SENSORY EVALUATION OF “KORDIA” SWEET CHERRY AFTER STORAGE.
 
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Pol. J. Food Nutr. Sci. 2003;53(3):45–49
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ABSTRACT
The aim of the study was determination of sensory characteristic changes of sweet cherry cv. Kordia during cold storage. Evaluations of fruits were carried out in three consecutive years: 1999, 2000 and 2001. After harvest fruits were divided into two classes according to their colour intensity (lighter, darker) and stored in air at temperature of: -0.5oC, +2oC, and +9oC. Immediately after the harvest, and also after 2, 3 and 4 weeks of storage the fruit was subjected to sensory evaluation. Unstructured scale method was applied. The following quality characteristics were assessed: fruit attractive appearance, skin smooth, skin colour intensity, skin colour uniformity, stem colour, sweet taste intensity, sour taste intensity, foreign taste intensity, overall flavour and overall quality. The results of sensory evaluation immediately after harvest indicated that lighter cherries were scored lower for fruit attractive appearance, overall flavour and overall quality in comparison with darker fruits. During storage a reverse tendency was observed. The lighter fruits obtained higher notes than darker ones. During storage strong skin darkening was observed, especially at +9oC. Sweet cherries, which were the darkest at harvest, were assessed after storage as too dark and for that reason less attractive. After four weeks of storage at -0.5oC and +2oC the fruits were scored highly with respect to both their appearance and flavour. Fruits stored at the lowest temperature received the highest marks. Data obtained in experiments indicated that storage of sweet cherries in +9oC can be successful for short (up to 2 weeks) storage period.
ISSN:1230-0322