Effect of controlled atmospheres and environmental conditions on the physicochemical and sensory characteristics of sweet cherry cultivar Satin

article

Andrade, L.P.
Veloso, Abel
Espírito-Santo, Christophe
Gaspar, Pedro Dinis
Silva, Pedro Dinho
Resende, Mafalda
Beato, Helena
Batista, Cátia
Pintado, Cristina Miguel
Paulo, Luísa
Simões, M.P.

MDPI

Pinto de Andrade, L.; Veloso, A.; Espírito Santo, C.; Dinis Gaspar, P.; Silva, P.D.; Resende, M.; Beato, H.; Baptista, C.; Pintado, C.M.; Paulo, L.; et al. Effect of Controlled Atmospheres and Environmental Conditions on the Physicochemical and Sensory Characteristics of Sweet Cherry Cultivar Satin. Agronomy 2022, 12, 188. https://doi.org/ 10.3390/agronomy12010188

10.3390

Effect of controlled atmospheres and environmental conditions on the physicochemical and sensory characteristics of sweet cherry cultivar Satin

Carbon dioxide
Sensory evaluation
Controlled atmosphere
Refrigeration
Sweet cherry

PDR2020
12;

2022-02-22T11:14:26Z
2022-02-22T11:14:26Z
2022

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.
info:eu-repo/semantics/publishedVersion

openAccess
http://creativecommons.org/licenses/by/4.0/

eng