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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 3; Page(s) 379 To 389.
 
Paper: 

EVALUATION OF TEXTURAL AND COLOR PROPERTIES OF SWEET CHERRY (CV. SYAAHE MASHHAD) DURING RIPENING PERIOD

 
 
Author(s):  MANAF DELSETAN F., ESMAIILI M.*, TEYMOURI BAK M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, URMIA UNIVERSITY, URMIA, IRAN
 
Abstract: 

Evaluation of physical and chemical properties of fruit can help to optimal design and operation of processing, and safe and secure handling. In this study, the textural, physical and chemical characteristics of sweet cherry (cv. Syaahe Mashhad) in the period of ripening were investigated. Changes in the amount of soluble solid, stemming force, firmness, hardness, cohesiveness, resilience, gumminess, chewiness and color indices i.e. lightness (L*), a*, the total color difference (DE),a*/b* , Chroma (C), hue angle were measured. Simultaneously with increasing °Brix, magnitude of true density increased from 0.995±1.13 g/cm3 (for fruits with green color) to 1.032±0.33 g/cm3 (for red color fruits). During ripening period, the force required to stemming, firmness and hardness values decreased with a positive significant correlation (confidence level of 0.95). Changes in the stemming force, firmness and hardness were obtained by 4.89±1.92 N, 1.3± 0.54 N/mm, 3.8± 1.18 N, respectively, from first harvest date (47th day after anthesis( to last harvest date (68th day after anthesis(. Variations in cohesiveness and resilience were relatively insignificant, but gumminess and chewiness decreased. Results showed that during the final days of fruit development, L* and Hue angle parameters decreased, but total color differences )DE( and a*/b* increased.

 
Keyword(s): SWEET CHERRY, RIPENING PERIOD, TEXTURAL PROPERTIES, COLORIMETERY
 
 
References: 
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Click to Cite.
APA: Copy

MANAF DELSETAN, F., & ESMAIILI, M., & TEYMOURI BAK, M. (2015). EVALUATION OF TEXTURAL AND COLOR PROPERTIES OF SWEET CHERRY (CV. SYAAHE MASHHAD) DURING RIPENING PERIOD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(3), 379-389. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509050



Vancouver: Copy

MANAF DELSETAN F., ESMAIILI M., TEYMOURI BAK M.. EVALUATION OF TEXTURAL AND COLOR PROPERTIES OF SWEET CHERRY (CV. SYAAHE MASHHAD) DURING RIPENING PERIOD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021May13];25(3):379-389. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509050



IEEE: Copy

MANAF DELSETAN, F., ESMAIILI, M., TEYMOURI BAK, M., 2015. EVALUATION OF TEXTURAL AND COLOR PROPERTIES OF SWEET CHERRY (CV. SYAAHE MASHHAD) DURING RIPENING PERIOD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(3), pp.379-389. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509050.



 
 
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