Selection and Utilization of Table Cornelian Cherry (Cornus Mas L.)

Ognjanov, V.; Cerović, S.; Ninic-Todorovic, J.; Jaćimović, V.; Goloin, B.; Bijelić, Sandra; Sad, Vracevic, B.,Poljoprivredni fakultet, Novi

doi:10.17660/actahortic.2009.814.13

Cited by 11 publications

(10 citation statements)

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“…Other authors (Burmistrov, 1994) reported that the content of sugars in fruits of wild genotypes varied between 9.4% and 17.4% and in selected cultivars between 6.8% and 10.8%, whereas cornelian cherry genotypes from Slovakia (Brindza et al, 2009) contained from 6.5% to 15.1% of total sugars. Corne-lian cherry genotypes from Turkey have significantly lower contents of total and reducing sugars (Demir, 2002;Demir and Kalyoncu, 2003;Güleryüz et al, 1998;Yilmaz et al, 2009) in relation to our results, which in their turn are in agreement with the results of earlier studies of cornelian cherry populations from Serbia (Ognjanov et al, 2009).…”

Section: Resultssupporting

confidence: 93%

Physicochemical Fruit Characteristics of Cornelian Cherry (Cornus mas L.) Genotypes from Serbia

Bijelić¹,

Gološin²,

Todorović³

et al. 2011

horts

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High variability in the natural population of the cornelian cherry in the region of Serbia is an important genetic potential for use in breeding programs. In the course of a 2-year study, significant differences have been noted in morphometric characteristics (fruit weight and flesh to stone ratio were 2.11 to 6.71 g and 78.52% to 88.74%, respectively) and chemical composition of the mesocarp [content of total dry matter (TSC), soluble solid content (SSC), total acids, total and reducing sugars, sucrose, Ca-pectates, vitamin C, proteins, cellulose, anthocyanins, and tannins was recorded 18.26% to 33.39%, 17.40% to 32.37%, 1.62% to 3.75%, 11.77% to 26.30%, 9.50% to 24.07%, 0.38% to 3.25%, 0.32% to 2.44%, 14.56 to 39.22 mg/100 g fruit, 0.20% to 2.71%, 0.43% to 0.95%, 35.63 to 126.53 mg/100 g fruit, and 0.56% to 1.47%, respectively] of 18 cornelian cherry genotypes from Vojvodina Province. The data were compared and analyzed by multivariate techniques [correlation matrix calculation and principal component analysis (PCA)]. The highest positive correlation was found between TSC–SSC and total sugar–reducing sugar (r > 0.95). Using PCA, different genotypes of cornelian cherry can be grouped in clusters based on similarity in their chemical composition.

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Section: Resultssupporting

confidence: 93%

Physicochemical Fruit Characteristics of Cornelian Cherry (Cornus mas L.) Genotypes from Serbia

Bijelić¹,

Gološin²,

Todorović³

et al. 2011

horts

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“…The minimal content of dry matter (TDM) was determined in the fruits of the cultivar Chisinau yellow 19.81%, and the maximal 24.46% in the fruits of the selection Krupnoplodni NS presented in Table 2. Similar data for the TDM parameter in fruits of different varieties and genotypes of Cornelian cherry were presented by Tural and Koca [41] [18,44].…”

Section: Biochemical Characteristicssupporting

confidence: 80%

Sustainable Cornelian Cherry Production in Montenegro: Importance of Local Genetic Resources

et al. 2020

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Cornelian cherries has been grown Balkan peninsula no apparent disease and pest problems for centuries. The most important pomological and technological properties of cornelian cherry genetic resources (eleven local and introduced varieties and selections) in Gornje Polimlje, Montenegro were studied in four–year periods. Fruit weight, stone weight, and mesocarp/stone ratio shows great variation and varied between 1.89 to 6.16 g, 0.32 to 0.64 g and between 76.66 and 90.59%, respectively. Genotypes significantly differed each other in terms of yield determined as per trunk cross section area (TCSA). For better visualization of the agronomical traits important to the yield, i.e., yield per TCSA and fruit weight data is presented in combination as measured in the years of study. The best promising genotypes are Vladimirskiy, Chisinau yellow, and Krupnoplodni NS, which had consistently higher yield and large fruits for sustainable fruit production. Dry matter, total sugars, reducing sugars, sucrose, total acidity, Ca–pectate, vitamin C, total anthocyanins, total polyphenols, and ash content of cornelian cherry cultivars and selections were found between 19.81–24.46%, 10.94–14.47%, 10.44–13.09%, 0.24–1.23%, 1.92–2.51%, 2.76–4.43%, 41.09–101.27 mg/100 g, 0–157.06 mg/100 g, 183.91–307.9 mg/100 g, and 0.89–1.16%, respectively. The amount of potassium, which predominates in percentage of minerals in the ash, ranged from 2888 to 3574 mg/kg. The extensiveness of the study leads, therefore, to several clear conclusions and recommendations. Consistently, the best balance of biochemical elements in combination with good yield and fruit size measurements is found in selection Krupnoplodi NS. If consider fruit size and yield efficiency are priority, Vladimirskiy, Chisinau yellow, Kosten 3, and Krupnoplodni NS have clear advantage over the other genotypes. The study highlights the importance of local cornelian cherry selections for sustainable cornelian cherry production in Montenegro.

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“…Fruit weight and fruit flesh ratio of cornelian cherry genotypes in Turkey were reported between 1.49-9.11 g (Demir and Kalyoncu, 2003;Karadeniz, 2002;Karadeniz et al, 2009;Yilmaz et al, 2009b) and 74-93% (Karadeniz, 2002;Karadeniz et al, 2009;Yilmaz et al, 2009b), respectively. These values were reported between 3.42 and 8.00 g and 79.32 and 88.55% in Serbia (Bijelic et al, 2011;Ognjanov et al, 2009), 0.5 and 3.4 g in Slovakia (Brindza et al, 2009) and 5.0 and 8.0 g and 89 and 92% in Ukraina (Klimenko, 2004).…”

Section: Resultsmentioning

confidence: 93%

“…1). Previously SSC content of cornelian cherry genotypes was recorded as between 12.06 and 21.16% (Ercisli et al, 2006;Karadeniz, 1995;Karadeniz et al, 2009;Ognjanov et al, 2009). Titratable acidity in cornelian cherry was also reported between 1.34-4.56% (Karadeniz et al, 2001;Karadeniz, 2002;Yalcinkaya and Eti, 2000).…”

Section: Resultsmentioning

confidence: 97%

“…Total protein quantity was calculated by multiplying the nitrogen content using Kjeldahl method by the coefficient 6.25 (AOAC, 1995). Cellulose quantity was determined according to the met-previously found between 14.8-193 mg/100 g (Brindza et al, 2009;Ercisli et al, 2006;Klimenko, 2004;Ognjanov et al, 2009;Rop et al, 2010;Yilmaz et al, 2009a). Burmistrov (1994) stated that vitamin C in cornelian cherry populations increased towards northern region in Ukraina and he found high variability among genotypes (36-122 mg/100 g)…”

Section: Methodsmentioning

confidence: 99%

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Some Fruit Characteristics of Cornelian Cherries (Cornus mas L.)

Erċışlı

Yılmaz

Gadže

et al. 2011

Not Bot Hort Agrobot Cluj

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This study was carried out on 13 local cornelian cherry (Cornus mas L.) genotypes grown in Yusufeli (Artvin) in Northeast Anatolia in Turkey. Cornelian cherry fruits from these 13 genotypes were harvested and analyzed during the ripening period in 2010. Some physical and chemical characteristics of cultivars were determined. Fruit weight and fruit flesh ratio of these genotypes ranged from 2.72 to 4.11 g and 79.08 to 89.99%. Soluble solid content were determined the lowest as 13.7% and the highest as 18.6%. The genotypes had vitamin C between 31 to 70 mg/100 g with average of 50 mg/100 g. Total protein, cellulose, tannin and ash content of genotypes were determined between 0.75-2.18%; 0.36-1.08%; 0.57-1.28% and 0.51-1.13%. The genotypes were found to be free of pest and diseases. The present study showed that there were enough variability among cornelian cherry genotypes grown in same ecological conditions of a small area and these genotypes could be important both to improve nutritional value through germplasm enhancement programmes and to use them in organic production.

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Selection and Utilization of Table Cornelian Cherry (Cornus Mas L.)

Cited by 11 publications

References 0 publications

Physicochemical Fruit Characteristics of Cornelian Cherry (Cornus mas L.) Genotypes from Serbia

Physicochemical Fruit Characteristics of Cornelian Cherry (Cornus mas L.) Genotypes from Serbia

Sustainable Cornelian Cherry Production in Montenegro: Importance of Local Genetic Resources

Some Fruit Characteristics of Cornelian Cherries (Cornus mas L.)

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