Effects of an edible coating, fungicide and cold storage on microbial spoilage of cherries

The effects of an edible coating, i.e., Semperfresh (TM), fungicide, i.e., Imazalil, and cold storage on microbial spoilage of cherries were studied. Two group of cherries (Prunus avium) were coated just after harvest with 1% and 2% Semperfresh (TM) fruit coating. Two other group of cherries were treated with 75 ppm and 150 ppm concentrations of Imazalil and then coated with a 1% concentration of Semperfresh (TM) fruit coating. Half of the cherries from each of the above groups was stored at ambient temperature (similar to 30 +/-3 degreesC) and at 40-50% relative humidity, the other half of the cherries was stored at cold storage (0 degreesC) and at 95-98% relative humidity. Each group was analyzed for the mold and yeast count. The Semperfresh (TM) edible coating resulted in a slightly increased fungal spoilage of fruits. Imazalil fungicide treatment clearly decreased and retarded the microbial spoilage of fruits. As a result, low, temperature storage was the most effective solution for both microbial spoilage and delay in the ripening.