{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T16:15:36Z","timestamp":1768320936302,"version":"3.49.0"},"reference-count":38,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,1,2]],"date-time":"2023-01-02T00:00:00Z","timestamp":1672617600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Regional Development Fund","award":["GINOP-2.2.1-18-2020-00025"],"award-info":[{"award-number":["GINOP-2.2.1-18-2020-00025"]}]},{"name":"European Regional Development Fund","award":["KDP-2021"],"award-info":[{"award-number":["KDP-2021"]}]},{"name":"Doctoral School of Food Science, MATE","award":["GINOP-2.2.1-18-2020-00025"],"award-info":[{"award-number":["GINOP-2.2.1-18-2020-00025"]}]},{"name":"Doctoral School of Food Science, MATE","award":["KDP-2021"],"award-info":[{"award-number":["KDP-2021"]}]},{"name":"Ministry for Innovation and Technology from the source of the National Research, Development and Innovation Fund","award":["GINOP-2.2.1-18-2020-00025"],"award-info":[{"award-number":["GINOP-2.2.1-18-2020-00025"]}]},{"name":"Ministry for Innovation and Technology from the source of the National Research, Development and Innovation Fund","award":["KDP-2021"],"award-info":[{"award-number":["KDP-2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Determining and applying \u2018good\u2019 postharvest and quality control practices for otherwise highly sensitive fruits, such as sour cherry, is critical, as they serve as excellent media for a wide variety of microbial contaminants. The objective of this research was to report two series of experiments on the modified atmosphere storage (MAP) of sour cherries (Prunus cerasus L. var. K\u00e1ntorj\u00e1nosi, \u00dajfeh\u00e9rt\u00f3i f\u00fcrt\u00f6s). Firstly, the significant effect of different washing pre-treatments on various quality indices was examined (i.e., headspace gas composition, weight loss, decay rate, color, firmness, soluble solid content, total plate count) in MAP-packed fruits. Subsequently, the applicability of near infrared (NIR) spectroscopy combined with chemometrics was investigated to detect the effect of various storage conditions (packed as control or MAP, stored at 3 or 5 \u00b0C) on sour cherries of different perceived ripeness. Significant differences were found for oxygen concentration when two perforations were applied on the packages of \u2018K\u00e1ntorj\u00e1nosi\u2019 (p &lt; 0.01); weight loss when \u2018K\u00e1norj\u00e1nosi\u2019 (p &lt; 0.001) and \u2018\u00dajfeh\u00e9rt\u00f3i f\u00fcrt\u00f6s\u2019 (p &lt; 0.01) were packed in MAP; SSC when \u2018\u00dajfeh\u00e9rt\u00f3i f\u00fcrt\u00f6s\u2019 samples were ozone-treated (p &lt; 0.05); and total plate count when \u2018K\u00e1ntorj\u00e1nosi\u2019 samples were ozone-treated (p &lt; 0.01). The difference spectra reflected the high variability in the samples, and the detectable effects of different packaging. Based on the investigations with the soft independent modelling of class analogies (SIMCA), different packaging and storage resulted in significant differences in most of the cases even on the first storage day, which in many cases increased by the end of storage. The soft independent modelling of class analogies proved to be suitable for classification with apparent error rates between 0 and 0.5 during prediction regardless of ripeness. The research findings suggest the further correlation of NIR spectroscopic and reference parameters to support postharvest handling and fast quality control.<\/jats:p>","DOI":"10.3390\/s23010479","type":"journal-article","created":{"date-parts":[[2023,1,2]],"date-time":"2023-01-02T03:50:32Z","timestamp":1672631432000},"page":"479","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Application of Near Infrared Spectroscopy to Monitor the Quality Change of Sour Cherry Stored under Modified Atmosphere Conditions"],"prefix":"10.3390","volume":"23","author":[{"given":"Gergo","family":"Szabo","sequence":"first","affiliation":[{"name":"Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4198-2202","authenticated-orcid":false,"given":"Flora","family":"Vitalis","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Zsuzsanna","family":"Horvath-Mezofi","sequence":"additional","affiliation":[{"name":"Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Monika","family":"Gob","sequence":"additional","affiliation":[{"name":"Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5456-5523","authenticated-orcid":false,"given":"Juan Pablo","family":"Aguinaga Bosquez","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2801-0847","authenticated-orcid":false,"given":"Zoltan","family":"Gillay","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Tam\u00e1s","family":"Zsom","sequence":"additional","affiliation":[{"name":"Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5975-9906","authenticated-orcid":false,"given":"Lien Le Phuong","family":"Nguyen","sequence":"additional","affiliation":[{"name":"Department of Livestock Product and Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0942-8102","authenticated-orcid":false,"given":"Geza","family":"Hitka","sequence":"additional","affiliation":[{"name":"Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0641-8830","authenticated-orcid":false,"given":"Zoltan","family":"Kovacs","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Laszlo","family":"Friedrich","sequence":"additional","affiliation":[{"name":"Department of Livestock Product and Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1016\/j.tifs.2019.02.052","article-title":"Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits","volume":"86","author":"Blando","year":"2019","journal-title":"Trends Food Sci. 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