Influence of the ripening stage on the quality of 'Sweetheart' cherry

Abstract

Cherries (Prunus avium L.) are highly appreciated for their organoleptic and nutritional qualities, fundamental in health maintenance and disease prevention. The correct definition of the ideal ripening stage at harvest is essential to place the cherries on the market with high quality. An early harvest, for fear of rain on the orchard and for immediate economic return, often occurs especially at the beginning of the campaign.

This study aims to evaluate the quality of 'Sweetheart' cherries in three different ripening stages, considering the organoleptic and nutritional quality, in order to indicate the ideal ripening stage for harvesting and consumption. The obtained results suggest that 'Sweetheart' cherries at the commercial-ripe, reach acceptable firmness, soluble solids and acidity, considering the organoleptic quality, being a harvest decision that will allow consumer satisfaction. However, fully ripened cherries in the tree present better nutritional quality, with higher antioxidant activity values (73,63%), and content in phenolic compounds (54,15mg gallic acid/100g Fresh Weight). The decision of the ripening stage at harvest is limited by the so-called commercial-ripe for the consumer's satisfaction regarding the organoleptic quality, but it will be recommended the later harvest to increase nutritional value.