Developing a Quality Index for New Cherry Cultivars Growing in the San Joaquin Valley

Abstract

Sensory evaluation studies including trained panel and consumer in-store acceptance tests were carried out to develop a quality index for early cherry cultivars. A trained taste panel was used to study how cherry physical parameters are related to the perception of sweetness, sourness, and cherry flavor. Based on this information, we conducted an in-store consumer test. In the in-store consumer test, `Brooks' cherries with a SSC ≥17% were accepted by significantly more consumers than `Brooks' cherries with an SSC of ≤16%. `Brooks' cherries with a SSC of 17 to <20% were “liked” by 74.2% of the consumers tested. When the SSC was ≥20%, 96% of the consumers tested “liked” them, while only 12.6% acceptance for cherries with a SSC <16%. There were no significant differences in acceptance of cherries with SSC ≥17% between genders. However, when the SSC was ≤16%, significantly more female than male consumers “liked” them, 17.5% vs. 2.6%, respectively. A 4-year orchard survey on the relationship between skin color and SSC is also discussed.