. Cranberries; : the national cranberry magazine. Cranberries. ive consistently demonstrated icreased shelf life of packaged ^''erries at 36 degrees F compared to ,5 degrees F. The mode of action t refrigerated holding we now lieve to be two-fold. First, of aurse, is the well-known effect of )W temperature slowing the jspiratory activity of the berries, lus slowing the utilization of :serve food and the accumulation f toxic end products in the •uit. Thus, a drop of temperature f 10 degrees C (18 degrees F) sually accounts for an approximate alving of the rate of Ufe processes ith a correspondi
. Cranberries; : the national cranberry magazine. Cranberries. ive consistently demonstrated icreased shelf life of packaged ^''erries at 36 degrees F compared to ,5 degrees F. The mode of action t refrigerated holding we now lieve to be two-fold. First, of aurse, is the well-known effect of )W temperature slowing the jspiratory activity of the berries, lus slowing the utilization of :serve food and the accumulation f toxic end products in the •uit. Thus, a drop of temperature f 10 degrees C (18 degrees F) sually accounts for an approximate alving of the rate of Ufe processes ith a corresponding doubling of xpected storage longevity, other ictors, such as low temperature reakdown (below 36 degrees F 3r cranberries), excepted. In ddition, refrigeration appears to jtard breakdown following impact. Ithough we found breakdown ventually does occur in samples objected to experimental impact, jgardless of holding temperature, ; is markedly slowed by refrigeration. CONCLUSIONS The principal cause of f ore- tiortened retail shelf life of ommercial fresh market cranberries 5 rough handUng, which results in impact-induced physiological breakdown, made worse by insufficient postharvest refrigeration. Unfortunately, the damage inflicted is not detected by current quality control measures, since they are conducted before most visible symptoms of impact have become evident. The development of visible symptoms and subsequent breakdown occur after the packaged berries have been shipped from the screening plant. Although the positive value of postscreening refrigeration is quite obvious, the value of prescreen- ing refrigeration is a Httle more complex. Although there is an obvious benefit of prescreening refrigeration in extending the quality of the "in-chaff fruit and retarding the physiological break- down of berries subjected to impacts during harvest handling, the effect of prescreening refrigeration in reducing the susceptibility of sound berries to subsequently induced
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