Folia Horticulturae

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Results of sour cherry cold storage as depending on the cultivar and stage of fruit ripeness

Zofia Lisiewska, Waldemar Kmiecik

Department of Fruit and Vegetable Processing
Faculty of Agriculture, Agricultural University
Podłużna 3, 30-239 Kraków, Poland

Sour cherry cultivars Kerezer, Łutówka, Nefris, and North Star and a local type Żmiąca harvested at the beginning, in the middle, and towards the end of their technological ripeness, were stored at 2-3°C and 90% air humidity to the time of the first changes appearing in the skin colour. The storage period was 4-8 days, being shortened as the fruit ripeness advanced. The level of losses in fruit weight during storage ranged from 1.6-4.4% and increased with the length of the storage period. The losses of soluble solids ranged from 2.5-6.1%, of sugars from 3.2-6.0%, and of total acids from 4.3-16.1%. The losses of the above components increased with advancing ripeness of the fruit. In the case of anthocyanines, their content increased to as much as 60% in fruit at lower stages of ripeness while in the most mature fruit it decreased by 17%. Moreover, small amounts of volatile acids and ethyl alcohol were found in sour cherries after the storage period. The level of changes in the chemical composition of sour cherry depended to a small extent on the cultivars.

Lisiewska Z., Kmiecik W., 1991. Results of sour cherry cold storage as depending on the cultivar and stage of fruit ripeness. Folia Horticulturae III/1: 67-78.