Evaluation of cherry quality parameters based on ripening stage

26 Nov 2024
2304

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

Artificial intelligence and deep learning for cherry sorting in Turkey

Post-harvest​

27 Jun 2025

A study from Burdur Mehmet Akif Ersoy University in Turkey enhances cherry classification using YOLOv8 and deep learning techniques. The method enables precise identification of varieties directly on the tree, improving harvesting, quality control, logistics, and exports.

Michigan ready to name cherry as official state fruit

Specialties

26 Sep 2024

Michigan is one of the world's leading producers. Almost 70% of all cherries grown in the United States come from Michigan. If the new Senate Bill 1003 is passed, cherries will be formally named the official fruit of the State of Michigan.

In evidenza

High-density cherry trees: Serbian research identifies the best rootstock–cultivar combinations

Planting systems

19 Feb 2026

A 13-year study in Čačak, Serbia, on a high-density sweet cherry orchard (1,250 trees/ha) comparing Mazzard and Colt rootstocks. Growth, yield, fruit quality and profitability were assessed on heavy, acidic soils without irrigation, highlighting long-term differences.

From Central Otago to Asia: premium cherries from Clyde Orchards

Production

19 Feb 2026

In Central Otago, Clyde Orchards grows, packages and exports premium cherries to China, Taiwan, Malaysia and Singapore. Over 105 hectares managed with vertical integration, a favourable climate and RSE labour support quality, freshness and positioning in Asian markets.

Tag Popolari