Effects of Low Oxygen and Temperature on Quality Retention of ‘Bing’ Cherries during Prolonged Storage1

Abstract

‘Bing’ sweet cherries (Prunus avium L.) harvested at commercial maturity were commercially packed and stored in 6 low-0₂ and 1 high-C0₂ controlled atmospheres (CA) at −1.1°C for 35 days and in a second study were stored in either 1.5% 0₂ and 0.8% C0₂ or 12% 0₂ and 10% C0₂ at 5.6°, 3.3°, or 1.1°C for 23 days. Fruit stored at 0.5–2.0% 0₂ with 0.03% C0₂ 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 C0₂ 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.