ASSESSMENT OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF SWEET CHERRY FRUITS: A COMPARATIVE ANALYSIS OF SIX DISTINCT CULTIVARS

Sweet cherry (Prunus avium L.) is a member of the Rosaceae family and is valued for its distinctive flavoured fruits and significant nutritional and medicinal properties. This study aimed to evaluate the physical and chemical characteristics of cherry fruits of six different cultivars: ‘Regina’, ‘Kordia’, ‘Bigarreau Burlat’, ‘Merchant’, ‘Canada Giant’ and ‘Sylvia’. The quality parameters determined were fruit length, width and thickness, the shape index; fruit and stone weight to calculate pulp-stone ratio; fruit firmness; total soluble solid content, fruit water content and pH. The results highlighted the variability between cultivars, providing information on their morphological and physico-chemical characteristics. Shape index and pulp-stone ratio reflect differences in fruit structure and composition, critical aspects for consumer preferences and industrial applications. Total soluble solids content and water content define the level of fruit sweetness and juiciness, while firmness and pH contribute to sensory characteristics and post-harvest quality. Therefore, understanding the cultivar-specific traits and their implications for horticultural practices, marketing and consumer acceptance remain important. The results are valuable both for growers and food industry in optimizing the production and use of cherries.