Pomological and Technological Properties of Fruits of 'Oblacinska' Sour Cherry during Harvesting Period
Conference object (Published version)
MetadataShow full item record
Fruits of 'Oblacinska' sour cherry are primarily used as raw material in the food industry. Harvesting is mainly non-mechanized, the harvest season being usually prolonged for some 20-30 days. Owing to the aforementioned, over a two-year period (2003-2004), every third day during the entire harvest period fruits were collected for the purpose of pomological and technological analyses. The performed studies included fruits collected from a plantation of 'Oblacinska' sour cherry (100 ha acerage) situated in the region of Zajecar (Eastern Serbia). Agroecological conditions of the locality, applied cultural practices and obtained yields are referential for this region and are therefore considered relevant for the performed research. Standard pomological methods were used at determining size, weight and chemical composition of fruits. The paper presents average results. Standard deviation (delta x) and the variation coefficient (Cv) for all studied characters were calculated. Fruit weight w...as lowest at the beginning of the harvest (2.49-2.77 g). Between the 6th and 12th harvest days fruits had constant performance and were largest (fw - 3.03-3.0 g), whereupon fruit weight began to cease, 2.90-2.70 g (15-18 day), which continued by the end of the harvest whereby fruits even underwent dehydration. The force of the separation of fruits from the stalk was constantly reduced from 340.2 g to 170.3 g. Soluble solids content (12.0-16.6%) and total sugar (9.76-13.24%) in mesocarp constantly increased, whereas the total acids were constantly reduced (2.09-1.84%).
Keywords:Oblacinska sour cherry / harvest terms / fruit characteristics
Source:I Balkan Symposium on Fruit Growing, 2009, 825, 521-525
- International Society for Horticultural Science, Leuven 1