Changes of fruit size and fruit quality of sour cherry during ripening process
Апстракт
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.
Кључне речи:
Prunus cerasus L. / fruit weight / commercial ripening stage / chemical compositionИзвор:
Comptes Rendus de L'Academie Bulgare des Sciences, 2012, 65, 12, 1751-1758Институција/група
Institut za voćarstvoTY - JOUR AU - Milošević, Tomo AU - Milošević, Nebojša AU - Glišić, Ivan PY - 2012 UR - https://refri.institut-cacak.org/handle/123456789/241 AB - 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, the 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. T2 - Comptes Rendus de L'Academie Bulgare des Sciences T1 - Changes of fruit size and fruit quality of sour cherry during ripening process EP - 1758 IS - 12 SP - 1751 VL - 65 UR - conv_1722 ER -
@article{ author = "Milošević, Tomo and Milošević, Nebojša and Glišić, Ivan", year = "2012", abstract = "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, the 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.", journal = "Comptes Rendus de L'Academie Bulgare des Sciences", title = "Changes of fruit size and fruit quality of sour cherry during ripening process", pages = "1758-1751", number = "12", volume = "65", url = "conv_1722" }
Milošević, T., Milošević, N.,& Glišić, I.. (2012). Changes of fruit size and fruit quality of sour cherry during ripening process. in Comptes Rendus de L'Academie Bulgare des Sciences, 65(12), 1751-1758. conv_1722
Milošević T, Milošević N, Glišić I. Changes of fruit size and fruit quality of sour cherry during ripening process. in Comptes Rendus de L'Academie Bulgare des Sciences. 2012;65(12):1751-1758. conv_1722 .
Milošević, Tomo, Milošević, Nebojša, Glišić, Ivan, "Changes of fruit size and fruit quality of sour cherry during ripening process" in Comptes Rendus de L'Academie Bulgare des Sciences, 65, no. 12 (2012):1751-1758, conv_1722 .