The structure attaching the cherry fruit to the branch is called the pedicel, commonly known as the cherry stem. The color of this structure changes dramatically throughout the cherry’s life cycle, depending on its maturity and post-harvest condition. These color changes act as an important visual indicator, providing growers and consumers with immediate cues about the fruit’s ripeness and freshness. A glance at the stem reveals the cherry’s journey from the tree to the produce aisle.
The Initial Color of Growing Stems
When the cherry fruit is small and developing, its stem is bright green. This initial coloration is due to the high concentration of chlorophyll pigment within the stem’s tissues. Like a miniature leaf, the green pedicel actively participates in photosynthesis. This process allows the stem to convert sunlight into energy, contributing to the overall development and nourishment of the fruit.
How Stem Color Changes During Ripening
As the cherry fruit approaches maturity, a biological transformation occurs in the stem’s color. The green chlorophyll pigment begins to break down, while the stem synthesizes and accumulates other pigments, primarily anthocyanins and carotenoids. Depending on the cherry variety, the stem transitions from green to shades of yellow, pink, or red.
Variety-Specific Color Shifts
For red cherry varieties, the accumulation of red anthocyanin pigments gives the stem a reddish hue, often mirroring the fruit’s intensifying color. Conversely, yellow cherry varieties shift to a yellowish shade due to the unmasking of carotenoids and lower synthesis of red anthocyanins. This final color change signifies that the fruit has reached peak maturity and is ready for harvest.
Stem Color and Post-Harvest Freshness
Once the cherry is picked, the stem’s appearance becomes the primary indicator of its post-harvest quality and freshness. A bright green, reddish, or yellowish stem signals that the fruit was recently harvested and properly handled. The stem’s turgid appearance shows it has maintained good hydration, which correlates directly to the fruit’s overall quality and shelf life.
The most common sign of deterioration is the browning, drying, and shriveling of the stem. This change occurs because the stem rapidly loses moisture to the surrounding air, a process accelerated by high temperatures and low humidity during storage. Stem desiccation and browning are reliable indicators of water loss and age, suggesting that the fruit’s texture and flavor may also be compromised. Maintaining a high relative humidity (90 to 95%) in commercial storage is practiced to preserve the stem’s fresh color.