文摘
During the 1997–1999 seasons, we investigated the relationship between Brooks cherry skin color at harvest (full light red, 50 % bright red, full bright red and full dark red) and consumer acceptance using fruit grown in different geographic locations in the San Joaquin Valley (SJV). Soluble solids concentration (SSC) increased, but titratable acidity (TA) levels did not decrease as cherries matured from the full light red to full dark red skin color. The perception of sweetness, sourness and cherry flavor intensity by a trained taste panel was highly correlated to skin color, SSC and SSC:TA at harvest. There were no differences in the level of correlation between SSC or SSC:TA and the perception of sweetness, sourness or cherry flavor by trained judges. In-store consumer tests indicated that Brooks cherries with SSC≥16.1 % had the highest consumer acceptance (ca. 80–90 % ) and cherries with SSC≤16.0 % , the lowest (ca. 48 % ). Gender and ethnicity (Caucasian, Asian American, Hispanic, or African American) did not affect American consumer acceptance of Brooks cherries.