The influence of storage on aroma, soluble solids, acid and colour of sour cherries (Prunus cerasus L.) cv. Stevnsbaer.

摘要

Effects of post-harvest storage on quality of sour cherries (Prunus cerasus L.) cv. Stevnsbaer was investigated. Cherries were stored for 7 days at temp. of 2, 10, 20 and 30 degree C, and at 20 degree C in combination with a 20 CO2 atmosphere. Cherry quality was assessed by analysis of soluble solids, titratable acids, anthocyanins and aroma compounds. Content of soluble solids of cherries decreased at storage temp. greater than 10 degree C. Anthocyanin content of cherries decreased during storage at all temp. A decrease, followed by an increase, in titratable acid was observed for all temp. except 2 degree C. Aroma components were also affected by storage time and temp. The level of benzaldehyde decreased during storage at higher temp., while those of eugenol and vanillin increased at all temp. Levels of `off' odour compounds such as acetic acid and fermentation alcohols, increased at higher temp. during storage. The CO2-enriched atmosphere (20 CO2) did not significantly affect the different quality factors.