Responses of physiology and quality of sweet cherry fruit to different atmospheres in storage

Sweet cherry (Prunus avium L. cv Lapis) fruits were stored in modified atmosphere packaging (MAP) and controlled atmospheres (CA) of 5%O2 plus 10%CO2, or 70%O2 plus 0%CO2 at 1 °C, to determine the effects of different O2 and CO2 concentrations on physiological properties, quality attributes and storability during storage periods of 60 days. The results indicated that CA with 5%O2 plus 10%CO2 more significantly inhibited the enzymatic activities of polyphenol oxidase (PPO) and peroxidase (POD), reduced malondialdehyde (MDA) content, effectively prevented flesh browning, decreased fruit decay and extended storage life of sweet cherry fruit than did other treatments. CA with high O2 concentration (70%O2 + 0%CO2) was more effective at inhibiting ethanol production in flesh and reducing decay than other treatments, but stimulated fruit browning after 40 days of storage. Meanwhile, the fruits stored in 5%O2 plus 10%CO2 had a higher degree of firmness, higher vitamin C and titratable acidity contents than those in MAP and CA with high O2 level during all the storage periods. But soluble solids contents (SSC) were not significantly affected by different atmosphere treatments.