Articles
BIOCHEMICAL AND MORPHOLOGICAL CHANGES IN CHERRIES DURING MATURATION AND RIPENING
Article number
468_92
Pages
725 – 730
Language
Abstract
Cherry cultivars ‘Francoska’ and ‘Popovka’ were harvested nine times with three days intervals (from May, 27 to July, 4 1994) in the Primorska region (Slovenia). The influence of harvest time on the changes of fruit weight, flesh firmness, soluble solids and total acids was examined.
The skin colour was measured by Minolta chromameter (L*a*b* system). The content of glucose, fructose, sucrose and organic acids was determined by HPLC. Flesh firmness and total acids declined during ripening, fruit weight, soluble solids and individual sugars increased.
The calculations of colour difference demonstrated a maximum increase in the period when the soluble solids approach the maximal value.
The skin colour measurements can provide a simple non-destructive method for the determination of optimal harvest date of cherries.
The skin colour was measured by Minolta chromameter (L*a*b* system). The content of glucose, fructose, sucrose and organic acids was determined by HPLC. Flesh firmness and total acids declined during ripening, fruit weight, soluble solids and individual sugars increased.
The calculations of colour difference demonstrated a maximum increase in the period when the soluble solids approach the maximal value.
The skin colour measurements can provide a simple non-destructive method for the determination of optimal harvest date of cherries.
Publication
Authors
M. Simcic, M. Zavrtanik, J. Hribar
Keywords
Sweet cherry, sugars, acids, ground colour, picking date
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