Differential Phenolic Compounds and Hormone Accumulation Patterns between Early- and Mid-Maturing Sweet Cherry (Prunus avium L.) Cultivars during Fruit Development and Ripening

In this study, the pollen of 14 sweet cherry cultivars (‘Anella’, ‘Duroni 3', 'Badacsony', 'Cristalina', 'Ferbolus', 'Ferrovia', 'Georgia', 'Hudson', 'Kordia', 'Sam', 'Schneiders’, ‘Spate’, ‘Knorpelkirsche', 'Skeena', 'Summit', 'Sylvia') was used to fertilize the emasculated flowers of sweet cherry cv. 'Regina'. Fruit set was assessed three times during fruit development: 14 May, 30 May and 27 May 2007. We observed full incompatibility among the 14 cultivars for cv. 'Cristalina', which is in the same S-allele group as cv. 'Regina'. After analysis of our data, we have results about fertilization efficiency of the cultivars. Most of the evaluated cultivars are inadequate to fertilize cv. 'Regina' to a sufficient degree. There were two exceptions, cv. 'Sam' and cv. 'Skeena', where percentage of ripened fruits was above 20%. These two cultivars can guarantee such a pollination, which ensures ample quantity of ripened fruits. Results of this study have proved three other cultivars to be quite good pollinators for cv. 'Regina'. In conclusion, ideal pollinators for cv. 'Regina' could be — apart from above-mentioned two cultivars, 'Sam' and 'Skeena' — cvs. 'Sylvia' and 'Bianca', which was suggested by more literature sources.

Download Full-text

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.

Download Full-text

Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties

Food Chemistry ◽

10.1016/j.foodchem.2018.12.008 ◽

2019 ◽

Vol 279 ◽

pp. 260-271 ◽

Cited By ~ 23

Author(s):

Nuria Acero ◽

Ana Gradillas ◽

Marta Beltran ◽

Antonia García ◽

Dolores Muñoz Mingarro

Keyword(s):

Phenolic Compounds ◽

Sweet Cherry ◽

Prunus Avium ◽

Antioxidant Properties ◽

Prunus Avium L

Download Full-text

Cultivar Differences in Exocarp Cell Growth Pattern at Apex, Equator, Stalk Cavity and Suture during Fruit Development in Sweet Cherry (Prunus avium L.)

Engei Gakkai zasshi ◽

10.2503/jjshs.72.465 ◽

2003 ◽

Vol 72 (6) ◽

pp. 465-472 ◽

Cited By ~ 4

Author(s):

Masami Yamaguchi ◽

Isao Sato ◽

Akira Watanabe ◽

Makoto Ishiguro

Keyword(s):

Cell Growth ◽

Fruit Development ◽

Growth Pattern ◽

Sweet Cherry ◽

Prunus Avium ◽

Cultivar Differences ◽

Prunus Avium L

Download Full-text

Prunus avium L. (Sweet Cherry) By-Products: A Source of Phenolic Compounds with Antioxidant and Anti-Hyperglycemic Properties—A Review

Applied Sciences ◽

10.3390/app11188516 ◽

2021 ◽

Vol 11 (18) ◽

pp. 8516

Author(s):

Ana R. Nunes ◽

Ana C. Gonçalves ◽

Amílcar Falcão ◽

Gilberto Alves ◽

Luís R. Silva

Keyword(s):

Phenolic Compounds ◽

Sweet Cherry ◽

Prunus Avium ◽

Low Cost ◽

Folk Medicine ◽

Bioactive Constituents ◽

Health Promoting ◽

Ancient Times ◽

By Products ◽

Prunus Avium L

Prunus avium L. (sweet cherry) is one of the most appreciated fruit due to its organoleptic and nutritional value. Interestingly, cherry leaves, stems, and flowers are agri-food by-products rich in bioactive compounds that are mostly still unexploited. Stems and leaves have been used in folk medicine since ancient times. Recently, cherry flowers have also proved to be an interesting source of compounds with therapeutic properties. Phenolic compounds, namely hydroxycinnamic acids and flavonoids, are the most present phytochemicals in P. avium fruits and their by-products. These compounds have shown a good antioxidant potential to prevent oxidative stress-related diseases and glycemic control, fundamental in preventing and controlling diabetes mellitus. The present review summarizes the main phenolics found in P. avium stems, leaves, and flowers as compared to their fruits and describes their antioxidant and anti-hyperglycemic properties. Thus, these by-products are an accessible and low-cost source of bioactive constituents with interesting health-promoting properties, making their use promising in diabetes therapy.

Download Full-text

Auxin Treatment Enhances Anthocyanin Production in the Non-Climacteric Sweet Cherry (Prunus avium L.)

International Journal of Molecular Sciences ◽

10.3390/ijms221910760 ◽

2021 ◽

Vol 22 (19) ◽

pp. 10760

Author(s):

Daniel Clayton-Cuch ◽

Long Yu ◽

Neil Shirley ◽

David Bradley ◽

Vincent Bulone ◽

...

Keyword(s):

Fruit Development ◽

Sweet Cherry ◽

Prunus Avium ◽

Acc Oxidase ◽

Acc Synthase ◽

Fruit Weight ◽

Naphthaleneacetic Acid ◽

Transcript Levels ◽

Anthocyanin Production ◽

Prunus Avium L

Abscisic acid (ABA) is a key signaling molecule promoting ripening of non-climacteric fruits such as sweet cherry (Prunus avium L.). To shed light on the role of other hormones on fruit development, ripening and anthocyanin production, the synthetic auxin 1-naphthaleneacetic acid (NAA) was applied to sweet cherry trees during the straw-color stage of fruit development. NAA-treated fruits exhibited higher concentrations of 1-aminocyclopropane-1-carboxylic acid (ACC) and ABA-glucose ester (ABA-GE), which are a precursor of ethylene and a primary storage form of ABA, respectively. Consistent with these observations, transcript levels of genes encoding ACC synthase and ACC oxidase, both involved in ethylene biosynthesis, were increased after 6 days of NAA treatment, and both ABA concentration and expression of the regulator gene of ABA biosynthesis (NCED1 encoding 9-cis-epoxycarotenoid dioxygenase) were highest during early fruit ripening. In addition, transcript levels of key anthocyanin regulatory, biosynthetic and transport genes were significantly upregulated upon fruit exposure to NAA. This was accompanied by an increased anthocyanin concentration and fruit weight whilst fruit firmness and cracking index decreased. Altogether our data suggest that NAA treatment alters ethylene production, which in turn induces ripening in sweet cherry and enhanced anthocyanin production, possibly through ABA metabolism. The results from our study highlight the potential to use a single NAA treatment for manipulation of cherry ripening.

Download Full-text

The effect of flowering date and temperature on embryo development in sweet cherry (Prunus avium L.).

Netherlands Journal of Agricultural Science ◽

10.18174/njas.v26i1.17104 ◽

1978 ◽

Vol 26 (1) ◽

pp. 13-30

Author(s):

J.P. Braak

Keyword(s):

Low Temperature ◽

Fruit Development ◽

Field Data ◽

Embryo Quality ◽

Sweet Cherry ◽

Prunus Avium ◽

Early Variety ◽

Efficient Breeding ◽

Prunus Avium L

Experiments involving the exposure of the early variety Kassins Fruhe [Kassin's Early] and the late-ripening seedling rootstock Limburgse Boskriek [Limburg Gean] to temperatures of 14-23 deg C during fruit development, and of the very early variety Fruheste der Mark [Earliest of the Marches] and Kassins Fruhe to low-temperature shocks during their incubation at 17 and 20 deg C, are described, and reanalysed field data on the embryo quality of 15 varieties during 1954-65 are presented. The results indicate that fruit development at temperatures below 16-18 deg C resulted in a deterioration of embryo quality, and the temperature sensitivity of the embryo generally increased as the period from flowering to fruit ripeness shortened. It is suggested that more efficient breeding for earliness could be achieved by maintaining trees at temperatures above 18 deg C during the period from flowering to the completion of embryo growth. (Abstract retrieved from CAB Abstracts by CABI’s permission)

Download Full-text