Chemical profile of major taste‐ and health‐related compounds of Oblačinska sour cherry

Abstract

The data obtained showed huge variation within the germplasm studied, confirming the fact that Oblačinska sour cherry is not a cultivar but a population.

Characterization of Sugar and Polyphenolic Diversity in Floral Nectar of Different ‘Oblačinska’ Sour Cherry Clones

“…Also, in nectar of ‘Oblačinska’ sour cherry clones, naringenin and chrysin were detected in high levels. Further, rutin and chlorogenic acid were the most abundant polyphenols found in the fruits of the same ‘Oblačinska’ sour cherry clones, studied previously by Alrgei et al . Rutin content, which belongs to the flavonols subgroup, was 80‐folds higher in clone II/2 compared to clone XIV/5.…”

“…Also, in nectar of 'Obla cinska' sour cherry clones, naringenin and chrysin were detected in high levels. Further, rutin and chlorogenic acid were the most abundant polyphenols found in the fruits of the same 'Obla cinska' sour cherry clones, studied previously by Alrgei et al [4] Rutin content, which belongs to the flavonols subgroup, was 80-folds higher in clone II/2 compared to clone XIV/5. Long time ago it was shown that it is a feeding stimulant for some insects, [31] while recently was proved that this glycosylated flavonoid has the highest antimicrobial (especially antibacterial) activity in honey, [32] so there is a possibility that its function in nectar is the same.…”

“…If we compare polyphenolic profile of fruits and nectar of the same ‘Oblačinska’ sour cherry clones, we will reveal lots of disagreements. Clone II/2 stored gallic acid (0.72 mg/kg), clone XIV/3 stored naringin (0.26 mg/kg), and clone VII/2P stored naringenin (0.07 mg/kg), in its fruits but not in nectar.…”

“…Long‐term cultivation in diverse agro‐ecologic conditions and the use of both vegetative and sexual propagation have influenced the ‘Oblačinska’ sour cherry to become a mixture of numerous genotypes . The first selection from a diverse gene pool was conducted by local farmers in order to obtain certain desirable traits . According to several authors, who studied ‘Oblačinska’ sour cherry populations, the highest variability among genotypes was mainly found in pomological and technological traits, including fruits and yield …”

“…[3] The first selection from a diverse gene pool was conducted by local farmers in order to obtain certain desirable traits. [4] According to several authors, who studied 'Obla cinska' sour cherry populations, the highest variability among genotypes was mainly found in pomological and technological traits, including fruits and yield. [5] [6] In order to obtain satisfying quantity and quality of sour cherry fruits, besides the application of necessary agrotechnical measures, prerequisite is that the flower must be pollinated.…”