Physicochemical characterization of fruit quality traits in a German sour cherry collection

Gräfe, Christine; Schuster, Mirko

doi:10.1016/j.scienta.2014.09.047

Cited by 33 publications

(43 citation statements)

References 27 publications

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“…In our study, the observed low correlation coefficient between soluble solids and titratable acidity (r = 0.150) does not imply any tendency. This is consistent with the results of Grafe and Schuster (2014), where a similar correlation coefficient is postulated. Previous surveys targeting either a worldwide collection of 146 sweet cherry cultivars (Ganopoulos et al, 2015) or the collection of sour and duke cherries of the Fruit Genebank in Dresden-Pillnitz (Höfer and Peil, 2015), both revealed a high and significant positive relationship between soluble solids and titratable acidity, whilst no correlation was observed in Spanish apricot genotypes (Ruiz and Egea, 2008).…”

Section: Descriptive Statistics and Correlations For The Quantitativesupporting

confidence: 93%

“…To attain high yield and superior quality cultivars, for instance, cross combinations could be performed between cultivars with very large fruit size ('Florinis', 'Vissino Episkopis', 'Oblacinska' and 'Montmorency'), low pit weight ('Montmorency', 'Stark Montmorency' and 'Griotte De Provence') and high total soluble solids ('Gelly', 'Griotte De Provence' and 'Kanaris'). Previously, in Grafe and Schuster (2014), 75 sour cherry genotypes were examined and rather low correlation coefficients among the fruit traits were found. Siddiq et al (2011) suggested that sour cherry cultivars with higher fruit weight tend to reveal relatively higher soluble solids.…”

Section: Descriptive Statistics and Correlations For The Quantitativementioning

confidence: 99%

“…Moreover, the cultivar "Kanaris" revealed a characteristic combination of soluble solids and titratable acidity. These characteristics, besides the superior appearance and quality, may be crucial parameters for global market (see also Grafe and Schuster, 2014).…”

Section: Descriptive Statistics and Correlations For The Quantitativementioning

confidence: 99%

“…Rakonjac et al (2010) studied the morphological traits of 41 accessions of the autochthonous and commercially important cultivar 'Oblačinska', and found that only two genotypes could be cultivated in Serbia. Moreover, the physicochemical composition and health potential of the cultivar 'Marasca' has been studied on a great scale (see Grafe and Schuster, 2014;Pedisić et al, 2007;Šarić et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Morpho-physiological diversity in the collection of sour cherry (Prunus cerasus) cultivars of the Fruit Genebank in Naoussa, Greece using multivariate analysis

Ganopoulos

Moysiadis

Xanthopoulou

et al. 2016

Scientia Horticulturae

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Section: Descriptive Statistics and Correlations For The Quantitativesupporting

confidence: 93%

Section: Descriptive Statistics and Correlations For The Quantitativementioning

confidence: 99%

Section: Descriptive Statistics and Correlations For The Quantitativementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Morpho-physiological diversity in the collection of sour cherry (Prunus cerasus) cultivars of the Fruit Genebank in Naoussa, Greece using multivariate analysis

Ganopoulos

Moysiadis

Xanthopoulou

et al. 2016

Scientia Horticulturae

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“…Many sour cherry cultivars are known as continental cultivars (Ganopoulos et al., ; Grafe & Schuster, ; Homoki et al., ; Khoo et al., ; Papp et al., ; Pissard et al., ; Siddiq et al., ; Viljevac et al., ; Wojdyło et al., ), mainly grown in north and middle European countries (Clausen et al., ; Khoo et al., ; Wojdyło et al., ) as well as in Balkan region (Mihaljević et al., ). On the other hand, there are cultivars that achieve its best quality in Mediterranean climate conditions, like autochthonous cultivar Maraska grown in Dalmatia region (Levaj et al., ; Pedisić, Dragović‐Uzelac, Levaj, & Škevin, ; Repajić et al., ; Viljevac et al., ; Viljevac Vuletić et al., ).…”

Section: Introductionmentioning

confidence: 99%

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Repajić

Puškar²,

Dugalić³

et al. 2019

Journal of Food Science

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Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml−1) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL−1) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL−1, MA = 5.68 mg GAE mL−1, REX = 4.42 mg GAE mL−1, HEI = 4.27 mg GAE mL−1). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. Practical Application The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.

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Lipid extraction of high‐moisture sour cherry (Prunus cerasus L.) stones by supercritical carbon dioxide

Kniepkamp,

Errico,

et al. 2024

J of Chemical Tech & Biotech

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BACKGROUNDSour cherry (Prunus cerasus L.) stones are the major byproduct of the cherry industry and the efficient management of this biowaste can lead to achieving the food processing sustainability aimed at by the modern food industry. Despite its significant content of lipids, the valorization of cherry stone waste as feedstock for lipid extraction appears to be limited due to the high moisture content. This study explores the primary factors that affect the yield of lipid extraction using Soxhlet, Randall and supercritical carbon dioxide (scCO2) extraction methods, with a particular emphasis on yield optimization for green extraction technologies (scCO2).RESULTSThe investigation revealed an increased lipid extraction yield for scCO2 from 7.4 for dry crushed stones to 20.6 g per 100 g dry weight when the cherry kernels are separated. The high initial moisture content affected all three extraction methods, but mostly impacted the scCO2 extraction, resulting in the co‐extraction of an aqueous phase. Lipid and aqueous yield could be manipulated by time, temperature and pressure. However, no observable influence on the composition of fatty acid methyl esters was detected.CONCLUSIONNumerous approaches are shown to enhance the lipid yield from cherry stone waste, depending on the desired outcome. When dealing with wet samples, Randall extraction proves to be the most effective method. On the other hand, scCO2 extraction presents distinct advantages, such as the extraction of food‐grade lipids and the co‐extraction of a unique aqueous phase, which comes at the expense of a reduced lipid yield. © 2024 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).

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Physicochemical characterization of fruit quality traits in a German sour cherry collection

Cited by 33 publications

References 27 publications

Morpho-physiological diversity in the collection of sour cherry (Prunus cerasus) cultivars of the Fruit Genebank in Naoussa, Greece using multivariate analysis

Morpho-physiological diversity in the collection of sour cherry (Prunus cerasus) cultivars of the Fruit Genebank in Naoussa, Greece using multivariate analysis

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

Lipid extraction of high‐moisture sour cherry (Prunus cerasus L.) stones by supercritical carbon dioxide

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