WP2: innovative technologies for sour cherry storage

13 Jun 2023
1156

Within the framework of the multidisciplinary FAR Mission Oriented project 'Process and product innovations in the sour cherry chain: an integrated approach for the valorisation of a typical Modenese production', financed by the Fondazione Cassa di Risparmio di Modena, at the laboratories of the Department of Life Sciences of UNIMORE, research was carried out with the aim of assessing the effectiveness of a treatment with high hydrostatic pressure (HPP, high pressure processing) for the quality preservation of fresh sour cherries. 

The HPP process involves pressurising the product, already packed in flexible packaging, to between 300 and 600 MPa, for a time ranging from a few seconds to a few minutes. The effectiveness of HPP treatments depends on various factors, such as product acidity, applied pressure, holding time, temperature, food matrix characteristics and target microorganism. Similar treatments have been shown to inactivate moulds, yeasts and vegetative cells, while they are not sufficient to destroy bacterial spores, which are highly baro-resistant.

Foto 1. Campione di amarene HPP.Image 1. Sample of HPP sour cherries.


Due to the very short spoilage time, 'amarena brusche di Modena' cherries have a reduced shelf life and limited availability on the market as a fresh product. Conventional processing technologies, while on the one hand guaranteeing food safety and a long shelf life, on the other hand modify the sensory and nutritional characteristics, leading in particular to the loss of thermolabile constituents and alteration of colour, flavour and aroma. 

Samples of stoned Amarena del Rio, supplied by the company Piombini (Casinalbo di Formigine), packed in flexible packaging, were subjected to an HPP cycle at 600 MPa for 3 minutes (at HPP Italia, Traversetolo, PR). The efficacy of the HPP treatment was evaluated through the study of microbiological stability, colour monitoring, pH, antioxidant activity and content in bioactive constituents (polyphenols, flavonoids and anthocyanins) during 5 months of refrigerated storage.

The results obtained confirmed the effectiveness of the HPP treatment in reducing the total aerobic mesophilic load and the load of yeasts and moulds below the detection threshold of the plate count method. In addition, the treated samples remained microbiologically stable throughout the storage period (5 months). The colorimetric evaluation, using a* and b* values with the evaluation of hue and saturation, showed substantial colour stability up to 3 months of cold storage, after which a colour change towards yellow shades was observed, with a change in colour intensity. No change was recorded in the pH value (3.2), which, in addition to acting in synergy with the high hydrostatic pressures in microbial inactivation, determines an unfavourable environment for the growth of any cells that may have survived the treatment. 

The biological activity of fruit and vegetables depends on the content of bioactive compounds. Polyphenols represent the largest group of plant secondary metabolites, with proven action in the prevention of oxidative stress-related diseases. The quantification of phytochemicals in plant products is of fundamental importance for understanding their contribution in promoting health through diet. The content of bioactive components was found to be unaffected by processing, but variations during storage were observed in particular for total anthocyanins, which can be correlated with the changes in colour parameters recorded. A similar trend was found for the total antioxidant capacity: indeed, the HPP treatment did not significantly influence the antioxidant activity, which remained at high levels during storage.

Image 2. Development of total polyphenol and total anthocyanin levels in cold-pasteurised sour cherries using HPP technology.

Image 3. Antioxidant capacity, measured by ABTS and DPPH tests, in cold pasteurised sour cherries using HPP technology. 

Overall, results allow us to state that the HPP treatment is able to preserve the quality characteristics of fresh stoned black cherries for at least 3 months under refrigerated conditions. After this period, the product may present variations in instrumental colour parameters and a decrease in anthocyanin content, without however compromising the hygienic safety of the product.

The HPP treatment therefore represents an interesting strategy for the valorisation of the fresh sour cherry fruit, with potential for the development of fresh-like ready-to-eat products and semi-finished products (for sectors such as confectionery, ice-cream parlours, etc.) able to compete on the markets for superior sensory and health qualities

The full study has been published in the scientific journal Foods, and is available in open access:

Tenuta, M.C.; Artoni, E.; Fava, P.; Bignami, C.; Licciardello, F. (2023). Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing. Foods, 12, 342. https://doi.org/10.3390/foods12020342

Fabio Licciardello
University of Modena and Reggio Emilia (IT)


Cherry Times - All rights reserved


What to read next

Hungarian cherry breeding project celebrates 70 years of success

Varieties

12 May 2023

Hungary's impressive cherry breeding programme recently celebrated its 70th anniversary. We publish the report presented at Macfrut 2023 by Zsuzsanna Békefi, the current head of the Hungarian project.

The influence of trunk height on sweet cherry quality

Quality

18 Sep 2024

Interestingly, cherries from trees with a trunk height of 60-65 cm retained their quality for a longer period compared to those from other heights, showing less weight loss and maintaining a higher level of firmness and soluble solids.

In evidenza

Cherry fruit load management: effective strategies in Chile and Peru

Tech management

11 Sep 2025

Effective cherry fruit load regulation in Chile and Peru through strategic pruning, thinning, nutrition, and irrigation. Improve fruit size, sugar content, and harvest uniformity while ensuring sustainable yields and orchard performance in competitive export-driven markets.

Come l’età del ciliegio e la varietà influenzano la qualità del suolo in Cina

Tech management

11 Sep 2025

Uno studio sull’altopiano del Loess (Cina) analizza come età del frutteto e varietà del ciliegio dolce influiscano sulla qualità del suolo, evidenziando l’importanza della stabilità degli aggregati e della sostanza organica per coltivazioni più sostenibili e produttive.

Tag Popolari