Impact Bruising of Sweet Cherries Related to Temperature and Fruit Ripeness1

Couey, H. Melvin; Wright, Trevor

doi:10.21273/hortsci.9.6.586

horts

1974

DOI: 10.21273/hortsci.9.6.586

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Impact Bruising of Sweet Cherries Related to Temperature and Fruit Ripeness1

H. Melvin Couey

Trevor Wright

Abstract: Warm fruit of Prunus avium L. cv. Lambert were less susceptible to impact bruising than cold fruit. Mahogany-colored cherries were less susceptible to impact bruising than red-colored cherries.

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Factors affecting resistance of banana fruit to compression and impact bruising

Banks

Joseph²

1991

J Sci Food Agric

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Factors affecting resistance of banana fruit to bruising were investigated by estimating the minimum (threshold) compression forces and impact energies (both applied through 13.5, 19 and24.5"C (4,52,4.72 and 4.46 N , respectively). In contrast, impact bruising thresholds were afected by delay after harvest and temperature in the opposite direction to compression bruising thresholds, increasing from 93 to 120 p J following a 2-day delay after harvest and from 74 to 104 p J as a result of elevating temperature from 19 to 30°C. Further work will therefore be necessary to determine which of the two types of influence is

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Factors affecting resistance of banana fruit to compression and impact bruising

Banks

Joseph²

1991

J Sci Food Agric

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Mechanism of Bruise Resistance in Pepino (Solanum muricatum) Fruit

Gould

Hammett²,

Steinhagen³

1990

Annals of Botany

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

Drake

Kupferman

Fellman

1988

Journal of Food Science

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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).

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Impact Bruising of Sweet Cherries Related to Temperature and Fruit Ripeness1

Abstract: Warm fruit of Prunus avium L. cv. Lambert were less susceptible to impact bruising than cold fruit. Mahogany-colored cherries were less susceptible to impact bruising than red-colored cherries.

Cited by 6 publications

References 0 publications

Factors affecting resistance of banana fruit to compression and impact bruising

Factors affecting resistance of banana fruit to compression and impact bruising

Mechanism of Bruise Resistance in Pepino (Solanum muricatum) Fruit

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

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