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Maturation and picking time for sweet cherries (Prunus avium) and sour cherries (Prunus cerasus L.)

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Abstract

Twelve sweet and sour cherry cultivars were grown at the location 10°27′ (E) and 55°18′ (N) for the purpose of describing the morphological, physical and chemical properties of samples picked from their first day of maturity and 1, 4, 7, 11 and 18 days later. Acidity, soluble solids, redness (a) and lightness (L) increased significantly and linearly with the picking time, whereas yellowness decreased significantly and linearly with the picking time. Berry weight and the level of anthocyanin increased significantly according to positive multiplicative equations, while stone percentage and cyanide content decreased according to negative multiplicative equations during the picking period. Factor analysis revealed a linear and positive relationship between factor scores and maturity days, which may be used for determination of fruit development and picking time. In addition, the factor analysis made it possible to divide the quality characteristics of cherries into five groups or factors: factor one being the number of days and yellowness, factor two being berry weight and stone percentage, factor three being the level of benzaldehyde and number of maturity days, factor four being the level of anthocyanin and content of soluble solids and factor five being the acidity and anthocyanin levels.

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  1. Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark

    K. Kaack

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  1. K. Kaack
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Correspondence to K. Kaack.

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Kaack, K. Maturation and picking time for sweet cherries (Prunus avium) and sour cherries (Prunus cerasus L.). Eur Food Res Technol 243, 539–546 (2017). https://doi.org/10.1007/s00217-016-2753-6

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  • DOI: https://doi.org/10.1007/s00217-016-2753-6

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