Washington State University researchers have been awarded funding through the USDA Specialty Crop Block Grant (SCBG) Program to explore innovative ways of preserving Washington’s sweet cherry crop.
The project, titled “Producing High-Quality, Shelf-Stable Sweet Cherries using Vacuum Microwave Drying (VMD) Technology,” will be led by principal investigator, Dr. Youngsoo Lee, alongside co-investigators Dr. Kang Huang and Dr. Claire Murphy. The team will collaborate with colleagues at the U.S. Army Natick Soldier Systems Center (NSSC) in Natick, Massachusetts, as well as Washington sweet cherry growers.
The study aims to apply Vacuum Microwave Drying (VMD) and edible coatings to transform fresh sweet cherries into a shelf-stable, intermediate-moisture product. VMD technology allows for rapid drying while maintaining product quality, and edible coatings containing bacteriophages will provide a moisture barrier while enhancing food safety.
By redirecting surplus cherries into high-value dried products, this research seeks to help reduce the industry’s vulnerability during periods of market saturation and open new opportunities for processed cherries. The project will also evaluate bacterial survival during processing and its implications for product safety and quality.
Through this USDA-funded effort, WSU and its partners will advance technologies that support both growers and consumers, ensuring Washington’s sweet cherries can reach markets in new, sustainable ways.