The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging

Shaohua Xing, Xiaoshuan Zhang and Hansheng Gong
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Shaohua Xing: College of food engineering, Ludong University, Yantai, P.R. China
Xiaoshuan Zhang: Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing, P.R. China
Hansheng Gong: College of food engineering, Ludong University, Yantai, P.R. China

Czech Journal of Food Sciences, 2020, vol. 38, issue 2, 103-108

Abstract: The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from -1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular, the 10% CO2 group could reduce rotting rate, maintain firmness, delay the change of soluble solids and vitamin C, reduce the activity of polyphenol oxidase and peroxidase. This group always had good firmness, nutrition and taste after 120 days of storage. So the 10% CO2 concentration provides suitable gas storage conditions of sweet cherries in modified atmosphere packaging.

Keywords: cherries; gas composition; controlled atmosphere; quality (search for similar items in EconPapers)
Date: 2020
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:255-2019-cjfs

DOI: 10.17221/255/2019-CJFS

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