Fruit Quality Attributes of Sour Cherry Cultivars

The aim of this study is the evaluation of two sour cherry cultivars (“Oblacinska”, “Cigancica”) grown at Cacak (Western Serbia) by determining main physical properties such as fruit linear dimensions, arithmetic and geometric mean diameter, fruit volume, sphericity, surface area, and aspect ratio at the commercial stage. Also, some attributes related to fruit quality (fruit weight, soluble solids, total acidity, ripening index, and pH juice) were evaluated at different ripening stages. “Oblacinska” shows better physical properties, except aspect ratio, when compared with “Cigancica”. Sphericity was similar in both cultivars. Fruit weight, soluble solids content, ripening index, and pH increased during ripening process, whereas titratable acidity decreased over above process. In general, “Oblacinska” had better chemical composition than “Cigancica”. Finally, fruit of both cultivars is suitable for processing and also for fresh consumption.