Shelf life of sweet cherries in different packages after 0 and 3 weeks of CA-storage

Abstract

The positive effect of low oxygen and high CO2 for sweet cherry (Prunus avium L.) storability is well-known. In the present experiment, a combination of controlled atmosphere (CA; 2°C, 5% O2 and 15% CO2) storage and modified atmosphere in consumer packaging (MAP) were assessed. Fruit of 'Kordia' were packaged directly (0-week CA) or after three weeks in CA storage (3-week CA). The different packages were 1: macro-perforated polyethylene bag (carry bags); 2: trays wrapped in perforated films giving passive modified atmosphere with high CO2 concentration (MAP-high CO2); 3: similar as 2, but with low CO2 concentration (MAP-low CO2); 4: perforated shaker with lid containing cherries with stem; and 5: similar as 4, but with fruit without stems. The consumer packages were stored at 4°C for 5 days and thereafter for 3 days at 4°C (Chill) or 20°C (Retail) simulating different retail storage conditions. The weight loss was below 1% for fruit in all packages stored at chill conditions. At retail conditions, weight loss for cherries in carry bags varied between 2.2 and 8.4%, whereas MA packages had insignificant weight loss. Fungal fruit decay was below 0.5% for 0-week CA cherries stored at chill conditions for 8 days, and from 7 to 14% for 3-week CA cherries stored at chill conditions for 6 days after packaging. At retail conditions, 25 to 52% decay was detected at end of storage period after previous storage in 0 and 3 weeks in CA, respectively. Sweet cherries of 'Kordia' did not maintain an acceptable quality in 3 weeks of CA with consecutive simulated distribution conditions during 6 days. Fungal decay was lower in carry bags and MA packaging with high CO2, and the MA packages had additionally insignificant weight loss in mean of the different temperature regimes and storage times.