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


Hortscience 28(2): 132-135
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 degree C, and bruising susceptibilities at 0, 10, 20, and 30 degree C. 'Bing' was the least susceptible to bruising and had the lowest repiration rate at all temperatures. Respiration rates increased with temperature in all cultivars. Impact bruising damage was greatest in all cultivars when fruit flesh was below 10 degree C. Vibration damage was not influence by fruit temperature. Our results suggest that the cherry cultivars assessed should be handled at temperatures between 10 and 20 degree C during packing to minimize bruising damage. Due to increased respiration rates at higher temperatures, however, fruit should be coded to 0 degree C within 4 to 6 hours after harvest.


Accession: 002477798



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