Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage
2017
Wahib Mahmoud, Wael | Maingonnat, Jean Francois | Fleury, Ulrich | El-Maataoui, Mohamed | Renard, Catherine, M.G.C. | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | AptUnion Industrie ; Partenaires INRAE
International audience
Mostrar más [+] Menos [-]Inglés. Texture is a primary quality attribute of brined sweet cherries (<em>Prunus avium</em> L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during long period brine storage, different itineraries were applied: harvest at two different maturity stages, treatment or not with ethephon, manual or mechanical harvest, removal or not of peduncles. The cherries were immersed in brine and examined over a 12-months period for firmness, calcium and total soluble solids diffusion and cytohistological remodelling. Mechanical harvesting, harvest at late maturity stage and storage with peduncle decreased firmness while ethephon treatment had no effect. However, only presence or absence of peduncles influenced salt and total soluble solids diffusion, suggesting that peduncle removal promotes osmotic exchanges. Brine storage led to a texture gain in the first two months in most cases compared to fresh cherries, as confirmed by a beneficial reshuffle at cytohistological level. This explains why it can allow storage of cherries for candying over the whole duration between two harvest seasons.
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