Effect of Modified Atmosphere Packaging on Quality Properties and Storability Extending in Two Sour Cherry Cultivars

Ahmadi, Mohammad; Davarynejad, Gholamhossein; Azizi, Majid; Sedaghat, Naser; Tehranifar, Ali

doi:10.22067/jhorts4.v1387i2.1093

Effect of Modified Atmosphere Packaging on Quality Properties and Storability Extending in Two Sour Cherry Cultivars

Document Type : Research Article

Authors

Mohammad Ahmadi

Gholamhossein Davarynejad ¹

Majid Azizi ²

Naser Sedaghat ²

Ali Tehranifar

¹ Ferdowsi university of Mashhad

² Ferdowsi University of Mashhad

https://doi.org/10.22067/jhorts4.v1387i2.1093

Abstract

Abstract
Sour cherry (Prunus cerasus L.) is an important Iranian-native fruit, considered highly perishable commodity which cannot be stored for any length of time. On this study, effect of three gas compositions (ambient, 5% O2+5% CO2+90% N2 and 10% O2+15% CO2+75% N2) and two storage temperatures (0 and 5 °C) on two sour cherry cultivars namely Erdy jubileum and Erdy Botermo was studied in a CRD (completely randomized design) based on factorial design with three replications. Fruits were examined, 42 days after packaging, in case of such different qualitative factors as weight loss, tissue firmness, total soluble solids (TSS), titrable acidity (TA), pH, and colour. The results indicate a better preservation of qualitative properties such as weight loss, tissue firmness and colour in the modified atmosphere; in 5% O2+5% CO2+90% N2 the lowest weight loss and the highest firmness was defected. In Erdy jubileum at 5°C titrable acidity was the lowest and the favourable impact of the 5 °C temperature treatment on qualitative properties, compared to that of 0 °C.

Keywords: Sour cherry (Prunus cerasus L.), Packaging, MAP, Quality, shelf-life