Selection of Native Cornelian Cherries Grown in Çorum (Turkey)

Some Fruit Characteristics of Selected Cornelian Cherries (Cornus mas L.) from Montenegro

“…Similar result was reported by Hassanpour et al (2012) for Iranian cornelian cherries. Thus, for selecting cornelian cherry genotypes it is necessary to pay attention to the bigger fruit mass because it is a trait that positively correlated with the fruit flesh ratio (Karadeniz 2000;Bijelić et al 2007). Drkenda et al (2014) reported fruit flesh ratio between 77.46 and 87.79 % in cornelian cherry selections in Bosnia & Herzegovina.…”

Some Fruit Characteristics of Iranian Cornelian Cherries (Cornus mas L.)

“…Furthermore, fruits are rich in anthocyanins, organic acids and tannins (Hassanpour et al, 2011;Sara et al, 2008;Seeram et al, 2002;Tural and Koca, 2008). The Cornelian Cherry is becoming a more popular crop because of recent advances in breeding superior varieties which have an attractive colour, low tannin content, and high sugar content (Brindza et al, 2007;Karadeniz, 2002). Studies by Guleryuz et al (1996) revealed that the characteristics of the fruit ranged from 2.907 to 3.906 for fruit weights, 5.950 to 10.707 for flesh/ seed ratio, 11.5% to 16.8% for TSS, 43.78 to 76.75 mg vitamin C per 100 g, 2.215% to 4.690% for total acidity (as malic acid), 3.0242 to 7.168 TSS/acid ratio, 4.220 to 9.960 for sugar and 2.024% to 5.664% for reducing sugar, respectively.…”

Relationships among some cornelian cherry genotypes (Cornus mas L.) based on RAPD analysis

“…Turkey has a rich gene pool of cornelian cherry genotypes adapted to various local and regional conditions. In Turkey, 97% of the cornelian cherry crop is harvested from open-pollinated seedlings of wild genotypes, which vary widely in terms of productivity and fruit characteristics, such as size, shape, color, flavor and nutritional value (Karadeniz 1995;Ercisli 2004). The fruits are eaten fresh, dried whole, pickled like olives, or processed for preserves, syrups and wines (Karadeniz 2002).…”

“…In Turkey, 97% of the cornelian cherry crop is harvested from open-pollinated seedlings of wild genotypes, which vary widely in terms of productivity and fruit characteristics, such as size, shape, color, flavor and nutritional value (Karadeniz 1995;Ercisli 2004). The fruits are eaten fresh, dried whole, pickled like olives, or processed for preserves, syrups and wines (Karadeniz 2002). Despite its wide usage in this country, there are no established standard cultivars of cornelian cherry, as have been established for many other commercial fruits (Demir and Kalyoncu 2003).…”

“…Past classification and evaluation of cornelian cherries were done primarily based on the expression of traits such as growth form, fruit color, shape and other agronomic characteristics (Karadeniz 2002;Demir and Kalyoncu 2003;Ercisli et al 2005). Ercisli et al (2005) concluded that among the fruit characteristics measured for grouping cornelian cherry, those related to fruit size, color, shape and juice parameters showed the highest discriminating value.…”