Morphometric fruit traits and chemical properties of sour cherry selections (Prunus cerasus L.)

Abstract

Department of fruitgowing, viticulture, horticulture and landscape architecture has a long tradition on breeding fruit crops. Among the activities, cherry is one of the fruits which are active for questioning as to create a dwarfed rootstocks, and the separation of selection of good pomologic properties, suitable for processing and for table use. To this end, among the tested genotypes, separated three selections in this paper are presented morphometric properties of the fruit (length, width and height of the fruit, fruit and stone weight, flesh to stone ratio) and chemical characteristics of the mesocarp (the content of total and soluble solid, total and reducing sugar and sucrose, anthocyanins, total acid) during the two study years (2013 and 2014 years). All tested selection had large fruit, average weight in the range from 6.42 g (V2) to 7.98 g of (V1), whereby the flesh/stone ratio was 91.60% of (V2) to 93.48% (V1). The total soluble solid ranged from 12.41% (V1) to 18.26% (O1). Selection V2 stands out with the highest sugar content (11.01%), while the least sugar contained selection V1 (7.20%). The same trend shows the content of reducing sugars, while sucrose content significantly highest (0.85%) in the fruit selection in V1, that is, on average, had the lowest content of total (7.20%) and reducing sugars (6.31%) . The total acid content in the fruit cherries selection ranged from 0.48% (O1) to 1.01% (V1), while the sweetness index was very high, from 8.04 (V1) to 15.52 (O1).