How To Handle Red Cherries

​Grades: No.1|No.2|Domestic|Orchard Run
Sizes: 8|8.5|9|9.5|10|10.5|11|11.5|12
Cartons: 2.5kg/5.5#|5kg/11#|9kg/20#
Bags: Random Weight|1#|1.5#|2#|1kg/2.2#
Clamshells: 1#|2#|1.82kg/4#
Store: Refrigerated|Optimum Temperature +1C/33F

​Remarks: During summer months cherries are a big part of your sales. Highly perishable, it is important that proper rotation is always followed.

Displaying: Retailing clamshells minimizes shrink, they can be stacked several layers high without impact (dummy displays during slow times). Displaying fruit in refrigerated counters helps too, although condensation can build up inside the container and slow sales. Bagged fruit should be stacked no more than two layers high, widen out displays instead during peak hours to maximize sales. Offering samples is expensive. Beat up, poor looking fruit should be discounted and sold quickly. Cull bad cherries from bags and clamshells and throw them out.

Receiving: If available, check the Lot and Grower Number and Packing Date on the boxes. Fruit should be firm, have green stems (dry, brown or loose stems are signs of age) and a nice sheen. Inspect for splits, cracks, mold and brown rot. Condensation means the fruit is not fresh or been sitting out. Cherries stored in front of walk-in cooler fans can become chilled and soft. Reject cherries with an accumulation of more than 10% defects.

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