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• W4220785909 abstract "Sweet cherry is a highly perishable fruit with a short storage life. Although CaCl2 dips positively affect the quality of sweet cherries, traditional sanitizer (i.e. NaClO) in the cleaning step contributes to fruit oxidation. The primary purpose of this study was to evaluate whether integrated applications of a chemical-free sanitizing technology (ultrasound) and CaCl2 in hydrocooling water (0 °C) had the potential in improving the quality of ‘Bing’, ‘Lapins’, and ‘Sweetheart’ cherries either packing in polyethylene (PE) or modified atmosphere packaging (MAP) bags. Regardless of cultivar and packaging type, ultrasound showed a similar effect as NaClO on quality attributes, decay, and antioxidant compounds (i.e. DPPH free radicals scavenging capacity, ferric reducing antioxidant power (FRAP), total phenolics (TP), and total flavonoids (TF)). However, NaClO induced high rates of stem browning (SB) and pitting in ‘Bing’ and ‘Lapins’ cherries packed with PE and MAP bags. Fortunately, Ultrasound + MAP provided a greater benefit in reducing SB in ‘Bing’ cherries. Adding 22.5–90 mM CaCl2 to hydrocooling water effectively enhanced calcium (Ca) and chloride (Cl) uptake in ‘Bing’ and ‘Lapins’, but not in ‘Sweetheart’. The cubic model showed high correlations between applied CaCl2 concentrations and postharvest disorders. Furthermore, CaCl2 concentration at 22.5–45 mM had stronger effects on reducing pitting and retaining TP in all three cultivars, irrespective of packaging type. However, increasing the application of CaCl2 concentration to 90 mM caused salt injury. Ultrasound did not provide an additional effect in increasing Ca and Cl uptake when it was combined with 22.5 mM CaCl2. However, this combination treatment retained high FF and SPF in all three cultivars packed with PE or MAP bags. Additionally, CaCl2 + ultrasound + MAP further reduced decay incidence in ‘Bing’ and ‘Lapins’ cherries and maintained high TP in ‘Lapins’ and ‘Sweetheart’ cherries, compared to the CaCl2 + ultrasound + PE treatment. Overall, the ultrasound with 22.5 mM CaCl2 in hydrocooling water slowed down quality deterioration, delayed disorders development, and improved antioxidant metabolism in MAP cherries." @default.
• W4220785909 created "2022-04-03" @default.
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• W4220785909 date "2022-06-01" @default.
• W4220785909 modified "2023-09-25" @default.
• W4220785909 title "Evaluation of integrated ultrasound and CaCl2 in hydrocooling water on the quality of ‘Bing’, ‘Lapins’, and ‘Sweetheart’ cherries stored in modified atmosphere packaging" @default.
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• W4220785909 doi "https://doi.org/10.1016/j.scienta.2022.111060" @default.
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