Storage Temperature Affects Phenolic Content, Antioxidant Activity and Fruit Quality Parameters of Cherry Laurel (<i>Prunus laurocerasus</i>L.)

Abstract

The effects of storage temperature on weight loss, flesh firmness, color characteristics, soluble solids content (SSC), titratable acidity, vitamin C, total phenolics, total flavonoids, antioxidant activity and individual phenolic compounds of cherry laurel fruits (Prunus laurocerasus L. cv. Kiraz) during storage (at 2 ± 0.5C and 90 ± 5% RH) were investigated in this study. The weight losses of fruits increased with the increasing storage durations. The weight loss was 11.11% at the end of storage. While flesh firmness, titratable acidity and vitamin C decreased throughout the storage, an increase was observed in SSC values. Throughout storage period, an increase was observed in L* and hue angle and a decrease was observed in chroma values. Total phenolics, total flavonoids, individual phenolic compounds and antioxidant activity decreased throughout the storage period. Chlorogenic acid was the major phenolic acid in cherry laurel fruits. Practical Applications Cherry laurel fruit are rich in flavonoids and phenolic compounds with significant antioxidant effects. The storage temperature can provide significant contributions to market value and prevention of nutritional values of the cherry laurel fruits. This study revealed that storage temperature was effective in delaying softening of fruits and maintaining bioactive compounds of cherry laurel fruits.