QUALITY CHARACTERISTICS OF 'BING' AND 'RAINIER' SWEET CHERRIES TREATED WITH GIBBERELLIC ACID, FOLLOWING FUMIGATION WITH METHYL BROMIDE

Methyl bromide (MeBr) fumigation did not significantly influence weight loss, fruit color or soluble solids of either ‘Bing’ or ‘Rainier’ sweet cherries. MeBr increased pitting and reduced objective and subjective stem color of both cultivars. There was a slight advantage in quality (bruising, pitting and stem color) for the 48g/m³ at 12°C over the 64g/m³ at 6°C MeBr treatment. As fumigation temperature increased, bruising and pitting increased and stem color decreased. Use of gibberellic acid resulted in increased firmness for ‘Bing’ cherries and superior fruit and stem color with less pitting for both ‘Bing’ and ‘Rainier’ cherries.     

Apple Quality as Influenced by Fumigation with Methyl Bromide

The use of methyl bromide (MeBr) did not detract from the firmness or skin color of‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples. Fruit fumigation with MeBr resulted in a darkening of the objective and subjective internal flesh color of ‘Delicious apples, particularly unwaxed apples treated with 48g MeBr/m₃ at 20°C for 2 hr. Internal flesh color of ‘Golden Delicious’ apples was not influenced at 48g MeBr/m³ at 6°C for 2 hr. Fumigation with 32g MeBr/ m³ at 20°C or 56g MeBr/m³ at 6°C for 2 hr did not detract from the firmness or internal color quality of ‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples after 60 days in storage. MeBr-treated apples displayed greater acidity and less ethylene production than control fruit. Higher MeBr treatment temperature and the use of wax on fruit directly influenced the reaction of apples to MeBr fumigation.     

QUALITY RESPONSE OF 'BING' AND 'RAINIER' SWEET CHERRIES TO LOW DOSE ELECTRON BEAM IRRADIATION

'Bing' and 'Rainier' sweet cherries were irradiated at doses of 0.00, 0.15, 0.30, 0.60 and 0.90 kGy using a linear accelerator. Cherries were evaluated for quality immediately after treatment and again after 14 days storage at 1C. No variation in soluble solids, titratable acidity or flavor were noted at any of the irradiation doses. Defects were increased for 'Rainier' cherries at irradiation doses above 0.60 kGy, but no change in defects of 'Bing' cherries were present regardless of irradiation doses. Objective color of 'Bing' cherries was lighter with more red at irradiation doses greater than 0.30 kGy, but this change in color was not evident visually. Objective color of 'Rainier' cherries was reduced at irradiation doses of 0.60 kGy and greater. This reduction in 'Rainier' red color was evident visually at an irradiation dose of 0.90 kGy. No change in 'Bing' green stem color was evident, but 'Rainier' stem color improved at irradiation doses above 0.60 kGy. Firmness of both 'Bing' and 'Rainier' cherries was reduced at irradiation doses of 0.60 kGy and greater. By using the linear accelerator at doses of 0.60 kGy or less, 'Bing' and 'Rainier' cherries can be irradiated with no major quality loss to meet quarantine requirements.     

STORAGE QUALITY OF WAXED AND NONWAXED 'DELICIOUS' AND 'GOLDEN DELICIOUS' APPLES

Wax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax-drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax-drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin-based waxes.     

METHYL BROMIDE, TIME and TEMPERATURE of EXPOSURE ON APPLE QUALITY

ABSTRACT. The use of methyl bromide (MeBr) as a fumigant to control codling moth in 'Delicious'apples resulted in a loss of firmness, internal color and therefore a reduction in the amount of acceptable fruit. Time and temperature of MeBr exposure were directly related to firmness and internal color loss. As the exposure time was increased beyond 2 h and exposure temperature above 6°C firmness and internal color loss were accelerated. an 8-day ambient storage period exacerbated firmness and internal color loss as time and temperature of MeBr exposure were increased. A fumigation regime of 56 g MeBr/m³ at 6°C for 2 h resulted in acceptable fruit during a 60 day refrigerated storage period. Increased exposure times or temperatures beyond 56 g MeBr/m³ at 6°C for 2 h resulted in unacceptable firmness and internal color loss, coupled with a major loss in acceptable fruit.     

HOT WATER TO CONTROL CODLING MOTH IN SWEET CHERRIES: EFFICACY AND QUALITY

Quarantine regulations require domestic cherries exported to Japan be treated to control for codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae). The current procedure, methyl bromide fumigation, uses a restricted chemical, reduces fruit quality, and involves health, safety and environmental concerns. Single and double hot water dips were evaluated using fresh ‘Bing’ and ‘Sweetheart’ sweet cherries from Washington state as a potential replacement. The double dip procedure had a pretreatment bath at 40C for 5 min. For both procedures, submersions in heated water from 48 to 55C for 2–14 min were examined for treatment efficacy against third‐instar codling moth and fruit quality. Although a 100% mortality response was found for each temperature and procedure, the submersion durations significantly damaged fruit and stem parameters for both cultivars. Thus, hot water dips are not feasible for Pacific Northwest cherries at this time.     

SHORT-TERM CONTROLLED ATMOSPHERE STORAGE FOR SHELF-LIFE EXTENSION of APRICOTS1

Shelf-life of ‘Perfection’ and ‘Rival’ apricots can be enhanced with the use of controlled atmosphere (CA) storage. Apricots were harvested at commercial maturity and immediately stored in CA at 1 or 2% 0₂ and 3, 6, 9, 12 or 15% C0₂ for 30, 45 and 60 days. No differences in fruit quality were evident between 02 atmospheres of 1 and 2%, except that fruit stored in 1 % 02 displayed less rot development and higher acid content. Apricots stored in 9% or less C0₂ displayed reduced external and internal color, inadequate finish, increased internal breakdown and more rot development with unacceptable firmness retention for additional handling. Apricots stored in 12 or 15% CO₂ retained firmness and displayed enhanced finish with reduced rots and very little internal breakdown with storage duration of 60 days. Color was much slower to develop in apricots stored in 12 or 15% CO₂ for all storage periods.     

电子束辐照对不同品种猕猴桃品质的影响

以4 个品种（‘海沃德’‘徐香’‘华优’‘亚特’）猕猴桃为试材,采用剂量分别为0.4、0.8、1.2 kGy的高能电子束辐照处理,于0～1 ℃、相对湿度90%～95%条件下贮藏,每15 d取样一次,测定电子束辐照处理对果实冷藏期硬度、质量损失率、可溶性固形物质量分数、可滴定酸质量分数、VC含量等品质指标的影响,探究电子束辐照对猕猴桃贮藏品质的影响,为猕猴桃采后保鲜技术提供理论依据。结果表明,电子束辐照处理对维持猕猴桃的贮藏品质有一定积极作用。适宜剂量电子束辐照能抑制猕猴桃贮藏期间果实的质量损失,延缓可滴定酸质量分数的下降,提高类黄酮含量,在贮藏前期提升多酚含量,但硬度、VC含量经辐照后有所降低,且可溶性固形物质量分数升高。相比其他剂量,0.8 kGy电子束辐照能够较好地延缓猕猴桃可溶性固形物质量分数升高和可滴定酸含量降低,提高多酚和类黄酮的含量。整体来看,4 个品种中‘海沃德’‘亚特’更加耐受电子束辐照,且0.4、0.8 kGy剂量的电子束辐照对‘海沃德’‘亚特’的采后贮藏保鲜效果较好,推荐0.4、0.8 kGy为‘海沃德’‘亚特’的采后保鲜辐照剂量。结论：适宜剂量的电子束辐照可以作为提升猕猴桃保鲜效果的有效手段。     

FRUIT QUALITY OF COLD STORED SWEET CHERRIES INFESTED WITH CODLING MOTH

The effect of codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae), infestation on the quality of sweet cherry, Prunus avium (L.) L., fruit was studied. Each cherry was infested with one first instar codling moth and held at 3.3C for 0 (control), 1, 2, 4, 7, 10, or 14 days. After cold storage, fruits were maintained at 25C and observed periodically for damage using a visual scale from 0 as no damage, to 9 as complete destruction. Two groups of ‘Bing’ cherries were examined, one from an organically grown orchard and the other from a commercial orchard with conventional chemical control. Uninfested fruits maintained quality for one month at 25C whereas infested fruits had a damage rating of 2 by the fifth day. Infested organic fruits deteriorated faster than the conventional cherries. Larvae were often not detected because of fruit deterioration and fungal contamination. Fruit quality deterioration due to codling moth infestation is an important component of the Systems Approach for quarantine security for cherries exported to Japan. Infested fruit would rapidly deteriorate as the result of decay and be culled at time of packing.     

Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. 'Rojo Brillante'

‘Rojo Brillante’ persimmons were harvested in 2 different dates, early and late, and then submitted to 1‐methylcyclopropene (1‐MCP) treatment (500 nL/L) before stored at 1 or 15 °C up to 50 or 30 d, respectively. The influence of harvest date, 1‐MCP treatment, orchard, storage time, and temperature on firmness loss and color evolution during storage of ‘Rojo Brillante’ persimmon was studied. Statistical models that allowed the prediction of these 2 quality parameters during the storage, as well as the modeling of the behavior of both of them, were also evaluated. The softening, as a consequence of chilling sensitiveness when stored at 1 °C, was more accentuated in the early harvested fruit. In storage at 15 °C, also, the firmness loss was faster in fruit harvested earlier. 1‐MCP treatment drastically reduced chilling injury (CI) symptoms at 1 °C and retarded firmness loss at 15 °C, both of these effects being dependent on harvest date. The model presented to study the firmness and color relationship offers an important tool to predict firmness from fruit color measurements.     

QUALITY OF APPLE FRUIT IN RIGID FILM CONTAINERS

The storage quality of‘Delicious’ apples individually packaged in rigid film containers was investigated. Objective quality attributes (internal and external color, firmness, soluble solids and titratable acidity) were measured as a function of storage time with and without packaging in a rigid container. Overall firmness, acidity and soluble solids content decreased over a 70-day storage period. Significant effects of rigid film packaging and storage included: superior skin color, decreased weight loss, slight decrease in soluble solids content and increased firmness loss during ripening when compared to control fruit. Upon examination of the atmosphere surrounding individual fruit in these containers, increased levels of carbon dioxide and ethylene were found. Conversely, packaged fruit contained significantly less internal carbon dioxide than control samples. It was concluded that the atmosphere modified by the rigid film container hastened ripening of‘Delicious’ apples, thus deteriorating eating quality. An adequately ventilated packaged would probably alleviate this condition.     

EFFECTS OF THE RATE OF HEATING ON APPLE AND PEAR FRUIT QUALITY

There is evidence that the rate of heating to meet quarantine security impacts fruit quality as well as insect mortality. Linear heating rates, of 4, 6, 8, 10, and 12C/h to treatment temperatures of 44 and 46C were used to treat 8 cultivars of apples (‘Delicious’, ‘Golden Delicious’, ‘Granny Smith’, ‘Fuji’, ‘Gala’, ‘Jonagold’, ‘Braeburn’, and ‘Cameo’) and two cultivars of winter pear (‘d'Anjou’ and ‘Bosc’). Fruit were stored, ripened, and tested for various quality parameters. Scald was controlled, firmness was higher in heat treated fruit, ripening was delayed but uniform in pears, decay organisms were suppressed, red fruit became redder and green fruit remained green, the Brix‐acid ratio (SS/TA) was either unchanged (‘Granny Smith’) or increased. Physiological disorders such as bitter pit were exacerbated by the heat treatment, requiring culling after treatment to avoid storage of fruit so affected.     

STORAGE OF ‘SWEETHEART’ CHERRIES IN SEALED PLASTIC FILM1

‘Sweetheart’ cherries were sealed in perforated or nonperforated polyethylene bags and stored for 6 weeks in air at 0C. Samples were removed after 1, 2, 4 and 6 weeks of storage and evaluated for fruit and sensory quality. Volatile analyses were done on samples kept in storage for 2, 4, 6, 8 and 9 weeks. Atmospheres after 6 weeks of storage were approximately 4.6% O₂ and 10% CO₂ for the perforated bags (1993) and 6.6% O₂ and 3.5% CO₂ for the non-perforated bags (1994). Fruit brightness (L* value), firmness and titratable acidity declined during storage. Skin color (hue angle) decreased slightly in redness over the 6-week storage period. Sensory evaluation in 1993 showed a decline in fruit appearance and flavor with storage duration. Texture and juiciness did not change. Acceptability remained high for the first 4 weeks of storage. Twenty-seven volatiles were identified by head-space analysis (1993). Little change occurred in volatile production except for acetaldehyde which increased sharply from week 2 to 4 and ethanol which increased sharply between week 8 and week 9. Butyl acetate behaved much like acetaldehyde. Modified atmosphere packaging maintained high fruit luster and green stems. No differences in fruit quality were observed with bag type, but storage appears to be limited to 4 weeks for ‘Sweetheart’ cherries because of flavor loss.     

Quality of Electron Beam Irradiated Strawberries

Fresh ‘Tristar’ strawberries were treated by electron beam irradiation to determine the effects on postharvest quality attributes and shelf life. The intensity of red color rated by sensory panelists decreased as irradiation dosage increased from 0 to 2 kGy. Hunter ‘L’ values were higher for fruit treated with 2 kGy than for 0 and 0.5 kGy. Instron firmness values were lower for all irradiated fruit than for control fiuit. Panelists rated irradiated fruit less firm than nonirradiated fruit stored 1, 2 and 4 days. An increase in off-flavor was noted among all treatments stored 6 and 8 days. Irradiation suppressed fungi on stored berries. Irradiation doses of 1 and 2 kGy extended shelf life 2 and 4 days, respectively. Electron beam irradiation technology has excellent potential for extension of shelf life of fresh strawberry fruits.     

苯乳酸-海藻酸钠涂膜保鲜剂的制备及其在甜樱桃保鲜中的应用

利用苯乳酸的抑菌能力和海藻酸钠的成膜性制备苯乳酸-海藻酸钠涂膜保鲜剂,并应用该保鲜剂对甜樱桃 进行涂膜保鲜。通过测试保鲜剂成膜的性能,确定保鲜剂中海藻酸钠的适宜添加量;通过测定甜樱桃生理指标和品 质指标的变化,研究保鲜剂对甜樱桃的冷藏保鲜效果。结果表明：在6 g/L苯乳酸、5 g/L甘油、5 g/L黄原胶存在的 情况下,海藻酸钠添加量为12 g/L时制备的保鲜剂有较好的成膜性能。应用该保鲜剂保鲜甜樱桃,能较好地抑制甜 樱桃的腐烂,减少水分散失,降低呼吸强度,保持贮藏甜樱桃的色泽和硬度,延缓可溶性固形物和可滴定酸质量分 数的下降,从而有利于降低甜樱桃代谢强度,保持果实品质,延长甜樱桃的保鲜期。     

CHANGES IN QUALITY CHARACTERISTICS DURING PEACH (CV. ‘MAJESTIC’) MATURATION1

Changes in the physical, chemical and sensory characteristics of peaches (cv. ‘Majestic’) were determined. Size, weight, ground color “a” values and SS/TA ratio increased significantly with increased degree of maturity; whereas, firmness, DLE, hue angle, titratable acidity, quinic acid, and citric acid decreased significantly. Malic acid increased significantly with maturity up to grade 5 then significantly decreased. In general sucrose content and total sugars increased through grade 6 and then decreased for tree ripe fruit. Sensory evaluation results showed no significant differences among maturity grades for sweet, sour, juice and overall peach flavor attributes. However, grade 1 and 2 fruit had lower scores for sweet and overall peach flavor attributes and tended to be more sour than grades 3–6 and tree ripe fruit. Correlation coefficients between maturity grade and all the selected quality parameters, except for the sour flavor attribute, were significant at the 1% level. DLE had the highest correlation with maturity grade followed by ground color “a” value, SS/TA ratio and firmness.     

Initial Sensory Evaluation of Bing Cherries Treated with Low Doses of Gamma-Radiation

Bing cherries from California were given low postharvest doses of gamma radiation (60-80 Krads) and were compared with nonirradiated controls during a period 3-11 days after harvest. Irradiated cherries showed a greater degree of shrivelling, a trend to be softer on chewing and also exhibited flavor differences. Trends for consistent differences in firmness tested manually, darkness of skin color and degree of brown blemishing were not noted.     

Effects of an Edible Coating and Cold Storage on Shelf-life and Quality of Cherries

The effects of an edible coating, i.e. Semperfresh^TM and cold storage on shelf-life and quality of cherries were studied. Two groups of cherries (Prunus avium) were coated just after harvest with 10 and 20 g/L Semperfresh^TM fruit coating which is composed of sucrose esters of fatty acids, sodium carboxymethyl cellulose and mono-diglycerides of fatty acids. Half of the cherries from each of the above groups was stored at ambient temperature (∼30±3 °C) and at 40-50% relative humidity, the other half of the cherries was stored at cold storage (0 °C) and at 95-98% relative humidity. Each group was analysed for the following quality parameters: firmness, weight loss, titratable acidity, soluble solid content, sugar content, ascorbic acid content, and external color. It was demonstrated that Semperfresh^TM was effective to reduce the weight loss and increase firmness, ascorbic acid content, titratable acidity and skin color of cherries during storage time. However, soluble solid content and sugar content were not affected by coating. The results of this study suggest that Semperfresh^TM increased the shelf-life of the cherries by 21% at 30±3 °C and by 26% at 0 °C without perceptible losses in quality.     

STEMLESS SWEET CHERRY (PRUNUS AVIUM L.)-FRUIT QUALITY AND CONSUMER PURCHASE

Sweet cherry (Prunus avium L.) quality and consumer acceptance at purchase were found to be similar between stem and stemless fruit. Stemless fruit had more of the desired mahogany color at harvest, but stem fruit displayed superior color at point of retail sale. At simulated retail sales the color difference between stem and stemless fruit was not evident. There was no significant difference in firmness or soluble solids content between stem or stemless fruit. Stemless fruit were more bruised than stem, but stem fruit showed more surface pitting. Practical advantages of stemless fruit included: increased efficiency at harvest, elimination of some packinghouse equipment, improved use of packing materials and easier consumer packaging, and reduced damage to fruit.     

Sweet cherries from farm to table: A review

In order to enable long-distance transportation and ensure that the fruit presents the requisite quality on arrival at markets, the cherry industry for direct consumption needs to prolong post-harvest shelf life. Sweet cherries are highly perishable, non-climacteric fruits with shelf life of 7–14 days in cold storage. Their shelf life is shortened by loss of firmness, color and flavor, stem discoloration, desiccation and mould growth. Various factors such as harvest time, proper handling and cooling practices and above all packaging, greatly influence the shelf life of cherries. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). It is one of the fastest growing packaging technologies and has many advantages for different food products. Properly designed modified atmosphere packs can be exploited to lower respiration rates and thus ripening of fruits which results in least changes in physiochemical parameters of sweet cherries during postharvest storage. This paper intended to review a broad spectrum of studies dealt with the use of MAP for preservation of sweet cherries cultivars with an interest for future research work.