Testing the reliability of skin color as an indicator of quality for early season ‘Brooks’ (Prunus a ium L.) cherry

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. © 2002 Elsevier Science B.V. All rights reserved.