PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SELECTED MICHIGAN SWEET CHERRY (PRUNUS-AVIUM L) CULTIVARS

被引：39

作者：

GUYER, DE

SINHA, NK

CHANG, TS

CASH, JN

机构：

[1] Department of Agricultural Engineering, Michigan State University East Lansing, Michigan

[2] Departments of Food Science & Human Nutrition and Agricultural Engineering, Michigan State University, East Lansing, Michigan

[3] Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan

来源：

JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1993.tb00121.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sweet cherry cultivars grown in Northern Michigan in 1992 were analyzed for sensory and physicochemical characteristics. 'Emperor Francis', a yellow/red blushed, light color cultivar had the highest Brix/acid ratio at the 4th harvest, and it scored higher in sensory tests for sweetness flavor and overall acceptability than the dark cultivars, 'Sam' and 'Hedelfingen'. Harvest dates showed significant effect on titrable acidity, Brix, Brix/acid ratio, sugars, weight and diameter of fruits. Brix/acid ratio showed significant correlation with sweetness. Correlation coefficients between overall consumer acceptability and measured parameters for three sweet cherry cultivars indicate that firmness has potential as an objective overall index for acceptability.

引用

页码：355 / 370

页数：16

共 15 条

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