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Studies on the processing of red cherries. I. Changes in fresh cherries caused by bruising, cooling and soaking

Studies on the processing of red cherries. I. Changes in fresh cherries caused by bruising, cooling and soaking

Food Technology 7(1): 29-31

Unbruised red tart cherries soaked in water increased in wt. and firmness, and decreased in soluble-solids and acidity. Bruised cherries, did not gain in wt. and lost appreciable quantities of soluble solids and acids. Effects of bruising were proportional to bruising degree. Most commercial cherries are severely bruised. The principal pathway for the exchange of substances between cherries and soaking medium was the area of tissue exposed by stem removal. Both bruised and unbruised cherries became firmer and lost less soluble solids when soaked at 1oC than when soaked at 10 or 21oC. Not all changes that occurred during soaking were caused by soaking alone. Cherries stored in air at 1oC increased steadily in firmness and in percentage of soluble solids. Unbruised cherries kept well under these conditions for as long as 12 days. Firmness of both bruised and unbruised cherries was increased by lowering the temp., by treating them with Ca ions, by permitting them to age or "condition" naturally, and by soaking them in water.

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