ISSN:
1438-2385
Keywords:
Key words Sour cherry
;
Aroma
;
Storage
;
Anthocyanin
;
Sugar
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The present study involved a laboratory scale experiment where the impact of post-harvest storage on the quality of sour cherries (Prunus cerasus L.) cv Stevnsbær was investigated. Cherries were stored for 7 days at temperatures of 2 °C, 10 °C, 20 °C, and 30 °C, and at 20 °C in combination with a 20% CO2 atmosphere. Cherry quality was assessed by analysis of soluble solids, titrateable acids, anthocyanins and aroma compounds. The content of soluble solids of cherries decreased at storage temperatures above 10 °C. The anthocyanin content of cherries decreased during storage at all temperatures. A decrease, followed by an increase, in titrateable acid was observed for all temperatures except 2 °C. Aroma components were also affected by storage time and temperature. The level of benzaldehyde decreased during storage at higher temperatures, while those of eugenol and vanillin increased at all temperatures. The levels of "off" odour compounds, like acetic acid and fermentation alcohols, increased at higher temperatures during storage. The CO2-enriched atmosphere (20% CO2) did not affect the different quality factors significantly.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050488
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