Evaluation of integrated ultrasound and CaCl2 in hydrocooling water on the quality of ‘Bing’, ‘Lapins’, and ‘Sweetheart’ cherries stored in modified atmosphere packaging

Zhi, Huanhuan; Yu, De Quan

doi:10.1016/j.scienta.2022.111060

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…Modified atmosphere packaging (MAP) can be a useful tool to extend the lifespan and marketability of sweet cherries ( Prunus avium L.) 1–4 . In the United States of the Pacific Northwest (PNW) regions, MAP lines were recommended to be used for exporting cherries to preserve freshness and reduce quality deterioration 5–7 . However, MAP was not suitable for domestic sales of sweet cherries, due to the high cost, large packaging capacity (8–11 kg per bag) and difficulty of carrying on.…”

Section: Introductionmentioning

confidence: 99%

“…Because when fruit was stored at a relatively high temperature, a significant water vapour pressure deficit was created between fruit and the surrounding air; as a result, the RH of the ambient air in packages fell below an adequate percentage, and fruit rapidly lost weight (water) 17 . To reduce weight loss, slow skin darkening and maintain great flavour, acidity and green stems at the destination markets, 0°C with minimal fluctuations has been recommended in the sweet cherry supply chain 4–7 . However, it was impossible to maintain a stable temperature of 0°C from packinghouses to the table.…”

Section: Introductionmentioning

confidence: 99%

“…17 To reduce weight loss, slow skin darkening and maintain great flavour, acidity and green stems at the destination markets, 0 C with minimal fluctuations has been recommended in the sweet cherry supply chain. [4][5][6][7] However, it was impossible to maintain a stable temperature of 0 C from packinghouses to the table. Therefore, this research also focused on the impact of a wide range of temperatures from cold (0 C, storage/transport temperature) to middle (10 C, refrigerated shelf temperature) and to warm (20 C, ambient temperature), rather than just the impact of a certain temperature, on the quality of both SO and SF cherries packed with different PR.…”

mentioning

confidence: 99%

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Utilization of perforated zipper‐lock packaging bags to improve the quality of stem‐on and stem‐free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods

Zhi,

Dai,

Leisso

et al. 2023

Packag Technol Sci

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In the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper‐lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had the potential to improve the quality and resistance to postharvest disorders of stem‐on (SO) and stem‐free (SF) ‘Chelan’ and ‘Lapins’ cherries during a series of 14 days at 0°C, 2 days at 10°C and 2 days at 20°C (the storage and marketing periods). Regardless of whether the stem was attached to the fruit, reducing PR from 2% to 0.5% or 0.05% resulted in a high relative humidity, an increased CO2 with a decreased O2 in bags and reduced weight loss of fruit and stems in both cultivars during the entire storage and marketing periods; furthermore, higher fruit firmness, skin brightness and stem green color with lower rates of surface pitting and stem browning and relative leakage of stems were observed in either SO or SF of ‘Chelan’ and ‘Lapins’ cherries packaged with 0.5% and 0.05% PR bags compared to 100 (air) and 2% PR‐treated cherries. However, the 0.05% PR packaging system retained a significant amount of condensation water in the bag; as a result, the decay incidence of SF cherries statistically increased. Overall, packing SO and SF ‘Chelan’ and ‘Lapins’ cherries in bags with a 0.5% PR provided great benefits in delaying weight loss and pathogen infection and maintaining the high eating and storage quality during the storage and marketing periods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%