Effects of Controlled Atmosphere (CA) Storage on Amino Acids, Organic Acids, Sugars, and Rate of Respiration of ‘Lambert’ Sweet Cherry Fruit1

Abstract

Abstract Sweet cherries (cultivar—‘Lambert’) were kept in a controlled atmosphere (CA) consisting of 10.5 per cent CO 2 and 2.5 per cent O 2 at 1°C. The sample fruits were taken periodically during the treatment and also after termination of the CA treatment. The concentration of amino acids, tyrosine and α-amino butyric acid; organic acid, malic acid; and total sugars were determined on an ethanolic extract of the fruit pulp. The respiratory CO 2 was measured for separate lots of 1.2 to 1.5 kg of fruit. Fruit stored at higher CO 2 concentration had a lower amount of tyrosine, higher amounts of α-amino butyric and malic acids than in fruits stored in the conventional refrigerator at 1°C. The respiratory rate was inhibited, and there was no significant effect on total sugar content.