Articles
INFLUENCE OF HYDROCOOLING AND FRUIT COLOR ON THE BEHAVIOR OF BING SWEET CHERRIES AFTER REFRIGERATED STORAGE
Article number
468_93
Pages
731 – 736
Language
Abstract
The effects of hydrocooling on the storage behaviour of red and purple sweet cherries cv.
Bing kept at 0°C and 95% RH were evaluated.
Fruit quality were measured after 0, 7, 14, 21 and 28 days.
After storage the fruits were exposed to room temperature for 48 hours.
Data were analyzed using Tukey, Kruskal-Wallis and Dunn tests.
Soluble solids content, pH and titratable acidity did not vary during refrigerated storage.
Weight loss, stem browning and pitting increased with storage time and with exposure to room temperature.
Hydrocooling decreased the weight loss but had no influence on pitting occurence.
Besides, hydrocooling allowed both red and purple fruits to maintain a better quality up to 21 days of storage.
Bing kept at 0°C and 95% RH were evaluated.
Fruit quality were measured after 0, 7, 14, 21 and 28 days.
After storage the fruits were exposed to room temperature for 48 hours.
Data were analyzed using Tukey, Kruskal-Wallis and Dunn tests.
Soluble solids content, pH and titratable acidity did not vary during refrigerated storage.
Weight loss, stem browning and pitting increased with storage time and with exposure to room temperature.
Hydrocooling decreased the weight loss but had no influence on pitting occurence.
Besides, hydrocooling allowed both red and purple fruits to maintain a better quality up to 21 days of storage.
Publication
Authors
F. Hevia, R. Wilckens, P. Lanuza, C. Mujica, Y. Olave
Keywords
Prunus avium, postharvest, pitting, weight loss, pedicel browning, soluble solids, hydrocooling
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