Relationship between fruit respiration, bruising susceptibility, and temperature in sweet cherries

Respiration rate and bruising incidence were assessed in new cherry (Prunus avium L.) cultivars adapted to high temperatures. 'Bing', 'Brooks', 'Tulare', and 'King' respiration rates were evaluated at 0, 5, 10, and 20 degrees C, and bruising susceptibilities a...

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Bibliographic Details
Published inHortScience Vol. 28; no. 2; pp. 132 - 135
Main Authors Crisosto, C.H, Garner, D, Doyle, J, Day, K.R
Format Journal Article
LanguageEnglish
Published 01.02.1993
Subjects
CEREZA
CERISE
CONDITIONNEMENT
DANOS
DEGAT
DETERIORATION
DETERIORO
EMPAQUETADO
LESION
LESIONES
RESPIRACION
RESPIRATION
TECHNOLOGIE APRES RECOLTE
TECNOLOGIA POSTCOSECHA
TEMPERATURA
TEMPERATURE
VARIEDADES
VARIETE
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Summary:Respiration rate and bruising incidence were assessed in new cherry (Prunus avium L.) cultivars adapted to high temperatures. 'Bing', 'Brooks', 'Tulare', and 'King' respiration rates were evaluated at 0, 5, 10, and 20 degrees C, and bruising susceptibilities at 0, 10, 20, and 30 degrees C. 'Bing' was the least susceptible to bruising and had the lowest respiration rate at all temperatures. Respiration rate increased with temperature in all cultivars. Impact bruising damage was greatest in all cultivars when fruit flesh was below 10 degrees C. Vibration damage was not influenced by fruit temperature. Our results suggest that the cherry cultivars assessed should be handled at temperatures between 10 and 20 degrees C during packing to minimize bruising damage. Due to increased respiration rates at higher temperatures, however, fruit should be cooled to 0 degrees C within 4 to 6 hours after harvest
Bibliography:9424100
F30
J11
ISSN:0018-5345
2327-9834
DOI:10.21273/HORTSCI.28.2.132