Effects of Temperature Fluctuation on the Quality of Different Cherry Varieties

Cherries are highly susceptible to decay after harvest due to higher moisture content. The cold chain transportation is an important way for its post-harvest circulation. The inevitable temperature fluctuation from the process can accelerate the deterioration of cherry quality. In this study,the effects of constant temperatures((5±1)℃and(10±1)℃) and temperature fluctuation((5±1)℃~(10±1)℃) on the quality and storage stability of cherry with two different texture characteristics (Chinese cherry "Wanzihong"and sweet cherry"Hongdeng") were studied. The results showed that temperature fluctuation could improve the decay rate and respiratory intensity,accelerated the changes of soluble solid,titrable acid content and the moisture content,promoted the relaxation time of bound water,semi-bonded water and free water,the tightness of binding with macromolecular substances and the fluidity of water were also adversely affected by temperature fluctuation,and cherry storage stability was reduced,compared with the constant temperature condition ((5±1)℃). Compared with Chinese cherry,temperature fluctuation had no significant effect on weight loss rate of sweet cherry. However,the effect on the change of respiratory intensity and soluble solids content had a certain lag.