Agroznanje (Jan 2012)
The quality of cherry fruit varieties grown in Podgorica region
Abstract
Adequate selection of a variety is the first precondition for successful fruit production, including cherries. Favourable agro-ecological conditions and application of appropriate agro and pomological crop-related measures are necessary requirements to get the full potential out of a genotype. In order to meet the requirements for these early, high quality and tasty fruits, especially during the tourist season, there is a need to use an innovative assortment i.e. to introduce and expand the production with new, better quality and more productive cherry varieties of various ripening times.The main objective of this paper was to study fruit quality of the newly introduced cherry varieties in the specific agro-ecological conditions of the Podgorica region in order to select varieties with the best fruit characteristics that could be recommended to the production sector for intensive cultivation.The study was carried out in the collection orchard of the Biotechnical Faculty in Podgorica, at "Ljeskopolje" locality from 2005 to 2007. Ripening periods and important fruit quality parameters of the introduced cherry varieties (Big Burlat, Moreau, Bing, Durone Nero I, Forlt, Giorgia, Sunbrust, Van, Ferovia, Durone Nero II, Lapins i Stela) were studied. All varieties were grafted onto Magriva rootstock, whereas the training system was improved pyramid crown. The trees were planted at a distance of 4.0 h 4.0 m. The earliest beginning of ripening phenophase was registered in the Big Burlatvariety (9 May), and the latest for Stela (10 June). The fruit weight of most studied varieties can be classified as medium large to large (6.50-10 g). The highest fruit weight was found inSunbrust (11.80 g) andLapins (10.70 g). The fruit shape of most varieties was round, heart-shaped and flat-elongated. The highest contents of soluble solids were determined inVan (16.40 %).Big Burlat(11.30 %) andGiorgia (11.60 %) had the lowest values among all varieties under study. Total acid content in the fruits tested ranged from 0.37 % for Durone Nero Iand 0.40 % inVanup to 0.60 % in the Big Burlatvariety.
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