'Ambrunes' Sweet Cherry Quality Factors Change During Ripening

Physicochemical and bioactive properties evolution during ripening of ‘Ambrunés’ sweet cherry cultivar

“…The results were similar to those obtained from this cultivar by Tudela et al (2004) and González-Gómez et al (2009b). TA ranged from 0.74 AE 0.07 g malic acid 100 mL À1 (Stage 2) to 0.81 AE 0.07 g malic acid 100 mL À1 (Stage 4), with levels fluctuating from one ripening stage to the next before reaching a final value of 0.79 g malic acid 100 mL À1 at Stage 5. pH varied between 3.84 AE 0.00 (Stage 4) and 3.94 AE 0.02 (Stage 2), within the limits pH 3 to 5 that promote the processes of copigmentation (Brouillard, Wigand, Dangles & Cheminat, 1991).…”

“…The mean weight of fruit at Stage 5 was similar to that obtained for this cultivar by Tudela et al (2004). A similar increase in weight was found in the cultivar '4-70' by Serrano et al (2005).…”

“…this fact has been proved by different authors (Gonçalves et al, 2007;Mozetic et al, 2004;Serrano et al, 2005). The colour values obtained from the ripening stages in this study were lower than those of Tudela et al (2004) for this cultivar, and this could be due to a greater accumulation of anthocyanins in our cherries. Some significant differences between the ripening stages were also found in the colour of the flesh (Table 2), which developed during ripening from red-yellow to red.…”

“…Calibres increased from 22.61 AE 0.03 mm (Stage 1) to 23.72 AE 0.00 mm (Stage 5), though all were smaller than the 25 mm obtained by Tudela et al (2004). Only fruit at Stage 5 approached the minimum size of the Extra class (24 mm), defined in the regulations of the protected designation of origin (PDO) 'Cereza del Jerte'.…”

“…However, Its price is similar to other sweet cherry varieties, but it has the advantage of less harvest labour and better postharvest behavior. Physicochemical, bioactive and organoleptic properties of this cultivar have been previously studied (Bernalte, Hernández, Vidal-Aragón, & Sabio, 1999;González-Gómez et al, 2009b), as has its development during ripening, from full bloom for a period of 79 days (Tudela, Luchsinger, Artés-Hernández, & Artés, 2004). However, these investigations have not looked at the development of these bioactive components, such as anthocyanins and polyphenols, during ripening.…”