Table of Contents
ISRN Agronomy
Volume 2012, Article ID 593981, 5 pages
Research Article

Fruit Quality Attributes of Sour Cherry Cultivars

1Department of Fruit Growing and Viticulture, Faculty of Agronomy, Cara Dusana 34, 32000 Cacak, Serbia
2Department of Pomology and Fruit Breeding, Fruit Research Institute, Kralja Petra I/9, 32000 Cacak, Serbia

Received 18 August 2011; Accepted 27 September 2011

Academic Editor: N. Maruyama

Copyright © 2012 Tomo Milošević and Nebojša Milošević. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this study is the evaluation of two sour cherry cultivars (“Oblačinska”, “Cigančica”) grown at Cacak (Western Serbia) by determining main physical properties such as fruit linear dimensions, arithmetic and geometric mean diameter, fruit volume, sphericity, surface area, and aspect ratio at the commercial stage. Also, some attributes related to fruit quality (fruit weight, soluble solids, total acidity, ripening index, and pH juice) were evaluated at different ripening stages. “Oblačinska” shows better physical properties, except aspect ratio, when compared with “Cigančica”. Sphericity was similar in both cultivars. Fruit weight, soluble solids content, ripening index, and pH increased during ripening process, whereas titratable acidity decreased over above process. In general, “Oblačinska” had better chemical composition than “Cigančica”. Finally, fruit of both cultivars is suitable for processing and also for fresh consumption.