Coatings and other treatments to improve cherry quality
Author: Jinhe Bai, Anne Plotto
Published: 2007
Summary: Currently commercial clamshells are very inefficient because 2-5% of the total surface area is exposed to air. This opening allows fruit weight to decrease more than 5% when stored at 33°F for 14 – 21 days. The critical point at which fruits and vegetables deteriorate due to water loss is at about 5%. Thus, as a result of this exposure to air, cherry stems dry or turn brown, and fruit shrink and deteriorate.
