Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity

Tart cherries (Prunus cerasus L.) are rich in anthocyanins and possess high antioxidant activity. The objective of this study was to evaluate six Michigan tart cherry selections for different quality attributes; fruit weight, firmness, total soluble solids (TSS), titratable acidity, instrumental color parameters, total anthocyanins, and antioxidant capacity, determined as Oxygen Radical Absorbance Capacity (ORAC). Generally, significant (p 0.01) differences were observed across tart cherry selections for fruit weight, firmness, total soluble solids, titratable acidity, and color values. As compared to 13.7 degrees B for Montmorency (control), the TSS contents of all the tart cherry selections were significantly higher; ranging from 15.8 degrees B in selection 27-10(50) to 20.2 degrees B in Erdi Jubileum. Fruit weight also showed significant differences, which were in the range of 3.95-8.17 g/fruit. In comparison to Montmorency, other tart cherry selections showed significantly higher titratable acidity (1.20-1.41% vs. 1.132%); higher anthocyanins (78.9-391.4 g/g vs. 33.1 g/g, as gallic acid equivalent); and higher ORAC values (up to 145.4% more). With respect to cost and better marketability, the results of this study could be useful for the cherry juice/concentrate industry.