Effect of low O2 high CO2 or added acetaldehyde and ethanol on postharvest physiology of cherries

Cherries cv. Van were stored in the atmosphere of CO2, N-2, acetaldehyde (AA) vapours and ethanol (ET) vapours at 20 degrees C for 24 hours and afterwards transferred to air at 0 degrees C. Fruits of two different harvest dates (10 - 14 days before commercial harvest date; commercial harvest date) were used. AA and ET accumulated in control (non treated) fruits during ripening. Much more AA and ET accumulated in fruits stored in CO2, N-2, AA vapours and ET vapours. CO2 treated fruits accumulated more AA and ET than N-2 treated fruits. More AA and ET accumulated in more matured fruits than in less matured fruits. Methanol (ME) accumulated during storing of cherries, its concentration being independent on treatment or storage conditions. Added AA provokes an increase of AA and ET in fruit tissue as well as added ET provokes an increase of AA and ET. Exposure of fruits to AA or ET vapours does not influence fruit ripening. Short exposure of cherries to CO2 or N-2 atmosphere inhibits fruit ripening and thus prolong storage life of such perishable fruits as cherries.