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On the evolution of key physiological and physicochemical parameters throughout the maturation of Burlat cherry
Author(s) -
Remon Sara,
Ferrer Ana,
Venturini María E,
Oria Rosa
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2399
Subject(s) - ripeness , ripening , titratable acid , anthocyanin , ethylene , chemistry , food science , respiration rate , respiration , horticulture , botany , biology , biochemistry , catalysis
We have studied the ripening process of Burlat sweet cherry during two consecutive growing seasons in order to identify its main specific characteristics. An increase in ethylene production is consistently observed when the fruit reaches an acceptable degree of ripeness. This ethylene peak clearly divides the ripening process into two distinct phases with markedly different behaviour of all of the parameters measured in this study: respiration rate, titratable acidity, soluble solids content, firmness, colour, pectolytic and oxidation enzymes and anthocyanin content. Copyright © 2005 Society of Chemical Industry