000168071 001__ 168071
000168071 005__ 20260126155509.0
000168071 0247_ $$2doi$$a10.1002/1097-0010(200008)80:10<1545::AID-JSFA680>3.0.CO;2-X
000168071 0248_ $$2sideral$$a50376
000168071 037__ $$aART-2000-50376
000168071 041__ $$aeng
000168071 100__ $$0(orcid)0000-0002-2147-9263$$aRemon, S.
000168071 245__ $$aUse of Modified Atmospheres to Prolong the Postharvest Life of Burlat Cherries at 2 Different Degrees of Ripeness
000168071 260__ $$c2000
000168071 5203_ $$aThe effects of degree of ripeness and packaging atmosphere on the quality of the very early season cherry (Prunus avium) cultivar ‘Burlat’ have been studied. Cherries were classified into two groups depending on their stage of ripening, taking colour as a maturity index (red and purple). After rapid chilling, cherries were sealed in 50 µm low-density polyethylene (LDPE) bags in four different atmosphere compositions. Packages were stored at 2 °C and cherries were analysed weekly until they were deemed to be commercially unacceptable (after 4 weeks for red cherries and 3 weeks for purple cherries). Changes in atmosphere composition, skin colour, pigment content, titratable acidity, soluble solids, firmness and sensory quality were monitored. Acceptability was higher for the less mature group of cherries. Colour shifted in both groups, initially from red to blue/red and later on back to red. Titratable acidity decreased at the end of the experimental period for all samples. Firmness increased at first, but towards the end of the experiment it was similar to the initial value. The gas composition of the four modified atmosphere conditions approached a final equilibrium consisting of 9–12% CO2 and 1–3% O2. For long-distance transportation of Burlat cherries the following procedure is recommended: harvest at the red colour stage, package in air using LDPE bags and maintain the temperature at 2 °C. Under these conditions, red Burlat cherries can be kept in an excellent commercial state for 3 weeks.
000168071 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000168071 590__ $$a0.966$$b2000
000168071 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b2 / 28 = 0.071$$c2000$$dQ1$$eT1
000168071 591__ $$aCHEMISTRY, APPLIED$$b20 / 52 = 0.385$$c2000$$dQ2$$eT2
000168071 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b26 / 92 = 0.283$$c2000$$dQ2$$eT1
000168071 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000168071 700__ $$0(orcid)0000-0001-5765-2972$$aFerrer, A.
000168071 700__ $$aMarquina, P.
000168071 700__ $$aBurgos, J.$$uUniversidad de Zaragoza
000168071 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000168071 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000168071 773__ $$g80, 10 (2000), 1545-1552$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000168071 8564_ $$s105885$$uhttps://zaguan.unizar.es/record/168071/files/texto_completo.pdf$$yVersión publicada
000168071 8564_ $$s3178364$$uhttps://zaguan.unizar.es/record/168071/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000168071 909CO $$ooai:zaguan.unizar.es:168071$$particulos$$pdriver
000168071 951__ $$a2026-01-26-14:49:46
000168071 980__ $$aARTICLE