Abstract
Kilogram quantities of `Sweetheart' cherries were stored in HDPE perforated bags (1993, 50.8 μ thickness, OTR = 750 ml·m–2·day–1) or in nonperforated bags (1994, 11 μ thickness, OTR = 5196 ml·m–2·day–1) at 0C. Samples were removed at 1, 2, 4, and 6 weeks of storage and evaluated for fruit and sensory quality. Bag atmospheres after 6 weeks of storage were 10% CO2 and 4.6% O2 for the perforated bags and 3.5% CO2 and 6.6% O2 for the nonperforated bags. Fruit brightness, firmness, and titratable acidity declined during storage. Skin color tended to be redder with the longer storage periods. Sensory evaluation in 1993 showed a decline in overall appearance and flavor with time, but texture and juiciness did not change. Acceptability remained high for the first 4 weeks of storage but dropped at week 6. Surface pitting was noticeable at weeks 4 and 6, particularly from stem bruising.
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