Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region

Abstract

Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of autochthonous germplasm allows to identify genotypes that possess superior characteristics compared to standard cultivars. In this work, four accessions of sweet cherry from the Campania region (Limoncella, Mulegnana Riccia, Mulegnana Nera and Montenero) were investigated for their morpho-physiological, qualitative, aromatic, and sensorial traits in comparison with two standard cultivars (Ferrovia and Lapins). A high variability in the pomological traits resulted among the samples. Montenero showed comparable fruit weight and titratable acidity to Ferrovia and Lapins, respectively. The highest total soluble solid content was detected in Mulegnana Riccia. A considerable variability in the skin and pulp color of the cherries was observed, varying from yellow-red in Limoncella to a dark red color in Montenero. Mulegnana Nera showed the highest content of polyphenols, flavonoids, anthocyanins, and ascorbic acid compared to the standard cultivars. Volatile organic compounds profile analysis identified 34 volatile compounds, 12 of which were observed at different concentrations in all the sweet cherry genotypes while the others were genotype-dependent. Conservation and cultivation of autochthonous accessions with suitable nutritional and morpho-physiologic characteristics promotes our agrobiodiversity knowledge and allows to better plan future breeding programs.

Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction

“…These findings align with prior research indicating that sweet cherries and their pomace are abundant in hydroxycinnamic acid derivatives, notably chlorogenic acid derivatives, and 4-p-coumaroylquinic acid, which are the primary colorless polyphenols found in sweet cherry fruit [12,41,54]. Additionally, they contain quercetin derivatives such as rutin [12,55].…”

“…The compositions of the phenolic compounds present in extracts from untreated (SLE (I) ), PEF-treated, and cascade-treated samples (PEF-SLE (II) , PEF-UAE) were assessed following the methodology outlined by Magri et al [41]. Briefly, the extracts were separated using an Agilent HP 1100 modular chromatographer (Agilent Technologies, Paolo Alto, CA, USA) equipped with a Jupiter C18 reverse-phase column with 250 × 2.1 mm inner diameter and a particle diameter of 4 mm (Phenomenex, Torrance, CA, USA).…”

Sensory evaluation of sweet cherries for sustainable fruit production in the European market

“…In the study by A. Magri et al (2023), the substantial variability of the four cherry varieties examined in the colour of the peel and pulp of sweet cherries from yellow-red (Limoncella variety) to dark red (Montenero) was highlighted. Darker coloured cherry fruits are considered to be more sweet.…”

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“…In the study by A. Magri et al (2023), the substantial variability of the four cherry varieties examined in the colour of the peel and pulp of sweet cherries from yellow-red (Limoncella variety) to dark red (Montenero) was highlighted. Darker coloured cherry fruits are considered to be more sweet.…”