Characteristics of table cherry cultivars, determined by their taste profile, sugar-acid balance, and fruit marketability.
In the reference
92
varieties
crop Sour cherry,
where this is mentioned in the description.
In sour cherry breeding, cultivars are classified into table varieties intended for fresh consumption and processing varieties. Table cultivars are subject to high requirements regarding organoleptic properties, including a harmonious combination of sugars and organic acids, as well as an attractive fruit appearance.
The specificity of the species lies in its naturally high content of fruit acids; therefore, cultivars with lower acidity or higher soluble solids content are selected for fresh consumption. Suitability is also limited by the cultivar's transportability, as many large-fruited dessert forms are sensitive to mechanical damage during transit.
General information about the subject — on the page
Fresh market use.
Varieties of Sour 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.