SWEET CHERRY QUALITY AFTER STORAGE IN MODIFIED ATMOSPHERE PACKAGING

Abstract

Modified Atmosphere Packaging (MAP) in combination with temperature control were investigated for qualify enhancement of sweet cherries (Prunus avium L.). `Bing', `Lambert' and `Rainier' cherries (1 kg/pkg/rep) were wrapped in 1 of 3 different MAP films (5,303; 8,900 and 11,286 cc/sq M/24 hrs of O2 and stored at 0 or 4 C for 3 weeks. Post-storage evaluations included both fruit and stem color, fruit firmness, weight loss, soluble solids, titratable acidity, bruising and pitting valuations, respiration rates and visual assessment. MAP films helped maintain fruit and stem color, and fruit firmness, Whereas weight loss and bruising were reduced. Visual assessment was best with fruit in MAP film packages, There was little change in soluble solids and titratable acidity among fruit in the different MAP films. Control (unwrapped) fruit had considerably higher soluble solids and titratable acidity than wrapped fruit. This difference in soluble solids and titratable acidity between control and MAP fruit was associated with a considerable weight loss in the control fruit. Respiration rates of the fruit varied among the different MAP films and was cuitivar dependent. Fruit stored at 0 C had better quality after 3 weeks of storage than fruit stored at 4 C.