Evaluation of cherry quality parameters based on ripening stage

26 Nov 2024
3055

Cherry quality refers to a set of attributes that evoke a sense of well-being when consumed. Desired characteristics include size, color, stem freshness, firmness, sweetness, and balanced acidity, as well as the absence of defects such as bruises, cuticular disorders (e.g., lizard skin), or internal fruit browning, which can cause bitterness when tasted. All these attributes vary between different varieties and even within the same fruit, depending on the ripening stage.

1. Evaluation of quality parameters based on ripening

Fruit color is a crucial indicator of the ripening stage of cherries, directly affecting the most important quality parameters. In this context, firmness is a particularly important attribute because soft cherries are less attractive to consumers, have a shorter shelf life, and are more prone to diseases. Optimal firmness not only enhances market acceptance but also facilitates storage and transport, enabling producers to access distant markets and achieve better returns.

To address this challenge, a study was conducted over two seasons to evaluate how the ripening stage at harvest, determined by color, influences cherry quality. The study analyzed fruits at different ripening stages, considering colors 2 (red), 3 (mahogany red), 3.5 (typical mahogany color of Santina), and 4 (dark mahogany) in the Santina, Lapins, Kordia, and Regina varieties. Firmness, a key quality parameter, was measured using specialized electronic equipment (Firm Pro).

This approach allowed tracking the evolution of firmness throughout the ripening process, providing valuable insights for harvest management and the post-harvest potential of each variety.

Fruits were harvested in the early morning and transported in cooled containers to the INIA Quilamapu Fruit Quality Laboratory (Chillan, Ñuble), where they were quickly submerged in a cold bath containing water, 10% sodium hypochlorite (100 ppm), and Scholar 230 SC fungicide (230 g/L fludioxonil; 100 cc/hl) at a temperature of 5°C for approximately 2 minutes. The fruit was then selected and classified based on color using white illumination and a color guide chart as a reference...

Want to read the full article? Sign up for our free Cherry Times newsletter! This is the only way to receive each new article directly in your inbox and stay updated with high-quality advice and analysis. Don't miss this unique opportunity!

Sign up for the Cherry Times newsletter for free!


Cherry Times - Tutti i diritti riservati

What to read next

Lari PGI cherries: a gastronomic excellence with a centuries-old tradition

Specialties Varieties

19 Sep 2023

The PGI project includes numerous cultivars, including as many as 14 native varieties registered and protected by the Regional Germplasm Bank considered to be at risk of extinction, and are also included in the Cesto Pisano list of food and wine products of excellence.

Netherlands gets first greenhouse-grown cherries from Spain

Markets

12 Apr 2024

"Cherries are scarce from week 12 to week 17, during which they are not available worldwide," says Lucien Ruiter of Van Ooijen Citrus in Ridderkerk. "Greenhouse cherries from our Spanish supplier fill this gap."

In evidenza

2026 cherry campaign: Vignola, Puglia and Trentino face heat and supply overlap

Markets

17 Jul 2026

Early heat, faster ripening and overlapping harvests across Vignola, Puglia and Trentino shaped the 2026 cherry campaign. Valfrutta Fresco and Agrintesa protected value, quality and grower returns through Vignola IGP cherries, organized supply and strong market demand.

Bacterial canker of sweet cherry: a global threat to cherry production

Crop protection

17 Jul 2026

Bacterial canker of sweet cherry, caused by several Pseudomonas syringae pathogens, threatens orchard yield and longevity. This article examines causes, symptoms, spread, diagnosis, and integrated strategies for sustainable prevention and control in cherry orchards.

Tag Popolari