Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Abstract

Volatile compounh and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from 'Valle del Jerte I, in the Southwest of Spain, during I995 and 1996 seasons were investigated. 'Pic0 Colorado' had higher values of lightness, chroma, hue, firmness and Braacid ratio than 'To whom correspondence should be addressed. Phone and fax: 34-924-272204. Journal of Food Qualify 22 (1999) 403-416. All Riglvs Resewed. Topyriglv I999 by Food & Nurition Press, Inc. ~ Trumbull, Connecticut 403 404 M.J. BERNALTE et al.'Ambruntis'. 'Ambrunb' was rated higher for most of the sensoly attributes evaluated. It had the highest scores for sweet taste and sweet chery taste, although it had a lower Bridacid ratio than 'Pico Colorado ' . This must be due to the fact that 'Pico Colorado' had a more astringent taste that masked the others. Sixty-two volatile compounds were isolated and identifed. The same volatile compounds werepresent in both sweet cherry varieties. 'Pico Colorado ' exhibited significantly higher amounts of compounds generatedjtom amino acid degradation, whereas in 'Ambrunes 'the more abundant ones were those volatile compounds comingjtom fatty acid oxidation.

Physico-Chemical Diversity in Fruits of Wild-Growing Sweet Cherries (Prunus AviumL.)

“…in our study the ph value was between 3.79 (cScS7, blackish colored) and 4.18 (cScS19, red colored) which is in agreement with the investigations of Bernalte et al (6) in which 2 sweet cherry cultivars originating from Spain were analyzed. our data are also in accordance with the results of hepaksoy et al (16) who analyzed 4 sweet cherry cultivars originating from turkey, europe and USA, Kuden et al (20) who analyzed 21 sweet cherry cultivars from turkey, USA and europe and Vursavus et al (39) who used 3 sweet cherry cultivars from turkey, USA and France.…”

“…the results for total phenolics clearly showed that there were wide differences among blackish, dark red, red and yellow skin colored wild sweet cherry fruits. earlier, total phenolic content in sweet cherry fruits was reported from 23-264 mg GAe/100 g fresh weight (6,12,13,38) indicating that plant genotype strongly affects total phenolic content in sweet cherries. it is well-known that phenolic compounds contribute to fruit quality and nutritional value in terms of modifying color, taste, aroma and flavor, and also in providing health-beneficial effects (35).…”

“…Bernalte et al (6) reported acidity between 0.50-0.58% among two sweet cherry cultivars. Burak et al (8) found that acidity were between 0.70-1.0% among two sweet cherry cultivars grown in turkey.…”

The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage

“…Sweetness is mainly due to glucose and fructose and lower presence of sucrose and sorbitol, with a range of total soluble solids (TSS) of 11-20 8Brix, depending on cultivar. Acidity (TA) depends also on cultivar, with levels of 0.4-1.5%, the main organic acid being malic acid (Bernalte, Hernández, Vidal-Aragó n, & Sabio, 1999;Bernalte, Sabio, Hernández, & Gervasini, 2003;Esti, Cinquanta, Sinesio, Moneta, & Di Matteo, 2002). Fruit firmness is also an important quality attribute and is directly related to enhance the storability potential and to induce greater resistance to decay and mechanical damage (Barret & González, 1994).…”

Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars

“…Sweet cherries have a higher tolerance to elevated CO 2 concentrations than most stone fruit crops (Tian et al 2001(Tian et al , 2004Petracek et al 2002). Th e impact of controlled atmosphere storage (CA) on the production of volatile compounds by sweet cherry fruits was studied by analysing the compounds released from fruit into the ambient atmosphere (Mattheis et al 1991;Meheriuk et al 1995;Bernalte et al 1999;Goliáš et al 2010). Dynamic headspace gas chromatogramy (GC) methods show that the pre-dominant fl avour volatiles are (E)-2-hexenol, benzaldehyde, hexanal and (E)-2-hexenal, but some compounds observed after 4 weeks of storage appeared to be unrelated to the storage conditions and may refl ect metabolic changes which occur during fruit senescence.…”