Experimental study of the consequences of controlled atmosphere conservation environment on cherry characteristics

摘要

Cherry is a highly perishable fruit widely appreciated that is only commercialized during a shortperiod. The post-harvest control and monitoring of this fruit is central and essential for optimalconsumption in its highest state of quality. The conservation process aimed to inhibit the microbialpropagation is usually accomplished by low temperatures and/or variable atmosphere composition.This paper describes experimental tests conducted in different refrigeration chambers located inindustrial and laboratorial facilities. The latter one includes modified atmosphere and controlledatmosphere chambers. The tests were performed with four different concentration of O2 and CO2 inthe controlled atmosphere chamber. Fruit samples extracted from each chamber were analyzed atspecific residence times and several organoleptic characteristics were analyzed. The results showthat the modified and controlled atmosphere maintain the fruit quality in terms of size, color,appearance and firmness, thus increasing their shelf life and food safety.