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Fruit Produce Facts English
Cherry
Recommendations for Maintaining Postharvest Quality
Elizabeth J. Mitcham, Carlos H. Crisosto and Adel A. Kader Department of Plant Sciences, University of California, Davis
Maturity & Quality
Maturity IndicesSkin color and soluble solids content (SSC) are the main criteria used to judge fruit maturity. Minimum maturity in California requires that the entire cherry surface have a minimum of light red color and/or 14 to 16% SSC, depending on the variety. The red mahogany stage is recommended for harvest of Brooks, Garnet, Ruby, Tulare and King varieties. Quality Indices
Maturity & Quality Photos
Title: Color Chart Photo Credit: Kader, Adel: University of California, Davis 
Title: Maturity Stages Photo Credit: Edwards, Don: University of California, Davis
Temperature & Controlled Atmosphere
Optimum Temperature-0.5 ± 0.5°C (31 ± 1°F) Optimum Relative Humidity90-95%; high humidity is particularly important to maintain green stem color. Rates of Respiration Production
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. Rates of EthyleneResponses to EthyleneCherry response to ethylene is minimal. Ethylene does not accelerate cherry ripening. Responses to Controlled Atmospheres (CA)CA reduces respiration rate and thereby increases postharvest life. Elevated CO2 suppresses decay development. Modified atmosphere packaging within boxes has been very successful. Successful atmospheres are generally within the following ranges:
Flavor volatiles may be reduced following several weeks of CA storage resulting in fruit of good visual quality but poor sensory quality. Temperature & Controlled Atmosphere Photos
Title: CA Effects on Cherry Photo Credit: Edwards, Don: University of California, Davis
Disorders
Physiological and Physical DisordersPitting. An indentation in the surface of the fruit caused by the collapse of cells under the skin. Thought to result from impact injury. Bruising.Results from compression and impact of the fruit. Postharvest life is closely related to respiration rate. Respiration rate increases as a result of increased temperature and physical injury. Pathological DisordersBrown Rot. Caused by Monilinia fruticola, disease can begin in the orchard or postharvest. Pre and postharvest control measures are necessary. Grey Mold. Caused by Botrytis cinerea, a fungus that continues to grow slowly at 0°C (32°F). Rhizopus Rot. Caused by Rhizopus stolonifer, a fungus that is found in fruit exposed to temperatures of 5°C (41°F) or greater. Proper temperature management (rapid cooling to optimum storage temperature) can completely control Rhizopus Rot. Brown Rot and Grey Mold. Proper temperature management (rapid cooling to optimum storage temperature) can significantly reduce Brown Rot and Grey Mold Eliminating injured and diseased fruit from the packed box is important. Fungicide treatments, pre and postharvest are often beneficial. [For more information, see our publication “Fruit Ripening and Ethylene Management”, available for purchase using our Publication order form.] Disorders Photos
Title: Cherry Doubles (1) Photo Credit: CDFA 
Title: Cherry Doubles (2) Photo Credit: CDFA 
Title: Concentric Cracking Photo Credit: CDFA 
Title: Impact Bruising (1) Photo Credit: Don Edwards, University of California, Davis 
Title: Impact Bruising (2) Photo Credit: Don Edwards, University of California, Davis 
Title: Pitting Damage (1) Photo Credit: Don Edwards, University of California, Davis 
Title: Pitting Damage (2) Photo Credit: Don Edwards, University of California, Davis 
Title: Radial Cracking Photo Credit: CDFA 
Title: Shoulder Bruising Photo Credit: Don Edwards, University of California, Davis
Date
May 1996 |
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.
The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.
http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).
