Effects of Low Oxygen and Temperature on Quality Retention of ‘Bing’ Cherries during Prolonged Storage1

Abstract

‘Bing’ sweet cherries (Prunus avium L.) harvested at commercial maturity were commercially packed and stored in 6 low-02 and 1 high-C02 controlled atmospheres (CA) at −1.1°C for 35 days and in a second study were stored in either 1.5% 02 and 0.8% C02 or 12% 02 and 10% C02 at 5.6°, 3.3°, or 1.1°C for 23 days. Fruit stored at 0.5–2.0% 02 with 0.03% C02 maintained a higher percentage of very green stems, brighter fruit color, and higher levels of titratable acids than those stored in air at −1.1°C for 35 days. High C02 atmospheres conserved fruit brightness and TA level but did not prevent stem discoloration. The only effect of lowering temperature from 5.6° to 1.1° was a slight increase in fruit firmness after storage.

‘Kordia’ sweet cherry fruit quality as function of the rootstock and storage conditions

“…For this reason, the optimal storage humidity for cherries is between 90-95% [Chockchaisawasdee et al 2016]. The application of a controlled atmosphere in combination with low temperature can be used to extend the shelf-life of sweet cherries by reducing fungal infections, preserving fruit firmness, titratable acidity and skin color [Chen et al 1981, Patterson 1982, Kader 1997, Petracek et al 2002, Remón et al 2003, Crisosto et al 2009, Habib et al 2015.…”