Evaluation of biochemical and tasting parameters of Prunus cerasus L. fruits

Abstract

Data on the effect of the content of phenolic compounds, including anthocyanins, phenolic acids and flavonols on the organoleptic parameters of fruits of 9 varieties of sour cherry (Prunus cerasus L.) are presented in this article. The total phenolic content varied from 72.52 to 180.61 mg of gallic acid per 100 g of fresh weight (FW) fruit. The total anthocyanins content varied from 32.69 to 259.45 mg of cyanidin-3-O-rutinoside, the total phenolic acids content varied from 48.45 to 75.20 mg of caffeic acid and the total flavonols content varied from 8.53 to 21.46 mg of quercetin per 100 g of FW fruit. The anthocyanins and sugars content of significantly affect in the tasting parameters of sour cherry fruits.