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.