Bingrsquo; Sweet Cherry (Prunus avium L) Quality as Influenced by Wax Coatings and Storage Temperature

Abstract

MATERIALS & METHODSThe use of wax coatings on cherry fruit reduced moisture loss during ambient storage, enhanced cuticular diffusive resistance and retarded the incidence of decay. After ambient storage, cherry fruit treated with wax coatings were firmer than the other treatments, but the use of wax did not reduce the incidence of surface pitting, stem discoloration or stem moisture loss. Fruit packed in a poly liner were similar in quality to fruit with wax coatings, but stems on fruit in poly liners had better color and moisture. Storage temperature control was the best method to maintain high quality fruit. Cherry fruit and stems stored at 0°C were superior to fruit and stems stored at 4S"C or 10°C in most quality attributes.THIS STUDY investigated the use of wax coatings in combination with temperature control on the subsequent storage quality of 'Bing' sweet cherries (Prunes avium L.) over two growing seasons. During the first season field-run fruit from a commercial grower were dipped in various concentrations (5, 10, 25 and 50% v/v) of commercial fruit waxes and stored in boxes without poly liners at o"C, 4.5"C, and 10°C. Control cherries were boxed either in or without a poly liner. Fruit were removed from storage over a 3 week period, and the quality compared to unwaxed fruit stored for the same periods and temperatures. In addition to quality evaluations for each treatment cooling rates for 9.09 kg boxes of fruit from each treatment were determined by the procedure outlined by Mitchell et al. (1972).

Dehydration Characteristics of Sweet Cherries (Prunus avium L.)

“…These results are in agreement with those of Drake et al (1988), they found that the pH of Bing sweet cherry ranged from 3.56 to 3.74. A close relationship existed between the seasonal changes in percentages of total soluble solids and that of total sugars in relation to acidity.…”

The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage

“…The beneficial effects of eugenol, menthol or thymol was also evident in delaying the stem browning, since these cherries received higher scores than controls from a semi-trained panel. There are no evidences of the role of these natural compounds on this issue, but the wellknown antioxidant activity reported for these essential oils might probably reduce dehydration, chlorophyll degradation and occurrence of browned polymers responsible for stem browning and shrivel (Drake, Kupferman, & Fellman, 1988). Other quality attributes, such as TSS did not change along storage irrespective of treatments.…”

The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness

“…Cherries are nonclimacteric fruits. Therefore, the ripe fruit was picked at pick maturity, judged mainly from skin color (Gonçalves et al, 2004). And the unripe cherry was picked about one week before ripe.…”