First evaluation of fruit quality of some new and old sour cherry cultivars in Hungarian climatic condition

H G Davarynejad,Z Aryanpooya,T Szabó,Z Szabó,J Tornyai,M Soltész,J Nyéki

doi:10.31421/ijhs/15/4/838

Abstract

Indeed, in the last decade a large number of new sour cherry cultivars with new notable flavor characteristics have been released. There is no enough information related to qualitative characteristics which consistently segregated based on their predominant sensory characteristics. The present study carried out at tow consecutive years (2008 and 2009) and examined some qualitative characters which are the main importance in the specialty cherries trade, The main objective was to determine fruits quality of Érdi bőtermő, Oblacsinszka, Debreceni bőtermő, Csengődi, Pándy 279, Éva, Kántorjánosi, Újfehértói fürtös and Petri sour cherry cultivars. Changes observed in major characteristics such as fruit detachment force, width, length, weight, peduncle length, flesh firmness, brix, citric acid, Suger/acid ratio and pit weigh.While observed no change in flesh/pit ratio and Coordinate of colour (X*, y*, x*), hue angle and chroma value, in different years. In all measured factors, there was significant difference between selected cultivars of sour cherry fruit. Debreceni bőtermő showed higher values of fruit detachment force in 2008, while had the lover of fruit detachment force in 2009. Fruit firmness of “Érdi bőtermő” were monitored at lover value in both 2-year.

Highlights

Processing units, consumers and fruit growers need a lot of Information about physical and chemical properties of sour cherry fruits, especially from a large number of new sour cherry cultivars with new notable flavor characteristics which have been released in the last decade
We are unable to improve the quality of sour cherries after harvesting, but there are some properties which is very important as indicators of sour cherry fruits quality and maturity, the same as appearance, texture, flesh firmness, sugar and acid ratio are key factors that determine high-quality fresh fruits, seed and flesh ratio, flavour and volatile compounds, ease of separation of the fruit from the tree and peduncle and brix
Nine sour cherry cultivars grafted on Prunnus mahleb include: Érdi bôtermô, Oblacsinszka, Debreceni bôtermô, Csengôdi, Kántorjánosi, Újfehértói fürtös, Éva, Pándy279 and Petri sour cherry (Prunus cerasus L.) were used in this study

Summary

Introduction

Processing units, consumers and fruit growers need a lot of Information about physical and chemical properties of sour cherry fruits, especially from a large number of new sour cherry cultivars with new notable flavor characteristics which have been released in the last decade. This information is very important for understanding the behavior of the product during the harvesting, transporting, sorting, packaging and storage processing. Each cultivar of sour cherry has unique characteristics that undergo sensory evaluation by the consumer and processing units. For determining optimum harvest date, any fruit that leaves the pit attached to the stem when it is pulled is not ready for harvest

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Methods

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Discussion

Conclusion