0.25 % GB), and water as control, at three phenological stages of cherry trees. Overall, the results indicated that biostimulant application significantly improved the physiological performance of the trees, leading to increased levels of soluble sugars, starch, and photosynthetic compounds in the leaves. Additionally, membrane integrity was enhanced, particularly with the algae-based biostimulant, indicating greater plant resilience to adverse conditions. Treated cherries exhibited increased size, weight, and levels of phenolic compounds and anthocyanins, which contribute to the fruit's antioxidant properties and color profile. Sensory analysis revealed that cherries treated with 0.30 % EM had better "overall appearance" and "cherry flavor", suggesting a promising approach for improving commercial fruit quality. In the post-harvest approach, the effects of Aloe vera, chitosan, and aqueous and hydroethanolic extracts from Mentha piperita L., Satureja montana L., and Thymus vulgaris L. were evaluated on the quality attributes, bioactive compounds, and antioxidant capacity of cherries. Cherries were dipped in the various coatings and stored at 2 ± 1°C for 3, 7, and 14 days, followed by 3 days at 20°C to simulate shelf life. Coatings like Aloe vera, chitosan, and plant extracts effectively extended the shelf life of stored cherries by delaying maturation and preserving bioactive compounds and antioxidant activity. Specifically, aqueous extracts of S. montana and T. vulgaris proved particularly effective without negatively affecting taste or physical quality. In addition to efforts to improve fruit quality, the thesis also explored the potential of cherry byproducts. Extracts from peduncles and pits of four different cultivars ('Early Bigi', 'Burlat', 'Lapins', and 'Van', with 'Early Bigi' in two production modes: with and without net cover) were analyzed for their bioactive compound content and antioxidant and antibacterial activity. Among the tested by-products, peduncle extracts from 'Lapins' exhibited high concentrations of saponins and antioxidants and demonstrated effectiveness in inhibiting Gram-positive bacteria, including antibiotic-resistant strains (S. aureus MJS241 and E. faecalis MJS257). These findings highlight the potential of these by-products as ingredients in nutraceutical and pharmaceutical formulations or as natural preservatives for the food industry. In conclusion, this thesis expanded knowledge on the use of bio-stimulants and edible coatings, demonstrating their effectiveness in improving cherry quality both pre- and post-harvest. The application of bio-stimulants may reduce the use of chemical products and promote more sustainable practices in cherry cultivation. Edible coatings provide a natural solution for preserving cherry quality after harvest. Additionally, cherry by-products possess valuable bioactive properties, suggesting new applications and minimizing environmental impact. |
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