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Improving the Quality and Consistency of Australian Cherries to Ensure Market Access

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Improving the Quality and Consistency of Australian Cherries to Ensure Market Access Improving the quality and consistency of Australian cherries to ensure market access Dr John Golding Department of Primary Industries Project Number: CY10012 CY10012 This report is published by Horticulture Australia Ltd to pass on information concerning horticultural research and development undertaken for the cherry industry. The research contained in this report was funded by Horticulture Australia Ltd with the financial support of the cherry industry. All expressions of opinion are not to be regarded as expressing the opinion of Horticulture Australia Ltd or any authority of the Australian Government. The Company and the Australian Government accept no responsibility for any of the opinions or the accuracy of the information contained in this report and readers should rely upon their own enquiries in making decisions concerning their own interests. ISBN 0 7341 2973 4 Published and distributed by: Horticulture Australia Ltd Level 7 179 Elizabeth Street Sydney NSW 2000 Telephone: (02) 8295 2300 Fax: (02) 8295 2399 © Copyright 2012 Horticulture Australia Ltd. Project CY10012 (July 2012) FINAL REPORT Improving the quality and consistency of Australian cherries to ensure market access John Golding Nancy Leo Michael Rettke NSW Department of South Australian Research Primary Industries and Development Institute Project Number CY10012. Improving the quality and consistency of Australian cherries to ensure market access Research Team: John Golding. New South Wales Department of Primary Industries (NSW DPI). Locked Bag 26. Gosford NSW 2250. T: 02 4348 1926. F: 02 4348 1910. E: [email protected] Nancy Leo and Michael Rettke. South Australian Research and Development Institute (SARDI). GPO Box 397. Adelaide SA 5001. T: 08 8393 9400. F: 08 8303 9424. E: [email protected]; [email protected] Project team Shashi Satyan, Barbara Blades, Matt Pearce, Kylie Crampton and Mark Bullot (NSW DPI); Darren Graetz (SARDI) and Barry McGlasson (University of Western Sydney). Purpose of Report This report describes the results of a survey of cherry fruit quality in retail stores in the 2010/11 and 2011/12 seasons. The results illustrate the seasonal nature of cherry fruit and the need to focus on improving fruit quality in the orchard, at the packinghouse and at the retail level. A range of technical and industry recommendations are made to assist industry address these issues. This project was funded by the cherry levy facilitated by HAL in partnership with Cherry Growers of Australia Inc. The Australian Government provides matched funding for all HAL's research and development activities. NSW Department of Primary Industries and SARDI provided on-going support and significantly contributed to the outcomes of this project. Disclaimer Any recommendations contained in this publication do not necessarily represent current Horticulture Australia policy. No person should act on the basis of the contents of this publication, whether as to matters of fact or opinion or other content, without first obtaining specific, independent professional advice in respect of the matters set out in this publication. Contents Media summary.......................................................................................................... 4 Technical summary .................................................................................................... 5 1. Introduction ............................................................................................................ 7 2. Fruit Quality Survey................................................................................................ 8 2.1 Retail Survey .................................................................................................... 8 Materials and Methods........................................................................................ 8 Survey timing and locations ................................................................................ 8 Fruit sampling...................................................................................................... 8 Fruit quality assessment ..................................................................................... 9 Testing of shelf / consumer life.......................................................................... 10 Data presentation and analysis......................................................................... 11 Results and Discussion............................................................................................ 12 Visual appearance of fruit ..................................................................................... 12 Acceptability of fruit (rots and defects only) .......................................................... 12 Visual appearance of fruit ................................................................................. 12 Defects.............................................................................................................. 15 Pitting................................................................................................................ 19 Bruising ............................................................................................................. 19 Rots................................................................................................................... 21 Fruit quality parameters ........................................................................................ 22 Firmness ........................................................................................................... 22 Total Soluble Solids .......................................................................................... 24 Titratable acidity................................................................................................ 27 Flavour .............................................................................................................. 30 Size ................................................................................................................... 34 Colour ............................................................................................................... 36 Stem quality parameters....................................................................................... 37 Stem colour....................................................................................................... 37 Stem loss and stem pull force ........................................................................... 40 2.2 Analysis of the surveyed fruit.......................................................................... 44 2.3 Length of time in the supply chain .................................................................. 49 2.4 Quality change in the retail environment......................................................... 51 Results and general discussion......................................................................... 51 Stem colour....................................................................................................... 51 1 Fruit firmness .................................................................................................... 55 Bruising ............................................................................................................. 57 Fruit colour ........................................................................................................ 59 Fruit size ........................................................................................................... 60 2.5 Changes in fruit quality stored after purchase................................................. 61 Overall fruit quality ............................................................................................ 61 Fruit colour ........................................................................................................ 63 Fruit firmness .................................................................................................... 64 Stem colour....................................................................................................... 65 Stem pull force .................................................................................................. 66 Fruit total soluble solids..................................................................................... 68 Fruit acidity........................................................................................................ 68 Subjective sensory quality assessment............................................................. 70 3. Preliminary identification of the causes of cherry fruit quality defects................... 72 Background .......................................................................................................... 72 Methods................................................................................................................ 73 Results.................................................................................................................. 75 Discussion ............................................................................................................ 97 4. Managing fruit and stem quality after the packinghouse ...................................... 99 4.1 Preliminary survey of cherry retail display conditions ................................... 102 Background and Methods ............................................................................... 102 Results Supermarket......................................................................................
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