Evaluation of the sensory, physicochemical, and visual characteristics of a sweet cherry cultivar treated in a commercial orchard with a cherry cuticle supplement when a rainfall event does not occur

The splitting of sweet cherry (Prunus avium L.) just before harvest can be a considerable problem in the Okanagan Valley (BC, Canada). In an attempt to minimize economic losses, growers apply a commercial cherry cuticle supplement in anticipation of a rainfall event. However, it is unknown if this product affects flavor, texture (crispness, firmness, and juiciness), or visual characteristics (stem browning, pitting, and pebbling) of sweet cherry. Therefore, this research was undertaken to evaluate the effects of a cherry cuticle supplement on the sensory, physicochemical, and visual characteristics of ‘Skeena’ sweet cherry. Firmness measurements were assessed with a fruit-firmness tester, whereas sensory determinations were assessed at first bite (whole-cherry crispness) and after multiple chews (flesh firmness) by a panel of 14 trained panelists. Fruit treated with the cherry cuticle supplement had lower instrumental firmness compared with the control, which was most pronounced after 28 days, with a reduction of 0.53 N. Treated fruit also had significantly lower sensory firmness and higher juiciness than the control fruit. Fruit treated with the cherry cuticle supplement had reduced water loss, less pitting, and lower stem-pull force, resulting in higher frequency of detachment of the stems. Further research would be necessary to evaluate the effects with other cultivars, and in years with rainfall events, as well as when hydrocooling is used.