Abstract
Consumer’s demand for sweet cherry has increased due to its attractive fruits, taste, color, nutritional values and health effects. However, the fruits are highly perishable with a limited shelf life of 7-10 days. All quality traits are affected by growth conditions, picking, packing, transport and storage. Loss of fruits weight, firmness, color and flavor and the appearance of fungi or other physiological diseases limit their shelf life over extended periods of time. The temporary storage of fruits as long as possible without qualitative depreciation and significant quantitative loss is a major objective for the rhythmical supply of the market. The aim of this paper is the evaluation of influence of two storage methods on fruits quality of four sweet cherry cultivars. Fruit samples from four sweet cherry cultivars (‘Daria’, ‘Severin’, ‘Superb’, ‘Stella’), grown in demonstrative plots managed in ecological system, were stored for one month by two storage methods: classical storage at low temperature (1-4oC) and high humidity (85-90%) and controlled atmosphere storage in Janny MT boxes at 2-4oC temperature, 95-100% humidity, 2-3% O2 concentration and 2-5% CO2 concentration. After a month of storage, it was found that the two storage methods prolong the shelf life of the fruits. However, for all cultivars studied, loss of fruits weight, firmness and sourness were lower in the Janny MT boxes storage than in the classical method. Also, the percentage of depreciated fruits due to the appearance of storage diseases was lower in the case of storage in Janny MT boxes than in the case of storage in the cold.
Highlights
In 2018, the world cherries production is about 2.5 million tons, the largest producer being Asia (45%), Europe (34%) and America (20%)
The aim of this paper was to compare the effect of cold storage and controlled atmosphere on fruit quality of four sweet cherry cultivars (‘Daria’, ‘Severin’, ‘Superb’ and ‘Stella’)
With the Janny MT module, fruits keep all of their turgescence by example
Summary
In 2018, the world cherries production is about 2.5 million tons, the largest producer being Asia (45%), Europe (34%) and America (20%). Firmness, color and flavor and the appearance of fungi or other physiological diseases limit their shelf life over extended periods of time. To extend the period of fresh sweet cherry fruit consumption, the fruit can be stored for o relatively short time (up to 8 weeks) under optimal storage conditions (Dziedzic, et al, 2017, Dziedzic and Blaszczyk, 2019). New storage technologies (in modified atmosphere) have been tested to prolong the postharvest life of fresh fruits (Chiabrando et al, 2019, Dziedzic et al, 2017, Dziedzic and Blaszczyk, 2019, Giacalone and Chiabrando, 2013, Khorshidi et al, 2011, Remon et al, 2000). The quality of stored fruits depends on storage conditions (temperature, atmosphere composition, humidity), which influence physiological and biochemical composition of the fruits (Dziedzic et al, 2017, Meheriuk et al, 1995, Sen et al, 2014)
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