In vitro Germination of Early Ripening Sweet Cherry Varieties (Prunus avium L.) at Different Fruit Ripening Stages

The aim of this study was to evaluate and compare the content of a number of bioactive compounds and antioxidant activity of fruits of selected local and commercial sweet cherry (Prunus avium L.) cultivars. The experiment showed that the selected cultivars of sweet cherries differ significantly in the content of polyphenolic compounds and carotenoids. The fruits of commercial sweet cherry cultivars were, on average, richer in polyphenols (the sum of phenolic compounds determined chromatographically), flavonoids, as well as anthocyanins and were characterized by higher antioxidant activity when compared to the local, traditional cultivars. In the group of the traditional sweet cherry cultivars, particular attention could be paid to Black Late cv., showing the highest antioxidant activity of fruits. In the group of commercial sweet cherry cultivars, Cordia and Sylvia fruits could be recognized as being rich in bioactive compounds with high antioxidant activity. Yellow skin cultivars were characterized by the highest concentrations of carotenoids. Strong positive correlations between the identified bioactive compounds and antioxidant activity of fruits were also found. Although different cultivars of sweet cherries show a high variability in phenolics and carotenoids profiles as well as in the antioxidant activity of fruits, they all should be, similarly to other types of cherries, recognized as a rich source of bioactive compounds with an antioxidant potential.

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GERMINATION OF SWEET CHERRY (PRUNUS AVIUM L.) POLLEN IN VITRO AS INFLUENCED BY FUNGICIDES

Canadian Journal of Plant Science ◽

10.4141/cjps61-110 ◽

1961 ◽

Vol 41 (4) ◽

pp. 740-743 ◽

Cited By ~ 1

Author(s):

G. W. Eaton

Keyword(s):

Pollen Germination ◽

Sweet Cherry ◽

Prunus Avium ◽

Pollen Tubes ◽

Germination Of Pollen ◽

Germination And Growth ◽

Prunus Avium L

Effects of fungicidal concentrations of sulphur, dichlone, ferbam, and captan on sweet cherry (Prunus avium L.) pollen germination and growth were studied in artificial media. Sulphur did not reduce the germination of pollen. Dichlone and ferbam reduced germination from 53.0 per cent to 47.1 per cent and 40 per cent, respectively, reductions which were significant statistically. Sprayed at 0.2 pound/100 gallons or less, captan did not reduce germination. Captan, sprayed at 2 pounds/100 gallons, almost entirely prevented pollen germination, and arrested the elongation of pollen tubes.

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Aroma Compounds Are Responsible for an Herbaceous Off-Flavor in the Sweet Cherry (Prunus avium L.) cv. Regina during Fruit Development

Agronomy ◽

10.3390/agronomy11102020 ◽

2021 ◽

Vol 11 (10) ◽

pp. 2020

Author(s):

Juan D. Villavicencio ◽

Juan P. Zoffoli ◽

Anne Plotto ◽

Carolina Contreras

Keyword(s):

Fruit Ripening ◽

Fruit Development ◽

Solid Phase Microextraction ◽

Sweet Cherry ◽

Prunus Avium ◽

Solid Phase ◽

Phenological Stages ◽

Stage 4 ◽

Sweet Cherries ◽

Prunus Avium L

An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor occurrence. Sweet cherries from five phenological stages were collected from six orchards with high herbaceous flavor incidence spanning Chilean production zones during the 2019/2020 season. Four experienced panelists tasted the fruit to identify the off-flavor incidence and intensity from four phenological stages, and the same cherries were analyzed for volatile compounds. Thirty-nine volatiles were identified and semi-quantified using solid-phase microextraction (SPME) and GC-MS. The highest off-flavor incidence was found at the bright red (stage 3) and mahogany colors (stage 4). No single volatile explained the herbaceous flavor consistently among orchards. However, it appeared that the off-flavor was related to delayed ripening in cherries, with more C6 aldehydes and less esters. Furthermore, rainfall and the elevation of the orchard had a significant effect on the incidence of off-flavor. Preharvest practices that promote fruit ripening along with avoiding early harvests are recommended to reduce the incidence of herbaceous flavor in Regina.

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