A complex of physical and biochemical properties of sweet cherry fruits that determines the feasibility of their mechanized harvesting, transportation, and preservation of structure during various industrial canning methods.
In the reference
209
varieties
crop Sweet cherry,
where this is mentioned in the description.
The key factor for industrial suitability is the type of fruit detachment from the pedicel. Varieties with dry detachment are preferred for mechanized harvesting, while fruits with wet detachment require manual harvesting and immediate processing due to the high risk of skin damage. To ensure product structure integrity during the canning process, varieties of the first pomological group with firm flesh are most suitable.
The biochemical profile of the raw material is determined by the concentration of soluble solids (TSS), which in breeding varies from 11.2% to 17.9%. The relatively low acidity of sweet cherries requires formula adjustments during processing. An important criterion for low-temperature preservation is compositional stability, in particular the ability to retain anthocyanins and minimize juice loss after thawing.
Varieties of Sweet cherry mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.