Modified atmosphere packaging of ‘Lapins’ sweet cherry

Meheriuk, M.; Girard, Benoı̂t; Moyls, L.; Beveridge, H.J.T.; McKenzie, D.-L.; Je, Harrison; Weintraub, Susan E; Hocking, Rod

doi:10.1016/0963-9969(95)00003-5

Cited by 68 publications

(66 citation statements)

References 9 publications

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“…By comparison, Wang and Verstheim (2002) found that the TA of the fruit of six sweet cherry cultivars stored either in 10% CO 2 or in 5% CO 2 did neither differ significantly from each other nor from the TA of the fruit stored in normal atmosphere. Meheriuk et al (1995Meheriuk et al ( , 1997 did not find any effect of atmospheric composition on acidity changes in cherries, while other studies pointed out that low oxygen levels reduced the acid content (Jiang et al 2002).…”

Section: Resultsmentioning

confidence: 86%

“…Comparing fruit firmness after the storage period with that at harvest time, we found that, generally, sweet cherries became softer after storage. Some other authors had demonstrated the ability of sweet cherries to maintain firmness for up to 8 weeks of storage (Meheriuk et al 1995) or even increase their firmness after MA storage (Meheriuk et al 1997, Kappel et al 2002. The finding that high CO 2 concentration and low temperature promote higher fruit firmness is also confirmed by other researchers (Jiang et al 2002, Goliáš et al 2006.…”

Section: Resultsmentioning

confidence: 99%

“…Studies concerning new technologies of fruit storage (atmosphere, modified atmosphere packaging, air and water precooling) have been conducted for sweet cherry (Remón et al 2000, Giacalone andChiabrando 2013). The quality of stored fruit depends on storage conditions (temperature, atmosphere composition, humidity), which influence the physiological and biochemical metabolism in the fruit and result in changes in fruit taste and postharvest fruit softening (Meheriuk et al 1995, Sen et al 2014. In modern sweet cherry cultivation, the trees are grown on dwarfing rootstocks.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Dziedzic

Błaszczyk

Kaczmarczyk

2017

Folia Horticulturae

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ABSTRACT'Regina' sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O 2 + 5% CO 2 at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content -SSC, titratable acidity -TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.Ke y wor d s: firmness, fruit decay, soluble solids content, titratable acidity

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Dziedzic

Błaszczyk

Kaczmarczyk

2017

Folia Horticulturae

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“…Fruit fermentation occurs when ambient oxygen levels fall below some critical level, which is typically shown by an increase in respiratory quotient (RQ: the ratio of mols of CO 2 produced divided by mols of O 2 utilized), ethanol production, or both (Pesis 2005). Undesirable responses include the induction of fermentation, development of disagreeable flavors, reduction in aroma biosynthesis, induction of tissue injury and alteration in the makeup of microbial flora (Beaudry 1999;Meheriuk et al 1995). High levels of CO 2 are also useful for the prevention of chlorophyll degradation in a number of tissues, but can have a negative effect on other metabolic processes.…”

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confidence: 99%

Storage of sweet cherries in low oxygen and high carbon dioxide atmospheres

Goliáš¹,

Němcová²,

Čaněk³

et al. 2007

Hortic. Sci.

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Acetaldehyde and ethanol are already present in detectable levels at the time of harvest, under aerobic conditions and in healthy, undamaged fruit. Both metabolites can be detected, at different concentrations, in all cultivars. Several hours after harvest, the levels of acetaldehyde in cultivars Summit, Těchlovan and Kordia were 6.41, 9.78 and 22.00 mg/l, respectively. Both ethanol and acetaldehyde accumulate to significant levels in anaerobically stored cherries, particularly in atmospheres with high levels of CO 2 . The highest levels of ethanol observed, after 31 days of exposure to anaerobic conditions, were in the cultivars Těchlovan (1,159 mg/l) and Summit (1,168 mg/l); both concentrations are are broadly similar. The metabolites decreased after a return to aerobic conditions, but remained higher than the levels first observed. Sweet cherries stored in anaerobic conditions are also sensitive to the development of off-flavours in the first 24 hours after opening the storage box. The very slow ripening of the fruit under anaerobic conditions was satisfactorily quantified by measuring the higher degree of fruit firmness, when the usual, visual attributes of ripeness were almost undetectable. Stems also remained green, in contrast to the usual browning that occurs under normal atmospheres. Discrimination analysis of various parameters observed gave a good resolution of different cultivars. 27tential of ultra-low oxygen (ULO) storage as a practical technique for extending sweet cherry shelf-life. MATERIAL AND METHODS Fruit preparationSweet cherries (Prunus avium cv. Těchlovan, Summit and Kordia) with stems attached were hand harvested on July 6, two days before the optimal harvest stage, from the commercial orchard Agro Stošíkovice at the Horticultural Faculty in Lednice. The fruits were sorted to exclude those with obvious defects or dissimilar states of maturity, based primarily on their appearance. Selected fruits were then transported into small boxes and during two hours they were chilled to 3°C before placing in the various gas mixtures. Preparation of the atmospheres Preparation of atmospheres:Immediately after cooling, the final atmosphere composition was obtained by flushing with nitrogen. To eliminate the possibly excessive influence of CO 2 as a respiration inhibitor, the chambers were connected to absorption tubes filled with solid tablets of KOH, which were mixed with an inert material (polystyrene). Gas mixtures were monitored twice a day, using a dual CO 2 /O 2 analyzer (Arelco, ARC, France). Ethanol and acetaldehyde levelsThe cherries were temporarily stored in a freezer and then defrosted prior to analysis. The juice produced was filtered (25 mm diameter syringe filter, 0.2 μm nylon with glass, Alltech Associates Inc., Belgium). 1 μl aqueous samples were injected into a sample block fitted with Teflon, and analyzed with a gas chromatograph equipped with FID (Chrom 5, Laboratory Equipment, Prague). Separation was achieved on a packed column (Porapak P, 3 mm i.d., 120 cm length), gas...

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“…Sweet cherries have a higher tolerance to elevated CO 2 concentrations than most stone fruit crops (Tian et al 2001(Tian et al , 2004Petracek et al 2002). Th e impact of controlled atmosphere storage (CA) on the production of volatile compounds by sweet cherry fruits was studied by analysing the compounds released from fruit into the ambient atmosphere (Mattheis et al 1991;Meheriuk et al 1995;Bernalte et al 1999;Goliáš et al 2010). Dynamic headspace gas chromatogramy (GC) methods show that the pre-dominant fl avour volatiles are (E)-2-hexenol, benzaldehyde, hexanal and (E)-2-hexenal, but some compounds observed after 4 weeks of storage appeared to be unrelated to the storage conditions and may refl ect metabolic changes which occur during fruit senescence.…”

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confidence: 99%

Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars

Goliáš

Létal²,

Veselý

2012

Hort. Sci. (Prague)

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Goliáš J., Létal J., Veselý O., 2012. Eff ect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars. Hort. Sci. (Prague), 39: 172-180.Th e aroma profi les of two sweet cherry cultivars Kordia and Vanda were investigated during storage at diff erent oxygen and carbon dioxide levels and at a low temperature using solid phase microextraction gas chromatography combined with mass spectrometry (SPME-GC-MS). Th e most abundant aroma volatiles observed in both sweet cherry cultivars were alcohols, esters, terpenoids and aldehydes. Fifteen alcohols (but principally ethan-1-ol, (E)-2-hexen-1-ol and phenethyl alcohol) provided approximately 39% of the total volatile production and eight esters (principally (E)-2-hexenyl acetate and pentyl butyrate) were responsible for another 39% of the volatile production. Four terpenoids (principally limonene and α-linalool) were responsible for a further 15% of volatile production, and 10 aldehydes (principally (E)-2-hexenal and (E)-2-octen-1-al) were responsible for the remaining 7% of total volatile production. However, out of all the volatile compounds detected, a total of just 6 compounds (phenethyl alcohol, (E)-2-hexenal, (E)-2-octen-1-al, pentyl butyrate, (E)-2-hexenyl acetate and limonene) made up 80% of the total volatile production. Fruit stems remained green during all 54 days of the storage period, although one tenth of the stems slowly dessicated in each of the three controlled atmospheres. Th is is in marked contrast to the stems of fruit held in a regular atmosphere, which turned completely brown.

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Modified atmosphere packaging of ‘Lapins’ sweet cherry

Cited by 68 publications

References 9 publications

Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Storage of sweet cherries in low oxygen and high carbon dioxide atmospheres

Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars

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