Decompression storage of cherries

Stored under reduced pressure, the color of the fruit can be kept bright, and fruit stems can be kept green. Compared with atmospheric storage, fruit rot occurs later, the storage period is longer, and the loss of hardness and flavor of the fruit is small. Tests have shown that at 0°C, the pressure is controlled at 400 mm Hg. Once every 4 hours, the cherries can be stored for 6-10 weeks. However, the decompression storage cost is high and the operation is relatively complicated. At present, it is not suitable for large-scale development.