Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

The aim of this study was to evaluate morphological (of fruit and kernel), mechanical (namely shell rupture force) and antioxidant properties (including phenolics and flavonoid content) of five Portuguese almond cultivars, comparing them with two commercial cultivars (Glorieta and Ferragnès). Of the analyzed traits, nut and kernel dimensions varied substantially and were used to describe cultivars. However, some traditional cultivars recorded similar (Pegarinhos), or even higher (Amendoão, Casanova and Refêgo) nut and kernel weight than commercial cultivars. Furthermore, shelling percentage of traditional cultivar (Bonita) was higher than commercial cultivars. Rupture force necessary to break fruits of all traditional cultivars was higher than commercial ones, and was correlated to nut weight cultivars. The phenolics, flavonoids content and antioxidants were higher for Casanova. Parameters like high kernel weight, low percentages of double kernels or losses during shelling and considerable higher phenolics and flavonoids content may be considered by industry during selection of almond.

Fruit cracking is one of the main concerns in sweet cherry production and is caused by a heavy rainfall before and during the harvest. This physiological disorder leads to severe economic losses, which can be more or less effective depending on the cracked region of the fruit: in the cheeks (side cracks), in the stylar scar region, or in the stem cavity region. Sweet cherry cracking can be affected by several factors such as cultivar, growing conditions, rootstock, fruit size, flesh osmotic potential, cuticular characteristics of the skin, and stage of fruit development. In this sense, the objective of this work was to evaluate the cracking incidence in two sweet cherry cultivars (Early Bigi and Lapins grafted on “Saint Lucie 64” rootstock) and correlate the cracking index with other quality parameters. Fruits were harvested on 2 May (cv. Early Bigi) and on 27 May (cv. Lapins) 2019 at their commercial ripening stage. In the field, the total yield and the trunk cross-sectional area were determined for each tree in order to calculate the yield efficiency. In the laboratory, the cracking index was determined in 150 fruits without visual defects. In addition, fruit size and weight, wax content, flesh firmness, epidermis rupture force, total soluble solids, pH, titratable acidity, and maturity index of 30 fruits were also evaluated. In general, all the analyzed quality parameters were influenced by the cultivar, being that cv. Lapins presented larger, heavier, firmer, and sweeter fruits, with more acidity and higher maturation index. However, cv. Lapins also presented higher cracking index, which was positively correlated with all the parameters above-mentioned and negatively correlated with the wax content. In fact, cv. Early Bigi presented a high wax content and simultaneously a low cracking index. The stylar scar region cracks were the most prevalent in both cultivars. These results allowed us to conclude that, in the North Portugal region, the Lapins cherries presented better quality attributes than the Early Bigi cherries. However, the latter are still very valuable to the region due to its early ripening. Additionally, it was also possible to conclude that bigger, firmer, more mature, and with lower wax content cherries were more sensitive to cracking than the smaller fruits, soft-fleshed, less mature, and with higher wax content.

Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices. Training programs in good hygiene and food safety practices that integrate theoretical and practical approaches have emerged as a vital tool, enabling food handlers to apply their knowledge during work hours and clarify doubts. This study aimed to assess the impact of food safety training based on theoretical and on-the-job training on the microbiological counts of equipment, surfaces, utensils, and food handler (FH) hands. The hygiene and food safety conditions of four restaurants were analyzed through facility checklists, employee questionnaires, and microbiological analyses conducted before and after training. Eight sample collection moments were conducted at each restaurant before and after training. The pre-training results indicate that 15% and 26% of analyses for Enterobacteriaceae and total mesophilic aerobic bacteria (TMB), respectively, did not comply with hygiene safety limits. Additionally, 31% and 64% of Enterobacteriaceae and TMB values, respectively, exceeded safety limits on food handler hands. Positive cases of coagulase-positive Staphylococcus (CoPS) resulted from unprotected wounds on some FH hands. The presence of Listeria monocytogenes in drains was also identified as a concern. Following training, significant differences in results were observed. In many cases, there was a reduction of over 80% in microbial load for Enterobacteriaceae and TMB collected from equipment, surfaces, utensils, and food handler hands. The presence of L. monocytogenes in drains was also eliminated after food safety training. In conclusion, this study underscores the importance of effective training in improving food safety practices.

The cherry rootstock influences the performance of the scion cultivar. It has an effect on cherry fruit quality, tree growth, yield and yield efficiency and floral and foliar nutrition. In this work, the influence of Saint Lucie 64 and Maxma 60 rootstocks on the fruit quality traits of cv. Early Bigi was evaluated. For this, several parameters, namely fruit weight (FW) and size (FS), soluble solids content (SSC), pH, titratable acidity (TA), flesh firmness (FF), epidermis rupture force (ERF), color and sensory profile, were assessed. Results showed that the fruits from trees on Saint Lucie 64 presented higher FF and ERF values and, consequently, better texture. On the other hand, fruits from trees on Maxma 60 showed sweeter cherries (higher SSC). Moreover, these trees presented the darkest cherries (lower values of L*, a*, b*, C* and hue°) and the highest SSC. Therefore, although the trees on Saint Lucie 64 produced firmer cherries, it was those with the Maxma 60 rootstock that produced sweeter and darker fruits. In conclusion, both scion–rootstock combinations proved to be good options for the region of Resende.

The consumption of blueberries has increased in recent years due to their excellent flavor and high antioxidant activity, which promote human well-being and health. Several sustainable cultural practices, such as biostimulants, have been applied to increase crop performance. The pre-harvest foliar application of two doses of a biostimulant based on the macroalgae Ecklonia maxima (EM), two doses of a glycine–betaine (GB) biostimulant, and two doses of the combination of the biostimulants in ‘Duke’ and ‘Draper’ blueberry cultivars in 2022 and 2023 were studied. The application of 4 L ha⁻¹ EM significantly increased the yield of ‘Draper’ blueberries, while the same occurred in ‘Duke’ fruits treated with 4 L ha⁻¹ EM + 4 kg ha⁻¹ GB. The blueberries sprayed with both doses of EM + GB were heavier and larger. ‘Duke’ fruits treated with EM were firmer and, following 4 L ha⁻¹ EM + 4 kg ha⁻¹ GB treatment, presented a lower concentration of organic acids, determined by HPLC, greater sensorial sweetness, and lower acidity. Therefore, these biostimulants are recommended for a more environmentally friendly production perspective, as they may increase blueberry yield and improve fruit quality.