Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and Scald

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Abstract
SUMMARY: A study was made of some causes and anthocyanin changes associated with scald in red tart cherries. Scald is defined as the localized translocation of the red pigment from the skin to the flesh of the cherry. Cherries, bruised and held in 100% nitrogen, showed that migration of pigment from the skin to the flesh left light‐pink scalded areas. When held in 100% oxygen, bruised cherries did not scald, but the skin became dark red, and the flesh, when peeled, revealed oxidative browning. The total amount of anthocyanin pigments in the bruised cherries, scalded and unscalded, was about the same as in fresh unbruised fruit, demonstrating that anthoeyanase does not participate in scald development. Analysis of volatiles emanating from scalded and unscalded cherries showed no differences, except from severely scalded fruit, which produced ethyl alcohol. Distribution of pigment was shown histologically in fresh unbruised cherries and in bruised cherries, scalded and unscalded.

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