Abstract
The extraordinary abundance of precipitation in 2010 (somewhere around 1000 mm) influenced highly the development of taste and flavour in cherry fruits. As stated, only a few varieties out of 27 were acceptable as for commercial quality. Under the given climatic conditions, actually ‘Bigarreau Burlat’ earned 965.11 points and proved to be the best in the early ripening group. In the mid season group, three varieties earned more than 1000 points (‘Giant Red’, ‘Carmen’ and ‘Vera’ grown at Nagykutas and Pallag), whereas in the late ripening group ‘Germesdorfi’ sent from Csenger (1084), ‘Linda’ (1070.07) and ‘Lapins’ (1052) received recognition. Correlation has been tested on the basis of 27 varieties between the individual properties. We sated that the most important attributes, which influenced the general impression of decision makers are the following: form and size of the fruit (r=0.835 and 0.797), furthermore juiciness (r=0.776), taste (r=0.876) and sweetness (0.875). Crispness was considered to be typical to cherry (r=0.743). Relation between acidity and sweetness was also essential to determine the acceptance of the cherry character.
Highlights
Consumption of fresh sweet cherries tended to decrease in Hungary, recently
It is desirable to find varieties of appropriate quality for fresh consumption, at the same time to be suitable for some kind of processing too (Soltész, 1997)
Germesdorfi 3 Van Axel savour, sweetness and acidity were decisive (r = 0.873; Analysis of correlations between the properties examined r = 0.875; r = 0.747) in contributing to the general of 27 sweet cherry varieties produced the results presented in impression
Summary
Consumption of fresh sweet cherries tended to decrease in Hungary, recently. It is desirable to find varieties of appropriate quality for fresh consumption, at the same time to be suitable for some kind of processing too (Soltész, 1997). As large, crispy fruits are most esteemed, so they are recommended first of all for intensive commercial production (Szabó et al, 1998). It is well known that the majority of varieties are self incompatible, the association the suitable varieties is obligatory (Nyéki, et al, 2004). A sweet cherry for fresh consumption should be large, well-shaped, crispy and tasty. The preferred size increased from 6–8 g to 9–12 g. The preference of large fruit size was justified by the panel meetings and sensory judgements (Turner et al, 2008)
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