Effect of Different Retailing Methods on Quality of Sweet Cherry after Forced-air Cooling and Low Temperature Transportation

Abstract

Sweet cherry packaged in plastic clamshell containers within carton were retailed using four different methods, including 0℃ with humidification (relative humidity 90-95%) and 4℃ with humidification (relative humidity 90-95%) in closed refrigerated displays, opened refrigerated displays (18-21℃) and room temperature displays (27-29℃) for 2days after forced-air cooling from 27℃ to 3℃ and 3 days transportation at 0℃. The result showed that the sensory evaluation score of sweet cherry retailed 2 days with the four retailing methods were 8.2, 8, 7, 5.1, respectively. The sweet cherry retailed at 0℃ with humidification had lower weight loss, respiration rate and ethylene release rate and higher firmness and higher content of vitamin C, soluble solid and titratable acid compared with other treatments, and the date were 0.64%, 53.89 mgCO2·kg-1·h-1, 0.06 uLkg-1·h-1, 2.83kg·cm-1, 151.34mg·100g-1, 20.4%, 0.7%, respectively.