Minimizing sweet cherry fruit losses during storage under the influence of hydrocooling and protective organic composition

Reducing fruit losses is one of the most important strategies for improving diets and strengthening food systems. Therefore, improving modern technologies for storing sweet cherries, assessing the potential of the necessary capacities and technologies for fruit storage to reduce post-harvest losses and extend the shelf life of fruits remains relevant. Improvement of pre-cooling methods optimize the shelf life of fresh fruit and contributes to the growth of demand for fruit by consumers in the European market. The object of the study is the technology of pretreatment of sweet cherry fruits using an organic composition. The fruits of the model variety Valerii Chkalov were used as experimental material. The minimum natural losses from microbiological diseases and physiological disorders were recorded on the 40th day of sweet cherry fruit storage. Fruit weight losses during storage of sweet cherries of the Valerii Chkalov variety were minimal when hydro cooling was applied in combination with a protective organic composition of lactic and acetic acid (1.75 %:2.00 %). The optimum concentration of lactic and acetic acids (2.00 %:1.75 %) was determined, which ensures minimal daily fruit losses (0.068 %) under the influence of hydro-cooling during storage of sweet cherries. The analysis of the regression model reveled the optimal value of the average level of daily losses during storage of sweet cherry fruit of Valerii Chkalov variety – 0.0642 % at concentrations of lactic and acetic acid 2.161 % to 1.705 %, respectively. The tendency to minimize sweet cherry fruit losses during storage under the influence of hydrocooling and the optimal concentration of organic acids in the protective composition was identified. The results could be used to improve pre-cooling methods in the food industry to preserve the quality of fruit raw materials in a waste-free fruit supply chain for all relevant stakeholders