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

علوم باغبانی

Article 14, Volume 22, Issue 2, April 2008   

Document Type: Research Article

DOI: 10.22067/jhorts4.v1387i2.1093

Authors

Mohammad Ahmadi^* ; Gholamhossein Davarynejad¹; Majid Azizi²; Naser Sedaghat²; Ali Tehranifar

¹Ferdowsi university of Mashhad

²Ferdowsi University of Mashhad

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