The Effect of Preharvest Application of Arginine on the Postharvest Quality of Sweet Cherry Fruits during Storage

The quality of sweet cherry fruits decrease rapidly after harvest and in some cases does not reach the consumers properly due to the time require for transferring and market. Therefore, using chemical compounds is essential to increase durability and maintain its quality. This study was conducted to investigate the effects of arginine on postharvest quality of sweet cherry fruits. The sweet cherry fruits (Prunus avium L. cv TakDanehe Mashhad) were sprayed with arginine (0, 200, and 400 mu M) one month before harvest. Fruits were harvested at commercial maturity stage according to acceptable color standards. After harvest, the fruits were transferred to the laboratory and immediately kept in cold storage with temperature of 1 degrees C with 90-95% relative humidity (RH) for 20 days. The results showed that in treated fruits, electrolyte leakage, active oxygen production, and lipid peroxidation were decreased. The activity of antioxidant enzymes including ascorbate peroxidase, catalase, and superoxide dismutase was increased compared to control. The treated fruits with arginine 400 mu M showed the highest enzymatic activity during cold storage. The percentage of chilling injury and fresh weight loss in treated fruits has decreased comparing control fruits. According to the results lowest amount of pH observed in fruits treated with arginine 400 mu M. Arginine increased the amount of titratable acid, soluble solids, and vitamin C, as well the firmness of fruits. As short, arginine preharvest treatment at 400 mu M concentration improved the postharvest quality of sweet cherry fruits.