Fruit Characteristics and Sensory Attributes of an Ideal Sweet Cherry

Abstract

<jats:p>The relationship between the objective assessment of analytical measures of sweet cherry (<jats:italic>Prunus avium</jats:italic> L.) fruit quality and the corresponding sensory panel rating was studied. The optimum size, based on average fruit weight, for sweet cherries was 11 to 12 g. A nine-row or 29- to 30-mm-diameter sweet cherry would be the equivalent industry standard. When two separate panels were conducted with overlapping samples, panelists had similar results for optimum fruit size. The optimum color is represented by the #6 color chip of the prototype of the Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL) scale (#5 in new commercial CTIFL chart). A fruit firmness between 70 and 75 using a Shore Instrument durometer was considered optimum. Minimum soluble solids concentration (SSC) for sweet cherries was between 17% and 19% and optimum pH of the juice was 3.8. The optimum sweet–sour balance was between 1.5 and 2 (SSC/ml NaOH).</jats:p>

Quality and physiological responses of two late-season sweet cherry cultivars ‘Lapins’ and ‘Skeena’ to modified atmosphere packaging (MAP) during simulated long distance ocean shipping

“…Sweet cherry flavor is largely determined by a balance between sugar and acid content (Crisosto et al, 2003;Kappel et al, 1996) with little effect by volatile compounds (Mattheis et al, 1997;Meheriuk et al, 1995Meheriuk et al, , 1997. In this study, SSC did not change but TA content decreased significantly in 'Lapins' and 'Skeena' during cold storage.…”

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

“…Total soluble solids and total acidity were coincident with data published by Raffo et al (2009) for the same variety grown in North Patagonia, Argentina. The characterization of sweet cherries from Lapins cultivar was published by several authors around the world (Kappel et al 1996;Drake and Elfving 2002;Jakobek et al 2009;Usenik et al 2008;Raffo et al 2009;Serra et al 2011). The results informed presented some differences, mainly in the bioactive compounds content such as anthocyanins and phenolics.…”

Metabolic profiling of ethephon-treated sweet cherry (Prunus avium L.)

“…Acidity is a key component of sweet cherry flavor (Kappel et al 1996;Ross et al 2010). In previous work, identification, sweet cherry meso-exocarp following ethephon treatment of 3.5 l ha -1 (3 pt A -1 ) 13 DBH against untreated control samples.…”