The content of the main chemical elements in sweet cherry fruits of different ripening periods

Abstract

The level of biochemical composition of sweet cherry fruits of different ripening periods was investigated. It has been established that the content of chemical elements in sweet cherry fruits depends on a number of factors. Fruits ripening period is listed frstaming the features of the pomological variety. Weather conditions during the formation and ripening of sweet cherry fruits have a signifcant effect on the content of chemicals. The variety Melitopolskaya krapchastaya was revealed to have a high content of dry soluble substances among all the studied varieties. In the group of late-ripening varieties, the smallest difference in the amount of acidifed acids in fruits between varieties is observed. The high content of organic acids was recorded for the Donetsk Ember variety, and the lowest one for the Turquoise variety. On average, for the varieties of different ripening periods, the highest content of organic acids was noted for early ripening varieties, and the lowest one for late ripening varieties. Having considered all the studied varieties as a whole, it can be asserted that the content of titratable acids was the highest in the fruits of the mid-ripening variety Alenushka, in relation to all other varieties; the lowest amount of organic acids was recorded for the late-ripening varieties Amazonka. The sugar content in the fruits of late-ripening sweet cherry varieties exceeded the average values of the groups of early-ripening and mid-ripening varieties. The mid-ripening variety Mirage was characterized by a high content of vitamin C, and the lowest value of this component of the chemical composition was obtained for the early-ripening variety Mlievskaya yellow. Taste qualities and biochemical composition of fruit and berry crops largely depend on the characteristics of the variety and climatic conditions of cultivation.The early ripening varieties Dar Mliyeva and Zoryana received the maximum tasting assessment. In the group of mid-ripening varieties, the Melitopolskaya krapchastaya variety was highly appreciated, and among the late-ripening varieties, the Turyuza variety. Key words: cherry varieties, dry soluble substances, sugars, organic acids, vitamin C, sugar-acid coefcient.

Assessment of the influence of weather factors on the quantitative indicators of sweet cherry fruits by Ridge regression

“…The popularity of this fruit crop is conditioned upon not only the prominent taste qualities of fruits with an attractive appearance (Cao et al, 2015;Pereira et al, 2020;Ivanova et al, 2021a), but also upon the early ripening period (Kim et al, 2005 Bustamante et al, 2021). On the territory of Ukraine, most sweet cherry plantations are concentrated in the southern region (Ivanova et al, 2020;Shubenko et al, 2021). Sweet cherry fruits begin to ripen from the third decade of May and open the period of consumption of high-quality fresh fruit (Serdyuk et al, 2020;Vignati et al, 2022).…”

“…It was established that the duration of the period from full flowering to ripening of fruits does not substantially affect their commercial quality and chemical composition. The quantitative composition of the biochemical parameters of sweet cherry fruits is substantially influenced by weather factors during the ripening period of fruits and genetic features of pomological varieties (Ivanova et al, 2020;Serdyuk et al, 2020;Shubenko et al, 2021).…”