Search Results (107)

To ensure the year-round efficient production of high-quality cherry tomatoes, this study evaluated how four cherry tomato cultivars can enhance yield and quality through optimized nutrient solution and supplementary lighting. Nutrient solutions (N1 and N2) were adjusted, with EC at 1.6 dS/m (N1: nitrogen 10.7 me/L, phosphorus 2.7 me/L, potassium 5.3 me/L) during flowering stage, and 2.4 dS/m (N1: nitrogen 16 me/L, phosphorus 4 me/L, potassium 8 me/L; N2: nitrogen 10.7 me/L, phosphorus 5.4 me/L, potassium 10.8 me/L) from fruit setting to harvest. N1 used standard adjustments, while N2 was optimized by adding solely with KCl and KH₂PO₄. Lighting treatments included L1 (natural light) and L2 (supplemental red/blue light). The application of N2 effectively decreased nitrate levels while it significantly enhanced the content of soluble sugars, flavor, and overall palatability, especially fruit coloring in cherry tomatoes, irrespective of supplementary lighting conditions. However, such optimization also increased sourness or altered the sugar–acid ratio. Supplementary lighting generally promoted the accumulation of soluble sugars, sweetness, and tomato flavor, although its effects varied markedly among different fruit clusters. The combination of optimized nutrient solutions and supplementary lighting exhibited synergistic effects, improving the content of soluble sugars, vitamin C, proteins, and flavor. N1 combined with L2 achieved the highest plant yield. Among the cultivars, ‘Linglong’ showed the greatest overall quality improvement, followed by ‘Baiyu’, ‘Miying’, and ‘Moka’. In conclusion, supplementary lighting can enhance the effect of nitrogen on yield and amplify the influence of phosphorus and potassium on fruit quality improvement in cherry tomatoes. The findings of this study may serve as a theoretical basis for the development of year-round production techniques for high-quality cherry tomatoes. Full article

Public concerns about the health risks of synthetic antioxidants have prompted the meat industry to look for natural alternatives rich in phenols with strong antioxidant properties. This study investigates the use of blackcurrant (BCP), lingonberry (LP), and sour cherry (SCP) powders as natural substitutes for synthetic nitrites in reformulating two clean-label salami types, smoked and cooked and smoked and scalded, with a focus on their effects on oxidative stability during processing and refrigerated storage (4 °C). Nitrite-free formulations were prepared with each fruit powder at three inclusion levels to provide total phenolic contents of 90, 200, and 300 mg gallic acid equivalents (GAE)/kg of processed meat. A nitrite-containing control (90 mg/kg) and an additive-free control were included for comparison. The phytochemical profiles of powders were characterized by total phenolic, flavonoid, monomeric anthocyanin contents, and L-ascorbic acid levels. Antioxidant activity was assessed via 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays. Salami samples were analyzed for proximate composition, and lipid oxidation was monitored at 0, 15, and 30 days of storage using peroxide value, inhibition of oxidation, p-anisidine value, TOTOX, and thiobarbituric acid value. Fruit powders demonstrated dose- and type-dependent inhibition of primary and secondary lipid oxidation, enhancing oxidative stability during processing and storage. After 30 days of storage, oxidation markers in fruit-enriched salami remained below recommended thresholds, confirming effective control of lipid oxidation. The inhibitory potential followed the order BCP > LP > SCP, consistent with antioxidant profiles as reflected by DPPH and FRAP values. BCP at 300 mg GAE/kg showed a stronger lipid oxidation inhibition than sodium nitrite. Promising improvements in lipid oxidation resistance were also observed with LP at 300 mg GAE/kg and BCP at 200 mg GAE/kg. These findings highlight the potential of fruit-derived antioxidants to support the development of more sustainable, value-added meat products without compromising quality. Full article

Fruits, such as apricots, cherries, raspberries, and strawberries, are very often processed into jams to extend their shelf life. Jams are highly appreciated by consumers, and their storage conditions are important for preserving their quality. This study investigates the impact of storage on the microbiological quality and physicochemical parameters of five commercial fruit (apricot, sour cherry, white cherry, raspberry, and strawberry) jams. The pH, titratable acidity, moisture, sugar content, viscosity, and color were evaluated immediately after opening the jam containers and during storage at 2–4 °C and 20 °C. The total number of mesophilic aerobic germs (TMAG) and the total number of yeasts and molds (TYM) were also determined. The samples were analyzed during storage at 14, 42, and 56 days after opening the jam jars. The pH of the fruit jam samples varied from 2.91 (strawberry jam) to 3.47 (sour cherry jam) and decreased during storage, while the titratable acidity (TA) ranged from 0.46 (cherry and raspberry jams) to 0.52% malic acid (apricot jam) and increased during storage, regardless of the storage temperature. The moisture content was between 15.78% (apricot jam) and 21.82% (raspberry jam), and decreased in all the jam samples during storage. The sugar content (30.40–44.59 g per 100 g of jam) was typical for low-sweetened jams and increased during storage. Also, the viscosity of the fruit jam samples increased during storage (more in the samples stored at room temperature). Under the storage conditions, all the jam samples lost their specific color. Immediately after opening the jam jars, no yeasts or molds were found in the apricot and sour cherry jam samples. The highest number of yeasts and molds was detected in the white cherry jam samples (4.25 log₁₀ CFU/g). The TYM increased during storage, as did the TMAG. The time–temperature interaction factor influenced the physicochemical and microbiological properties of the jam samples. Full article

To learn about the yeast biodiversity of Hungarian honeys and to isolate osmotolerant yeasts, fifteen different honey varieties, beeswax, and bee bread were purchased, and samples of another, but highly osmotic material, tree sap (cherry, sour cherry, and plum), were collected from the northeastern region of the country. In total, 60 yeast strains were isolated and their taxonomic positions were determined by barcode sequences using ITS1-NL4 primers. The honey products contained mostly Zygosaccharomyces and Starmerella species. In addition, Hanseniaspora uvarum, Rhodotorula mucilaginosa and diobovata, Sporobolomyces roseus, Filobasidium magnum, Naganishia sp., and Aureobasidium pullulans were also present in smaller numbers. In contrast, tree saps contained Metschnikowia and Pichia fermentas cells. Further results suggest that some of the yeasts in honey can only “survive”, while others can propagate at high sugar levels, generally between 600 and 700 mg/g, with a predominance of fructose. Properties important for pathogenicity, such as invasive hyphae production, gelatin melting ability, and growth at 37 °C, were also examined. Hanseniaspora uvarum and Pichia fermentans representatives seemed to be negative for gelatin hydrolysis, while the other strains were able to melt gelatin. Although some of the strains could produce hyphae-like structures at 25 °C, none of them could grow at 37 °C. Full article

Research was conducted at the Agricultural Experiment Station—Khan Krum, Northeast Bulgaria during the period of 2014–2017. The aim of the study is to investigate the suitability of selected hybrids No.20-181 and No.20-192, obtained by interspecific crossing ‘Polevka’ (Prunus cerasus L.) × ‘Compact Van’ (Prunus avium L.) as clonal rootstocks for sour cherries. The rootstocks were grafted in a nursery with the cultivars ‘M-15’, ‘Nefris’, ‘Fanal’ and ‘Schattenmorelle’. Prunus mahaleb seedlings were used as the standard for comparison. Characteristics determining growth, the quality of the planting material and the compatibility of the rootstocks with commercial cultivars were tested. The average grafting success rate reported in the spring of the analyzed cultivar–rootstock combinations varied as follows: P. mahaleb (83–90%), hybrid No.20-192 (87–91%) and hybrid No.20-181 (82–85%). The selected hybrid 20-192 (‘Argo 2’) rootstock produces relatively weaker growth than the mahaleb. Hybrid 20-181 (‘Argo 1’) is characterized by the weakest growth. Both tested rootstock hybrids produce planting material with standard trunk diameter and tree height. With the weak growth that rootstock 20-181 induces in the grafted cultivar and the drought tolerance observed in 20-192, it is appropriate to continue the study in an orchard. Full article

The Montmorency tart cherry (Prunus cerasus L., MTC) polyphenols may contribute to reduced inflammation and oxidative stress biomarkers in the body. However, a comprehensive polyphenolic profile of MTC products is lacking. This study provides a comparative analysis of the polyphenolic distribution of individual anthocyanins, flavonols, flavanols, hydroxycinnamic acids, and hydroxybenzoic acids in five MTC products (frozen raw fruit, freeze-dried powder, sweet dried fruit, unsweetened dried fruit, juice concentrate). Twenty-three polyphenols were detected, and 21 were positively identified. Results from three replicates indicate that frozen raw MTC has the most total polyphenolics. Juice concentrate, unsweetened dried MTC, freeze-dried MTC powder, and sweet dried MTC contained 26%, 40%, 60%, and 77% fewer total polyphenolics than frozen raw MTC. Hydroxycinnamic acids, flavonols, and anthocyanins predominated, accounting for 87–99% of total polyphenols in MTC products. Chlorogenic acid, rutin, cyanidin-3-sophoroside, feruloquinic acid, ferulic acid, and coumaric acid isomers were noteworthy polyphenolics. Hydroxycinnamic acids predominated in sweet dried (82%), unsweetened dried (74%), juice concentrate (66%), and frozen-raw (54%) MTC. Flavonols predominated in freeze-dried MTC powder (52%). Anthocyanins, particularly cyanidin glycosides, were important polyphenolics in frozen-raw cherries (18%) but less so in other MTC products. These findings highlight the variability in polyphenols in MTC products and emphasize the importance of selecting appropriate MTC products for specific health benefits. Full article

Poor seed germination obtained in sour cherry breeding programs results in a limited number of seedlings. This makes breeding inefficient: the resulting hybridization is low in relation to human labor input. That is why a study was conducted to investigate the influence of different methods of treating seeds of three sour cherry cultivars—‘Wanda’, ‘Wroble’, and ‘Lutowka’—on their germination and the growth of the obtained seedlings under greenhouse conditions. The tested methods of seed treatment included different durations of the stratification period at 5 °C, and several variants of removing the sources of germination inhibitors present in the stones (endocarps), seed coats, and endosperm, and in the cotyledons of embryos. The highest number of germinated seeds/embryos was obtained by removing the seed coat attached to the endosperm and subjecting the exposed embryos to a temperature of 20 °C after stratifying them for a period of 90 days. The percentage of germinated seeds/embryos obtained by this method was as high as 80%–90%, and their germination occurred within 10–15 days, whereas with the traditional stratification of seeds in endocarps at 5 °C, a large number of seeds did not germinate, even after 150 days of stratification. This method produced 20–25 cm tall seedlings within five months. By contrast, the final germination percentage of the seeds in the Control Treatment was from 16.4% to 54.4%, and a large proportion of seeds had still not germinated after five months. Seedlings obtained from seeds stratified for 90 days grew better than those obtained from seeds stratified for a shorter time. The developed method makes it possible to obtain a larger number of sour cherry seedlings, thus increasing the efficiency of creative breeding. Moreover, obtaining a higher germination percentage over a shorter period shortens the breeding cycle, which contributes to reducing the costs of sour cherry breeding. Full article

The aim of this work was to analyse the influence of the application of apple, sour cherry and peach pomace on the content of bioactive compounds and antioxidant activity in bakery products supplemented with different proportions of pomace (5%, 10% and 15%). The type of pomace applied determined some variations, but it was observed that at a maximum substitution percentage (15%), breads with peach pomace recorded the highest levels of polyphenols (855.10 mg GAE/100 g), flavonoids (181.01 mg CE/100 g) and tannins (385.26 mg GAE/100 g), which also generated the highest antiradical activity (42.84%). In general, an evolutionary distribution was observed between the increase in the content of polyphenols, flavonoids, tannins and antioxidant activity, which could indicate a synergistic action between all components. In all the analysed samples, increases in the constituent compounds and antioxidant activity were observed, consistent with the percentage of added pomace, with the analysis of the inclusion of different types of pomace becoming relevant in the context of industrial production. Full article

Fish smoking is one of the oldest preservation methods and has traditional forms in most parts of the world, each with distinct variables. The presence of PAHs in smoked fish is of great concern for producers and consumers alike, as PAHs have great negative effects on human health. This study aimed to determine the physicochemical characteristics and polycyclic aromatic hydrocarbons (PAHs) content level in smoked rainbow trout Oncorhynchus mykiss (Walbaum, 1792) processed using a commercial portable grilling and smoking oven. Sawdust of hardwood (beech, cherry, sour cherry, walnut, and plum) and softwood (fir, willow) were used to produce aromatic essences. The principal component analysis (PCA) revealed that different tree species tend to accumulate different PAHs in different concentrations. In the case of the generalized additive model (GAM) analyzing fish meat, fir tree reduced the concentration of PAHs in fish meat. When GAM analyzed fish skin, cherry, sour cherry, and willow trees significantly reduced the concentrations of PAHs in fish skin compared to beech trees. Furthermore, the results regarding the skin of the fish suggest that it acts as a protective barrier, trapping smoke particulates and reducing the penetration of PAHs into the meat. The present method clearly shows that, at least in the case of Benzo[a]pyrene, it is safer than traditional methods of smoking. This highlights the need for further research into the physicochemical properties of fish tissue and their impact on PAH accumulation. Full article

This study investigated various protection programs to control the European cherry fruit fly, cherry brown rot, and cherry leaf spot on sour cherries. The effects of acetamiprid, spinetoram, dodine, boscalid, and pyraclostrobin, applied alone and in combination with sucrose, were determined using standard EPPO methods. Pesticide residues in the cherry fruit were analyzed using liquid chromatography coupled with mass spectrometry. The highest efficacy in controlling the European cherry fruit fly was achieved by applying acetamiprid twice and spinetoram three times during fruit ripening. Successful protection against brown rot was achieved with a single application of boscalid and pyraclostrobin with the addition of sucrose. Dodine in combination with boscalid and pyraclostrobin showed good efficacy in controlling cherry leaf spot, which increased with the addition of sucrose. Residues of spinetoram, boscalid, and pyraclostrobin were below the limit of quantification, while only acetamiprid and dodine residues were detected in the fruit samples, but these were well below the maximum residue levels. This study demonstrates that several alternative protection programs can successfully protect cherries against the European cherry fruit fly and diseases during the critical stage of fruit ripening, with residue levels below the prescribed maximum levels. Full article

This study evaluates the physicochemical characteristics, antioxidant, antibacterial, and antiproliferative properties of rapeseed honey collected from Vojvodina, Serbia, as well as rapeseed honey-based products enriched with 10% fruit lyophilizate, including sour cherry (Prunus cerasus), strawberry (Fragaria), blueberry (Vaccinium myrtillus), raspberry (Rubus idaeus), blackberry (Rubus fruticosus), orange (Citrus sinensis), and pineapple (Ananas comosus). Honey-based products with lyophilizates were developed to enhance the relatively limited therapeutic potential of rapeseed honey by incorporating fruit lyophilizates known to possess bioactive compounds. The moisture content, pH, electrical conductivity, free acidity, hydroxymethylfurfural (HMF), and mineral composition were analyzed. Sour cherry-enriched honey exhibited the highest total phenolic content (TPC = 102 ± 0.18 mg GAE/100 g), while blueberry-enriched honey had the highest total flavonoid content (TFC = 34.9 ± 0.89 mg CAE/100 g) and total anthocyanin content (TAC = 299 ± 3.14 mg EC/100 g), with the greatest relative scavenging capacity (81.0 ± 0.46% of DPPH inhibition). Polyphenol profiling identified phenolic acids and flavonoids, with raspberry-enriched honey showing the highest total polyphenol content (47.0 ± 0.98 mg/kg) due to its high ellagic acid content (38.4 ± 1.11 mg/kg). All honey-based products demonstrated moderate antibacterial activity against Staphylococcus aureus and Staphylococcus epidermidis. Significant antiproliferative effects against breast (MCF-7), cervix (HeLa), and colon (HT-29) cancer cell lines were observed, particularly in pineapple and blueberry-enriched honey, with IC₅₀ values as 9.04 ± 0.16 mg/mL and 9.95 ± 0.24 mg/mL for MCF-7 cells, respectively. Based on all the obtained results, it can be concluded that the enrichment of rapeseed honey with fruit lyophilizates at a 10% level contributed to an increase in the antioxidant, antibacterial, and antiproliferative properties of rapeseed honey. Full article

Wastewaters generated by the textile industry often contain significant amounts of harmful (carcinogenic and mutagenic) cationic dyes, whose efficient removal is of crucial importance. This study investigates the laccase immobilization on biochar obtained from sour cherry stones (SCS-B), as a cost effective adsorbent, and evaluates its application for brilliant green (BG) degradation. The successful immobilization of laccase on biochar was achieved via adsorption and confirmed using scanning electron microscopy (SEM), energy dispersive X-ray analysis (EDX) and Fourier transform infrared spectroscopy (FTIR). An immobilization efficiency of 66% was achieved using 0.274 U/mL of laccase at pH 5 and a temperature of 40 °C. The adsorption kinetics of laccase followed a pseudo-second-order model, indicating that chemical adsorption plays a significant role in the immobilization process. The BG degradation by immobilized system was further optimized by evaluating effects of pH, temperature, dye concentration, and contact time. More than 92% of BG (50 mg/L) was removed within 4 h at pH 5 and temperature of 30 °C. These findings suggest that SCS-B can effectively be used as an enzyme carrier and be further utilized for the removal of emerging pollutants, positioning it as a sustainable solution for wastewater treatment. Full article

Sour cherry is a non-climacteric fruit that quickly loses its quality after harvest, so effective storage and packaging are essential to minimize postharvest decay. Our study aimed to (i) evaluate fruit decay incidence during shelf-life for both freshly harvested and six-week-cold-stored sour cherry fruits, comparing normal atmospheric conditions with modified atmosphere packaging across three sour cherry cultivars (‘Érdi bőtermő’, ‘Újfehértói fürtös’, and ‘Petri’); and (ii) assess postharvest fruit decay incidence across the following three production systems: conventional, integrated pest management (IPM), and reduced IPM, for the cultivar ‘Érdi bőtermő’. The results showed that modified atmosphere packaging effectively preserved or slightly increased fruit firmness (ranging from 27.1 to 46%) compared to control fruits across all cultivars. Fruit weight loss (ranging from 1.18 to 26.1%) was also significantly reduced under modified atmosphere packaging compared to normal atmospheric storage. Over a 14-day period, the decay incidence of harvested fruits consistently increased, with major losses from day 6 onward (ranging from 17.7 to 77.0% at shelf-life day 14) across all cultivars and years. After six weeks of normal atmospheric cold storage, decay incidence remained low (ranging from 0 to 9.4%) and was comparable across all cultivars. Both normal atmospheric and modified atmosphere packaging storage maintained sour cherry quality during cold storage, but the shelf-life of the fruits was significantly shorter at room temperature, regardless of the storage methods. Fruit decay incidence at harvest was highest in the reduced IPM system (ranging from 3.2 to 6.4%), significantly exceeding those observed in the conventional and IPM systems. In post-MAP cold storage, decay incidence followed the following order: conventional < IPM < reduced IPM, with significant differences observed only between the conventional and reduced IPM systems. In conclusion, our results suggest that sour cherries produced under conventional or IPM systems and stored in modified atmosphere packaging offer an effective postharvest strategy for preserving fruit quality. Full article

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies’ colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers). Full article

Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, color, moisture, rheology, and texture) and sensory properties of dough and bread were assessed in different environments (biological and chemical leavening). Sour cherry in pulverized and extract forms showed higher phenolic content than sweet cherry, especially in the pulverized form. The viscoelasticity of the doughs varied based on the proofing environment and the fortification form. Chemically leavened doughs exhibited higher moduli (G′, G″), complex viscosity (η*), and hardness. Biologically leavened doughs had a lower pH, influencing color, and swelling percentage, which is linked to the enrichment form and phenolic content. Extract-fortified doughs displayed increased G′, η*, and hardness compared to the control, whereas yeast-leavened doughs showed reduced swelling ability. Physicochemical changes were more significant in the yeast-leavened systems, which also scored higher on the sensory evaluations. Supplementing bakery products with bioactive fruit components enhances antioxidant status, but the enrichment form and proofing conditions significantly affect the physicochemical and sensory properties of the product. Full article