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Targeted forcing improves quality, nutritional and health value of sweet cherry fruit

  • BACKGROUND: Trade and consumers alike require premium quality cherries with high nutritional and health values preferably of local origin. While early fruit imports cannot supply such fruit, a new technology of forcing cherry emerged for an early local supply by covering the crop in spring. In the apparent scarcity of data on the resulting fruit quality, fruit characteristics of forced cherries were compared with those without cover RESULTS: Size and weight of forced cherry fruit were successfully increased by 6-14%. The less negative osmotic potential of the forced fruit (-3 to -2 Psipi ) indicates less water stress under spring cover compared with field-grown fruit (-4 Psipi ), as confirmed by the larger fruit size and weight. Greater anti-oxidative potentials in the lipophilic (and hydrophilic extract (control min. 185 mE vs. max. 365 mE under cover) of forced fruit in two cvs showed their healthier attribute in terms of bioactive compounds, supported also by an averaged 14% increase in phenolics, as a response to the modified environmental conditions and was not investigated before. CONCLUSION: The new technology of covering cherry trees in spring to force flowering and enhance ripening, can improve the synthesis of bioactive compounds and provide the consumer with early high quality fruit.

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Document Type:Article
Author:Verena Overbeck, Michaela Schmitz, Michael Blanke
Parent Title (English):J Sci Food Agric. (Journal of the science of food and agriculture)
First Page:3649
Last Page:3655
Pubmed Id:http://www.ncbi.nlm.nih.gov/pubmed?term=28106249
Date of first publication:2017/02/23
Tag:antioxidative capacity; fruit quality; protected cultivation; sustainability; sweet cherry (Prunus avium L.)
Departments, institutes and facilities:Fachbereich Angewandte Naturwissenschaften
Dewey Decimal Classification (DDC):6 Technik, Medizin, angewandte Wissenschaften / 63 Landwirtschaft / 634 Obstanlagen, Früchte, Forstwirtschaft
Entry in this database:2017/01/25