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Heat treatment effects on surface properties of wild cherry (Prunus avium) including surface roughness, glossiness, and color stability were evaluated. Samples were exposed to a temperature of 212 ºC for 1.5 and 2.5 h. A stylus type profilometer, glossmeter, and spectrophotometer were employed to determine surface characteristics of heat-treated specimens. Glossiness and surface roughness values of the samples decreased with heat treatment compared to those of control specimens. The glossiness and values of surface roughness decreased for the samples with all treatment combinations. The samples had significant discoloration as a result of heat exposure. Color difference of the specimens increased as a result of all treatment schedules.
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Korkut et al. (2013) studied this question.
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