Identification of new Iranian sour cherry genotypes with enhanced fruit quality parameters and high antioxidant properties

Figures & data

Table 1 Mean values of fruit weight, firmness, sensory quality, total sugars (TS), pH, titratable acidity (TA), and TS/TA of the studied sour cherry genotypes.

Genotype	Fruit weight (g)	Fruit firmness (Nmm^−1)	Sensory quality	Total sugars (TS) °Brix	pH	Titratable acidity (TA) % Malic acid	TS/TA
KaThLaSSGe21	4.10 d	0.37 a	4.42 ab	21.54 a	3.66 b	1.10 de	19.54 a
Hamedan	2.40 f	0.34 ab	4.51 a	21.39 a	3.46 c	2.06 b	10.37 e
KaTaJo2Ge9	1.89 h	0.35 ab	4.48 ab	18.34 d	3.20 g	2.04 b	8.99 f
KaThMe3Ge19	2.17 fg	0.37 a	4.41 ab	20.09 b	3.19 g	2.02 b	9.93 e
KaThLa8Ge31	2.25 f	0.30 b	4.30 bc	20.42 b	3.24 fg	2.08 b	9.82 e
KrRIV4C20	1.96 hg	0.35 ab	4.43 ab	21.41 a	3.31de	2.81 a	5.63 f
EsASC1V1SS1	5.23 b	0.22 cd	4.59 a	20.32 b	3.82 a	1.22 d	16.66 b
KaThLa3Ge23	5.51 a	0.22 cd	4.55 a	14.57 f	3.20 g	1.15 d	12.65 d
‘Bulgar’	5.02 bc	0.23 c	4.13 cd	19.34 c	3.36 d	1.89 b	10.27 e
‘Montmorency’	2.88 e	0.20 cd	3.16 e	17.35 e	3.64 b	0.91 e	19.01 a
‘Erdi Jubileum’	4.83 c	0.25 c	4.43 ab	19.15 c	3.29 ef	1.31 d	14.63 c
‘Erdi Botermo’	5.51 a	0.17 d	4.03 d	18.70 cd	3.48 c	1.11 de	16.84 b

Mean separation was performed separately for each genotype using Duncan's multiple range test. Values with the same letter are not statistically different at P ≤ 0.05. Bold characters indicate the highest values.

Figure 1 A–D Fruit colour L*, a*, b*, chroma (C) and hue angle (H) values of the studied sour cherry genotypes. Mean separation was performed separately for each genotype using Duncan's multiple range test. Values with the same letter are not statistically different at P ≤ 0.05.

Table 2 Mean values of organic acid concentrations of the studied sour cherry genotypes.

	Organic acid components
Genotype	Malic (mg/100 g)	Ascorbic (mg/100 g)	Citric (mg/100 g)	Total (mg/100 g)
KaThLaSSGe21	310.35 f	3.97 de	66.72 d	381.04 g
Hamedan	1153.13 bc	4.30 cde	91.90 cd	1249.33 c
KaTaJo2Ge9	1016.09 c	6.08 bcd	140.70 b	1162.78 c
KaThMe3Ge19	1262.30 b	9.08 bc	197.62 a	1469.00 b
KaThLa8Ge31	1149.38 bc	6.72 bcd	156.72 b	1312.82 bc
KrRIV4C20	1634.16 a	8.08 bcd	100.26 c	1742.50 a
EsASC1V1SS1	643.45 e	14.23 a	18.70 e	676.38 ef
KaThLa3Ge23	492.01 ef	5.78 bcd	7.05 e	504.84 fg
‘Bulgar’	931.13 cd	5.42 cde	16.28 e	952.83 d
‘Montmorency’	717.06 de	3.42 de	20.53 e	736.76 e
‘Erdi Jubileum’	501.63 ef	0.65 e	11.65 e	513.93 fg
‘Erdi Botermo’	295.32 f	10.17 ab	141.16 b	446.65 g

Mean separation was performed separately for each genotype using Duncan's multiple range test. Values with the same letter are not statistically different at P ≤ 0.05. Bold characters indicate the highest values.

Figure 2 A, Total phenolic content; B, total anthocyanin content; and C, total antioxidant capacity (TAC) of the studied sour cherry genotypes. Mean separation was performed separately for each cultivar using Duncan's multiple range test. Values with the same letter are not statistically different at P ≤ 0.05.

Figure 3 Visual appearances of the studied sour cherry genotypes. KaTaJo2Ge9 had the highest redness and total anthocyanin content.

Table 3 Pearson’s simple correlation coefficient among the fruit characteristics of the studied sour cherry genotypes.

Traits	FW	FF	SQ	TS	pH	TA	TS/TA	L*	a*	b*	C*	H*	Malic	Ascorbic	Citric	Total acids	TPC	TAC	TAA
FW	1
FF	−0.73**	1
SQ	0.04	0.47	1
TS	−0.39	0.58*	0.27	1
pH	0.33	−0.30	−0.28	0.26	1
TA	−0.68*	0.63*	0.37	0.48	−0.53	1
TS/TA	0.55	−0.48	−0.42	−0.17	−0.73**	−0.93**	1
L*	0.32	−0.72**	−0.82**	−0.39	0.54	−0.54	0.53	1
a*	0.40	−0.76**	−0.70*	−0.49	0.54	−0.59*	0.54	0.95**	1
b*	0.10	−0.57	−0.84**	−0.40	0.44	−0.42	0.43	0.94**	0.92**	1
C*	0.35	−0.74**	−0.73**	−0.48	0.53	−0.58*	0.53	0.96**	0.99**	0.94**	1
H*	−0.32	−0.05	−0.58*	0.00	0.15	0.14	−0.02	0.48	0.41	0.69*	0.46	1
Malic	−0.79**	0.56	0.14	0.40	−0.43	0.93**	−0.85**	−0.30	−0.35	−0.14	−0.32	0.31	1
Ascorbic	0.12	−0.13	0.23	0.14	0.26	0.10	−0.06	−0.05	0.14	0.00	0.12	0.04	012	1
Citric	−0.61*	0.53	0.15	0.35	−0.41	0.50	−0.42	−0.59*	−0.56	−0.41	−0.55	0.01	0.45	0.30	1
Total acids	−0.82**	0.60*	0.16	0.42	−0.46	0.93**	−0.85**	−0.37	−0.40	−0.19	−0.38	0.29	0.99**	0.16	0.57	1
TPC	−0.77**	0.68*	0.38	0.50	−0.42	0.90**	−0.82**	−0.58*	−0.56	−0.41	−0.55	0.11	0.87**	0.24	0.65*	0.90**	1
TAC	−0.70**	0.74**	0.48	0.32	−0.65*	0.72**	−0.71**	−0.83**	−0.84**	−0.69*	−0.82**	−0.23	0.58*	−0.09	0.71**	0.64*	0.80**	1
TAA	−0.71**	0.54	0.16	0.36	−0.46	0.83**	−0.80**	−0.38	−0.42	−0.29	−0.40	0.02	0.82**	−0.01	0.47	0.83**	0.86**	0.70*	1

* and ** significant at P ≤ 0.05 and P ≤ 0.01, respectively.

FW, fruit weight; FF, fruit firmness; SQ, sensory quality; TA, titratable acidity; TAA, total antioxidant activity; TAC, total anthocyanin content; TPC, total phenolic content; TS, total sugars.