Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31142
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dc.contributor.authorDiaz-Mula, Huertas Maria-
dc.contributor.authorCastillo, Salvador-
dc.contributor.authorMartínez-Romero, Domingo-
dc.contributor.authorValero, Daniel-
dc.contributor.authorZapata, Pedro J-
dc.contributor.authorGuillén, Fabián-
dc.contributor.authorSerrano, María-
dc.contributor.otherDepartamentos de la UMH::Biología Aplicadaes_ES
dc.date.accessioned2024-02-06T12:11:28Z-
dc.date.available2024-02-06T12:11:28Z-
dc.date.created2010-02-
dc.identifier.citationFood Science and Technology International Volume 15, Issue 6es_ES
dc.identifier.issn1532-1738-
dc.identifier.issn1082-0132-
dc.identifier.urihttps://hdl.handle.net/11000/31142-
dc.description.abstractIn this article 11 commercial sweet cherry cultivars were selected to evaluate sensory, nutritive and functional properties over the maturation process on tree. Fruit quality was significantly different among cultivars and maturity stages at harvest, with the highest quality scores being found in the harvest which was 4 days beyond current commercial harvest maturity for all the cultivars tested. Taking into account all of the measured parameters (weight, firmness, color, acidity and total soluble solids), ‘NY-6479’, ‘Prime Giant’ and ‘Sunburst’ could be classified as having the highest quality in terms of sensory attributes. However, ‘Cristalina’ and ‘Sonata’ had the highest functional quality, as determined by the measurement of bioactive compound content and antioxidant capacity. We conclude that a delay of a few days in harvesting of sweet cherries would lead to achieve maximal nutritional (highest sugar and organic acid contents), sensory (greatest firmness and color development) and functional (greatest phenolics content, anthocyanins and antioxidant capacity) quality to provide both eating enjoyment and health benefits to the consumeres_ES
dc.formatapplication/pdfes_ES
dc.format.extent10es_ES
dc.language.isoenges_ES
dc.publisherSAGE Publicationses_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectsweet cherryes_ES
dc.subjectripening,es_ES
dc.subjectantioxidantses_ES
dc.subjectphenolicses_ES
dc.subjectqualityes_ES
dc.subject.otherCDU::5 - Ciencias puras y naturales::57 - Biología::573 - Biología general y teóricaes_ES
dc.titleSensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1177/1082013209351868es_ES
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