Fruit Quality Attributes of Sour Cherry Cultivars

Abstract

The aim of this study is the evaluation of two sour cherry cultivars (“Oblačinska”, “Cigančica”) grown at Cacak (Western Serbia) by determining main physical properties such as fruit linear dimensions, arithmetic and geometric mean diameter, fruit volume, sphericity, surface area, and aspect ratio at the commercial stage. Also, some attributes related to fruit quality (fruit weight, soluble solids, total acidity, ripening index, and pH juice) were evaluated at different ripening stages. “Oblačinska” shows better physical properties, except aspect ratio, when compared with “Cigančica”. Sphericity was similar in both cultivars. Fruit weight, soluble solids content, ripening index, and pH increased during ripening process, whereas titratable acidity decreased over above process. In general, “Oblačinska” had better chemical composition than “Cigančica”. Finally, fruit of both cultivars is suitable for processing and also for fresh consumption.