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Correlation between Soluble Solid Content and Physicochemical Properties of ‘Bing’ Cherry at Different Stages of Ripening after Harvest  

Hong, Yoon-Pyo (National Institute of Horticultural & Herbal Science, RDA)
Choi, Sun-Young (National Institute of Horticultural & Herbal Science, RDA)
Cho, Mi-Ae (National Institute of Horticultural & Herbal Science, RDA)
Choi, Sun-Tay (National Institute of Horticultural & Herbal Science, RDA)
Kim, Sung-Jong (National Institute of Horticultural & Herbal Science, RDA)
Publication Information
Food Science and Preservation / v.17, no.3, 2010 , pp. 370-375 More about this Journal
Abstract
Cherries (Prunus avium L) were selected at the light red (LR) and dark red (DR) stages of maturation. Soluble solid content and the physicochemical properties of fresh 'Bing' cherries were analyzed to identify an instrumental nondestructive attribute reflecting changes in sweetness. Soluble solid content was significantly correlated with various physicochemical properties (firmness, color, and acid level) in LR-stage cherries. In DR-stage cherries, only firmness was positively correlated with soluble solid content. A positive correlation was found between soluble solid content and firmness of 200 randomly selected cherries. Thus, flesh firmness may be a useful quality factor indicating potential consumer acceptance of 'Bing' cherries.
Keywords
Cherry; ripeness; firmness; SSC; physicochemical quality property;
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