Articles
Controlled atmospheres improve postharvest quality of ‘Regina’ sweet cherries depending on maturity stages
Article number
1456_47
Pages
359 – 368
Language
English
Abstract
Sweet cherry (Prunus avium L.) is one of consumers’ most highly valued fruits due to its outstanding organoleptic characteristics, which can deteriorate rapidly after harvest during a storage period longer than 4 weeks.
This study evaluated the effect of three gas atmospheres, two set up by controlled atmosphere (CA) with 5% O2 + 12% CO2 and 7% O2 + 15% CO2, and modified atmosphere (MA; 16% O2 + 5% CO2) as a control on ‘Regina’ cultivar.
Fruits were harvested at three different maturity stages based on color (C1: light red; C2: mahogany red; and C3: dark mahogany red) and stored for up to 42 days.
The cherries were packaged in PE perforated bags and stored in CA chambers or PE bags for MA. Fruit quality was assessed after 35 and 42 days at 0°C, followed by 3 days at 10°C in air, evaluating parameters such as firmness, general condition, and pedicel dehydration.
The use of perforated bags combined with controlled atmospheres achieved relative humidity levels similar to those of MA bags, resulting in minimal weight loss (less than 1.2%). Light red fruit stored under CA (5% O2 + 12% CO2) maintained 92% pedicel freshness after 35 days.
Both MA and CA conditions effectively preserved high firmness (450 gf mm‑1) after 42 days, particularly in C1 fruits.
However, after 3 days at 10°C, the gas concentrations inside MA bags approached critical limits, while perforated bags maintained conditions closer to normal air levels.
Therefore, the combination of perforated bags and controlled atmosphere effectively enhances the freshness and firmness of ‘Regina’ cherries after prolonged storage (at least 42 days).
This study evaluated the effect of three gas atmospheres, two set up by controlled atmosphere (CA) with 5% O2 + 12% CO2 and 7% O2 + 15% CO2, and modified atmosphere (MA; 16% O2 + 5% CO2) as a control on ‘Regina’ cultivar.
Fruits were harvested at three different maturity stages based on color (C1: light red; C2: mahogany red; and C3: dark mahogany red) and stored for up to 42 days.
The cherries were packaged in PE perforated bags and stored in CA chambers or PE bags for MA. Fruit quality was assessed after 35 and 42 days at 0°C, followed by 3 days at 10°C in air, evaluating parameters such as firmness, general condition, and pedicel dehydration.
The use of perforated bags combined with controlled atmospheres achieved relative humidity levels similar to those of MA bags, resulting in minimal weight loss (less than 1.2%). Light red fruit stored under CA (5% O2 + 12% CO2) maintained 92% pedicel freshness after 35 days.
Both MA and CA conditions effectively preserved high firmness (450 gf mm‑1) after 42 days, particularly in C1 fruits.
However, after 3 days at 10°C, the gas concentrations inside MA bags approached critical limits, while perforated bags maintained conditions closer to normal air levels.
Therefore, the combination of perforated bags and controlled atmosphere effectively enhances the freshness and firmness of ‘Regina’ cherries after prolonged storage (at least 42 days).
Authors
V.H. Escalona, R. Neira, V. Muñoz, M. Piña, J. Villegas, F. Hernández, D. Guerrero
Keywords
controlled atmosphere, modified atmosphere, container transport, fresh quality
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