Indicators of Maturity and Storage Quality of `Lapins' Sweet Cherry

Abstract

<jats:p>Three commercial `Lapins' sweet cherry (<jats:italic>Prunus avium</jats:italic>) orchards were used for this study during three crop seasons. Orchards were selected based on the historical average date of commercial harvest. The difference in commercial harvest date among the three orchards was 5 to 7 days. Three harvests were carried out in each orchard each year: 1) beginning 4 to 5 days before commercial harvest, 2) at commercial harvest, and 3) 4 to 5 days after commercial harvest. Fruit quality was determined after 0, 7, 14, and 21 days of storage. Harvesting fruit up to 5 days later than normal commercial harvest resulted in increases in fruit weight and soluble solids content along with no loss of firmness or change in acidity. Pedicel color did not change as harvest was delayed. Changes in visual ratings of both fruit and pedicel appearance with delayed harvest were detectable in only 1 of 3 years. Neither pitting nor bruising was influenced by harvest date. The amount of pitting or bruising present was related more to the year of harvest than to harvest date. Delaying harvest a short time beyond the normal commercial harvest date could enhance consumer appeal and increase fruit value. Storage time after harvest resulted in reduced fruit and pedicel appearance, but only beyond 14 days of storage.</jats:p>

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

“…Total soluble solids and total acidity were coincident with data published by Raffo et al (2009) for the same variety grown in North Patagonia, Argentina. The characterization of sweet cherries from Lapins cultivar was published by several authors around the world (Kappel et al 1996;Drake and Elfving 2002;Jakobek et al 2009;Usenik et al 2008;Raffo et al 2009;Serra et al 2011). The results informed presented some differences, mainly in the bioactive compounds content such as anthocyanins and phenolics.…”

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

“…The development of these fungi during postharvest storage can cause great economic losses, and thereafter a fermentative metabolism with generation of boff-flavoursQ due to ethanol and acetaldehyde (Esti et al, 2002). The occurrence of rots and their influence on cherry quality have been reported to be dependent on cultivar (Kappel, Toivonen, McKenzie, & Stam, 2002) and ripening stage at harvest (Drake & Elfving, 2002). Several pre-and postharvest technologies have been used to control decay, but the postharvest use of chemicals as fungicides is restricted in most countries.…”

Storage of cherries: the effects of rate of cooling, store atmosphere and store temperature on storage and shelf-life

“…Cherries are non-climacteric and are therefore picked in a fully ripe and edible condition. They deteriorate in a number of ways -stalks can change from green to brown (Drake and Elfving, 2002), flesh can rot, the skin can cease to be smooth and shiny and become dull and pitted (Sharkey and Peggie, 1984) and off-flavours can develop (Remon et al, 2001). To slow these changes cherries need to be kept cold.…”