NDLI: Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity

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Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity

Content Provider	Scilit
Author	Siddiq, M. Iezzoni, A. Khan, A. Breen, P. Sebolt, A. M. Dolan, K. D. Ravi, R.
Copyright Year	2011
Description	Journal: International Journal of Food Properties Tart cherries (Prunus cerasus L.) are rich in anthocyanins and possess high antioxidant activity. The objective of this study was to evaluate six Michigan tart cherry selections for different quality attributes; fruit weight, firmness, total soluble solids (TSS), titratable acidity, instrumental color parameters, total anthocyanins, and antioxidant capacity, determined as Oxygen Radical Absorbance Capacity (ORAC). Generally, significant (p < 0.01) differences were observed across tart cherry selections for fruit weight, firmness, total soluble solids, titratable acidity, and color values. As compared to 13.7°B for Montmorency (control), the TSS contents of all the tart cherry selections were significantly higher; ranging from 15.8 °B in selection 27–10(50) to 20.2°B in Erdi Jubileum. Fruit weight also showed significant differences, which were in the range of 3.95–8.17 g/fruit. In comparison to Montmorency, other tart cherry selections showed significantly higher titratable acidity (1.20–1.41% vs. 1.132%); higher anthocyanins (78.9–391.4 μg/g vs. 33.1 μg/g, as gallic acid equivalent); and higher ORAC values (up to 145.4% more). With respect to cost and better marketability, the results of this study could be useful for the cherry juice/concentrate industry.
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942910903277697?needAccess=true
Ending Page	480
Page Count	10
Starting Page	471
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942910903277697
Journal	International Journal of Food Properties
Issue Number	2
Volume Number	14
Language	English
Publisher	Informa UK Limited
Publisher Date	2011-02-25
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Properties Horticulture Tart Cherries Anthocyanins Antioxidant Capacity
Content Type	Text
Subject	Food Science

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