Microflora of two varieties of sweet cherries: Burlat and Sweetheart

The epiphytic microflora of two widely cultivated sweet cherries ‘Burlat’ and ‘Sweetheart’ from Aragón (Spain), were characterized immediately after harvesting. Microbial analyses of total mesophilic aerobic, Enterobacteriaceae family and mould and yeast counts were carried out. Total mesophilic aerobic counts averaged 4·00 and 2·00 log cfu g⁻¹ for Burlat and Sweetheart cherries, respectively. The Enterobacteriaceae family was the microbial group with the lowest counts averaging 1·56 and 0·07 log cfu g⁻¹. Yeasts were the most prevalent micro-organisms in both varieties, with a mean of 4·10 and 2·30 log cfu g⁻¹ for Burlat and Sweetheart cherries. However, average mould counts slightly exceeded 2·00 log cfu g⁻¹. Statistical differences in microbial counts between the two varieties were detected. These results confirmed the lower susceptibility of Sweetheart cherries to microbial colonization and spoilage. Six hundred and seventy-nine strains, 103 belonging to the Enterobacteriaceae family, 100 mold strains and 442 yeast strains were isolated for the identification. Identification of Enterobacteriaceae species revealed that Pantoea agglomerans was the prevalent species in both varieties. Enterobacter cloacae and Serratia liquefaciens were also present on the Burlat cherry. Investigation of the external mycota led to three genera: Cladosporium, Alternaria and Penicillium. Yeasts were identified using the Deák and Beuchat simplified scheme (SIM) as belonging to five species included in three genera. Trichosporon pullulans was the dominant species, while Rhodotorula glutinis, Rhodotorula rubra, Cryptococcus albidus andCryptococcus neoformans were present at low numbers. Results of the yeast identification were compared with two commercially available kits, Api 20C AUX and PROLEAL. The PROLEAL values agreed with the SIM results; whereas the Api 20C AUX kit led to misidentifications in all strains tested.     

No improvement in fruit quality through chemical flower thinning in sweet cherry (Prunus avium L.)

BACKGROUND: Chemical flower thinning with ammonium thiosulfate (ATS) was applied on branches of sweet cherry (Prunus avium L.) cultivars ‘Blaze Star’, ‘Samba’, ‘Techlovan’ and ‘Merchant’ (all grafted on GiSelA 5) in a two‐year field study in 2006 and 2007. Different concentrations of ATS (8.82 and 17.64 g L^?1) and different application times were studied. Fruit quality parameters analysed included crop load, fruit size, fruit weight, flesh/stone ratio, content of soluble solids, pH value and content of titratable acids. RESULTS: Crop load was significantly affected (P < 0.01) by application, cultivar and year. Fruit size, fruit weight and content of titratable acids were not improved by any of the application strategies. An influence of cultivar and application on pH value was observed (P < 0.05). Flesh/stone ratio was significantly enhanced (P < 0.05) in ‘Blaze Star’ only, while content of soluble solids was significantly affected in ‘Techlovan’ only in 2007. CONCLUSION: No general improvement in quality parameters was achieved by chemical flower thinning in the P. avium cultivars studied over a two‐year field experiment. Copyright © 2009 Society of Chemical Industry     

Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties

Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle‐type cultivar, ‘Pipacs 1’ showed the highest antioxidant capacity (21.85 mmol AA L^?1), TPC (49.04 mg GA L^?1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow‐coloured flesh and red skin of ‘Pipacs 1’ fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.     

Comparative study of phenolic compounds and antioxidant activity in different species of cherries

A new spectrometric method ultra performance liquid chromatography-tandem mass spectrometric with high precision and rapid analysis was developed to separate 17 phenolic compounds. Different species of cherries, including 10 sweet cherry (Prunus avium L.) cultivars, a tart cherry (P. cerasus L.) rootstock (CAB), and a hybrid rootstock 'Colt' (P. avium × P. pseudocerasus), were analyzed for phenolics contents by this method. The results showed that significant differences were observed among the phenolic compound contents in different cherry species. In 10 sweet cherry cultivars, the contents of neochlorogenic acid and cyanidin-3O-rutinoside were much higher in red-colored fruits (for example, 64.60 and 44.50 mg/100 g fresh weight in Burlat, respectively) than those in bicolored ones. Principal component analysis revealed that cyanidin-3O-rutinoside was an effective index for grouping the cultivars with similar species and fruit colors. Moreover, there were strong positive correlations between phenolics content and antioxidant activity, which was higher in red-colored cherries.     

Chemical composition,nutritional value and antioxidant properties of autochthonous Prunus avium cultivars from Campania Region

During a screening program aimed at the evaluation of antioxidative and antiproliferative properties, as well as nutritional properties of local edible plants, two endemic sweet cherry cultivars (‘Del Monte’ and ‘Della Recca’) were of interest. Macronutrient components (proteins, carbohydrates and lipids) of both the cherry cultivars were determined as well as free and total amino acids. Pomological traits were defined. HPLC–ESI/MSⁿ analysis, carried out on phenolic extracts properly prepared by extractive techniques from freeze dried fruits of both the cherry cultivars, showed that investigated cultivars differed in their colorless phenolic composition. Hydroxycinnamoyl quinic acid derivatives were present in both the cherry cultivars. ‘Della Recca’ cv. was particularly rich in 4-O-coumaroyl quinic and 5-O-caffeoylquinic acid, whereas quercetin-3-O-rutinoside was the main phenol compound of ‘Del Monte’ cultivar.The antiradical properties of the extracts were investigated by DPPH and ABTS methods. ‘Della Recca’ cv. cherries exhibited a pronounced antiradical activity: at 62.5 μg/mL dose level ABTS radical cation was converted in its reduced form by 88.7% and DPPH radical was reduced by 75.3%. The antiproliferative efficacy of ‘Della Recca’ and ‘Del Monte’ extracts were evaluated towards five cancer cell lines (HepG2, A549, HeLa, SK-B-NE(2)-C, and SH-SY5Y) through MTT assay. ‘Della Recca’ phenol extract showed a dose-dependent inhibiting activity towards cervical cancer HeLa cell line.     

FRUIT QUALITY OF COLD STORED SWEET CHERRIES INFESTED WITH CODLING MOTH

The effect of codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae), infestation on the quality of sweet cherry, Prunus avium (L.) L., fruit was studied. Each cherry was infested with one first instar codling moth and held at 3.3C for 0 (control), 1, 2, 4, 7, 10, or 14 days. After cold storage, fruits were maintained at 25C and observed periodically for damage using a visual scale from 0 as no damage, to 9 as complete destruction. Two groups of ‘Bing’ cherries were examined, one from an organically grown orchard and the other from a commercial orchard with conventional chemical control. Uninfested fruits maintained quality for one month at 25C whereas infested fruits had a damage rating of 2 by the fifth day. Infested organic fruits deteriorated faster than the conventional cherries. Larvae were often not detected because of fruit deterioration and fungal contamination. Fruit quality deterioration due to codling moth infestation is an important component of the Systems Approach for quarantine security for cherries exported to Japan. Infested fruit would rapidly deteriorate as the result of decay and be culled at time of packing.     

Storage affects the phenolic profiles and antioxidant activities of cherries (Prunus avium L) on human low‐density lipoproteins

Four sweet cherry cultivars (cvs), Burlat, Saco, Summit and Van, were analysed at harvest and after storage at 2 and 15 °C for 30 and 6 days respectively. Phenolic profiles in methanolic extracts of freeze‐dried samples of the fresh and differently stored cherries were quantified by high‐performance liquid chromatography. Hydroxycinnamates dominated in all samples and represented 60–74% by weight of the phenols in the fresh and stored samples of the cvs Saco, Summit and Van, and 45% by weight of the phenols in the cv Burlat samples, which were richer in anthocyanins. The relative and total levels of hydroxycinnamates, anthocyanins, flavonols and flavan‐3‐ols varied among cultivars and during storage. Storage at 15 °C increased the phenol levels, particularly the cyanidin‐3‐rutinoside concentration. Cold storage induced decreased total phenol levels in the cvs Summit and Van but increased total phenol levels in the cvs Burlat and Saco. Phenolic cherry extracts inhibited low‐density lipoprotein oxidation in vitro in a dose‐dependent manner. Extracts of freshly harvested cherries exhibited significantly higher antioxidant activities than extracts of stored samples. The cv Summit samples had the highest antioxidant activity. Differences in the antioxidant effects of the cherry samples were positively correlated with their levels of p‐coumaroylquinic acid (p < 0.1) but negatively correlated with their cyanidin‐3‐rutinoside levels (p < 0.05). Copyright © 2004 Society of Chemical Industry     

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC-chemometric analysis

In this study, 12 sweet cherry varieties grown in Shandong (China) were compared based on their quality indices and high performance liquid chromatography (HPLC) fingerprints, along with chemometric discrimination by similarity analysis, hierarchical clustering analysis and principal component analysis. The established sample preparation and analysis methods represented a non-targeted and practical approach with reasonably high sensitivity, precision, stability and reproducibility, providing comprehensive evaluation of the quality of sweet cherries while allowing the tentative classification of cherry varieties. The results revealed the variety-dependent nature of the HPLC fingerprints of sweet cherries, and the fruit groupings according to their chemical composition (three groups based on phenolics, or four groups if organic acids were of main interest). All cherries were rich in organic acids, hydroxycinnamic acids, hydroxybenzoic acids, anthocyanins, flavan-3-ols, flavonols and other flavonoids, with malic acid, cyanidin-3-O-rutinoside, p-coumaroylquinic acid, neochlorogenic acid and rutin as the characteristic compounds (in the range of 0.57–1.80, 0.002–1.390, 0.370–3.083, 0.38–1.87 and 0.020–0.167 mg g⁻¹ fruit fresh weight, respectively). While anthocyanin and flavonol patterns were useful for a varietal assignment of cherries, cyanidin-3-O-rutinoside could represent a preliminary index for grouping similar cultivars and colours.     

Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness

The effects of degree of ripeness and packaging atmosphere on the quality of the very early season cherry (Prunus avium) cultivar ‘Burlat’ have been studied. Cherries were classified into two groups depending on their stage of ripening, taking colour as a maturity index (red and purple). After rapid chilling, cherries were sealed in 50 µm low‐density polyethylene (LDPE) bags in four different atmosphere compositions. Packages were stored at 2 °C and cherries were analysed weekly until they were deemed to be commercially unacceptable (after 4 weeks for red cherries and 3 weeks for purple cherries). Changes in atmosphere composition, skin colour, pigment content, titratable acidity, soluble solids, firmness and sensory quality were monitored. Acceptability was higher for the less mature group of cherries. Colour shifted in both groups, initially from red to blue/red and later on back to red. Titratable acidity decreased at the end of the experimental period for all samples. Firmness increased at first, but towards the end of the experiment it was similar to the initial value. The gas composition of the four modified atmosphere conditions approached a final equilibrium consisting of 9–12% CO₂ and 1–3% O₂. For long‐distance transportation of Burlat cherries the following procedure is recommended: harvest at the red colour stage, package in air using LDPE bags and maintain the temperature at 2 °C. Under these conditions, red Burlat cherries can be kept in an excellent commercial state for 3 weeks. © 2000 Society of Chemical Industry     

Physicochemical changes of sweet cherry fruits related to application of gibberellic acid

The influence of gibberellic acid on the physical and chemical properties of sweet cherry fruits during ripening (development of fruit colour) and at fruit maturity (firmness of fruits, cracking index, water uptake, soluble solids content, total acidity, fruit dimensions) of three sweet cherry cvs. ‘Van', ‘Sunburst' and ‘Elisa' grown in a climate with frequent rainfall during fruit maturation were studied. Fruits of cv. ‘Elisa' were prematurely picked because of cracking. A significant main effect of GA₃ treatment and significant main effect of cultivars were established in fruit colour development. The means of firmness and soluble solids content were systematically higher for the cherries of ‘Van' and ‘Sunburst' treated with GA₃ but they were not significant at =0.05. The fruit cracking was significantly smaller for GA₃-treated fruits of the cv. 'Sunburst' after 4 h in water. Gibberellic-treated fruits of both cultivars were larger in fruit weight than untreated fruits; the differences were significant at =0.10. Fruit dimensions: height, width and thickness of both cultivars were significantly affected by GA₃ treatment. The response of sweet cherry fruits to GA₃ spraying depended on the properties of the cultivar.     

QUALITY CHARACTERISTICS OF 'BING' AND 'RAINIER' SWEET CHERRIES TREATED WITH GIBBERELLIC ACID, FOLLOWING FUMIGATION WITH METHYL BROMIDE

Methyl bromide (MeBr) fumigation did not significantly influence weight loss, fruit color or soluble solids of either ‘Bing’ or ‘Rainier’ sweet cherries. MeBr increased pitting and reduced objective and subjective stem color of both cultivars. There was a slight advantage in quality (bruising, pitting and stem color) for the 48g/m³ at 12°C over the 64g/m³ at 6°C MeBr treatment. As fumigation temperature increased, bruising and pitting increased and stem color decreased. Use of gibberellic acid resulted in increased firmness for ‘Bing’ cherries and superior fruit and stem color with less pitting for both ‘Bing’ and ‘Rainier’ cherries.     

Maintaining postharvest quality of fresh produce with volatile compounds

The postharvest quality of strawberry (Fragaria ananassa Duch.) and tomato (Lycopersicon esculentum L.) fruit was evaluated after treatment with eucalyptus (Ec: Eucalyptus globulus L.) and cinnamon (Cn: Cinnamomum zeylanicum, Blume) volatile oil compounds and storage at 13 °C during or following vapour exposure. Fruit decay decreased in fruit treated with oil vapours and transfer to ‘ambient air’ (AA). Cn-treated tomato maintained fruit firmness during exposure, but the effects were not persistent following storage to AA. However, no effects on fruit firmness were observed for Ec-treated tomato and strawberry-treated with Ec-and Cn-vapours. Oil vapours stimulated levels of total soluble solids during exposure but effects were persistent only for ‘cherry’ tomatoes following exposure. Fruit samples treated with oil vapours did not differ in percentage weight loss, organic acid content, sweetness and total phenolic content during or following vapour exposure compared with untreated fruit. The results suggest that essential oil vapour may improve fruit quality-related attributes on top of the well-documented antimicrobial protection during fresh produce storage and transit.     

Sweet cherry: Composition,postharvest preservation,processing and trends for its future use

BackgroundSweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products.Scope and approachIn this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed.Key findings and conclusionsSweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components.     

Relationship of acid phosphatase activity and Brix/acid ratio in cherries

This research was undertaken to determine the relationship of acid phosphatase and Brix/acid ratio in cherries. High-acid cultivars of cherries (Karneol, Northstar, Kroeker, Danube, Montmorency, Oblinska, and Topas) exhibited low Brix/acid ratios while low-acid cultivars of cherries (Balatron, Sweetheart, Hedelfingen, and Hudson) had high Brix/acid ratios. The values of correlation coefficient (r²) for acid phosphatase and Brix/acid ratio in different cultivars grown in 2003 and 2004 were 0.88 and 0.84, respectively. An inverse relationship appeared to exist between the acid phosphatase activity and the acidity in cherries, and the r² values for 2003 and 2004 crops were 0.97 and 0.81, respectively. The plot of acid phosphatase vs. Brix in cherries showed a positive slope, and the r² values for 2003 and 2004 crops were 0.89 and 0.88, respectively. The results of this study indicate that acid phosphatase could serve as a marker for breeding new fruit cultivars with a desirable Brix/acid ratio.     

HOT WATER TO CONTROL CODLING MOTH IN SWEET CHERRIES: EFFICACY AND QUALITY

Quarantine regulations require domestic cherries exported to Japan be treated to control for codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae). The current procedure, methyl bromide fumigation, uses a restricted chemical, reduces fruit quality, and involves health, safety and environmental concerns. Single and double hot water dips were evaluated using fresh ‘Bing’ and ‘Sweetheart’ sweet cherries from Washington state as a potential replacement. The double dip procedure had a pretreatment bath at 40C for 5 min. For both procedures, submersions in heated water from 48 to 55C for 2–14 min were examined for treatment efficacy against third‐instar codling moth and fruit quality. Although a 100% mortality response was found for each temperature and procedure, the submersion durations significantly damaged fruit and stem parameters for both cultivars. Thus, hot water dips are not feasible for Pacific Northwest cherries at this time.     

Effect of Fruit Ripening Stage on Physico-Chemical Properties, Nutritional Composition and Antioxidant Components of Tomato (Lycopersicum esculentum) Cultivars

In this study, we investigated the effects of fruit ripening stage on the physico-chemical properties and nutritional contents of three greenhouse grown tomato cultivars (‘Monika’, ‘Isabella’ and ‘Cherry’). Significant changes (p?≤?0.05) occurred in fruit colour, total soluble solids, protein, fibre, ascorbic acid (vitamin C) and lycopene content at different stages of ripening. ‘Cherry’ tomato contained significantly (p?≤?0.05) higher total soluble sugar and several nutrients including fibre. However, the plum-type tomato cultivars (‘Monika’ and ‘Isabella’) contained higher vitamin C and lycopene than ‘Cherry’ tomato. In all tomato cultivars, it was found that up to 50% of final lycopene content occurred during the final phase (from red to deep red colour) of fruit ripening.     

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

The relationship between colour parameters and anthocyanins of four sweet cherry cultivars, Burlat, Saco, Summit and Van was studied. The colour (L^∗, a^∗, b^∗, chroma and hue angle parameters) and anthocyanins were analysed during two different years at two different ripening stages (partially ripe, and ripe, respectively). The cherries were analysed at harvest and after storage at 1.5 ± 0.5 °C and 15 ± 5 °C for 30 and 6 days, respectively. The colour was measured by tristimulus colourimetry (CIELAB system) directly on the fruits, while anthocyanins were quantified by HPLC-DAD analysis on methanolic extracts of freeze-dried samples of the fresh cherries and on the differently stored cherries. L^∗, chroma, and hue angle values were always lower for the ripe than for the partially ripe cherries. All of the cultivars were found to contain cyanidin-3-rutinoside and cyanidin-3-glucoside as the major anthocyanins. The total anthocyanin content in fruits of the different cultivars varied in the order Burlat > Saco > Van > Summit. The concentration of anthocyanins increased at both temperatures of storage in both ripe and partially ripe cherries, but the extent of increase varied among cultivars. Cherries stored at 15 ± 5 °C showed higher reduction of L^∗, chroma and hue angle than fruits stored at 1.5 ± 0.5 °C. L^∗, a^∗, b^∗, chroma and hue angle correlated negatively (P < 0.001) with the total anthocyanins levels, but not with the total phenols. These results show that chromatic functions of chroma and hue correlate closely with the evolution of colour and anthocyanins levels during storage of sweet cherries and indicate that colour measurements can be used to monitor pigment evolution and anthocyanin contents of cherries (and vice versa).     

HPLC-MS/MS法测定甜樱桃花色苷与非花色苷酚的组成与含量

应用高效液相色谱-质谱联用技术测定甜樱桃‘雷尼’、‘红艳’、‘红灯’3个品种的花色苷与非花色苷酚的组成与含量。花色苷的检测条件为:色谱柱Kromasil 100-5C18柱(250 mm×4.6 mm,6.5μm),流动相为水-甲酸-乙腈溶液,梯度洗脱,进样量30μL,流速1.00 m L/min,柱温50℃,检测波长525 nm;非花色苷酚的检测条件为:色谱柱Zorbax SB-C18(50 mm×3.0 mm,1.8μm),流动相为1%乙酸-1%乙酸-乙腈溶液,梯度洗脱,进样量2μL,流速1.00 m L/min,柱温25℃,检测波长280 nm。结果表明,3个品种共检测到9种花色苷,主要为花青素-3-芸香糖苷和花青素-3-葡萄糖苷,其在‘红艳’果皮、‘雷尼’果皮、‘红灯’果皮、‘红灯’果肉中的含量分别为5.21、2.51、75.70、7.40 mg/g和0.09、0.07、3.57、0.34 mg/g。非花色苷酚类化合物检测出了芦丁与山柰酚-3-芸香糖苷这2种化合物,其在‘红艳’果皮、‘雷尼’果皮、‘红灯’果皮中的含量分别为0.30、0.63、0.74 mg/g和1.17、2.91、2.37 mg/g。     

STORAGE OF ‘SWEETHEART’ CHERRIES IN SEALED PLASTIC FILM1

‘Sweetheart’ cherries were sealed in perforated or nonperforated polyethylene bags and stored for 6 weeks in air at 0C. Samples were removed after 1, 2, 4 and 6 weeks of storage and evaluated for fruit and sensory quality. Volatile analyses were done on samples kept in storage for 2, 4, 6, 8 and 9 weeks. Atmospheres after 6 weeks of storage were approximately 4.6% O₂ and 10% CO₂ for the perforated bags (1993) and 6.6% O₂ and 3.5% CO₂ for the non-perforated bags (1994). Fruit brightness (L* value), firmness and titratable acidity declined during storage. Skin color (hue angle) decreased slightly in redness over the 6-week storage period. Sensory evaluation in 1993 showed a decline in fruit appearance and flavor with storage duration. Texture and juiciness did not change. Acceptability remained high for the first 4 weeks of storage. Twenty-seven volatiles were identified by head-space analysis (1993). Little change occurred in volatile production except for acetaldehyde which increased sharply from week 2 to 4 and ethanol which increased sharply between week 8 and week 9. Butyl acetate behaved much like acetaldehyde. Modified atmosphere packaging maintained high fruit luster and green stems. No differences in fruit quality were observed with bag type, but storage appears to be limited to 4 weeks for ‘Sweetheart’ cherries because of flavor loss.     

Physicochemical Characteristics,Antioxidant Activity,Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0–900 Ziraat) were investigated. Significant differences (P < 0.05) were observed among tested cultivars for pH, total soluble solid, hardness, color parameters, antioxidant activities and pomological measurements (P < 0.05). The color parameters were important tools for the determination of fruit maturity and anthocyanin contents. Belge cultivar showed the highest levels of total phenolic and anthocyanin, while Starks Gold contained the lowest level of anthocyanins. The darker cultivars, measured by ABTS^+?, DPPH^? and FRAP, exhibited higher antioxidant activities than the lighter ones. Bing (42.78 g/kg) and Sweetheart (40.53 g/kg) cultivars contained higher levels of malic acid, which was the most intense organic acid in sweet cherries. Four different sugars were observed in the samples and their concentrations ordered as glucose > fructose >> sucrose > xylose. Sugar alcohol in the cherries was represented by sorbitol (more than 90%) and its concentration varied between 13.93 and 27.12 g/kg. As a result significant differences were observed among the physical properties and chemical constituents of the cherry cultivars.