SENSORY PROFILE AND CHEMICAL COMPONENTS OF FRUITS OF SWEET CHERRY CULTIVARS AND ELITES | СЕНЗОРЕН ПРОФИЛ И ХИМИЧНИ КОМПОНЕНТИ НА ПЛОДОВЕ ОТ ЧЕРЕШОВИ СОРТОВЕ И ЕЛИТИ
2011
Zhivondov, A., Institute of Fruit Growing, Plovdiv (Bulgaria) | Malchev, S., Institute of Fruit Growing, Plovdiv (Bulgaria) | Tsareva, I., Institute of Fruit Growing, Plovdiv (Bulgaria)
Sweet cherry fruit ripening actually sets the beginning of the fruit production season. The characteristics forming the sensory profile of fruits play the decisive role in determining fruit quality. Most of them are strongly dependent on the amount of the major chemical components – sugars, acids and the ratio between them. In 2006, 2007 and 2009 studies were carried out on the major chemical components and the directly dependent on them taste qualities of the fruits of 9 sweet cherry cultivars, including the new ones Kossara, Rozita and Rozalina, as well as of 8 elites, all of the cultivars and elites being established as a result of the breeding programme of the Fruit-Growing Institute – Plovdiv. It was found out that the content of dry matters, total sugars and organic acids was within the optimal range. The amount of inverted sugar was approximately equal to the total sugar content and the sucrose was in a small amount. The best sensory profile was established in the fruits of Kossara and Rozalina cultivars, as well as in those of the elites 17-90, 17-92 and 3-99.
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