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Application of Modified Atmosphere Preservation Technology in Cherry Storage: A Review

Author

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  • Lu Liu

    (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
    School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
    College of Biological Science and Technology, Hunan Agricultural University, Changsha 410128, China)

  • Haiyan Lin

    (College of Horticulture, Hunan Agricultural University, Changsha 410128, China)

  • Xixin Zhou

    (College of Biological Science and Technology, Hunan Agricultural University, Changsha 410128, China)

  • Zhixu Zhang

    (College of Horticulture, Hunan Agricultural University, Changsha 410128, China)

  • Yi Zhang

    (College of Biological Science and Technology, Hunan Agricultural University, Changsha 410128, China)

  • Sengwen Deng

    (School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China)

  • Shiqian Peng

    (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)

  • Shuaikun Gong

    (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)

  • Shiyin Guo

    (School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China)

  • Wei Fan

    (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)

Abstract

Cherries, as high-value horticultural products, have long faced preservation challenges due to their perishable nature and limited postharvest longevity. During storage and transportation, these stone fruits are particularly susceptible to quality deterioration and pathological decay, significantly impacting commercial viability and consumer acceptance. Modified atmosphere preservation (MAP) technology has emerged as the predominant preservation method for cherry storage, recognized for its operational safety, environmental controllability, and technical reliability. This review systematically examines the physiological degradation mechanisms of cherries during storage, identifies critical environmental factors influencing decay patterns, and synthesizes recent advancements in MAP applications. The analysis encompasses technological principles and efficacy evaluations of atmospheric modification, with particular emphasis on how regulated temperature, humidity, and gas composition parameters affect the bioactive compound retention, organoleptic properties, and overall eating quality—crucial factors for enhancing consumer satisfaction and market value. Furthermore, this paper critically addresses current technological limitations, including implementation costs, operational complexity, and environmental sustainability concerns. Finally, it proposes innovative optimization strategies and outlines future development trajectories to advance technological refinement and promote sustainable innovation in terms of cherry preservation methodologies.

Suggested Citation

  • Lu Liu & Haiyan Lin & Xixin Zhou & Zhixu Zhang & Yi Zhang & Sengwen Deng & Shiqian Peng & Shuaikun Gong & Shiyin Guo & Wei Fan, 2025. "Application of Modified Atmosphere Preservation Technology in Cherry Storage: A Review," Agriculture, MDPI, vol. 15(5), pages 1-18, February.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:5:p:462-:d:1596507
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    References listed on IDEAS

    as
    1. Yujie Fang & Minato Wakisaka, 2021. "A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies," Agriculture, MDPI, vol. 11(10), pages 1-16, October.
    2. Ewa Szpadzik & Tomasz Krupa & Karolina Molska-Kawulok & Sebastian Przybyłko, 2022. "Fruit Quality and Contents of Some Bioactive Compounds in Selected Czech Sweet Cherry ( Prunus avium L.) Cultivars under Conditions of Central Poland," Agriculture, MDPI, vol. 12(11), pages 1-18, November.
    3. Shaohua Xing & Xiaoshuan Zhang & Hansheng Gong, 2020. "The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(2), pages 103-108.
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