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