Lebensm.-Wiss. u.-Technol.

, 35, 146–150 (2002)

Effects of an Edible Coating and Cold Storage on

Shelf-life and Quality of Cherries
Ö. Yaman and L. Bayoindirli*

Middle East Technical University, Food Engineering Department, 06531 Ankara (Turkey)
(Received May 31, 2000; accepted August 6, 2001)

The effects of an edible coating, i.e. SemperfreshTM and cold storage on shelf-life and quality of cherries were studied. Two groups of
cherries (Prunus avium) were coated just after harvest with 10 and 20 g/L SemperfreshTM fruit coating which is composed of sucrose
esters of fatty acids, sodium carboxymethyl cellulose and mono-diglycerides of fatty acids. Half of the cherries from each of the above
groups was stored at ambient temperature (B3073 1C) and at 40–50% relative humidity, the other half of the cherries was stored at
cold storage (0 1C) and at 95–98% relative humidity. Each group was analysed for the following quality parameters: firmness,
weight loss, titratable acidity, soluble solid content, sugar content, ascorbic acid content, and external color. It was demonstrated that
SemperfreshTM was effective to reduce the weight loss and increase firmness, ascorbic acid content, titratable acidity and skin color of
cherries during storage time. However, soluble solid content and sugar content were not affected by coating. The results of this study
suggest that SemperfreshTM increased the shelf-life of the cherries by 21% at 3073 1C and by 26% at 0 1C without perceptible losses
in quality.

r 2002 Elsevier Science Ltd. All rights reserved.

Keywords: edible coating; cherry; shelf-life

Introduction The benefits of low-temperature storage are grea-

test with fruits and vegetables which (1) tolerate
Sweet cherries (Prunus avium) are a very perishable near-freezing temperature, (2) are marketed rapidly in
commodity. Both the fruit and the stem consist largely recognition of their perishable nature, and (3) are
of air and water, and the water is lost rapidly. When attacked mainly by pathogens which have a high-
moisture is lost, there is subsequent loss of sugar in the temperature requirement for growth (Salunkhe et al.,
cells, softening of the fruit and darkening of the stem 1991).
(Drake et al., 1988). Although Turkey is one of the main producers of sweet
The optimum extension of the postharvest life of food cherries in the world, only about 70% of the total
products is critically dependent upon three factors: (1) production reaches consumers in optimal condition,
reduction in desiccation, (2) reduction in the physiolo- while the rest is lost by sub-optimal storage conditions
gical process of maturation and senescence and (3) (Öz, 1988). Coatings can be an efficient way to avoid this
reduction in the onset and rate of microbial growth. An loss and to prolong the shelf-life. In this respect, the
important approach to minimize or eliminate these main objective of this study is to investigate the effects of
problems in addition to immediate temperature reduc- the SemperfreshTM fruit coating with and without cold
tion is to coat the individual fruits and vegetables and, in storage on the shelf-life and quality of cherries as
effect, provide a protective film for prolonged freshness determined by firmness, weight loss, titratable acidity,
(Erbil & Müftügil, 1986). Many of the functions of soluble solid content, ascorbic acid content, sugar
edible coatings are identical to those of synthetic content and skin color.
packaging films, i.e. to provide barriers to moisture,
oxygen, or solute transmission (Kester & Fennema,
1986). Sucrose polyester increased shelf-life and quality Material and Methods
of apricots (S,umnu & Bayindirli, 1995) and tomatoes
(Tas, delen & Bayindirli, 1998). Material
Thirty kilograms of cherries (P. avium) were harvested
*To whom correspondence should be addressed. by hand in June, 1999 from Ayas, village in Ankara.
E-mail address: [email protected] They were put in carton boxes and immediately
0023-6438/02/$35.00 doi:10.1006/fstl.2001.0827
r 2002 Elsevier Science Ltd. All rights reserved. All articles available online at http://www.idealibrary.com on

146
 lwt/vol. 35 (2002) No. 2

transported to the laboratory by a car (METU- Food Ascorbic acid content

Eng. Dept.) for the experiments. They were washed and 2,6-Dichloroindophenol titrimetric method (A.O.A.C.,
dried, and defective ones were eliminated before treat- 1995) was used to determine ascorbic acid content of
ments. After washing and drying, the cherries were fruit juice. The results were expressed in milligrams
divided into two major groups: control and Semper- ascorbic acid per 100 mL of fruit juice.
freshTM coated. The control group consisted of cherries
with no SemperfreshTM fruit coating. The SemperfreshTM
coated group consisted of two sub-groups: 10 g/L Sugar content
SemperfreshTM coated and 20 g/L SemperfreshTM Reducing sugars, total sugars and sucrose content of
coated. Half of the cherries from each of the above cherry juice were determined by Lane-Eynon Method
groups was stored at ambient temperature (B3073 1C) (A.O.A.C., 1995). The results were expressed as grams
and at ambient humidity (40–50% RH), the other half per 100 g fresh weight.
of the cherries was stored at cold storage (0 1C) and at
ambient humidity (95–98% RH).
External color
Three cherries from each treatment were used to
SemperfreshTM edible coating measure color by UV visible spectrophotometer
SemperfreshTM is an edible coating solution which is (Shimadzu UV 2100 Japan) after standardization with
composed of sucrose esters of fatty acids, sodium white reference. The L(a, b) color system was used for
carboxymethyl cellulose and mono-diglycerides of fatty expression of color.
acids was obtained from ACC group (was distiributed
from Semper Bio-Technology Ltd., U.K.) in liquid
concentrate form (500 g/L). It was diluted with distilled Statistical analysis
water to obtain the desired concentrations (10, 20 g/L). Method of analysis of variance (ANOVA) was applied
The diluted solutions were mixed for 30–45 min with to the data obtained from each treatment to detect
occasional stirring and then applied on the cherries. significance of differences at 5% level of significance
Coating was applied by dipping the cherries into the (Po 0.05) and Duncan’s New Multiple Comparison
SemperfreshTM solutions for about 1 min. Method was applied for comparison of treatment
means.
Since it was not possible to obtain a validated model for
Firmness selected parameters with a kinetic or chemical back-
Three cherries from each of the four test groups were ground, mean values of data points were connected with
used for firmness analysis. Firmness was measured straight lines by using linear regression.
with a fruit hardness tester (Everwell, Model FT011,
Japan). Values were taken at four points on the
circumference of each fruit. The results were expressed Results and Discussion
in kilograms.
Quality attributes of cherries
Firmness. Firmness values of cherries decreased during
Weight loss storage time both at ambient and cold temperatures. At
Six randomly selected cherries from each of the specific the same time, as the SemperfreshTM coating (SE)
conditions were weighted during the study with concentration increased, the firmness values increased.
a laboratory weight balance (Avery Berkel, Model Retention of firmness can be explained by retarded
CB 062). The results were expressed as percent weight degradation of insoluble protopectins to the more
loss. soluble pectic acid and pectin. During fruit ripening,
depolymerization or shortening of chain length of pectin
substances occurs with an increase in pectinesterase and
Titratable acidity polygalactronase activities. Low oxygen and high
Ten milliliters of pressed cherry juice were diluted to carbon dioxide concentrations reduce the activities of
250 mL with distilled water and 50 mL of diluted these enzymes and allows retention of the firmness of
juice were titrated with 0.1 mol/L sodium hydroxide to fruits and vegetables during storage (Salunkhe et al.,
a pH of 8.1. The results were expressed as percent 1991). As seen in Fig. 1a and b, for both the storage
malic acid. conditions, the firmness values of cherries were
significantly different at a level of Po0.05. Cherries
stored at 0 1C had higher firmness values than cherries
stored at ambient temperature. So, cold temperature
Soluble solid content
had a strong effect on the retention of firmness values
Soluble solid content was measured from the pressed
which was revealed by the statistical analysis.
juice of the cherries by means of a refractometer
(Carl Zeis, Jena refractometer, DDR 818408) and the Weight loss. At ambient temperature, the percentage
results were expressed as percent by weight. of weight loss decreased with increase in SemperfreshTM

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lwt/vol. 35 (2002) No. 2

0.07 concentrations (Fig. 2a). The same trend was also

Firmness (kg) 0.06 observed in cold storage (0 1C) (Fig. 2b). The statistical
0.05 analysis conducted for ambient temperature storage
0.04
conditions revealed that the control cherries were
0.03
0.02
significantly different from the 20 g/L SemperfreshTM
0.01 coated cherries at a level of Po0.05. However, 10 g/L
0 SemperfreshTM coated cherries were not statistically
0 5 10 15 20 different either from the control or the 20 g/L Semper-
(a) Time (d)
freshTM coated cherries at a level of Po0.05. On the
0.10 other hand, for cold storage conditions, the difference
0.08 in the weight loss as significantly visible for all three
Firmness (kg)

groups of cherries. The primary mechanism of moisture

0.06
loss from fresh fruits and vegetables is by vapor-phase
0.04 diffusion driven by a gradient of water vapor pressure
0.02 at different locations. The thickness of the barrier,
0 and moisture permeability of coatings are important
0 10 20 30 40 factors from the viewpoint of mass transfer rate.
(b) Time (d) Temperature and relative humidity of the medium are
Fig. 1 (a) Firmness values of cherries stored at 3073 1C. (b) also important due to the effects on vapor pressure
Firmness values of cherries stored at 0 1C: (^) Control, (F) difference between fruit and atmosphere. On the
linear (10 g/L SE); (&) 10 g/L SE (F) linear (20 g/L SE); (~) other hand, respiration causes a weight reduction
20 g/L SE, (F) linear (control)
because a carbon atom is lost from the fruit in each
cycle (Labuza, 1984; Pan & Bhowmilk, 1992). Weight
35 loss of cherries in cold storage was statistically lower
Weight loss (g / 100 g)

30 than in those stored at ambient temperature due to

25 temperature effects on vapor pressure difference and
20
15 increased water retention.
10
5 Titratable acidity. Titratable acidity of cherries stored
0 at ambient temperature decreased during storage
0 5 10 15 20 time. It was observed that acidity increased with
(a) Time (d)
increasing SemperfreshTM concentrations. As seen in
35 Fig. 3, the titratable acidity of all the three groups of
Weight loss (g / 100 g)

30 cherries was significantly different at a level of Po0.05.

25 Since organic acids are substrates for the enzymatic
20 reactions of respiration, a reduction in the acidity and
15 an increase in pH values are expected. Coatings reduce
10
5
0
0 10 20 30 40 0.35
Ascorbic acid content

(b) Time (d) 0.30

(mg / 100 mL)

0.25
Fig. 2 (a) Weight loss of cherries stored at 3073 1C: (&) 0.20
10 g/L SE, (F) linear (10 g/L SE); (^) control, (F) linear 0.15
(20 g/L SE); (~) 20 g/L SE, (F) linear (control). (b) Weight 0.10
loss of cherries stored at 0 1C: (^) control, (F) linear 0.05
(control); (&) 10 g/L SE, (F) linear (20 g/L SE); (~) 20 g/L 0
SE, (F) linear (10 g/L SE) 0 5 10 15 20
(a) Time (d)

0.5
Ascorbic acid content

2.5
0.4
(mg/100 mL)
(g malic acid / 100 mL)

2.0 0.3
Titratable acidity

1.5 0.2
0.1
1.0
0
0.5 0 10 20 30 40
(b) Time (d)
0 Fig. 4 (a) Ascorbic acid content of cherries stored at
0 5 10 15 20
Time (d) 3073 1C: (&) 10 g/L SE, (F) linear (10 g/L SE); (^) control,
(F) linear (control); (~) 20 g/L SE, (F) linear (20 g/L SE).
Fig. 3 Titratable acidity values of cherries stored at 3073 1C: (b) Ascorbic acid content of cherries stored at 0 1C: (~) 20 g/L
(&) 10 g/L SE, (F) linear (10 g/L SE); (^) control, (F) linear SE, (F) linear (20 g/L SE); (^) control, (F) linear (control);
(control); (~) 20 g/L SE, (F) linear (20 g/L SE) (&) 10 g/L SE, (F) linear (10 g/L SE)

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25 ture. SemperfreshTM coatings were effective in reducing

Hue angle value 20 the ascorbic acid loss for both storage conditions (Fig. 4a
and b). For both the ambient and cold temperatures, the
15 ascorbic acid contents of SemperfreshTM coated cherries
10 were significantly different from the control cherries at a
5
level of Po0.05. The reduction of ascorbic acid loss in
coated cherries was due to the low oxygen permeability
0 of sucrose polyester coating which lowered the activity of
0 5 10 15 20
(a) Time (d) the enzymes and prevented oxidation of ascorbic acid.
The effect of low temperature significantly reduced the
30
ascorbic acid loss. This shows the effect of temperature
Hue angle value

25
on the activities of the related enzymes.
20 13
15
10 Skin color. External green color is expressed as the
5 inverse of a Hunter value. Hue angle, an indicator of
0 ripeness, is expressed as arctan(b/a). It decreases with an
0 10 20 30 40 increase in ripening. The lightness of fruits is indicated
(b) Time (d) by ‘L’ values. The hue angle showed a general
60 decreasing trend for both ambient temperature and cold
Lightness 'L' value

50 temperature storage (Fig. 5). As seen in Fig. 5a, the hue

40 angle values of cherries were not significantly different
30 for any group of cherries stored at ambient temperature.
20 However, as seen in Fig. 5b, for cold temperature
10 storage the hue angle values of coated cherries were
0 significantly different from those of control cherries. The
0 5 10 15 20
difference in hue angle values between ambient and cold
(c) Time (d)
temperature storage was significant at a level of Po0.05.
60 Lightness values of cherries showed a general decreasing
Lightness 'L' value

50 trend during storage at both ambient temperature and

40 cold temperature storage. Sucrose polyester coatings
30 were also effective in increasing lightness (Fig. 5c and d).
20 Cold temperature reduced lightness values significantly
10 at a level of Po0.05.
0
0 10 20 30 40
(d) Time (d) Soluble solid and sugar content. Experiments demons-
Fig. 5 (a) Hue angle values of cherries stored at 3073 1C: (~) trated that there were some fluctuations in the values of
20 g/L SE, (F) linear (control), (^) control, (F) linear (10 g/L percent soluble solids and sugar content especially for
SE); (&) 10 g/L SE, (F) linear (20 g/L SE). (b) Hue angle ambient temperature, and the fluctuations varied widely
values of cherries stored at 0 1C: (~) 20 g/L SE, (F) linear depending upon the coating concentration, temperature
(20 g/L SE); (^) control, (F) linear (control); (&) 10 g/L
and time. There was no statistically significant change
SE, (F) linear (10 g/L SE). (c) Hunter lightness ‘L’ values of
cherries stored at 3073 1C: (^) control, (F) linear (10 g/L during storage for soluble solids and sugar content of
SE); (&) 10 g/L SE, (F) linear (20 g/L SE); (~) 20 g/L SE, cherries.
(F) linear (control). (d) Hunter lightness ‘L’ values of cherries
stored at 0 1C: (&) 10 g/L SE, (F) linear (10 g/L SE);
(^) control, (F) linear (control); (~) 20 g/L SE, (F) linear
(20 g/L SE) Conclusion

the respiration rate, therefore delay the utilization of SemperfreshTM fruit coating delayed changes in most of
organic acids. the ripening parameters; titratable acidity, ascorbic acid
content, weight loss, firmness and skin color. However,
Ascorbic acid content. Ascorbic acid is lost due to the soluble solid content and sugar content were not
activities of phenoloxidase and ascorbic acid oxidase affected by the SemperfreshTM fruit coating. Low-
enzymes during storage (Salunkhe et al., 1991). Weich- temperature storage was the most effective method for
mann et al. (1985), while studying green bean, spinach preservation of fruits. It was effective in reducing weight
and broccoli, postulated that the lower the oxygen loss, and increasing firmness, ascorbic acid and skin
content of the storage atmosphere, the smaller is the loss color of fruits. No effects of low temperature on soluble
of ascorbic acid. The claim was that the oxidation of solid content and sugar content were observed. The
Vitamin C was mainly regulated by ascorbic acid oxidase results of this study suggested that SemperfreshTM fruit
and other oxidases, most of which had a low affinity for coating increased the shelf-life of the cherries by 21% at
oxygen. Ascorbic acid content decreased for cherries 3073 1C and by 26% at 0 1C without perceptible losses
stored at both ambient temperature and cold tempera- in quality.

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