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1
Harvest and Postharvest Handling Harvest and Postharvest Handling of Sweet Cherriesof Sweet Cherries
Beth MitchamBeth MitchamDepartment of Plant SciencesDepartment of Plant SciencesUniversity of California, DavisUniversity of California, Davis
Certain slides contributed by Carlos CrisostoSource: Calif. Ag. Com. Pesticide
use Report, 2002
4,050?
1253,3157,368
Acres
8-10
3-54-6
‘Brooks’Others‘King’‘Tulare’TOTAL
Harvest date(days before
‘Bing’)Variety
4,050
1253,3157,368
Acres
8-10
3-54-6
‘Brooks’
‘King’‘Tulare’TOTAL
Harvest date(days before
‘Bing’)Variety
?
3
QuantityQuantity
FlexibilityFlexibility
CostsCosts
Tracking andtracing
Tracking andtracing
Quality:• taste• freshness• temperature • shelf-life• nutrition
value• consistency
Quality:• taste• freshness• temperature • shelf-life• nutrition
value• consistency
Specific requirements• packaging• pallets• size• tailor-made
Specific requirements• packaging• pallets• size• tailor-made
On-time deliveryOn-time delivery
Shippers
Safety: microbialand pesticides
Safety: microbialand pesticides
Fierce competition places multiple demands on fresh produce suppliers
while product perishability continues to limit bargaining power...
Fierce competition places multiple demands on Fierce competition places multiple demands on fresh produce suppliers fresh produce suppliers
while product while product perishabilityperishability continues continues to limit bargaining power...to limit bargaining power...
Source: Adapted from Rabobank MexicoSource: Adapted from Rabobank Mexico
How early can we pick?How early can we pick?
Bing Cherry Color CategoriesBing Cherry Color Categories
‘Tulare’
Red MahoganyDark
Mahogany
2
Harvest MaturityHarvest Maturity
•• Based on color and soluble solidsBased on color and soluble solids•• Fruit can increase in size 40% from Fruit can increase in size 40% from
the earliest they might be picked the earliest they might be picked until fully ripeuntil fully ripe
•• Quality does not improve after Quality does not improve after harvest, although color will change harvest, although color will change during storageduring storage
Harvest MaturityHarvest Maturity
•• Harvest too earlyHarvest too early–– Small sizeSmall size–– Poor colorPoor color–– Poor flavorPoor flavor
•• Harvest too lateHarvest too late–– Soft fruitSoft fruit–– Increased decay susceptibilityIncreased decay susceptibility–– More shrivel, stem browning and pittingMore shrivel, stem browning and pitting
•• A balance is requiredA balance is required
At Harvest
Firm
ness
(g)
150
175
200
225
250
275
300UntreatedGA
Salmon Red Mahogany Dark
Solu
ble
Solid
s (%
)
10
15
20
25
Mahogany
DTR
Pitti
ng (%
)
02468
101214
UntreatedGA
Salmon Red Mahogany Dark
Shriv
el (%
)
0
20
40
60
80
Mahogany
Salmon Red Mahogany Dark
Bro
wn
Stem
(%)
0
10
20
30
40
Dec
ay (%
)
0
2
4
6
8
10UntreatedGA
Mahogany
How early can we pick?How early can we pick?
•• Consumer acceptanceConsumer acceptance•• Shipping potential Shipping potential
(overseas)(overseas)•• ““RealisticRealistic””
3
Sensory Cherry Flavor1 2 3 4 5 6 7 8
Solu
ble
Solid
s C
onte
nt (%
)
10
12
14
16
18
20
22
GAR ² = 0.77
ControlR ² = 0.98
In Bing, Cherry Color was Closely Correlated to In Bing, Cherry Color was Closely Correlated to Sensory Cherry Flavor and Soluble Solids ContentSensory Cherry Flavor and Soluble Solids Content Source: ERS,
USDA
US Per Capita Utilization of US Per Capita Utilization of Cherries, by Product Form, 1977Cherries, by Product Form, 1977--
20012001
00.5
11.5
22.5
1977
1980
19831986
1989199
2199
5199
82001
Poun
ds Cherries, all Fresh Canning Freezing
USUS PPER ER CCAPITA APITA VVEGETABLE EGETABLE CCONSUMPTION, ONSUMPTION, PPOUNDS, OUNDS, 19761976--20012001
0
50
100
150
200
250
300
350
400
450
1976 1987 1989 1991 1993 1995 1997 1999 2001
ProcessedVegetables
ProcessedPotatoes
FreshPotatoes
FreshVegetables
Source: USDA/ERS, Vegetables and Specialties Yearbook, July 2002
Poun
ds p
er c
apita
1784793
123
441359
115
125
7750
Minimum Maturity StandardsMinimum Maturity Standards
•• U.S. StandardU.S. Standard–– MatureMature–– Fairly well colored Fairly well colored
•• 95% representing typical color for variety95% representing typical color for variety
•• California StandardCalifornia Standard–– Entire surface of cherry minimum of light Entire surface of cherry minimum of light
red colorred color–– Minimum 14 to 16% soluble solids, Minimum 14 to 16% soluble solids,
depending on varietydepending on variety
Sensory Evaluation Sensory Evaluation
Trained panel Consumer test
Consumer Taste EvaluationConsumer Taste Evaluation
4
Sugars and AcidsSugars and Acids
Soluble Solids Content (%)
5-9.9
10-11
.9
12-13
.9
14-14
.9
15-15
.9
16-16
.9
17-17
.9
18-19
.9
20-21
.9>=
22
Acc
epta
nce
(%)
0
20
40
60
80
100
21
71 39
27 38 44 52 2711
70
Consumer Acceptance of Bing Cherries
Acceptance of Acceptance of ‘‘BrooksBrooks’’
cherries by cherries by American American
consumers at consumers at different levels different levels of SSC and TA.of SSC and TA.
DEG
REE
OF
LIK
ING
(1-9
)
1
2
3
4
5
6
7
8
9
SSC RANGE<13.1 13.1-16.0 16.1-20.0 >20.0
CO
NSU
MER
A
CC
EPTA
NC
E (%
)
102030405060708090
100
(A)
(B)
c
ab
a
cc
a
a
TA<0.60TA>0.60
Preference for Preference for ‘‘BrooksBrooks’’ red colored red colored cherries in relation to agecherries in relation to age
AgeAge
92924343FullFull88474750%50%
18 or Older18 or OlderUnder 18Under 18Red colorRed color
5
Harvest TimingHarvest Timing
Effect of Time of day on fruit quality!Effect of Time of day on fruit quality!
Harvest Time Effects on Fruit Firmness
Firm
ness
0
50
100
150
200
250
3008am 12pm4pm
3d at 36°F + 1d at 68°F
3d at 36°FAt Harvest
Harvest Time Effects on Fruit Firmness
7 9 11 13 15 17 19
Firm
ness
(g)
140
150
160
170
180
190
200
Harvest Time (h)
At Harvest3d at 36°F3d at 36°F + 1d at 68°F3d at 36°F + 2d at 68°F
HarvestHarvest
•• HarvestHarvest cherries by cherries by their stems, lifting their stems, lifting the cluster to the cluster to remove from the remove from the spurspur
•• Avoid Avoid impactimpact injury injury during harvest during harvest operationsoperations
••Keep fruit in the Keep fruit in the shadeshade and transport and transport to packinghouse as to packinghouse as soon as possiblesoon as possible
••Cover bins with wet Cover bins with wet canvas or reflective canvas or reflective tarps to keep tarps to keep temperatures cool and temperatures cool and relative humidity highrelative humidity high
Padding in Field Bins and Picking BucketsPadding in Field Bins and Picking BucketsReduces Bruising InjuryReduces Bruising Injury
2 Before Storage 36.4 19.2 2.2 1.1 131 183
5 45.6 21.8 4.4 0.5 118 173
2 After Storage - - 3.2 1.2 178 180
5 - - 5.0 1.9 144 195
2 Before Storage 36.4 19.2 2.2 1.1 131 183
5 45.6 21.8 4.4 0.5 118 173
2 After Storage - - 3.2 1.2 178 180
5 - - 5.0 1.9 144 195
Time in Evaluation Fruit Temp. °C Stem Browning Firmness g/mmField Time Sun Shade Sun Shade Sun Shade
Time in Evaluation Fruit Temp. °C Stem Browning Firmness g/mmField Time Sun Shade Sun Shade Sun Shade
Effect of Sun Exposure on Cherry Fruit QualityEffect of Sun Exposure Effect of Sun Exposure on Cherry Fruit Qualityon Cherry Fruit Quality
Kupferman 1998Kupferman 1998
Stem browning scale: 0 to 5Stem browning scale: 0 to 5
6
Benefits of Reflective TarpsBenefits of Reflective Tarps
•• White side out and silver side to fruitWhite side out and silver side to fruit•• Prevents increase in temperaturePrevents increase in temperature•• Decreases absorbance of sunlightDecreases absorbance of sunlight
–– White emits absorbed radiation 18x faster than White emits absorbed radiation 18x faster than silversilver
–– Transfers heat from cherriesTransfers heat from cherries•• Maintains high relative humidity in binMaintains high relative humidity in bin•• Less pittingLess pitting•• Less stem browningLess stem browning
–– Higher stem water contentHigher stem water content•• 63% verses 55% stem water content63% verses 55% stem water content
Schick and Toivonen 2001 Schick and Schick and ToivonenToivonen, 2000, 2000
9am 11am 1pm 3pm 5pm9am 11am 1pm 3pm 5pm
Tem
pera
ture
Te
mpe
ratu
re ºº F
F
Rel
ativ
e H
umid
ity (%
)R
elat
ive
Hum
idity
(%)
TimeTime
8080
7575
7070
6565
6060
100100
8080
6060
4040
Temp – open bin
Temp – tarp bin
RH – open binRH – tarp bin
Fruit Arrival at ShedFruit Arrival at Shed
•• Truck unloadingTruck unloading–– Shaded areaShaded area
•• Samples for Samples for quality controlquality control–– Random sample from each lotRandom sample from each lot–– Temperature, size, firmness, color, soluble Temperature, size, firmness, color, soluble
solids, defectssolids, defects•• HydrocoolingHydrocooling
–– Quickly remove field heatQuickly remove field heat–– Cool to about 7 to 10CCool to about 7 to 10C
Packinghouse OperationsPackinghouse OperationsDumpingDumping
•• Automatic Automatic bin dumpsbin dumps•• Control speed of dumpingControl speed of dumping•• Fruit should fall into water, not onto fruit Fruit should fall into water, not onto fruit
pilled up in the water tankpilled up in the water tank•• Reduce the height of fruit dropReduce the height of fruit drop
–– fruit can hit the bottom of the water tankfruit can hit the bottom of the water tank•• Use care during manual removal of Use care during manual removal of
leaves to avoid fruit injuryleaves to avoid fruit injury
Packinghouse OperationsPackinghouse Operations
•• EliminatorEliminator–– Diverging rollers remove undersized fruitDiverging rollers remove undersized fruit
•• Cluster CutterCluster Cutter–– SingulatesSingulates fruit to allow for sizingfruit to allow for sizing
•• SortingSorting–– Labor intensiveLabor intensive–– Removes underRemoves under--ripe, damaged and decayed fruitripe, damaged and decayed fruit–– Adequate lighting is importantAdequate lighting is important
•• Cool white fluorescent bulbsCool white fluorescent bulbs•• More than 200 lumensMore than 200 lumens
–– Depends on number, type and height of lightsDepends on number, type and height of lights–– Measure at table heightMeasure at table height
•• Install reflectors to avoid glare and eye Install reflectors to avoid glare and eye fatiquefatique
7
Packinghouse OperationsPackinghouse Operations•• HydroHydro--coolingcooling
–– Shower systemShower system•• Approximately 8 minutes to cool fruit to near 32Approximately 8 minutes to cool fruit to near 32ºº FF•• Drop height from shower pan Drop height from shower pan ≤≤ 8 inches8 inches
–– Use screen at 8Use screen at 8--inch height or lower to break water fallinch height or lower to break water fall
–– Immersion systemImmersion system•• Slower cooling than in showerSlower cooling than in shower•• Used for fruit already partially cooledUsed for fruit already partially cooled•• Less potential for damageLess potential for damage
•• SizingSizing–– Diverging roll Diverging roll sizerssizers
•• Fruit drop to water flumes or beltsFruit drop to water flumes or belts•• Potential for bruisingPotential for bruising•• Wet rollers to reduce frictionWet rollers to reduce friction
Shower Shower HydrocoolerHydrocooler
Thompson and GrantThompson and Grant
Cherry PittingCherry PittingCherry Pitting
Cherry BruisingCherry BruisingCherry Bruising
Cherry DamageCherry Damage
•• Most pitting damage is inflicted on the Most pitting damage is inflicted on the packinglinepackingline
•• Significant bruising damage occurs in the Significant bruising damage occurs in the fieldfield
•• Dark skinned varieties bruise just as much Dark skinned varieties bruise just as much as light skinned varietiesas light skinned varieties–– Bruises may not be visibleBruises may not be visible–– Effects postharvest life by increasing respiration Effects postharvest life by increasing respiration
and decayand decay–– Difference in handling of Difference in handling of Rainier verses BingRainier verses Bing
8
•• Cluster cutterCluster cutter–– Cherries hit pointed tinesCherries hit pointed tines–– Maintain high throughput by controlling belt speedMaintain high throughput by controlling belt speed–– Lower tines to belt levelLower tines to belt level
•• Transfer drops onto Transfer drops onto cleatedcleated beltsbelts–– Use water transfersUse water transfers–– Decrease drop heightsDecrease drop heights–– Use padding on surfaces, suspended beltsUse padding on surfaces, suspended belts
•• Rough handlingRough handling–– DeDe--leafing operationsleafing operations–– Sorting fruit within packed bin or boxSorting fruit within packed bin or box
Packinghouse OperationsPackinghouse OperationsPotential for Cherry DamagePotential for Cherry Damage
Thompson and GrantThompson and Grant
OriginOrigin of of CherryCherry DamageDamage
OriginDamage Symptom
Pickers, buckets w/out padding, long hauling, highdrop on the packingline.
Bruising
Picking container, lug side, compression damage.Surface marking
Pedicel, cluster cutter, dimple belt. Pitting
Factors affecting cherry damageFactors affecting cherry damage
**NSNS****
NSNSNSNS****
MaturityMaturityCooling methodCooling methodTemperatureTemperatureDrop Drop height/surfaceheight/surface
BruisingBruisingPittingPittingFactorFactor
drop test set up
Can we reduce damage incidence?
9
Sampling PointTree Bucket 1 Bucket 2
Dam
age
(%)
0
10
20
30PittedBruisedMarked
Picking BucketPicking Bucket
0.170.174.04.014.7a14.7aShort Short (35 miles)(35 miles)
0.580.583.43.434.6b34.6bLong Long (210 miles)(210 miles)
DecayDecayPittingPittingBruisingBruising
Defects (%)Defects (%)Transportation Transportation
distancedistance
‘Brooks’ Cherry 2002
Half-bin versus tote
Bruising (%)
Control = 11Half bins = 46Totes = 25
210 miles trip PackagingPackaging
•• Box with liner or bagBox with liner or bag–– Loosely closed, solid Loosely closed, solid polybagpolybag–– Modified atmosphere bagModified atmosphere bag
•• Consumer bagsConsumer bags–– Various sizesVarious sizes–– Automatic and semiAutomatic and semi--automatic baggingautomatic bagging
•• ClamshellClamshell–– SemiSemi--automatic systemautomatic system–– Improvements in futureImprovements in future–– Modified atmospheresModified atmospheres
10
Modified Atmosphere PackagingModified Atmosphere Packaging
•• Breathable plastic bagBreathable plastic bag•• Introduce gas or fruit modifies atmosphereIntroduce gas or fruit modifies atmosphere
–– Produce COProduce CO22 and consume Oand consume O22
–– Final concentration depends on amount of fruit Final concentration depends on amount of fruit and bag permeabilityand bag permeability
•• BenefitsBenefits–– Slows fruit ripening and senescenceSlows fruit ripening and senescence–– Maintains green stem colorMaintains green stem color–– Reduces growth of disease organismsReduces growth of disease organisms
Cherry MAP ConsiderationsCherry MAP Considerations
>30%>30%<1%<1%Injurious levelInjurious level
Very goodVery goodModerateModeratePotential for Potential for benefitsbenefits
Decay control, Decay control, maintenance of maintenance of
fresh fresh appearanceappearance
Firmness Firmness retentionretention
BenefitsBenefits
1010--15%15%33--10%10%Beneficial rangeBeneficial range
Increased COIncreased CO22ReducedReduced OO22
Crisosto and AssociatesCrisosto and Associates
Modified Atmosphere PackagingModified Atmosphere Packaging23 days at 523 days at 5ººCC
AirAir 0.5% O0.5% O22 0.5% O0.5% O22 + 15% CO+ 15% CO22 2 Air 0.8 3.8 9.8
Air + 20% CO2 0.0 0.8 2.3
5 Air 6.7 21.7 52.3
Air + 20% CO2 0.0 8.1 15.8
2 Air 0.8 3.8 9.8
Air + 20% CO2 0.0 0.8 2.3
5 Air 6.7 21.7 52.3
Air + 20% CO2 0.0 8.1 15.8
Temp(°C) Atmosphere 2 4 6 Wks
Temp(°C) Atmosphere 2 4 6 Wks
CA Effects on Decay of CherriesCA Effects on Decay of Cherries
Patterson, 1982Patterson, 1982
% Decay after storage for% Decay after storage for
Modified Atmosphere PackagingModified Atmosphere Packaging
••Injection of gasInjection of gasnot requirednot required
••TwistTwist--tie or tie or zipzip--closing bagsclosing bagsworks fineworks fine
MAP BenefitsMAP Benefits
•• Benefits of MAP are best realized when Benefits of MAP are best realized when shipping times are longer than 14 days.shipping times are longer than 14 days.
•• For shipments longer than 15 days, solid For shipments longer than 15 days, solid box liners did not protect cherries from box liners did not protect cherries from decay, stem browning, skin color decay, stem browning, skin color darkening, softening or loss of TA as well darkening, softening or loss of TA as well as any of the MAP treatments.as any of the MAP treatments.
•• FreshBagFreshBag (MAP 011) and (MAP 011) and LifeSpanLifeSpan liners liners were the most effective in extending were the most effective in extending cherry market life.cherry market life.
11
Decay Control StrategiesDecay Control Strategiesfor Cherryfor Cherry
Major Classes of Postharvest Fungicides for Sweet Cherry in California
Sterol biosynthesis inhibitors
StrobilurinsHydroxyanilides
Anilides
Anilinopyrimidines
F500* (pyraclostrobin)
Reduced risk fungicides
Elevate* (fenhexamid)
Elite(tebuconazole)
PH-066*(pyrimethanil)
Pristine*BAS516
(nicobifen + pyraclostrobin)
Premix
Endura*BAS510
(nicobifen)
*= Not registered
Scholar (fludioxonil)
Phenylpyrroles
BiocontrolBio-Save
Pseudomonas syringae
Efficacy of selected fungicides for control of three postharvest decays of sweet cherry
Fungicide Common Name Brown Rot Gray Mold Rhizopus
Rot Registered
Rovral 50WP Iprodione +++ +++ +++ Cancelled
Scholar 50WP Fludioxonil +++ +++ +++ Yes
Allisan Dichloran + ++ +++ Yes
Elite 45WP* Tebuconazole +++ + ++ Yes
Elevate 50WDG Fenhexamid ++ +++ - Soon
Pristine Mixture +++ +++ +++ Soon
PH-066 Pyrimethanil ++ +++ - Soon?
* - Efficacy of Elite 45WP is rate dependent.
Methyl Bromide FumigationMethyl Bromide Fumigation
Methyl Bromide FumigationMethyl Bromide Fumigation
•• Codling moth on cherries to JapanCodling moth on cherries to Japan–– Dose, temperature, 2 hourDose, temperature, 2 hour–– Ventilation period Ventilation period –– 4 hours4 hours
•• Mites and Mites and thripsthrips on cherries to on cherries to AustraliaAustralia–– Second fumigation required on 25%Second fumigation required on 25%
•• Increases stem browningIncreases stem browning•• May increase fruit pittingMay increase fruit pitting
StorageStorage
•• Only until fruit can be marketedOnly until fruit can be marketed•• Marine shipment involves 2 to 3 Marine shipment involves 2 to 3
weeksweeks•• Flavor quality usually deteriorates Flavor quality usually deteriorates
before appearance qualitybefore appearance quality•• Modified atmosphere packagingModified atmosphere packaging
12
0 11.8
4 8.1
8 5.9
12 4.3
20 2.7
0 11.8
4 8.1
8 5.9
12 4.3
20 2.7
Storage # Days untilTemperature (°C) 5% Fruit Decay
Storage # Days untilTemperature (°C) 5% Fruit Decay
Storage Temperature Effects on DecayStorage Temperature Effects on Decay
L. Sekse
Changes in Fruit Quality Changes in Fruit Quality During StorageDuring Storage
•• Air ShipmentAir Shipment = methyl bromide fumigation = methyl bromide fumigation + 33h @ 5C + 15h @ 20C, 95% RH+ 33h @ 5C + 15h @ 20C, 95% RH
•• Domestic Truck ShipmentDomestic Truck Shipment = 5d @ 2C + 1d = 5d @ 2C + 1d @ 20C, 60% RH@ 20C, 60% RH
•• Domestic Truck + Retail ShipmentDomestic Truck + Retail Shipment = 5d @ = 5d @ 2C + 5d @ 7.5C + 1d @ 20C, 60% RH2C + 5d @ 7.5C + 1d @ 20C, 60% RH
••
Red
Firm
ness
(g)
150
170
190
210
230
250UntreatedGA
At Harvest AS DT DTR
Hue
10
15
20
25
Changes during Fruit StorageChanges during Fruit StorageSoluble Solids and Soluble Solids and TitratableTitratable AcidityAcidity
•• Soluble solids steady or decreasingSoluble solids steady or decreasing
•• TitratableTitratable acidity decreasingacidity decreasing–– Responsible for loss of flavor in Responsible for loss of flavor in
cherries stored more than 2 weekscherries stored more than 2 weeks
Red
Pitti
ng (%
)
02468
10
Shriv
el (%
)
01020304050
At Harvest AS DT DTR
Bro
wn
Stem
(%)
0
20
40
60
UntreatedGA
Are StemAre Stem--free Cherries Feasible?free Cherries Feasible?
•• Reduced damage from cherries Reduced damage from cherries falling onto cherry stemsfalling onto cherry stems
•• Eliminate concerns about stem Eliminate concerns about stem browningbrowning–– Often the limiting factorOften the limiting factor
•• Must have clean abscission between Must have clean abscission between cherry and stem to prevent increase cherry and stem to prevent increase in decayin decay
•• Lose attractive contrast between red Lose attractive contrast between red fruit and green stemsfruit and green stems
13
Measuring Cherry FirmnessMeasuring Cherry Firmness
•• Finger feelFinger feel•• FirmTechFirmTech –– Michigan State Univ.Michigan State Univ.•• DurofelDurofel -- FranceFrance•• MTG MTG -- Washington State Univ.Washington State Univ.•• Low mass Low mass impactorimpactor -- UCDavisUCDavis•• PenetrometerPenetrometer•• InstronInstron
FirmTechFirmTech 11
CloseClose--up View of FirmTech1 up View of FirmTech1 Turntable and Load CellTurntable and Load Cell OverviewOverview
•• MaturityMaturity•• Educate/supervise picking crewEducate/supervise picking crew•• Evaluate your equipmentEvaluate your equipment•• Handle gently and fastHandle gently and fast•• Short transportationShort transportation•• Fast cooling to 0CFast cooling to 0C•• Keep them cool Keep them cool •• Establish a quality control system!Establish a quality control system!
www.postharvest.ucdavis.eduwww.postharvest.ucdavis.eduwww.fruitsandnuts.ucdavis.eduwww.fruitsandnuts.ucdavis.edu
Thanks to Ray LucasThanks to Ray LucasANR Communication ServicesANR Communication Services
for video clipsfor video clips
14
COCO22 and Oand O22concentrations inside concentrations inside
different box liners different box liners packed with packed with ‘‘BingBing’’
cherries cherries
Stored for 45 daysStored for 45 daysat 34at 34ººFF
Oxy
gen
(%)
0
5
10
15
20
Time (Days at 34°F)0 10 20 30 40
Car
bon
diox
ide
(%)
0
2
4
6
8
10
12
ControlPerforatedLifeSpanMAP4011
MAP6012
Crisosto and AssociatesCrisosto and Associates
Firmness, color and Firmness, color and titratable acidity of titratable acidity of
‘‘BingBing’’ cherries cherries packed with packed with
different box liners different box liners
Stored for 45 days Stored for 45 days at 34at 34°°FF
Time (Days at 34°F)0 10 20 30 40 50
Titr
atab
le a
cidi
ty
(% m
alic
aci
d)
0.6
0.7
0.8
0.9
1.0
Hue
°
30
3540
4550
55
Firm
ness
(g)
180
200
220
240
260
SolidPerforatedLifeSpanMAP 011MAP 012
aabbccc
abccc
abbbc
Crisosto and AssociatesCrisosto and Associates
Decay and stem Decay and stem browning of browning of ‘‘BingBing’’
cherries packed with cherries packed with different box linersdifferent box liners
Stored for 45 days Stored for 45 days at 34at 34°°F plus 4 days F plus 4 days
at 68at 68°°FF
Dec
ay (%
)
0
10
20
30
40
50
Time (Days at 34°F + 4 days at 68°F)0 10 20 30 40 50
Stem
Bro
wni
ng
(% o
f bro
wn
colo
r)
0
20
40
60
80SolidPerforatedLifeSpanMAP 011MAP 012
a
bb
bc
c
a
b
bcbcc
a
bb
bb
ab
bcbcc
a
b
a
bb
Crisosto and AssociatesCrisosto and Associates
DurofelDurofel Firmness TesterFirmness Tester
Mass Transfer Generator Mass Transfer Generator -- MTGMTG Low Mass Low Mass ImpacterImpacter
15
PenetrometerPenetrometer InstronInstron Universal Testing DeviceUniversal Testing Device
20
40
60
Freq
uenc
y
20
40
60
Instrons.d. = 5.71
FirmTech1s.d. = 10.34
20
40
60Low Mass Impactors.d. = 13.45
Firmness Residuals (%)
-40 -20 0 20 400
20
40
60Durofels.d. = 13.89
MTGs.d. = 14.59
Penetrometer (flesh only)s.d. = 15.24
Penetrometer (skin & flesh)s.d. = 17.29
-40 -20 0 20 40
Finger firmness sensings.d. = 20.78
FirmTech 1 1 6 1 4,300
Low Mass Impacter 2 7 2 -
Durofel 3 4 1 2,520
MTG 4 5 1 2,000
Penetrometer (flesh) 5 3 3 900
Pen. (flesh & skin) 6 2 2 900
Finger 7 1 1 -
FirmTech 1 1 6 1 4,300
Low Mass Impacter 2 7 2 -
Durofel 3 4 1 2,520
MTG 4 5 1 2,000
Penetrometer (flesh) 5 3 3 900
Pen. (flesh & skin) 6 2 2 900
Finger 7 1 1 -
Firmness Ease of Speed ofDevices accuracy operation operation Cost ($)
Firmness Ease of Speed ofDevices accuracy operation operation Cost ($)
Assesment of Firmness DevicesAssesment of Firmness Devices