This research was carried out to evaluate the phenolic composition, antioxidant capacities, sugars and organic acids content of sweet cherry cultivars

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SummaryApples of 'Jonica' originated from mature trees grown on various vegetative rootstocks (M.9, M.26, P22, P 59 and P 60) were subjected to quality evaluations at harvest, after storage and after simulated shelf-life. Fruits were picked at optimum harvest date and stored accordingly to recommended in Poland for that cultivar conditions. At harvest, fruit with the highest flesh firmness were obtained from trees on P59, P22 and P60. The same effects of those rootstocks on providing higher firmness of fruits were observed after storage and additional shelf life period. Lower firmness values were noted in the case of fruit from trees on rootstocks M.9 and M.26, respectively. Total soluble contents of fruit from trees on P59, P22 were significantly higher than in the case of other rootstocks under study. Titratable acidity of fruits from trees on P59 and M.26 was higher than in fruits from other rootstocks.Dry matter of fruit from trees grown on rootstock P59 were the highest, followed by fruit from P22 and M.9 respectively. Physiological disorders (bitter pit and breakdown) were noted during post-storage phase if only M.9 and M.26 rootstocks were used. Weight loses during storage due to transpiration and respiration did not show the effect of rootstocks. The lowest shares of sound fruit after storage and after simulated shelf life period were observed for fruit from trees grafted on rootstock M.9.

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Prestorage Heat Treatment of Apples 'Jonica' and 'Shampion' apples picked at optimum harvest date were subjected separately to heat treatment as an individual fruit hot water dip for 10 and 20 seconds. Following that, fruits were cooled, placed in lots in crates and stored under conditions recommended in Poland. Respective samples of non treated fruits and heat treated were subjected to quality evaluations at harvest, after storage and after simulated shelf life. The main effect of heat treatment was total reduction of fruit spoilage due to storage diseases, whereas non treated fruits were affected by bitter rot (Gloeosporium), gray mold (Botrytis) and blue mold (Penicillium) respectively. After storage and simulated shelf life period 'Shampion' treated fruits retain higher flesh firmness than untreated ones. Soluble solids content of treated 'Shampion' fruits were higher than for untreated fruits. The soluble solids content in 'Jonica' fruits treated for 10 s was lower than treated for 20 s and control. Titratable acidity of heat treated fruits of 'Shampion' were similar to non treated apples, and for 'Jonica' were higher than control (except fruits treated for 20 s and analysed after storage).