Bitter cherries (Prunus avium var. sylvestris Ser.) represent a valuable raw material in the traditional Eastern European food industry with high potential within the horticultural chain and circular economy in the context of global food security due to exceptional nutritional properties. The present study was carried out in the period 2022–2024 and had as its main purpose the evaluation of the fruit quality and production indices of some bitter cherry cultivars suitable for the technological norms specific to industrial processing. Five bitter cherry cultivars (C1-Amaris, C2-Amar Maxut, C3-Amar Galata, C4-Silva, C5-Amara) were studied and analyzed in terms of fruit quality—morpho-physiological and organoleptic traits, and physical and chemical parameters—and general productivity—tree vigor, fruiting, and yield indices. The results highlighted a wide variability in the physical characteristics of bitter cherries, with an average weight between 3.3 and 4.9 g and the color of the skin varying from yellow with redness to dark red and blackish. Regarding the chemical attributes, antioxidant activity was relatively higher in fruits with a more intense bitter taste (89.3 μg Trolox·g−1 f.w for C2 and 89.1 μg Trolox·g−1 f.w. for C4 and C5), a fact also found in the content total of polyphenols (with a maximum value of 743.2 mg GAE·100 g−1 f.w at C2). Total soluble solids content had an average value of 20.51°Brix and titratable acidity of 0.85 g malic acid·100 g−1 f.w. The influence of local environmental factors on the productivity of bitter cherry cultivars was highlighted by significant statistical differences (p < 0.05) between cultivars. Thus, the resistance to frost in the full flowering phenophase had an average value of 86.69%, and regarding the resistance to fruit cracking, the highest percentage was found in C1, with 99.79% unaffected fruits. The productivity index per tree had an average value of 0.24 kg per cm2 trunk cross-section area. The physico-chemical properties of the fruits and the productivity of bitter cherry cultivars support the possibility of their efficient use in processing and the food industry, yielding high-quality products with nutraceutical value.
Read full abstract