Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage

By M. Esti, L. Cinquanta, F. Sinesio, E. Moneta, M. Matteo. 2002

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Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, unknown): “) Esti et al. (2002)”
Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit (2012, background): “The reduction of both TA and firmness during postharvest storage has been found in other sweet cherry cultivars and is associated with acceleration of the ripening process, being responsible for significant quality losses ( Esti et al. 2002; Usenik et al. 2008; Serrano et al. 2009).”
Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.) (2007, background): “…of the same cherries, measured as CIE: L*, a*, and b* values of the cherry skins and pulp, did not change significantly during storage independent of the storage temperature – the only exception being a decrease in L* observed for the skin of the cv. Ferrovia cherries (Esti et al., 2002).”