Fruit characteristics and sensory attributes of an ideal Sweet Cherry

Abstract

The relationship between the objective assessment of analytical measures of sweet cherry (Prunus avium L.) fruit quality and the corresponding sensory panel rating was studied. The optimum size, based on average fruit weight, for sweet cherries was ll 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 lnterprofessionnel des Fruits et Legumes (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).