Effect of Controlled Atmospheres and Environmental Conditions on the Physicochemical and Sensory Characteristics of Sweet Cherry Cultivar Satin

Abstract

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.

Methods for quality evaluation of sweet cherry

“…Additionally, dehydration leads to chlorophyll degradation, with consequent browning caused by the activity of peroxidases and polyphenol oxidases 24 . Sometimes, a stem dehydration visual scale is used for easier and correct classification 25 …”

“…The force required for skin rupture and pulp firmness were chosen as texture parameters. On the other hand, Pinto de Andrade et al 25 . determined fruit firmness using the same equipment, but with a compression flat probe of 75 mm in diameter, a strain rate of 5% and a speed test of 1 mm s −1 .…”

“…24 Sometimes, a stem dehydration visual scale is used for easier and correct classification. 25 External attributes, such as the presence of stem and its green colour, may be used to estimate quality and maturity level of sweet cherries under post-harvest storage. 26 Similarly, the skin colour of sweet cherries is often used as an indicator of fruit quality and maturity.…”

Application of Near Infrared Spectroscopy to Monitor the Quality Change of Sour Cherry Stored under Modified Atmosphere Conditions

“…Several studies have investigated the effect of MAP on cherry variety storability and shelf life extension, mostly using reference methods [ 24 , 25 , 26 , 27 ]. Limited NIR spectroscopic results are available on the modified storage of cherries, though not so for stone fruits and controlled storage.…”

A Chromatic Enzymatic Time-Temperature Integrator Device Based on the Degradation of Phenolic Compounds for the Real-Time Prediction of the Quality and Shelf Life of Cherries

“…In addition to temperature, the ideal conservation environment can also be achieved by handling the concentration of oxygen and carbon dioxide and by manipulating the relative humidity (to reduce water losses) through air circulation, since the temperature of the air goes up as heat transfers from the product [ 22 ]. In the cherry preservation process, which is susceptible to damage due to cold temperatures below 0 °C, the optimum storage temperature is around 1 °C [ 25 ]. The temperature for transport should be between 0 and 3 °C.…”