Atmosphere composition effects on Burlat cherry colour during cold storage

Abstract

Abstract Carbon dioxide‐enriched atmospheres are used to reduce the incidence and severity of cherry decay and to extend postharvest life. Freshly harvested Burlat cherries were placed in jars at 5 °C for 10 days and ventilated with five different atmospheres: (a) air, (b) 12% CO 2 –4% O 2 , (c) 12% CO 2 –20% O 2 , (d) 5% CO 2 –4% O 2 , and (e) 5% CO 2 –20% O 2 . Samples were analysed when harvested and after 5 and 10 days of cold storage. Best results were obtained with cherries kept in high‐CO 2 atmospheres, independently of O 2 concentration. In these conditions the cherries present a higher acidity level (0.65 vs 0.60 g malic acid per 100 ml) and a lower anthocyanin content (0.40 vs 0.48 mg g −1 ). As a consequence of this, h * (18 vs 20.5) and C * (24 vs 39) values are lower, which makes the cherries visually more reddish and less obscure and therefore more attractive for consumers. In addition, cherries kept in high‐CO 2 atmospheres present lower levels of peroxidase (469 vs 737 au g −1 ) and polyphenoloxidase (73 vs 146 au g −1 ) activities, which favours postharvest stability of colour. Copyright © 2004 Society of Chemical Industry