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

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China

The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making.

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

The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indicators, the following varieties were selected: Modnytsya (the content of dry soluble substances is 17.1%), Ozhidaniye (the content of sugars is 11.7%), and Solidarnost (the content of titrated acids is 1.79%). The cherry fruits units. By conducting a two-factor dispersion analysis, the feasibility of forecasting the content of the principal components of the chemical composition (dry soluble substances, sugars, titrated acids) in the cherry fruits was determined by average values and a factor that maximally impacts the accumulation of the studied indicators was identified during the studies. The dominant influence of weather conditions during research years was determined. Therefore, the taste qualities of the cherry fruits were proposed to forecast by average varietal value. The average and strong correlation dependences of influencing 19 weather factors on the content of the studied biochemical indicators in the cherry fruits were determined. The accumulation dependence models of dry soluble substances, sugars, and titrated acids were built based on the principal component and least-squares methods. The first-rank weather indicators with the maximum influence particles were identified for the studied biochemical quality indicators. The average monthly air temperature in June maximally impacted the fund accumulation of dry soluble substances in the cherry fruits (delta = 9.9%), the content of sugars - the average monthly precipitation in June (delta = 8.5%), on the content of titrated acids - the total number of precipitation days in June (delta = 18.62%). At the end of the flowering phase before fruit ripening and in the last month of fruit formation, humidity indicators had the greatest influence on the accumulation of the studied biochemical indicators in the cherry fruits (June).of Melitopol purpura and Modnytsya have maximum indicators of the sugar-acid index in the range of 8.9-9.3 relative

Photosynthetic Variability of Oblačinska Sour Cherry Ecotypes under Drought

The selection of drought-tolerant sour cherry genotypes is essential for developing sustainable fruit production in today’s climate-change conditions. The phenotypic heterogenic population of sour cherry Oblačinska, with high and regular yield suitable for mechanical harvesting and industrial processing, is a traditional and predominant cultivar in northern Croatia (Pannonian region) and Serbia commercial orchards. In this context, 2-year old virus-free sour cherry plants of 4 isolated Oblačinska sour cherry ecotypes (OS, 18, D6, and BOR) produced by micropropagation were exposed to severe drought in a greenhouse under semi-controlled conditions to evaluate its photosynthetic intra-varietal variability. Relative water content (RWC), chlorophyll fluorescence (ChlF), and photosynthetic pigments were evaluated during the ten days of the experiment. As a visible symptom of stress, the withering of plants was followed by a diminution of RWC and photosynthetic pigments in the drought exposed leaves of sour cherry ecotypes compared to the control treatment. ChlF elucidated variability in the photosynthetic efficiency within studied sour cherry ecotypes, highlighting PI_ABS, PI_total, and ψE₀ as the most sensitive and thus the most informative JIP parameters for drought screening. Among the investigated ecotypes, BOR proved to be the most sensitive. The Oblačinska sour cherry ecotype OS showed the highest tolerance to drought conditions and, therefore, can be used as a source of tolerance in sour cherry breeding programs.

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

This study aims to analyze the physicochemical characteristics and activities of 21 sour cherry cultivars in China. The evaluated accessions differ in several quality traits including weight, moisture, color, total soluble solids, and total acids. Glucose and malic acid were the predominant individual sugar and organic acid in all accessions. The potassium (K) and iron (Fe) were of the highest contents in Érid jubileum (453.887 mg/100 g FW) and Meili (2.988 mg/100 g FW), respectively. The contents of total phenolics (TP) were from 9.309 to 24.118 mg GAE/g DW, and total flavonoids (TF) were 8.935–27.198 mg RE/g DW, which were highly positively correlated (r = 0.892, p < 0.001). M-15, Érdi fubileum, and Érid jubileum showed the highest inhibitory effects on xanthine oxidase, and the IC₅₀ inhibitory were 2.619, 3.117, and 3.940 mg/ml, respectively. This work evaluated the quality and nutritional characteristics of 21 sour cherry cultivars grown in China and explored their potential as an innovative food ingredient for hyperuricemia by evaluating the inhibitory effects of xanthine oxidase. And these results provide valuable data and new ideas for the future sour cherry breeding program as well as a processing guide.