Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne pathogens

The study aimed to determine the effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne bacteria during storage. Cherries were vacuum-cooled and then stored at 1 °C and 95% relative humidity for 1 week. Changes in the enzymatic antioxidant system of cherry were measured throughout the storage period. The catalase activity and peroxidase activity of vacuum-cooled cherries were higher than those of the control during storage. In addition, the malondialdehyde content of cherry with vacuum cooling was lower than that of the control. Both groups showed intermediate levels of polyphenol oxidase activity. Scanning electron microscopy studies demonstrated the inhibitory effect of vacuum cooling on the morphology of E. coli on the cherry surfaces. This study offers new insights into the physiological mechanics of cherry fruit after vacuum cooling and storage and provides experimental evidence for better control of cherry quality in practice.