2008
DOI: 10.1590/s0100-29452008000100028
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Abstract: -Extracts from young leaves of nine sweet cherry (Prunus avium L.) and eight sour cherry (Prunus cerasus L.) varieties, located in the germplasm collection of the 'Direção Regional de Agricultura da Beira Interior' (Fundão, Portugal), were analysed for five isozyme systems in order to characterise these varieties and detect problems of synonymies and homonymies that frequently present. The sweet and sour cherry varieties analyzed showed low isoenzymatic polymorphism, being PGM and PGI the systems with the high… Show more

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Cited by 8 publications
(5 citation statements)
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References 20 publications
(24 reference statements)
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“…That difference can distinguish Max Ma from other rootstocks. More variability in sweet cherry than CORTS et al (2008) reported can be explained by wider genetic basis of genotypes in our research. Our findings indicate dimeric structure of loci for sour and ground cherry.…”
Section: Resultsmentioning
confidence: 39%
See 1 more Smart Citation
“…That difference can distinguish Max Ma from other rootstocks. More variability in sweet cherry than CORTS et al (2008) reported can be explained by wider genetic basis of genotypes in our research. Our findings indicate dimeric structure of loci for sour and ground cherry.…”
Section: Resultsmentioning
confidence: 39%
“…Some genotypes with identical morphological characters and previously treated as one cultivar can be separated on the basis of isoenzyme genotype. Recently, CORTS et al (2008) used extracts from young leaves of nine sweet and eight sour cherry varieties for analysis of five isoenzyme systems in order to characterize these varieties and detect problems of synonymies and homonymies that frequently present and found that PGM and PGI had highest discrimination power.…”
Section: Introductionmentioning
confidence: 99%
“…Sour cherry is cultivated for its sharp and juicy fruits that are mostly destined to produce foods like jam, jelly, and syrup or alcohol beverages such as wine, brandy, and fruit beer [1,4]. The current research suggests that intake of fresh sour cherry berries or juice promotes health due to the positive action of anthocyanins and phenolic compounds [3,5].…”
Section: Introductionmentioning
confidence: 88%
“…It has been shown that consumption of sweet or sour cherries may reduce the risk of cancer, inflammatory diseases including arthritis, and muscle soreness, (Prvulović, Popović, Malenčić et al, 2012) cardiovascular diseases, osteoporosis as well neurodegenerative diseases and diabetes mellitus (Kim and Padilla-Zakour, 2004;Viljevac Vuletić, Dugalić, Mihaljević et al, 2017). Sour cherry is mostly used to produce jam, jelly, stewed fruit, marmalade, and syrup in the food industry (Corts, Rodrigues, Ortiz Marcide et al, 2008). The production of cherries in the continental part of Bosnia and Herzegovina is mainly related to the cultivation of the Oblačinska cultivar, which is the most demanded variety because of its high quality (Mitić, Obradović, Kostić et al, 2012) and high anthocyanin content.…”
Section: Introductionmentioning
confidence: 99%