The Influence of Harvest Time on Sensory Properties and Consumer Acceptance of Sweet Cherries

Abstract

<jats:p>The objective of this study was to identify the influence of harvest time on sensory attributes of sweet cherries (<jats:italic>Prunus avium</jats:italic>) as evaluated by a trained and consumer panel. Over three separate panel days, trained and consumer panelists evaluated ‘Sweetheart’ cherries that were harvested 3 days before commercial maturity (early harvest), at commercial maturity (midharvest), and 3 days postcommercial maturity (late harvest). Fruit attributes from each harvest time were characterized empirically by quantifying soluble solids concentration, exocarp color, and firmness. A sensory panel (n = 12), trained to recognize and evaluate the attributes of cherry appearance (color intensity), texture (flesh firmness and juiciness), and flavor/taste (sweetness, sourness, and cherry flavor intensity), evaluated the fruit. Fruit were then evaluated by a consumer panel for purchase intent, overall acceptance, appearance, flavor, and texture. From the trained panel results, late-harvest cherries were higher in color and flavor intensity. Midharvest cherries were highest in firmness, while early-harvest cherries were lowest in color intensity and sweetness. Consumer panel results indicated midharvest and late-harvest cherries had the highest overall acceptance, and midharvest cherries had the highest acceptance for appearance. Overall acceptance was strongly correlated to flavor acceptance (r = 0.94). These results indicated that cherries harvested at midharvest were the most preferred of the harvest times despite not having the highest intensities of color, sweetness, or flavor. This indicated the importance of color, sweetness, and flavor of cherries on the overall acceptance and the possible interaction of these attributes in consumer acceptance. Furthermore, the results suggest that standard harvest maturity indicator (i.e., red coloration of exocarp) was appropriate for optimum consumer acceptance of ‘Sweetheart’. More broadly, these results suggest that there is some flexibility for the grower with regards to ‘Sweetheart’ cherry harvest and acceptable sensory properties.</jats:p>

Pre-harvest foliar application of Prohexadione-Ca and gibberellins modify canopy source-sink relations and improve quality and shelf-life of ‘Bing’ sweet cherry

“…5,10,11). The firmness differences after storage are within human sensory perception (Ross et al 2009) and PCa ? GA3 treated fruit were rated as having the highest overall acceptance (data not shown).…”

“…GA3 treated fruit were rated as having the highest overall acceptance (data not shown). Chauvin et al (2009) reported that overall acceptance for sweet cherries is strongly correlated to flavor acceptance (r = 0.94) and firmness/juiciness. Our sensory panel assessments indicated that PCa ?…”

Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions

“…The most efficient drying conditions was determined as described by Rodrigues and Iemma (2009), which determines the lowest drying temperature and time required to reach the consumer's overall acceptance similar to the central point. (Chauvin et al, 2009;Oupadissakoon et al, 2010).…”

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

“…Sweet cherry fruit quality is dependent upon consumer acceptance (Chauvin et al 2009), besides physical attributes such as firmness and texture, the chemistries involved in taste are very important in the association of an optimal eating experience. Our study through metabolomic profiling shows a limited if not negligible influence upon 'Bing' and 'Skeena' sugar and malic acid concentrations.…”