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agronom.cc cultivar database

Variety traits

Taste and Aroma — Sour Cherry

Prunus cerasus L.

The quality assessment of sour cherry fruits is based on organoleptic analysis and the calculation of the sugar-acid index, which determine the intended use of a cultivar.

In the reference 52 varieties crop Sour cherry, where this is mentioned in the description.

The organoleptic evaluation of sour cherries is conducted on a 5-point or 9-point scale, where scores of 4.5–5.0 points correspond to dessert-quality fruit, while scores below 4.0 points indicate suitability primarily for industrial processing. The taste profile is determined by a complex combination of sugars and organic acids, as well as the presence of astringency or bitterness.

In breeding and cultivar testing, biochemical control is used to objectify taste quality, including the calculation of the sugar-acid index as the ratio of sugar content to titratable acids. Aroma is assessed by experts as a qualitative indicator that complements the overall sensory profile of the fruit.

General information about the subject — on the page Taste and aroma.

Sources8

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.

SUMGITA

Active

Prunus cerasus L. · Sour cherry

Agriculture and Agri-Food Canada| CA

FR
2 records

Lotova

Active

Prunus cerasus L. · Sour cherry

SI UA
3 records

Morina

Active

Prunus cerasus L. · Sour cherry

DE PL
5 records

Zahoracka

Terminated

Prunus cerasus L. · Sour cherry

CZ SK
2 records

Pam'iat` Artemenka

Terminated

Prunus cerasus L. · Sour cherry

Laskavyi Viktor Volodymyrovych, Laskavyi Volodymyr Pylypovych,

UA
4 records

Olibell

Active

Prunus cerasus L. · Sour cherry

Ferenc Szőke^^^Tibor Szabó^^^Ferenc Takács

1 record

Pándy 279

Active

Prunus cerasus L. · Sour cherry

HU
1 record

Gobetka

Active

Prunus cerasus L. · Sour cherry

1 record