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

Figures & data

Table 1 Fruit weight, fruit firmness, total soluble solids, pH, and titratable acidity of Michigan tart cherry selections

Tart cherry selection	Fruit weight (g)	Fruit firmness (Force-N)	Total soluble solids (°Brix)	pH value	Titratable acidity (% malic acid)
Montmorency	4.82 ± 0.06c	0.52 ± 0.10d	13.7 ± 1.3d	3.28 ± 0.44a	1.13 ± 0.10d
Balaton	8.17 ± 0.10a	0.77 ± 0.14a	17.9 ± 1.2b	3.37 ± 0.40c	1.36 ± 0.14c
Erdi Jubileum	7.00 ± 0.05b	0.69 ± 0.10ab	20.2 ± 1.5a	3.30 ± 0.38a	1.41 ± 0.18a
Tamaris	5.59 ± 0.08c	0.63 ± 0.08bc	17.5 ± 1.4b	3.35 ± 0.34a	1.21 ± 0.11c
25-14(20)	3.95 ± 0.05d	0.54 ± 0.10cd	17.9 ± 1.4b	3.36 ± 0.40a	1.21 ± 0.12c
27-10(50)	5.07 ± 0.06c	0.59 ± 0.08bcd	15.8 ± 1.2c	3.36 ± 0.42a	1.28 ± 0.10b
Means sharing the same letters in columns are not significantly different (p < 0.01).

Figure 1 Fruit skin and flesh instrumental color L*, a* and b* values of tart cherry selection.

Figure 2 Chroma and Hue Angle values of tart cherry selections.

Figure 3 Total anthocyanin content of tart cherry selections (gallic acid equivalent).

Figure 4 Relative antioxidant capacity (ORAC) of different tart cherry selections.