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Effect of pressurized argon combined with controlled atmosphere on the postharvest quality and browning of sweet cherries

文献类型： 外文期刊

作者： Yang, Qingzhen 1 ; Zhang, Xiaoping 2 ; Wang, Feng 1 ; Zhao, Qifeng 2 ;

作者机构： 1.Yuncheng Univ, Dept Life Sci, Yuncheng 044000, Shanxi, Peoples R China

2.Shanxi Acad Agr Sci, Reseach Inst Pomol, Taigu 030815, Shanxi, Peoples R China

3.Yuncheng Univ, Dept Sci Technol & Ind, Yuncheng 044000, Shanxi, Peoples R China

关键词： Sweet cherry; Pressurized argon; Controlled atmosphere; Browning; Quality

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2019 年 147 卷

页码：

收录情况： SCI

摘要： Sweet cherries are in demand in domestic and international markets due to their medical and health benefits. However, storage and transportation of these cherries are difficult due to their thin skin. In this study, we investigated the effects of pressurized argon (0.5 MPa for 1 h at 0 degrees C), storage in a controlled atmosphere (5% O-2 + 10% CO2 + 85% argon), and their combination on the postharvest quality and browning of sweet cherries during 63 d of storage at 0 degrees C. Results showed that treatment with pressurized argon, controlled atmosphere, and their combination effectively reduced the fruit decay rate (13.33 (58.54%), 15.56 (68.29%), and 18.89 (82.93%), respectively) compared with the control fruit after 63 d of storage. The treatments also effectively maintained a high good fruit rate (28.89 (72.22%), 36.67 (91.67%), and 45.56 (113.89%), respectively) compared with the control fruit after 63 d of storage and delayed the decline of lightness, saturation, and hue angle. They also inhibited reduction in firmness, levels of total soluble solid, titratable acidity, and ascorbic acid content, thus maintaining better fruit quality. The accumulation of membrane lipid peroxide malondialdehyde and increase in relative permeability was significantly decreased. The decrease in fruit phenolic compound content and increase in polyphenoloxidase and phenylalanine ammonia lyase enzymatic activity were inhibited. Ultimately, the development of fruit browning was reduced, and the browning index was maintained (11.94, 6.94, and 3.10, respectively) at a low level after 63 d of storage. Combined treatment with pressurized argon and a controlled atmosphere yielded the best results and may be considered one of the ideal methods for preserving sweet cherries.

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