| Sweet cherry（Prunus avium L.）fruit has flesh soft,thin skin,juiciness and the harvest field temperature is 20 25℃ with strong respiratory intensity and metabolic process and appear easily fruit softening,dehydrate,rot,withering and browning,and it is hard to ensure the goods value in postharvest distribution and sale.Now,at home and abroad study of sweet cherry mainly concentrated in two aspects of precooling and storage,and little research on the entire postharvest cold chain.So,this paper based on the study of different storage temperature on the quality of sweet cherry researched the different ways of precooling,storage,transportation,sales and home preservation on quality of sweet cherry,aiming to provide theoretical basis and technical reference for sweet cherry fresh-keeping and cold chain logistics.The results of this study are as follows:1.The effect of different storage temperature treatments on the quality of sweet cherry.The present study was designed to determine the effectiveness on the sweet cherry quality of storage temperature prepared at seven section（0,5,10,15,20,25,30℃）.The results showed that temperature growth was the main factor in shorting the shelf life of sweet cherry,and the shelf life of sweet cherry were 24 d,18d,15 d,12d,6d,4d and 3d at 0℃,5℃,10℃,15℃,20℃,25℃ and 30℃,respectively.The sweet cherry with lower temperature had lower weight loss,respiration rate and ethylene release rate and higher firmness and higher content of soluble solid,titratable acid and vitamin C.Compared with other temperature,0℃was best to maintain the quality of sweet cherry.After 24 d storage,the respiration,ethylene release rate,weight loss,firmness and total soluble solid,titratable acid and vitamin C content were 42.84 mgCO2·kg-1·h-1,0.06 uL·kg-1·h-1,3.76%,2.37 kg·cm-1,16.17%,0.83%,91.63 mg·100g-1,respectively.2.Effects of different precooling methods on quality of sweet cherry.The precooling time,weight loss,respiration rate,ethylene production rate and nutritional quality of sweet cherry cooled by forced-air precooling,ice water + room precooling and room precooling were studied.The results showed that the core temperature of sweet cherry from 27℃ down to 3℃ were 130 min,16min,400 min,respectively,weight loss rate were 0.11%,+0.01%,0.26%,respectively.Precooling was effectively reduced the respiration rate and ethylene production rate of sweet cherry,but not significantly influenced the nutrition indicators.Ice water + room precooling and forced-air precooling methods were much better than room precooling,especially ice water + room precooling time the shortest,no weight loss.3.Effects of controlled atmosphere and film packaging on the quality of sweet cherry at cold storage.The effects of anti-fogging CPP film（CPP）,micro porous film（MF）and controlled atmosphere（CA:1215% CO2,58% O2）packages on the quality of sweet cherry at 0℃ were investigated.The results showed that CPP,MF and CA packages were effectively inhibited the respiration rate and ethylene production rate of sweet cherry,and maintained high nutritional quality,the shelf life extension 31,17 and 12 d,respectively.CA package exerted the best effect,after 49 days storage,the weight loss,peduncle dry rate and decay rate were 4.43%,16.67%,5.56%,respectively;The respiration rate and ethylene production rate were 24.46 mgCO2·kg-1·h-1,0.11 u Lkg-1·h-1,respectively;The soluble solid,titratable acid and vitamin C content were 15%,0.6%,38.99 mg.100g-1,respectively;L、Hue、C* value were 24.92,13.81,24.39,respectively;The activity of POD,CAT and PPO were 31.15 U·g-1·min-1、 3.18 U·g-1·min-1、 9.01U·g-1·min-1,respectively。4.Effects of different transportation methods on quality of sweet cherry.Sweet cherry seemingly transported by using three different methods,including the 0 ℃ transportation in plastic clamshell containers with a carton box packaging,the cooler box transportation at normal temperature,and the polystyrene foam box added ice bottle transportation after forced-air cooling.The result showed that the core temperature of sweet cherry with the polystyrene foam box added ice bottle transportation increased from 3℃ to 28.91℃ in 40 hours,and with cooler box transportation only increased from 3℃ to 13.79℃ after 3 days,and the sensory evaluation were 8.5,7.7,6.2,respectively,the weight loss were 0.36%,0.42%,5.17%,respectively.Compared with other two transportation methods,the sweet cherry with 0℃ transportation had lower respiration rate and ethylene release rate and higher firmness and higher content of soluble solid,titratable acid and vitamin C,and the date were 50.84 mgCO2·kg-1·h-1,0.058 u Lkg-1·h-1,2.87 kg·cm-1,21.4%,0.75%,168.87 mg·100-1.5.Effect of different retailing methods on quality of sweet cherry.Sweet cherry packaged in plastic clamshell containers were retailed using four different methods,including 0 ℃ with humidification（relative humidity 90-95%）and 4 ℃ with humidification（relative humidity 9095%）in closed refrigerated displays,opened refrigerated displays（1821℃）and room temperature displays（2729℃）for 2days after forced-air cooling from 27℃ to 3℃ and 3days transportation at 0℃.The result showed that the sensory evaluation score of sweet cherry retailed 2days 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 0.16%,53.89 mgCO2·kg-1·h-1,0.063 u Lkg-1·h-1,2.83kg·cm-1,151.34mg·100g-1,20.4%,0.7%,respectively.6.Effects of different home preservation methods on quality of sweet cherry.Sweet cherry were placed in refrigerator（04℃）and room temperature（2729℃）after retailed 2d at 0℃ with humidification（relative humidity 90-95%）,to study the effects of different home preservation methods on quality of sweet cherry.The results showed that the sensory evaluation of sweet cherry in refrigerator and at room temperature were 7.3,3 after 2d,respectively.The weight loss were 1.23%,4.2% after 2d,respectively.The respiration rate,ethylene release rate,firmness and the content of soluble solid,titratable acid and vitamin C were 99.72 mgCO2·kg-1·h-1,0.087 uL·kg-1·h-1,2.74 kg·cm-1,19.9%,0.67%,115.55 mg·100g-1.So,home refrigerator was best to keep the quality of sweet cherry after retailed.To sum up,the suitable cold chain method of sweet cherry was packaged in plastic clamshell containers（size:20×10×12cm;apertere ratio:8.5%）with a carton box（size:40×20×25cm;apertere ratio:5%）,and then forced-air cooling to 3℃,storage at 0℃with controlled atmosphere（CA:1215% CO2,58% O2）treatment,transportation packaged with plastic clamshell containers within carton at 0℃,retailing at 0℃with humidification and home preservation in refrigerator at 04℃. |
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