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Title: Methods for quality evaluation of sweet cherry
Authors: Ricardo-Rodrigues, S.
Laranjo, M.
Agulheiro-Santos, A.C.
Keywords: soluble solids content (SSC)
titratable acidity
sensory analysis
Issue Date: 23-Jun-2022
Publisher: Published online in Wiley Online Library
Citation: Ricardo-Rodrigues, S., Laranjo, M. and Agulheiro-Santos, A.C. (2023), Methods for quality evaluation of sweet cherry. J Sci Food Agric, 103: 463-478.
Abstract: Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 ‘Sustainable production of high-quality cherries for the European market’, are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter.
Type: article
Appears in Collections:FIT - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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