The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage

•The cherries treated with 25, 50 and 100 mg/L EW maintained quality during storage.•Color values of L* increased with the increment of EW concentration.•Electrolyzed water concentrations above 200 mg/L resulted in lower sensory scores.

The present study was designed to determine the effectiveness of electrolyzed water (EW) prepared at six levels of free available chlorine concentrations (25, 50, 100, 200, 300, 400 mg/L), on postharvest quality attributes of sweet cherry. Cherries were analyzed for various quality parameters, such as gas concentration inside packages, pH, total soluble solid, water activity, weight loss, firmness, color, anthocyanin profile, sensory attributes, and decay rate during 30 d of storage at 4 °C. The oxygen (O2) level reduced sharply during the first five days of storage inside the package of sweet cherries treated with 300 and 400 mg/L EW. However, steady-state gas concentration was formed in the packages of 25 and 50 mg/L EW between 10 and 20 d of storage. Weight losses were about 0.25% in 25, 50 and 100 mg/L EW treated samples while losses were in the range of 0.30–0.37% for other samples after 30 d of storage. The cherries treated with 25 and 50 mg/L EW had lower pH values, total soluble solid contents, and decay rate than control and other treated samples at each storage time. Color values of L* increased with the increment of EW concentration at each sampling time. Cherries treated with 25, 50, and 100 mg/L EW showed higher a* values than other treated and control samples. Cherries treated with 300 and 400 mg/L EW had the lowest cyanidin 3-rutinoside, cyanidin 3-glucoside, and pelargonidin 3-rutinoside content, whereas the highest amount belonged to the cherries treated with 25, 50, and 100 mg/L EW. Mold growth was the main factor in shortening the shelf life of sweet cherries. Electrolyzed water concentrations above 200 mg/L had a negative impact on sensory quality. The overall results indicated that electrolyzed water concentration below 200 mg/L combined with passive atmosphere packaging can be used to extend the shelf life of sweet cherry.