Fig 2.

Relationships between the soluble solids concentration (A-B) or the osmotic potential (C-D) with and without centrifugation. Soluble solids concentration of sweet cherry juice without centrifugation vs. the supernatant (A) or pellet (B) of the same juice following centrifugation. Osmotic potentials of juice without centrifugation vs. the supernatant (C) or pellet (D) of the same juice following centrifugation. The juice was obtained by pressing pitted fruit. Osmotic potentials were determined by vapor pressure osmometry and the soluble solids concentration by refractometry.