Harvesting and storing

What Are Biological and Consumer Maturity?

In fruit crops, it is customary to distinguish two main concepts of maturity (Westwood, 1993).

Biological (physiological) maturity is the state of the fruit when the processes of growth and accumulation of organic substances are complete. The fruit reaches its maximum size, and seed formation is finished. At this point, the fruit is capable of ripening after harvest (if this is characteristic of the crop), but it is not yet ready to eat.

Consumer (horticultural) maturity is the state when the fruit has acquired the taste, aroma, colour, and texture typical of the variety. It is at this stage that the fruit becomes suitable for fresh consumption or processing.

Cherries have an important characteristic: they are non-climacteric fruits (Zoffoli et al., 2017; Li et al., 1994). This means that after harvest, the fruits do not continue to ripen. Their taste, colour, and sugar content do not improve during storage. Unlike apples or pears, which can be picked green and allowed to ripen in storage, cherries must be harvested already at consumer maturity. This is why correctly determining the harvest time is crucial.

Cherry Ripening Characteristics

Cherry fruit growth and ripening occur in three stages (Long et al., 2021; Mandal et al., 2021):

Stage I — immediately after flowering, active cell division begins. The fruits rapidly increase in size but remain green and firm. This period lasts approximately 30–40 days, depending on the variety.

Stage II — a period of slow growth during which the stone forms and hardens. At this time, the fruits barely increase in size, and the embryo develops inside. This stage can last from 10 to 30 days.

Stage III — the final ripening period. The fruits begin to increase in size again (up to 25% of the final weight can be gained in the last week), change colour from green to the variety's characteristic hue (red, dark red, or yellow with a blush), accumulate sugars, and become softer. It is during this period that the transition from biological to consumer maturity occurs.

The duration of each stage depends on the variety and weather conditions. For example, in the 'Bing' variety, Stage I lasts 41 days after full bloom, Stage II lasts 11 days, and Stage III lasts about 34 days (Zhao et al., 2013). In late varieties, Stage II is usually longer.

In sweet cherry varieties, ripening generally occurs in June–July in the Northern Hemisphere, while sour varieties ripen slightly later. In the Southern Hemisphere, the harvest occurs in December–January (Mandal et al., 2021).

Important to remember: cherries do not ripen after harvest. If you pick the fruit underripe, it will remain sour and firm. If you delay harvesting, the fruit may overripen, become soft, lose marketable quality, and begin to drop (Westwood, 1993).

In the next chapter, we will discuss in detail the specific signs that indicate the optimal harvest time.

Signs of Ripeness

You should rely on a combination of signs — no single one gives the full picture.

1. Fruit colour

The most noticeable sign is the change in skin colour. In dark-coloured varieties (e.g., 'Bing', 'Lapins'), the green colour changes first to light red, then bright red, and finally dark mahogany — this is the stage when the fruit reaches consumer maturity (Webster, 1996). In yellow varieties ('Rainier', 'Napoleon'), the appearance of a red blush on the yellow background signals readiness for harvest.

However, colour alone is not the only indicator. Weather, light exposure within the canopy, and even the fruit's position on the tree affect colour (Drake and Fellman, 1987; Westwood, 1993). Therefore, use colour as a first guide, but always check other signs as well.

2. Sugar content (Brix)

Sweetness is what consumers expect most. Soluble solids content (mainly sugars) is measured with a hand-held refractometer. For most cherry varieties, a quality fruit should have a reading of at least 15–17 °Brix (Kappel et al., 1996; Crisosto et al., 2003). Optimal flavour is achieved at 17–18 °Brix and above (Long et al., 2021).

In the field, you can simply taste several fruits from different parts of the canopy — they should be sweet, with a characteristic varietal aroma and no excessive acidity.

3. Loosening of the pedicel

As the fruit ripens, an abscission layer forms at the junction of the pedicel with the branch. A ripe fruit is easily detached from the pedicel with a slight twist or upward lift (Westwood, 1993; Tarasov, 1981). If you have to pull hard, the fruit is not yet ripe. Important: when harvesting for long-term storage, it is better to keep the pedicel to slow down moisture loss (Mikheev, 2004).

4. Flesh firmness

Ripe cherries become firm but not hard. Fruits that are too hard have not accumulated enough sugars. Those that are too soft are overripe and will store poorly. For assessment, gently squeeze the fruit between your fingers: good cherry flesh yields slightly but does not collapse.

Effect of Weather Conditions

Weather can both shift the optimal harvest date and ruin the crop if no measures are taken.

Rain. The greatest danger for cherries during ripening is rain. Moisture on the fruit, especially with prolonged contact, causes cracking (Long et al., 2021; Christensen, 1973). Cracks make the fruits unsuitable for sale and storage, opening the door to diseases. If prolonged rains are forecast, it may be wise to harvest 1–2 days earlier than planned, even if the fruit has not reached ideal sweetness — this is better than losing everything to cracking. After rain, do not pick wet cherries: this reduces storage life and promotes rot (Mikheev, 2004).

Heat. At temperatures above 30–32 °C, fruits lose moisture, become softer, overripen faster, and tolerate storage less well (Sekse et al., 2009; Long et al., 2021). Harvesting should ideally be done in the morning when the fruits are cool and firmer. In hot weather, the optimal ripeness window may shrink to just a few days, so you need to be especially attentive and harvest as the fruit ripens without delaying.

Frost. Late spring frosts can damage flowers and young fruits — this affects the quantity of harvest but only indirectly affects harvest timing (by reducing the number of fruits). Autumn frosts, if they occur before full ripening, can damage the remaining fruit on the tree — such fruit must be picked immediately or discarded.

Purpose of the Harvest

The harvest timing depends directly on how you plan to use the cherries.

For fresh consumption (local market, home use)

Pick the fruit at full consumer maturity, when they are at their sweetest, most aromatic, and fully coloured. This is the cherry you want to eat immediately (Mikheev, 2004; Tarasov, 1981). The storage life of such fruit is minimal — they should be sold or eaten within 1–2 days.

For transport and short-term storage (up to 10–14 days)

Harvest cherries 3–5 days before full maturity (Mikheev, 2004). The fruits should already be coloured but still firmer, with sugar content slightly below peak levels (e.g., 14–16 °Brix). Such cherries tolerate transport and cooling better, suffer less damage, and maintain their appearance longer. Important: they should be harvested with the pedicel to reduce moisture loss (Tarasov, 1981; Mikheev, 2004).

For processing (jam, compotes, freezing)

Here, fruits can be picked either at full maturity or slightly earlier, depending on the recipe. For jams and preserves, it is better to use riper, sweeter cherries. For freezing and compotes, slightly underripe, firm fruit that hold their shape well is suitable (Tarasov, 1981). The pedicel is usually removed — this speeds up harvesting.

For long-term storage (in the refrigerator for more than 2 weeks)

Pick fruits at horticultural maturity — when they are fully coloured but still firm and have not reached maximum sweetness. For sweet varieties, this is about 14–15 °Brix (Webster, 1996). The pedicel is mandatory. Such cherries can be stored for up to 3–4 weeks under optimal conditions (see Chapter 5).

Important: varieties differ in their tendency to drop. Some varieties (e.g., 'Vladimirskaya') shed fruit quickly when overripe — they must be picked promptly to avoid overripening (Mikheev, 2004).

The recommendations are summarised in the table below:

In the next chapter, we will cover harvesting rules: how to pick fruit correctly to avoid damage and preserve the harvest.

Harvesting with and Without the Pedicel

The choice of picking method depends on how you plan to use the cherries.

Harvesting with the pedicel — mandatory for fruit that will be transported or stored for more than a few days (Mikheev, 2004; Tarasov, 1981). The pedicel performs an important function: significantly less water evaporates through it than through the fruit surface (Athoo et al., 2015). Cherries with pedicels remain firmer longer, do not shrivel, and the stem stays green and fresh longer. Cut the pedicel with scissors or secateurs, leaving about two-thirds of its length (Mikheev, 2004) — this reduces the risk of damaging adjacent fruit and speeds up sorting.

Technique: grasp the pedicel with two fingers at the base, near the fruit, and twist it slightly while lifting upward (Westwood, 1993; Webster, 1996). The fruit should separate from the branch at the natural abscission zone. If you pull downwards or jerk sharply, you may damage the fruit bud or the entire spur, reducing next year's yield (Webster, 1996).

Harvesting without the pedicel ("milking") — used when cherries are intended for immediate consumption, processing (jam, juice, compotes), or freezing without long storage (Mikheev, 2004). The fruit is simply removed from the branch, separating it from the pedicel. This method is faster, but cherries without pedicels lose moisture and spoil significantly faster. Important: pick the fruit by twisting it gently to avoid damaging the flesh. Do not tear the skin.

Cutting — the ideal method for harvesting cherries with pedicels. Use sharp scissors or secateurs, cutting the stem at about two-thirds from the fruit (Mikheev, 2004). This minimises damage and speeds up work.

Preventing Mechanical Damage

Cherries are delicate fruit. Even a slight pressure or drop can cause micro-cracks that, during storage, turn into spots, bruises (pitting), or entry points for infections (Zoffoli et al., 2017; Webster, 1996).

• Harvest during the cool part of the day. The best time is early morning, while the fruits are still cool and firmer. In the heat, cherries become softer, more easily damaged, and lose moisture faster (Long et al., 2021; Looney et al., 1996).
• Do not pick wet fruit. After rain or dew, cherries are especially vulnerable: water droplets on the surface accelerate rot, and the wet skin is more easily damaged (Mikheev, 2004).
• Use soft containers. For picking, use baskets or buckets lined with soft cloth or foam. Do not layer too deep — pressure from fruit below can cause deformation and damage. The optimal layer height is 10–15 cm.
• Minimise transferring. Each rehandling is a risk of new damage. Pick directly into the container in which the fruit will be transported or stored (if it is a small container). If you use larger containers, when transferring, do not throw the fruit, but gently place them, keeping the drop to a minimum (no more than 15–20 cm).
• Do not squeeze the fruit. When picking, hold the fruit by the pedicel, not by the berry itself. Fingers should not press on the skin — otherwise, a bruise will form, which may become noticeable only after a few days, especially after cooling (Webster, 1996).
• Use light containers. Heavy buckets or baskets force you to carry overloaded loads, increasing the risk of fruit bumping and falling. Special picking bags with shoulder straps are convenient, but they must be soft inside (Looney et al., 1996; Long et al., 2021).

Common Gardener Mistakes

Avoid these common mistakes that reduce cherry quality and storage life:

Important practical advice: if you plan to store cherries for more than 2 weeks, pick only absolutely healthy, crack-free fruit with pedicels, and immediately after picking place them in the shade or a cool place. Even brief exposure to sunlight reduces storage life (Schick and Toivonen, 2002; Long et al., 2021).

After harvesting, cherries should be cooled as quickly as possible (ideally within 2–4 hours) to about 0 °C to slow respiration and prevent moisture loss and microorganism development (Looney et al., 1996; Zoffoli et al., 2017). We will discuss this in detail in Chapter 5 “Storage Conditions”.

In the next chapter, we will explain how to properly sort your harvest to separate fruit for storage, processing, and cull damaged ones.

For Long-Term Storage

If you plan to store cherries for more than a week, sorting must be especially strict. Only fruit meeting the following criteria should be stored:

1. Presence of a pedicel. As already noted, the pedicel slows moisture loss and extends storage life (Mikheev, 2004). Cherries without stems are unsuitable for long-term storage.

2. Undamaged skin. Fruit must be free from cracks, punctures, bruises, spots, and other damage. Even micro-cracks are entry points for infections and a source of rapid wilting (Zoffoli et al., 2017; Webster, 1996). Check each fruit: discard those with pressure marks, scratches, or any surface defects.

3. Optimal ripeness. For storage, select fruit at horticultural maturity — they are fully coloured but still fairly firm and have not reached peak sugar content (approximately 14–16 °Brix) (Westwood, 1993; Webster, 1996). Overripe fruit quickly soften and spoil; underripe fruit will be sour and fail to develop proper taste.

4. No signs of disease. Inspect fruits for rot spots, mould, or unusual colour changes. Even one diseased fruit in a batch can become a source of infection for all others.

5. Uniform size (if possible). For even cooling and ease of packaging, try to select fruit of roughly the same calibre. Very small fruit lose moisture faster; very large fruit are more easily damaged.

Practical tip: sort cherries for storage immediately after picking, in the shade or in a cool room. Place the selected fruit gently in shallow containers (layer no more than 5–7 cm) and refrigerate or place in a cellar as soon as possible (Looney et al., 1996; Zoffoli et al., 2017).

For Processing

Fruit that does not meet the strict requirements for storage but is still usable is sent for processing. This includes:

• cherries without pedicels (provided they are not damaged);
• fruit with small scratches or minor bruises (as long as the flesh is not beginning to spoil);
• fruit that have reached full consumer maturity (very sweet but no longer very firm);
• fruit with slight sunburn or minor colour defects.

From such cherries, you can make jam, preserves, compotes, juices, or freeze them (Tarasov, 1981). When sorting for processing, it is important to remove clearly spoiled fruit (with rot, mould, deep cracks), as they can spoil the taste of the final product. It is also advisable to sort fruit by ripeness level to ensure even processing: overripe fruit will give more juice but may overcook, while underripe fruit will give a sour taste.

Important: for jams and preserves, it is better to use fully ripe fruit — they are more aromatic and sweeter. For freezing, you can use both ripe and slightly underripe firm fruit — they hold their shape better.

Damaged Fruit

These are fruit that are unsuitable for either storage or ordinary processing. They include:

• Cracked fruit (especially after rains) — microorganisms quickly penetrate through cracks, and such fruit spoil within hours (Long et al., 2021).
• Fruit with signs of rot or mould — they cannot be used even for jam, as they contain toxins.
• Severely crushed or deformed fruit with damaged flesh.
• Fruit showing signs of diseases (e.g., moniliosis, coccomycosis) — they can be a source of spores for healthy fruit.

Such fruit should be immediately removed from the bulk and disposed of (e.g., buried away from the garden or burned) to prevent the spread of infection (Tarasov, 1981). They should not be put in compost unless you are sure the compost gets hot enough to kill pathogens.

Organising Sorting at Home

Sorting does not require sophisticated equipment but does require careful attention and a system:

• Prepare a clean, dry, shaded area (table or clean floor). Lighting should be sufficient to see all defects (Webster, 1996).
• Spread the fruit in a thin layer and inspect each one, turning it over. Shallow trays or grids are useful.
• Immediately separate damaged fruit into a separate container (for disposal).
• Fruit for storage should be placed in one container (preferably in a single layer), and fruit for processing in another.
• Check the pedicels — for fruit intended for storage, they should be green and fresh. Dried or browned pedicels indicate that the fruit has already started to lose moisture and has reduced storage life (Zoffoli et al., 2017).
• Do not delay sorting — the sooner you cool the selected fruit, the longer they will last (Looney et al., 1996).

Quick Sorting Guide

Proper sorting not only extends the storage life of healthy fruit but also allows you to make the most of the entire harvest, minimising waste.

In the next chapter, we will discuss what conditions are needed for storing cherries to keep them fresh as long as possible.

Temperature

Temperature is the most important factor affecting cherry preservation. Each increase in temperature significantly speeds up spoilage:

• At 0 °C (and down to –1 °C for most varieties), fruit respiration slows to a minimum, moisture loss decreases, and microorganism development is inhibited (Looney et al., 1996; Zoffoli et al., 2017; Webster, 1996). This is the optimal range. Sweet varieties store well at 0...–1 °C, sour varieties at 0...+2 °C (Mikheev, 2004).
• At 5 °C, the storage life is roughly halved.
• At 10 °C and above, cherries lose quality within a few days (Westwood, 1993).

Practical rule: the sooner you cool the cherries after harvest to 0 °C, the longer they will keep. Even a delay of a few hours at room temperature reduces storage life by days (Looney et al., 1996). Ideally, cooling should begin within 2–4 hours after picking (Long et al., 2021).

Cooling at home: if you do not have a professional refrigerator, place the cherries in the coolest part of the cellar or in a domestic refrigerator (temperature about +2...+4 °C). For rapid cooling, you can use cold water (no more than 10–15 minutes), but then the fruit must be thoroughly dried, otherwise moisture will promote rot (Zoffoli et al., 2017). In commercial settings, hydro-cooling is used, but this is difficult for amateurs.

Humidity

The second most important factor is air humidity. Cherries contain about 80% water and lose moisture through the skin and pedicel (Athoo et al., 2015). Moisture loss leads to shrivelling, loss of gloss, browning of the stem, and deterioration of taste.

Optimal storage humidity is 90–95% (Mikheev, 2004; Looney et al., 1996; Zoffoli et al., 2017). At lower humidity, fruit quickly lose turgor and become flabby. At too high humidity (close to 100%), the risk of mould and rot increases.

How to maintain humidity:

• Use airtight packaging (plastic bags, containers with lids) that slows evaporation. However, such packaging needs ventilation (small holes) to avoid a greenhouse effect and condensation build-up (Zoffoli et al., 2017). In plastic bags, cherries can last longer, but it is important to avoid over-humidification.
• In a cellar or refrigerator with natural ventilation, you can place open containers of water to increase humidity.
• For long-term storage (more than 2–3 weeks), special modified atmosphere packaging (MAP) is used — it regulates gas exchange and maintains optimal humidity (Zoffoli et al., 2017; Wang and Long, 2014). This is difficult at home, but you can use perforated plastic bags — they partially retain moisture and allow gas exchange.

Packaging

Proper packaging protects fruit from mechanical damage, moisture loss, and cross-contamination.

For short-term storage (up to 7–10 days):

• Shallow containers or trays (no more than 10–15 cm high) with ventilation holes.
• Fruit should be placed in one or two layers to avoid pressure from lower layers.
• The bottom of the container can be lined with soft cloth or paper towels to absorb excess moisture.

For long-term storage (2–4 weeks):

• Plastic bags with micro-perforations (small holes of 1–2 mm diameter). Such bags slow evaporation and create an environment with increased carbon dioxide, which further slows respiration and fungal growth (Zoffoli et al., 2017; Wang and Long, 2014).
• Put no more than 1–2 kg of cherries per bag — for even cooling and air access.
• Do not seal bags completely — leave a small opening for excess gas to escape.

For transport:

• Use rigid containers (plastic crates) with ventilation holes. Line the bottom with soft padding.
• Avoid transferring cherries from one container to another unnecessarily — each rehandling increases the risk of damage (Looney et al., 1996).

Important: do not store cherries with apples or pears. These fruits produce ethylene, which accelerates ageing and spoilage of cherries (Zoffoli et al., 2017; Westwood, 1993). Cherries with stems are especially sensitive to ethylene.

Transport

Transporting cherries is a challenge for the fruit. Basic rules:

• Transport in a cooled state. If you do not have a refrigerated vehicle, use insulated containers (foam boxes) with ice packs.
• Protect against shaking. Pack fruit tightly but without excessive pressure. Use soft padding between layers.
• Avoid prolonged sun exposure. Even brief exposure to sunlight heats the fruit and accelerates moisture loss (Schick and Toivonen, 2002).
• Time in transit. Aim for no more than 4–6 hours from picking to storage or sale.

Approximate Storage Times

Summary for the Gardener

• Cooling is key. The sooner you cool the cherries after harvest to 0 °C, the longer they will last (Looney et al., 1996).
• Maintain high humidity. Use packaging that slows evaporation but does not allow moisture to stagnate.
• Select only healthy fruit. Even one damaged fruit can spoil the whole batch.
• Do not store with other fruits. Ethylene from apples and pears accelerates spoilage of cherries.

In the next, final chapter, we will discuss the causes of storage losses and how to prevent them.

Storage Diseases (Fungal Infections)

Fungal diseases are one of the main causes of cherry losses during storage. Most infections enter the fruit while still in the orchard but manifest during storage when conditions become favourable for fungal growth (Zoffoli et al., 2017; Webster, 1996). Often, infection enters through micro-cracks, scratches, and other skin damage (Børve et al., 2000).

Major rot pathogens:

• Grey mould (Botrytis cinerea). One of the most common storage diseases. Appears as watery brown spots that quickly become covered with a grey fluffy growth — fungal spores. Particularly active at high humidity and temperatures above 5 °C (Webster, 1996; Zoffoli et al., 2017).
• Brown rot (Monilinia fructicola, M. laxa). Causes dark brown circular spots that spread rapidly over the entire fruit. The flesh turns brown and softens. The fungus can persist on mummified fruit left on the tree (Webster, 1996; Mandal et al., 2021).
• Moulds of the genera Penicillium and Aspergillus. Produce green, bluish, or black growth on damaged areas. Often attack fruit with damaged skin (Zoffoli et al., 2017).
• Rhizopus rot (Rhizopus stolonifer). Develops rapidly on overripe or damaged cherries at temperatures above 8–10 °C; the fruit becomes soft, watery, and covered with white fluffy growth with black dots (Webster, 1996; Long et al., 2021).

Prevention of storage diseases:

• Harvest only healthy fruit. Cracks, scratches, and bruises are entry points for infection (Børve et al., 2000).
• Rapid cooling to 0 °C. Fungi develop more slowly at low temperatures (Webster, 1996).
• Maintain optimal humidity. Too high humidity promotes mould; too low accelerates wilting (Zoffoli et al., 2017).
• Regular inspection. Stored cherries should be checked periodically, and any fruit showing signs of rot should be removed immediately to prevent spread to adjacent fruit (Westwood, 1993).
• Use modified atmosphere packaging. Elevated CO₂ (5–10 %) and reduced O₂ (2–5 %) inhibit many fungi (Zoffoli et al., 2017; Wang and Long, 2014).
• Clean containers and storage area. Before storing, wash and disinfect containers and the storage room (Hochmuth and Sideman, 2023).

Mechanical Damage

Even if fruit shows no visible damage at the time of storage, micro-injuries incurred during harvesting, sorting, or transport may only manifest after several days or weeks, especially after cooling (Zoffoli et al., 2017; Webster, 1996).

Main types of mechanical damage:

• Pitting. The formation of small depressions (pits) on the fruit surface, especially noticeable after long storage at low temperatures (Porritt et al., 1971; Lidster and Tung, 1980). Cause — impact (dropping, collision, pressure). Pitting does not appear immediately but develops during storage when damaged cells below the skin surface die and dry out, forming a depression (Zoffoli et al., 2017). Fruit harvested at temperatures below 5 °C are most severely affected — they become more brittle (Crisosto et al., 1993; Zoffoli and Rodriguez, 2014a).
• Bruises and dents. Caused by compression (e.g., in deep containers under the weight of upper layers). Such areas feel softer and quickly darken during storage, becoming foci of decay (Webster, 1996).
• Scratches and punctures. Result from careless handling, contact with sharp pedicels, or hard containers. Even small scratches are entry points for infection (Long et al., 2021).
• Detachment of the pedicel. Fruit without a stem lose moisture faster, wilt more quickly, and become more susceptible to rot (Athoo et al., 2015; Zoffoli et al., 2017).

Prevention of mechanical damage:

• Careful harvesting. Pick fruit by the stem, without pressing the fruit. Use soft containers (Looney et al., 1996).
• Minimise drop height. When transferring, no more than 15–20 cm.
• Sorting. Carefully remove fruit with already visible damage (Zoffoli et al., 2017).
• Cool after sorting. Cool fruit gradually but quickly. A sharp temperature change can worsen pitting (Lidster and Tung, 1980).
• Containers with soft padding. Use containers with soft liners to reduce impact loads during transport and storage.

Poor Storage Conditions

Even healthy, undamaged fruit can spoil if storage conditions do not meet requirements.

1. Too high temperature

When the temperature rises above optimal (0 °C), all processes accelerate sharply:

• Respiration rate increases, leading to rapid loss of sugars, acids, deterioration of taste and aroma (Westwood, 1993; Zoffoli et al., 2017).
• Moisture loss accelerates; fruit shrivel and lose firmness.
• Fungal infections are activated (especially at temperatures above 5 °C) (Webster, 1996).

Recommendation: strictly maintain the temperature at 0 °C (for sweet varieties –1...0 °C). Even a short-term rise of 2–3 °C shortens storage life by several days.

2. Too low temperature (freezing)

When cooled below –1.5...–2.0 °C, the flesh and especially the pedicels freeze. After thawing, tissues become watery, lose firmness, and quickly darken, and rots develop (Westwood, 1993; Zoffoli et al., 2017). Signs of freezing include glassy, watery flesh and browned stems.

Recommendation: do not allow freezing. In a domestic refrigerator, monitor temperature uniformity; in a cellar, avoid placing cherries near walls where freezing may occur.

3. Too low humidity

At humidity below 85%:

• Fruit quickly lose moisture, shrivel, and become flabby (Zoffoli et al., 2017).
• Pedicels turn brown and dry, reducing marketable appearance.
• Taste deteriorates due to acid concentration as water is lost.

Recommendation: maintain humidity at 90–95%. Use perforated bags or containers with lids that slow evaporation. In the cellar, you can place containers of water.

4. Too high humidity (condensation)

At humidity close to 100% and with temperature fluctuations (especially when moving from cold to warm), condensation — droplets of water — forms on the fruit surface. This creates ideal conditions for mould and bacteria (Zoffoli et al., 2017). This is why it is not recommended to seal fruit without ventilation.

Recommendation: avoid sharp temperature changes. When taking cherries out of cold storage, do not leave them in a warm room in airtight packaging — allow condensation to evaporate by opening the packaging.

5. Ethylene exposure

Cherries are sensitive to ethylene — a gas released by some ripening fruits (apples, pears, bananas, melons) (Zoffoli et al., 2017; Westwood, 1993). Ethylene accelerates tissue ageing: fruit lose firmness faster, pedicels brown, respiration and spoilage increase.

Recommendation: never store cherries together with apples, pears, bananas, or melons. The storage room should not contain rotting fruit, which also emits ethylene.

Summary: How to Avoid Major Losses

By following these recommendations, you can significantly reduce losses and enjoy fresh cherries for several weeks after harvest.

This concludes our guide to cherry harvesting and storage. We have covered all key stages: from understanding ripening to addressing the causes of losses. We hope these tips help you make the most of your harvest.