Fruit chemistry, nutritional benefits and social aspects of cherries.

Serradilla, Manuel Joaquín; Akšić, Milica Fotirić; Manganaris, George A.; Ercişli, Sezai; González‐Gómez, David; Valero, Daniel

doi:10.1079/9781780648378.0420

Cited by 27 publications

(28 citation statements)

References 97 publications

(220 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, cultivar was an important factor in the variation of levels of phenolic compounds in cherries, as has been reported previously (Serradilla et al, 2017). 'Cristalina' has been identified previously as a darkskinned sweet cherry cultivar with high antioxidant activity and anthocyanin content (Diaz-Mula et al, 2008).…”

Section: Resultssupporting

confidence: 58%

The Effect of Irrigation Frequency, Phosphorus Fertigation, and Cultivar on Levels of Phenolic Compounds in Sweet Cherries

Ross¹,

Neilsen²,

Neilsen³

2018

horts

View full text Add to dashboard Cite

This work examined the effect of irrigation frequency and phosphorus (P) fertigation on the levels of phenolic compounds present in two sweet cherry cultivars, 'Skeena' and 'Cristalina', over three growing seasons . Two irrigation treatments were tested: a high irrigation frequency (I1) and a low irrigation frequency (I2). Both irrigation treatments applied the same quantities of water [100% evapotranspiration (ET)], but the high irrigation frequency applied water four times daily (0300, 0900, 1500, and 2100 HR) whereas the low irrigation frequency was applied at one time (0900 HR) every second day. Three soil management treatments were investigated, including 1) an unmulched control receiving no P, 2) a 10-cm waste wood mulch receiving no P, and 3) a treatment involving annual fertigation of 20 g P/tree at full bloom as ammonium polyphosphate. It was determined that cultivar was the most important factor affecting levels of phenolic compounds in sweet cherries, with generally greater levels associated with 'Skeena'. The effect of different irrigation and fertilization strategies showed less promising results in terms of influencing levels of phenolic compounds. Both severe and mild water stress did not show an appreciable influence on increasing levels of phenolic compounds in cherries. Furthermore, severe water stress, which occurred during 2012, was associated with the lowest annual concentration of phenolic compounds and an economically unacceptable reduction in fruit size. Phosphorus fertigation influenced cherry phosphorus status positively by increasing leaf and fruit P concentrations consistently, yet these fruit exhibited lower levels of phenolic compounds.

show abstract

Section: Resultssupporting

confidence: 58%

The Effect of Irrigation Frequency, Phosphorus Fertigation, and Cultivar on Levels of Phenolic Compounds in Sweet Cherries

Ross¹,

Neilsen²,

Neilsen³

2018

horts

View full text Add to dashboard Cite

show abstract

“…Поліфеноли відіграють важливу роль у профілактиці серцево-судинних захворювань, раку, діабету, ожиріння (Wojdylo et al, 2014). Флавоноїди захищають від ультрафіолетового опромінювання, попереджують вплив токсичних речовин та забезпечують стійкість до патогенів (Serradilla et al, 2017).…”

Section: вступunclassified

“…Антоціани проявляють широкий спектр біологічних властивостей: антиоксидантний, антимікробний, протизапальний, антиканцерогенну активність і нейропротекторну дію (Wojdylo et al, 2014;Stan & Popa, 2015). Основною властивістю антоціанів є антиоксидантна активність у реакціях метаболізму та здатність поглинати радикали кисню в клітині, що запобігає окислювальному стресу (Serradilla et al, 2017).…”

Section: вступunclassified

Change of Biological Active Substances of Fruits Cherry in the Period of Storage Under Pre-Treatment of Polysaccharide Compositions

Vasylyshуna¹

2020

View full text Add to dashboard Cite

show abstract

“…Aksicr та ін. [4,5] вишня має низьку калорійність 50 ккал на 100г і високу харчову та дієтичну цінність. Вміст сухих розчинних речовин в середньому складає 14−16% та досягає 25%.…”

unclassified

“…Значний вміст поліфенолів в плодах вишні зумовлюють їх лікувальні властивості в профілактиці серцево-судинних захворювань, раку, діабету, ожиріння [4].…”

unclassified

Selection Of The Best Varieties Of Cherry Fruits By The Method Of Multi-Criteria Optimization

Vasylyshyna¹

2019

View full text Add to dashboard Cite

The production of quality products and their efficiency is a pressing issue today. The solution of which is inextricably linked to the introduction of new varieties with a high content of antioxidants, pectins, which have healing and preventive properties. To conduct research in 2016 - 2018 at the L.P. Symyrenko experimental station IS NAAN the following varieties of cherry fruits were selected: Alpha, Zhadan, Chance, Elegant, Artemenko Memory, Optimist, Podbelskaya. The cherry was harvested in the consumer stage of ripeness during the first decade of July. According to the complex of physicochemical and organoleptic parameters, the selection of the best variety of cherry fruits was performed by the method of multicriteria optimization. The aim of the work was, on the basis of a comparative analysis of a set of physicochemical and organoleptic indicators of cherry fruits, using multicriteria optimization, to determine the best varieties recommended for production. The results of studies showed that the weight of cherry fruits ranged from 4,2 to 5,2 g. The content of soluble solids in cherry fruits was at the level of 15,26–15,89% and was predominant for cherries in Artemenko memory and the lowest in Podbelska variety. The sugar content of cherry fruits was 10,14 −10,96%. The level of titratable acids that determine the taste of cherry fruits together with the gourds is in the range from 1,67 to 2,02%. It is the highest for cherry fruits of the Artemenko memory, and the lowest for the Elegant variety. The cherry fruits of the experimental varieties have a significant content of ascorbic acid − 19,15−16,25 mg/100 g. The cherries of the Artemenko memory, and the lowest of the Optimist variety, prevail in the fruits. The tasting rating of cherry fruits is 8−8,7 points. According to the complex of the mentioned above physicochemical and organoleptic indicators by the method of multicriteria optimization such varieties of cherry fruits as Artemenko Memory, Alpha and Zhadana are recommended for production implementation

show abstract

Fruit chemistry, nutritional benefits and social aspects of cherries.

Cited by 27 publications

References 97 publications

The Effect of Irrigation Frequency, Phosphorus Fertigation, and Cultivar on Levels of Phenolic Compounds in Sweet Cherries

The Effect of Irrigation Frequency, Phosphorus Fertigation, and Cultivar on Levels of Phenolic Compounds in Sweet Cherries

Change of Biological Active Substances of Fruits Cherry in the Period of Storage Under Pre-Treatment of Polysaccharide Compositions

Selection Of The Best Varieties Of Cherry Fruits By The Method Of Multi-Criteria Optimization

Contact Info

Product

Resources

About