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Physiological effects of MAP and calcium chloride treatments on biochemical metabolites and quality stability by reducing respiration rate in sweet cherry fruit during storage

Summary

This study examined how treating freshly harvested sweet cherries with calcium chloride and special packaging can keep them fresher longer. Researchers found that combining both treatments was most effective at preventing the fruit from losing weight, developing rot, and breaking down important nutrients. The combined treatment reduced respiration by 77% and better preserved vitamins and beneficial compounds that give cherries their health benefits.

Background

Sweet cherry is an economically important fruit with high nutritional value but is highly susceptible to postharvest quality losses including mechanical damage, microbial spoilage, water loss, and stem browning. High respiration rates and fungal infections such as Botrytis cinerea and Penicillium expansum significantly limit shelf life under room conditions.

Objective

To investigate the effects of postharvest 4% calcium chloride (CaCl₂) and modified atmosphere packaging (MAP) treatments on quality traits and biochemical compounds of sweet cherry fruit during storage.

Results

The CaCl₂+MAP combination was most effective in reducing weight loss (4.73% vs 9.23% in control on day 24), limiting decay rate, preserving acidity and SSC levels, reducing respiration rate by 77%, and maintaining higher levels of organic acids, vitamin C, and phenolic compounds throughout storage.

Conclusion

Combined CaCl₂ and MAP application provides superior postharvest preservation of sweet cherry fruit by maintaining both physical quality and bioactive compounds, extending shelf life and preserving nutritional value better than either treatment alone.
  • Published in:BMC Plant Biology,
  • Study Type:Experimental Study,
  • Source: PMID: 41073907, DOI: 10.1186/s12870-025-07454-1
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