Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Abstract

Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml−1) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL−1) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL−1, MA = 5.68 mg GAE mL−1, REX = 4.42 mg GAE mL−1, HEI = 4.27 mg GAE mL−1). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. Practical Application The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.

Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China

“…Xiuyu and Ujfehértoi fürbõs were the least acidic cultivars, with TA values of 1.024 and 1.053 g/100 FW. The TA values are in accordance with previously reported data, falling between 0.90 and 3.1 g malic acid/100g FW in Poland ( 24 ), Germany ( 19 ), and Croatia ( 26 ). While sweet cherries were low in acid with values between 0.40–1.5 g malic acid/100 g FW in Italy ( 27 ), Portuguese ( 25 ), Greece ( 14 ), and Iran ( 28 ).…”

Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

“…The important quality indicator of the cherry fruit is the content of titrated acids. Their formation is impacted on the weather growing conditions [3], [13], [16], [43], [30]. In particular, according to the literature data with significant moisture in 2018, compared to 2016 and 2017, the content of titrated acids is higher for the cherry fruits of the following varieties: Alpha by 14.5 and 15%, Pamyat Artemenka -14 and 10%.…”

Photosynthetic Variability of Oblačinska Sour Cherry Ecotypes under Drought

“…Ecotypes OS, 18, and BOR originated from Slavonia, Croatia, while ecotype D6 originated from Serbia. Morphoagronomical and pomological characteristics of investigated ecotypes are previously described [22][23][24][25][26][27][28][29]. Experiments were performed on micropropagated sour cherry seedlings produced in vitro by meristem isolation from axillary buds following the micropropagation protocol [50].…”

“…At the same time, genetic analyses revealed genetic similarity at the molecular level based on SSR and AFLP markers [27]. Further, fruits of Oblačinska sour cherry ecotypes in different ecological conditions reveal significant changes in their nutritional values [28,29], indicating that adverse ecological conditions, such as temperature or rainfall, could differentially affect metabolic processes in Oblačinska sour cherry ecotypes. Given the ubiquity of climate change, understanding the morpho-anatomical and physiological changes in tolerance to drought stress can be used to select available genotypes or as a breeding tool for the creation of new genotypes which will be tolerant to drought [7,8,30,31].…”