The effect of fruit size and fruit colour on chemical composition in ‘Kordia’ sweet cherry (Prunus avium L.)

Sweet cherry: Composition, postharvest preservation, processing and trends for its future use

“…However the main sugars found in sweet cherries are glucose and fructose which account for approximately 90% of total sugars of the fruits (Usenik et al, 2008). The levels of these different sugars vary depend on the cultivar, agronomic factors, environmental conditions and the stage of development and ripening (Ballistreri et al 2013;Usenik et al, 2008;Usenik, Stampar, Petkovsek, & Kastelec, 2015). A study on the changes of sugar levels the cherry cultivar 'Marvin-Niram', during 14 different stages of maturity (in accordance with homogenous size and colour), showed that the levels of glucose and fructose steadily increased during growth and development .…”

“…Similar column types using for quantification of phenolic acids can be used for determining individual flavonoids; however, due to the different absorbance of these compounds, flavonoids are measured at wavelengths of 280 nm (flavan-3-ols), 320 nm (hydrocinnamic acids) and 360 nm (flavonols; Ballistreri et al, 2013;Hayaloglu & Demir, 2016). LC and GC systems coupled with a mass spectrophotometer have also been reported for the characterisation and quantification of phenolic and volatile compounds in sweet cherry (González-Gómez et al, 2010;Serradilla et al, 2012;Ballistreri et al, 2013;Usenik et al, 2015;Hayaloglu & Demir, 2016)…”

Time indices of multiphasic development in genotypes of sweet cherry are similar from dormancy to cessation of pit growth

“…The growth and development of a drupe from anthesis to maturation is often described in terms of two exponential phases of a double sigmoid curve in sweet cherry (Prunus avium) (Tukey, 1933;Lilleland and Newsome, 1934;McMunn, 1934), sour cherry (Prunus cerasus) (Bradbury, 1929;Tukey, 1934Tukey, , 1952McMunn, 1934;Tukey and Young, 1939;Zavalloni et al, 2006), peach (Prunus persica) (Tukey, 1936;Chalmers and van den Ende, 1977;DeJong and Goudriaan, 1989), apricot (Prunus armeniaca) (Lilleland, 1935) and plum (Prunus domestica) (Sterling, 1953). Recent studies in sweet cherry assessed development over time by one or more quality traits of size, firmness and colour (Mozeti c et al, 2004;Usenik et al, 2005;Muskovics et al, 2006), antioxidant capacity (Serrano et al, 2005;D ıaz-Mula et al, 2009), cell-wall chemistry (Fils-Lycaon and Buret, 1990;Batisse et al, 1996;Salato et al, 2013;Basanta et al, 2014), cuticle formation with candidate gene function (Alkio et al, 2012) and abscisic acid (ABA) content with regulatory gene expression (Ren et al, 2011;Luo et al, 2014;Li et al, 2015;Wang et al, 2015); however, growth rates were not presented and descriptions of development were subjective. Development near maturation was also estimated by grading individuals according to size and colour from one or more sampling dates (Remon et al, 2006;Serrano et al, 2009;Usenik et al, 2015); consequently, rate analysis was not possible.…”

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

“…Sweet cherry is one of the most popular fruits in summers and it attracts the attention of the consumers with a red color, juiciness in structure, good sweet and sour taste, and so on (Serrano and others ; Martínez‐Romero and others ). It contains some health benefit compounds including phenolic compounds, organic acids, and sugars (Kelebek and Selli ), and it has low caloric content, low glycemic index, and high antioxidant activity (Usenik and others ). Phenolic compounds as nutraceutical in human metabolism (De Groot and Raven ) and volatile compounds contribute to major organoleptic characteristics of fruits.…”