Influence of the ripening stage on the quality of ‘Sweetheart’ cherry
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/31847 https://doi.org/Sara Ricardo-Rodrigues, Juliana Agostinho, Marta Laranjo & Ana Cristina Agulheiro-Santos (2021) “Influência do estado de maturação na qualidade de cereja 'Sweetheart'”. Revista de Ciências Agrárias, 44(4): 293-301. https://doi.org/10.19084/rca.23801 https://doi.org/10.19084/rca.23801 |
Resumo: | The cherry is highly appreciated for its organoleptic and nutritional qualities, and for its important role in disease prevention. The correct definition of the ripeness at harvest is indispensable for placing the cherry on the market with high quality. Early harvesting, either for fear of rain or for immediate economic return, often occurs especially at the beginning of the campaign. This study aims to evaluate the quality of ‘Sweetheart’ cherries at three stages of ripeness (early ripeness, commercial ripeness, and advanced ripeness), to assist the producer in defining the ideal time to harvest so that the fruit reaches the market with high quality. The results obtained suggest that the ‘Sweetheart’ cherry, at commercial ripeness, reaches values of firmness, soluble solids and acidity acceptable to the consumer. However, cherries fully ripened on the tree show better nutritional quality, with higher values of antioxidant activity, and phenolic compounds. For consumers to have cherries with high nutritional and sensory quality, the producer must determine the optimal cherry harvest stage, to minimise quality losses and dispose of production quickly and in good conditions, reducing waste. |
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Influence of the ripening stage on the quality of ‘Sweetheart’ cherryThe cherry is highly appreciated for its organoleptic and nutritional qualities, and for its important role in disease prevention. The correct definition of the ripeness at harvest is indispensable for placing the cherry on the market with high quality. Early harvesting, either for fear of rain or for immediate economic return, often occurs especially at the beginning of the campaign. This study aims to evaluate the quality of ‘Sweetheart’ cherries at three stages of ripeness (early ripeness, commercial ripeness, and advanced ripeness), to assist the producer in defining the ideal time to harvest so that the fruit reaches the market with high quality. The results obtained suggest that the ‘Sweetheart’ cherry, at commercial ripeness, reaches values of firmness, soluble solids and acidity acceptable to the consumer. However, cherries fully ripened on the tree show better nutritional quality, with higher values of antioxidant activity, and phenolic compounds. For consumers to have cherries with high nutritional and sensory quality, the producer must determine the optimal cherry harvest stage, to minimise quality losses and dispose of production quickly and in good conditions, reducing waste.2022-04-27T11:45:03Z2022-04-272021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/31847https://doi.org/Sara Ricardo-Rodrigues, Juliana Agostinho, Marta Laranjo & Ana Cristina Agulheiro-Santos (2021) “Influência do estado de maturação na qualidade de cereja 'Sweetheart'”. Revista de Ciências Agrárias, 44(4): 293-301. https://doi.org/10.19084/rca.23801https://doi.org/10.19084/rca.23801http://hdl.handle.net/10174/31847https://doi.org/10.19084/rca.23801engsirr@uevora.ptndmlaranjo@uevora.ptacsantos@uevora.pt220Ricardo-Rodrigues, SaraAgostinho, JulianaLaranjo, MartaAgulheiro-Santos, Ana Cristinainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T19:31:47Zoai:dspace.uevora.pt:10174/31847Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:20:54.077142Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
title |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
spellingShingle |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry Ricardo-Rodrigues, Sara |
title_short |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
title_full |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
title_fullStr |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
title_full_unstemmed |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
title_sort |
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry |
author |
Ricardo-Rodrigues, Sara |
author_facet |
Ricardo-Rodrigues, Sara Agostinho, Juliana Laranjo, Marta Agulheiro-Santos, Ana Cristina |
author_role |
author |
author2 |
Agostinho, Juliana Laranjo, Marta Agulheiro-Santos, Ana Cristina |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ricardo-Rodrigues, Sara Agostinho, Juliana Laranjo, Marta Agulheiro-Santos, Ana Cristina |
description |
The cherry is highly appreciated for its organoleptic and nutritional qualities, and for its important role in disease prevention. The correct definition of the ripeness at harvest is indispensable for placing the cherry on the market with high quality. Early harvesting, either for fear of rain or for immediate economic return, often occurs especially at the beginning of the campaign. This study aims to evaluate the quality of ‘Sweetheart’ cherries at three stages of ripeness (early ripeness, commercial ripeness, and advanced ripeness), to assist the producer in defining the ideal time to harvest so that the fruit reaches the market with high quality. The results obtained suggest that the ‘Sweetheart’ cherry, at commercial ripeness, reaches values of firmness, soluble solids and acidity acceptable to the consumer. However, cherries fully ripened on the tree show better nutritional quality, with higher values of antioxidant activity, and phenolic compounds. For consumers to have cherries with high nutritional and sensory quality, the producer must determine the optimal cherry harvest stage, to minimise quality losses and dispose of production quickly and in good conditions, reducing waste. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01T00:00:00Z 2022-04-27T11:45:03Z 2022-04-27 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/31847 https://doi.org/Sara Ricardo-Rodrigues, Juliana Agostinho, Marta Laranjo & Ana Cristina Agulheiro-Santos (2021) “Influência do estado de maturação na qualidade de cereja 'Sweetheart'”. Revista de Ciências Agrárias, 44(4): 293-301. https://doi.org/10.19084/rca.23801 https://doi.org/10.19084/rca.23801 http://hdl.handle.net/10174/31847 https://doi.org/10.19084/rca.23801 |
url |
http://hdl.handle.net/10174/31847 https://doi.org/Sara Ricardo-Rodrigues, Juliana Agostinho, Marta Laranjo & Ana Cristina Agulheiro-Santos (2021) “Influência do estado de maturação na qualidade de cereja 'Sweetheart'”. Revista de Ciências Agrárias, 44(4): 293-301. https://doi.org/10.19084/rca.23801 https://doi.org/10.19084/rca.23801 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
sirr@uevora.pt nd mlaranjo@uevora.pt acsantos@uevora.pt 220 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799136690674073600 |