Articles
Effect of short-term low pressure treatment on the quality of sweet cherry during storage
Article number
1408_70
Pages
531 – 536
Language
English
Abstract
Low pressure storage based on sub-atmospheric pressure and cold storage has exhibited the potential to extend the shelf life and improved the postharvest quality of many fruits, i.e.
Chinese bayberry, honey peach, loquat, and strawberry etc.
In this study, fresh sweet cherries (Prunus avium L. ‘Sweet Georgia’) were stored at low pressure (20 kPa) at 2±0.5°C for 5 and 10 days with 100% RH. Fruit quality was examined after being transferred to normal atmosphere (101 kPa) at 20°C for 3 days.
Weight loss of fruit were slightly increased by low pressure treatment but no difference was found between treatment and control during storage.
Low pressure treatment inhibited the stem browning of fruit during the first 5 d storage and 3 d shelf life but increased the stem browning at 10 d storage and 3 d shelf life.
The respiration rate in the fruit treated with low pressure were significantly lower than that in control during storage, but higher after 3 d shelf life.
Low pressure treatment maintained the total soluble solid of fruit during storage and additional shelf life, but decreased the firmness and titratable acid.
These results indicate short-term (less 5 d) low pressure treatment could be beneficial to maintaining the quality of sweet cherry.
Chinese bayberry, honey peach, loquat, and strawberry etc.
In this study, fresh sweet cherries (Prunus avium L. ‘Sweet Georgia’) were stored at low pressure (20 kPa) at 2±0.5°C for 5 and 10 days with 100% RH. Fruit quality was examined after being transferred to normal atmosphere (101 kPa) at 20°C for 3 days.
Weight loss of fruit were slightly increased by low pressure treatment but no difference was found between treatment and control during storage.
Low pressure treatment inhibited the stem browning of fruit during the first 5 d storage and 3 d shelf life but increased the stem browning at 10 d storage and 3 d shelf life.
The respiration rate in the fruit treated with low pressure were significantly lower than that in control during storage, but higher after 3 d shelf life.
Low pressure treatment maintained the total soluble solid of fruit during storage and additional shelf life, but decreased the firmness and titratable acid.
These results indicate short-term (less 5 d) low pressure treatment could be beneficial to maintaining the quality of sweet cherry.
Publication
Authors
B.G. Wang, Y.X. Wang, W.S. Li, H. Chang, J.H. Zhou, J.B. Golding
Keywords
hypochlorous acid water, quality, storage, sweet cherry
Groups involved
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