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Bingrsquo; Sweet Cherry (Prunus avium L) Quality as Influenced by Wax Coatings and Storage Temperature
Author(s) -
DRAKE S.R.,
KUPFERMAN E.M.,
FELLMAN J.K.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10191.x
Subject(s) - wax , moisture , prunus , horticulture , water content , botany , materials science , biology , composite material , geotechnical engineering , engineering
The use of wax coatings on cherry fruit reduced moisture loss during ambient storage, enhanced cuticular diffusive resistance and retarded v the incidence of decay. After ambient storage, cherry fruit treated s with wax coatings were firmer than the other treatments, but the use of wax did not reduce the incidence of surface pitting, stem discoloration or stem moisture loss. Fruit packed in a poly liner were similar in quality to fruit with wax coatings, but stems on fruit in poly liners had better color and moisture. Storage temperature control was the best method to maintain high quality fruit. Cherry fruit and stems c stored at 0°C were superior to fruit and stems stored at 4.5°C or 10°C in most quality attributes.