Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness

Abstract

The effects of degree of ripeness and packaging atmosphere on the quality of the very early season cherry (Prunus avium) cultivar ‘Burlat’ have been studied. Cherries were classified into two groups depending on their stage of ripening, taking colour as a maturity index (red and purple). After rapid chilling, cherries were sealed in 50 µm low‐density polyethylene (LDPE) bags in four different atmosphere compositions. Packages were stored at 2 °C and cherries were analysed weekly until they were deemed to be commercially unacceptable (after 4 weeks for red cherries and 3 weeks for purple cherries). Changes in atmosphere composition, skin colour, pigment content, titratable acidity, soluble solids, firmness and sensory quality were monitored. Acceptability was higher for the less mature group of cherries. Colour shifted in both groups, initially from red to blue/red and later on back to red. Titratable acidity decreased at the end of the experimental period for all samples. Firmness increased at first, but towards the end of the experiment it was similar to the initial value. The gas composition of the four modified atmosphere conditions approached a final equilibrium consisting of 9–12% CO2 and 1–3% O2. For long‐distance transportation of Burlat cherries the following procedure is recommended: harvest at the red colour stage, package in air using LDPE bags and maintain the temperature at 2 °C. Under these conditions, red Burlat cherries can be kept in an excellent commercial state for 3 weeks. © 2000 Society of Chemical Industry

Influence of Modified Atmosphere Packagingon Storability and Postharvest Quality of Cornelian Cherry (<i>Cornus mas</i> L.) Fruits

“…pH values increased during the storage period. The increase in pH values seems to be normal during the postharvest life of cornelian cherry fruit according to the reduction in titrable acidity (Remón et al, 2000;Serrano et al, 2005).…”

“…The higher TSS/TA in the control was due to both lower titratable acidity and higher weight loss, as mentioned before, resulting in the condensation of TSS (Crisosto et al, 2003;Conte et al, 2009). The changes in both TSS and TA are in agreement with the results reported by other researchers (Remón et al, 2000;Conte et al, 2009). On the contrast, Ozkaya et al (2009) evaluating the influence of MAP on the quality of strawberries, reported no significant difference in TSS values, but a significant difference in TA values between control and MAP stored strawberries.…”

Atmosphere composition effects on Burlat cherry colour during cold storage

“…Indeed, although cherries have been classified as a fruit very tolerant to high CO 2 levels, our previous experiments on MAP storage of Burlat cherries have shown a negative effect on quality when using conventional recommendations. 3 The effect of high CO 2 levels as well as a reduction in O 2 on other quality parameters of cherries has not been well documented. One of these parameters is cherry pigmentation.…”

“…6 However, CO 2 levels above a tolerance threshold cause off-flavour development and physiological disorders. 3,7 Negative effects on the colour of red fruits have also been described. 8 The preservation of cherries in low-O 2 atmospheres maintains the fresh external appearance, the acidity level and the green colour of the stem.…”

“…8 The preservation of cherries in low-O 2 atmospheres maintains the fresh external appearance, the acidity level and the green colour of the stem. 3,4 Although some previous studies have been conducted on MAP and CA storage of cherries, 1,4 recommendations about CO 2 and O 2 levels are inconsistent. Several authors report that CO 2 concentrations between 10 and 15% and O 2 concentrations between 3 and 10% are adequate for cherry preservation.…”