Abstract
ABSTRACTGibberellic acid increased ascorbic acid content of fresh cherries and increased size and weight of both fresh and processed cherries. Daminozide and ethephon reduced size and weight of fresh and processed cherries. Daminozide significantly increased drained weight losses in the canned product. Reflectance red, anthocyanins and absorbance of the processed syrup were increased by daminozide. Gibberellic acid and ethephon tended to reduce or delay red color development. High correlations were obtained among red reflectance (fresh and canned cherries), anthocyanin content (fresh and canned), and absorbance of the syrup. Therefore, color of the processed product could be predicted from the red reflectance or anthocyanin content of the fresh cherries.
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