Changes of fruit size and fruit quality of sour cherry during ripening process
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In the present study, the fruit weight, content of soluble solids, titratable acidity, soluble solids content/titratable acidity ratio (ripening index) and juice pH were investigated in fruits of two sour cherry cultivars at four ripening stages from light red (S-1) to dark red colour (S-4) under Cacak conditions. Fruit weight of 'Oblacinska' continuously increased during ripening period, while fruit weight of 'Cigancica' also increased from Si to S-3 stage, and decreased from S-3 to S-4 stage. In the case of soluble solids content, ripening index and juice pH values significantly increased, whereas titratable acidity continuously decreased over ripening process. Regardless of fruit weight, the highest values were observed at the last stage (S-4) for 'Oblacinska' and in S-3 for 'Cigancica'. In the case of soluble solids content, ripening index and juice pH highest values were observed at the last stage of ripening, and the lowest at the first stage (S-1) of both cultivars. Contrary, th...e highest value of titratable acidity was recorded at S-1 stage, and the lowest at commercial ripening stage (S-4). Finally, there were significant differences among stages for the same cultivar and between cultivars within the same stage as well.