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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #314235
Title: Quality and physiological responses of two late-season sweet cherry cultivars 'Lapins' and 'Skeena' to modified atmosphere packaging (MAP) during simulated long distance ocean shipping

Author
item WANG, YAN - Oregon State University
item Bai, Jinhe
item LONG, LYNN - Oregon State University

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/13/2015
Publication Date: 7/27/2015
Citation: Wang, Y., Bai, J., Long, L.E. 2015. Quality and physiological responses of two late-season sweet cherry cultivars 'Lapins' and 'Skeena' to modified atmosphere packaging (MAP) during simulated long distance ocean shipping. Postharvest Biology and Technology. 110:1-8.

Interpretive Summary: Modified atmosphere packaging liners with the right gas permeability that equilibrated at 6.5-7.5% O2 and 8.0~10% CO2 retarded vitamine C degradation, lipid peroxidation, respiration rate, acid loss, bitter taste formation, and anthocyanin accumulation, maintained brighter skin color, and reduced decay and pedicel browning during cold storage/shipping in cherry fruit. We found the proper liner for late cherries which maintained higher fruit quality and potentially can be used for long distance transportation and long term storages.

Technical Abstract: Flavor loss, skin darkening, pitting, splitting, pedicel browning, and decay are the major quality deteriorations in sweet cherries during storage/shipping. In this research, three modified atmosphere packaging (MAP) liners with varied gas permeability were evaluated for the effect on quality deterioration and biochemical changes of two late-season sweet cherry cultivars at cold storage condition. Result showed that MAP2 (O2 6.5-7.5%, CO2 8.0-10.0%) reduced ascorbic acid loss and lipid peroxidation, maintained flavor by retarding acid loss and bitter taste formation, and kept brighter color by retarding anthocyanin synthesis compared to the standard macro-perforated polyethylene liner (control) after 4 and 6 weeks at 0 °C. In contrast, MAP1 (O2 12.0-13.5%, CO2 5.0-7.0%) had little benefit effect on maintaining fruit flavor and skin color. On the other hand, MAP3 (O2 1.0-1.5%, CO2 ~10%) showed greater benefits in most of the quality and biochemical attributes, however, fruit exhibited low flavor score due to anaerobic off-flavor from a significant accumulation of ethanol. All the MAP liners increased fruit firmness and reduced decay and pedicel browning but did not save fruit from pitting and splitting.