Abstract ‘Bing’ sweet cherries ( Prunus avium L.) harvested at commercial maturity were commercially packed and stored in 6 low-0 2 and 1 high-C0 2 controlled atmospheres (CA) at −1.1°C for 35 days and in a second study were stored in either 1.5% 0 2 and 0.8% C0 2 or 12% 0 2 and 10% C0 2 at 5.6°, 3.3°, or 1.1°C for 23 days. Fruit stored at 0.5–2.0% 0 2 with 0.03% C0 2 maintained a higher percentage of very green stems, brighter fruit color, and higher levels of titratable acids than those stored in air at −1.1°C for 35 days. High C0 2 atmospheres conserved fruit brightness and TA level but did not prevent stem discoloration. The only effect of lowering temperature from 5.6° to 1.1° was a slight increase in fruit firmness after storage.
No takes yet. Share an insight, caveat, or question.
Chen et al. (1981) studied this question.