Cultivation

Fresh Market Sweet Cherry Consumption

Prunus avium (L.) L.

The primary intended use of sweet cherry, requiring high commercial quality, flesh firmness, and fruit integrity with the stem attached. Fresh market varieties are classified into tender guigne types and firm, transportable bigarreau types.

In the reference 330 varieties crop Sweet cherry, where this is mentioned in the description.

For sweet cherry breeding, the classification into two varietal types based on flesh structure is key. Guigne-type varieties possess tender, juicy flesh suitable for dessert use but have poor transportability. Bigarreau-type varieties are distinguished by firm, cartilaginous flesh, making them the priority for commercial production and retail distribution.

Fruit quality for the fresh market is determined by integrity, the absence of damage, and the presence of a fresh stem, which prevents spoilage and infection. Organoleptic evaluation depends on sugar content, with dark-colored varieties often perceived as having a richer flavor, while light-colored ones are perceived as more delicate.

The specifics of the crop lie in its high sensitivity to mechanical damage and ethylene produced by other fruits, which requires special storage conditions. Sweet cherry is a perishable product with a short season; therefore, unlike sour cherry, it is oriented exclusively toward immediate consumption.

General information about the subject — on the page Fresh market use.

Sources8

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.