Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color

By C. Crisosto, G. Crisosto, P. Metheney. 2003

366 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/d48da40dd95a8021c320057b1099d74871099769

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

In Plant Science

Citations in the corpus

Sweet cherry: Composition, postharvest preservation, processing and trends for its future use (2016, background): “Appearance is an important quality attribute for consumers (Crisosto et al., 2003) where uniformity in fruit colour and size, intense colour, glossy and defect-free skin, and having fresh, green, and turgent appearance stems without browning and discolouring are important attributes (Alonso &…”
°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES (2008, background): “High °Brix has been associated with high consumer acceptance in different fruits, such as cherries (Crisosto et al. 2003), kiwifruit (Gorini and Lasorella 1990) and peaches (Robertson et al.”
Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages (2010, background): “Fresh fig consumer acceptance was as high as that reported for sweet cherries (Crisosto et al., 2003), table grapes (Crisosto and Crisosto, 2002), tree fruit (Crisosto and Crisosto, 2005), blueberries (Bremer et al., 2008), and kiwifruit (Crisosto and Crisosto, 2001) using the same ‘‘in-store’’…”
Increasing 'Blackamber' plum (Prunus salicina Lindell) consumer acceptance (2004, background): “Studies have associated high consumer acceptance of fruit with high soluble solids concentration in peaches (Testolini, 1995; Hilaire, 2003), and sweet cherries (Crisosto et al., 2003).”
Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit (2012, background): “It is widely accepted that the most important quality parameters determining sweet cherry acceptability by consumers are bright red colour, firmness and flavour which is mainly due to the ratio between TSS and TA, and they show important differences among cultivars and maturity stages (Crisosto et a”
Phenotypic diversity and relationships of fruit quality traits in peach and nectarine [Prunus persica (L.) Batsch] breeding progenies (2009, background): “TA also plays an important role in consumer acceptance for grapes (Nelson et al. 1973), cherries (Crisosto et al. 2003) and kiwifruit (Marsh et al. 2004).”
Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, background): “Consumers have a preferred colour for a specific item (Crisosto et al. 2003).”
UNDERSTANDING CONSUMER ACCEPTANCE OF PEACH, NECTARINE AND PLUM CULTIVARS (2003, result): “From our previous research working with ‘Brooks’ and ‘Bing’ sweet cherries (Crisosto et al., 2002, 2003), ‘Hayward’ kiwifruit (Crisosto and Crisosto, 2001), and ‘Redglobe’ table grapes (Crisosto and Crisosto, 2002) we concluded that consumer acceptance was more sensitive to the SSC-TA ratio than to…”
Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing (2010, neutral): “Consumers have a preferred color for a specific item (Crisosto et al., 2003).”
QTL analysis and candidate gene mapping for skin and flesh color in sweet cherry fruit (Prunus avium L.) (2010, neutral): “…:A. C. Allan Plant and Food Research, Private Bag 92169 Auckland Mail Centre, Auckland 1142, New Zealand Lyngstad and Sekse 1995; Wermund and Fearne 2000; Crisosto et al. 2003; Turner et al. 2007), while blushskinned and yellow-fleshed sweet cherries such as “Rainier” are preferred in Asia.”