Vol. 79 No: 6

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

Authors:
J. R. STOW, J. JAMESON and K. SENNER

pp: 941-946

Abstract:
The effects of rate of establishment of storage temperature, atmosphere composition, and storage temperature on storage and shelf-life of UK cherries were investigated over three years. Cooling rate affected only weight loss and stalk quality. Hydro-cooling resulted in the lowest weight loss, possibly as a result of water uptake. Storage life was longer at 0°C than 2°C or higher, but 4°C was adequate for storage periods of up to 14 d. There were no consistent effects of the 16 combinations of 0, 5, 10 and 20% CO₂ with 1, 2, 4 and 21% O₂ and, overall, CA storage was not superior to air storage. Neither cooling rate nor CA storage affected the subsequent shelf-life at 10°C. Rotting was the major cause of loss during storage at 0°C and during shelf-life at 10°C or 20°C, and the extent increased during the shelf-life period, the longer storage at 0°C was prolonged. Respiration rate at 10°C was the same for samples previously stored at 0°C in air or 1% O₂, but at 20°C the respiration rate was higher if the fruit had previously been stored in air. Fruit was more susceptible to bruising at 0°C than at 5°C, but the rate of increase in bruising with increasing impact energy was similar. It was concluded that the maximum storage life could be obtained if the fruit had been cooled to 1°C within 36 h of harvest and thereafter maintained at 0°C in air.

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