Texture is a primary quality attribute of brined sweet cherries (Prunus avium L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during long period brine storage, different itineraries were applied: harvest at two different maturity stages, treatment or not with ethephon, manual or mechanical harvest, removal or not of peduncles. The cherries were immersed in brine and examined over a 12-months period for firmness, calcium and total soluble solids diffusion and cytohistological remodelling. Mechanical harvesting, harvest at late maturity stage and storage with peduncle decreased firmness while ethephon treatment had no effect. However, only presence or absence of peduncles influenced salt and total soluble solids diffusion, suggesting that peduncle removal promotes osmotic exchanges. Brine storage led to a texture gain in the first two months in most cases compared to fresh cherries, as confirmed by a beneficial reshuffle at cytohistological level. This explains why it can allow storage of cherries for candying over the whole duration between two harvest seasons.