Because of the high value of the cherry, sea shipments must be very strict in the control of the temperature.
Cherries ripen fast, have tender skin, and are a soft fruit, therefore they are very sensitive to shipping and handling. This fruit does not have a long shelf life.
After the harvest of the cherry, it is important to cool it fast to -0,5 ºC. When handling or transporting, this stone fruit should not exceed the 0 ºC pulp temperature.
Cherries are prone to experience postharvest decay. The main diseases are the brown and rhizopus dot, and the blue and grey mold rot.
The development of infection and diseases in a cherry can be minimized by a fast cooling after harvest and with keeping the ideal temperatures when handling and shipping.
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