The effects of ultrasound and salicylic acid alone and in combination treatments on fruit quality and storage life in sweet cherry (Prunus avium L. cv. Regina) fruit stored at 0–1 ^oC were investigated. Fruits were treated with 1 mM salicylic acid, ultrasound with 32 kHz and combination of ultrasound plus salicylic acid for 10 min and stored for up to 40 days. Fruit quality parameters such as total soluble solid content, titratable acidity, ascorbic acid content, total anthocyanin content, total phenolic content, antioxidant capacity, visual color of the stem and decay rate were determined at the beginning and during the storage period at 10 days intervals. The results showed that treatment with ultrasound or salicylic acid alone reduced both decay and stem browning in sweet cherry fruit compared with the control. Moreover, synergistic effects between salicylic acid and ultrasound treatment were observed and combined treatment was more effective in decreasing decay, stem browning and maintaining higher quality parameters than individual ultrasound or salicylic acid treatment. Sweet cherries the combined treatment maintained higher ascorbic acid content, total anthocyanin content, total phenolic content, antioxidant capacity than those treated with other treatments. Overall, results demonstrated that combinations of ultrasound plus salicylic acid treatment could be used for prolonging shelf life of sweet cherries during storage with enhanced bioactive compounds concentration.

中文翻译：

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超声波处理与水杨酸处理相结合的效果可减少甜樱桃果实的腐烂并提高其贮藏寿命

单独使用超声波和水杨酸以及联合处理对0–1 ^o贮藏的甜樱桃（Prunus avium L. cv。Regina）水果的 品质和贮藏寿命的影响C进行了调查。水果用1 mM水杨酸，32 kHz超声波和超声波加水杨酸的组合处理10分钟，并保存长达40天。在开始和储藏期间（每隔10天）确定水果质量参数，例如总可溶性固形物含量，可滴定酸度，抗坏血酸含量，总花青素含量，总酚含量，抗氧化能力，茎的外观颜色和腐烂率。 。结果表明，与对照相比，单独使用超声波或水杨酸处理可减少甜樱桃果实的腐烂和茎褐变。此外，观察到水杨酸和超声处理之间的协同作用，并且联合处理在减少衰变方面更有效，茎褐变并保持比单独超声或水杨酸处理更高的质量参数。与其他处理相比，组合处理的甜樱桃保持较高的抗坏血酸含量，总花青素含量，总酚含量，抗氧化能力。总体而言，结果表明，超声与水杨酸处理相结合可提高生物活性化合物的浓度，从而延长甜樱桃在存储过程中的保质期。