Tuesday August 27, 2019 from 12:00 to 13:30
Experimental study of the consequences of controlled atmosphere conservation environment on cherry characteristics
Luis Andrade1,2,3, José Nunes1, Maria P Simões1,2, Diogo Morais4,5, Cristina Cannavarro1, Christophe Espírito Santo3, Pedro D Gaspar4,5, Pedro D Silva4,5, Mafalda Resende2, Catarina Caseiro2, Helena Beato2, Yuran Belane2.
1Polytechnic Institute of Castelo Branco, Castelo Branco, Portugal; 2CERNAS – Centro de Estudos em Recursos Naturais, Ambiente e Sociedade, Castelo Branco, Portugal; 3CATAA - Agrofood Technology Center, Centro de Apoio Tecnológico Agro Alimentar, Castelo Branco, Portugal; 4University of Beira Interior, Covilhã, Portugal; 5C-MAST - Centre for Mechanical and Aerospace Science and Technologies, Covilhã, Portugal
Cherry is a highly perishable fruit widely appreciated that is only commercialized during a short period. The post-harvest control and monitoring of this fruit is central and essential for optimal consumption in its highest state of quality. The conservation process aimed to inhibit the microbial propagation is usually accomplished by low temperatures and/or variable atmosphere composition.
This paper describes experimental tests conducted in different refrigeration chambers located in industrial and laboratorial facilities. The latter one includes modified atmosphere and controlled atmosphere chambers. The tests were performed with four different concentration of O2 and CO2 in the controlled atmosphere chamber. Fruit samples extracted from each chamber were analyzed at specific residence times and several organoleptic characteristics were analyzed. The results show that the modified and controlled atmosphere maintain the fruit quality in terms of size, color, appearance and firmness, thus increasing their shelf life and food safety.