Abstract:

In order to establish the quality evaluation indexes of sweet cherry, including plant polyphenol, and to provide the theoretical basis for variety breeding and for making and improving of cultivation techniques of cherry trees, total polyphenol, proanthocyanins, chlorogenic acid, and total sugars, titratable acids were quantified and which effect in fruit flavor and quality were evaluated for fruit of 8 sweet cherry cultivars which were planted shanxi province, including ‘Napoleon Bigarreau’, ‘Hongdeng’, ‘Sato Nishiki’, ‘Black Tartarian’, ‘Longguan’, ‘Hongmanao’, ‘8-2’, ‘6-19’, and fruit weight, index of fruit shape were menstruated. The results indicated that total polyphenol and phenolics compounds should be important flavor index and was determinative function in fruit flavor and quality, and it was suggested that flavor grade index of sweet cherry fruit with correlativity and clustering computed on the quantified data.