2022-06-212022-06-212008Akbudak, B. vd. (2008). "Effect of low-dose gamma irradiation on the quality of sweet cherry during storage". Italian Journal of Food Science, 20(3), 381-390.1120-17702239-5687http://hdl.handle.net/11452/27341The efficacy of postharvest gamma irradiation treatment on sweet cherry cv. "0900 Ziraat" was tested under controlled atmosphere. Cherries were stored at six different atmosphere combinations for up to 60 days after being exposed to gamma irradiation. Weight loss values were higher in cherries stored under normal atmosphere compared to controlled atmosphere. Initial firmness was 14.21 and 15.97 N in non-irradiated and irradiated fruits, respectively. While the final values were 2.94 N in normal atmosphere and 5.49 N in normal atmosphere+gamma irradiation. The highest acidity and ascorbic acid values were recorded in the fruit stored under controlled atmosphere (20:5, 25:5)+gamma irradiation. Irradiation reduced spoilage from 25.06 to 5.00%. The fungi most frequently isolated from sweet cherries were Botrytis cinerea, Penicillium expansum, Monilinia fructicola, Alternaria alternata and Rhizopus stolonifer. Better fruit quality was obtained when controlled atmosphere was combined with gamma irradiation compared with either normal atmosphere or controlled atmosphere. Sweet cherry cv. "0900 Ziraat" can be stored successfully for more than 60 days under controlled atmosphere (20:5)+gamma irradiation and partially controlled atmosphere (25:5)+gamma irradiation conditions.eninfo:eu-repo/semantics/closedAccessControlled atmosphereFungal decayIrradiationPrunus aviumQualityStorageAlternaria alternataBotryotinia fuckelianaFungiMonilinia fructicolaPenicillium expansumPrunusPrunus aviumRhizopusRhizopus stoloniferMonilinia-fructicolaAntioxidant capacityPostharvest diseasesAntagonistic yeastsCold-storageFruitAnthocyaninsAtmospheresFungicidesResistanceFood science & technologyArticle0002610961000072-s2.0-57149093051381390203Food science & technologyAntioxidant; Total Soluble Solids; Cherries