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《China Fruits》 2017-01
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Effects of different precooling modes on the quality of sweet cherry during shelf life

CUI Jianchao;WANG Wenhui;JIA Xiaohui;SUN Pingping;Research Institute of Pomology,Chinese Academy of Agricultural Sciences;  
The experiment studied the influence of different precooling modes on precooling effects and shelf quality of sweet cherry,in order to find a better precooling modes for prolonging the storage period of sweet cherry( Prunus avium L.‘Tieton'),ice precooling and forced air precooling were applied for the precooling of sweet cherry. The cooling rate and postharvest shelf quality( including weight loss rate,color,firmness,soluble solid content,titratable acid,anthocyanin,peduncle browning index,decay rate and effective shelf life) of sweet cherry were studied in this work. Results showed that two precooling modes both significantly decreased the fruit weight loss,fruit decay rate,and peduncle browning index,maintained the fruit color and firmness. The sweet cherry of precooling showed higher soluble solid content and titratable acid content than control,and prolonged 2 ~ 3 days of effective shelf life,but had no significant effect on the anthocyanin content. In addition,compared with forced air precooling,ice precooling showed the higher cooling rate,its precooling period was 62% shorter than forced air precooling. Taken together,precooling is effective method in maintaining the postharvest quality of sweet cherry,and compared with forced air precooling,ice precooling is recommended in the precooling of sweet cherry.
【CateGory Index】: S662.5
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