Effect of ethyl pyruvate on postharvest preservation of cherry

In this study, preservation material was made into microencapsulated ethyl pyruvate with starch octenylsuccinate Hi-CAP100 as wall material.Efficiency of different EP concentrations ( 700, 1400, 2100 μL) on postharvest preservation of fresh cherry packed in close-lid plastic containers at 0 ℃ was tested.The results showed that the embedded EP could prevent fruit from browning and decrease fruit decay rate as well, inhibit the decrease of cherry fruit firmness, V_C, acidity, phenolic acid and flavonoids content obviously, and cryopreservation could effectively maintain the cherries color and prolong the storage period.Among the different concentrations of EP, the quality of cherries treated with 2100 μL EP were the best, while decay index of EP treated cheeries was lower 31.1% than control cheery samples at 64 d, which delayed the senescence of cherries, and maintained higher storage quality.