Vol. 7, Issue 1 (2018)
Evaluation of traditional and exotic Sweet Cherry cultivars for horticultural and physico chemical traits under North Western Himalayas
Author(s): KM Bhat, WM Wani, Aarifa Jan, SN Kirmani, MA Mir and AH Pandith
Abstract: The objective of this study was to determine main physical, chemical and yield characteristics of traditional and recently introduced sweet cherry (Prunus avium L.) cultivars. Compared to traditional cultivars highest mean fruit weight (8.15g), fruit set (37.10%) and fruit yield (8.31 kg/tree) was found in Sweet Heart cherry cultivar, whereas highest fruit length (25.69 mm) was found in cultivar Lapins. Traditional cultivar Misri was found to have highest firmness (396 g/mm) whereas, Makhmali cultivar was found to have least firmness (271 g/mm). Fruit stone ratio was highest in Stella (19.50) whereas lowest in Makhmali (12.18). Compared to traditional cultivars, Stella was earliest to mature (66 days from full bloom to maturity) whereas Misri showed late ripening (80 days from full bloom to maturity). The lowest content of TSS was found in cultivar Stella (17.98%) whereas highest TSS was recorded in Misri (22.50%). The content of acids ranged from 0.55% (Rainier) to 0.71% (Stella) and was found to be non-significant. Fruit size and fruit weight was found to be highly correlated with number of days from full bloom to maturity (NDFBM) (r=0.818) where as stone percentage was found to be negatively correlated. Principal component analysis (PCA) of six qualitative and nine quantitative parameters explain over 91.92% of total variability showing highest loadings on PC1 by fruit traits (days from full bloom to harvest, fruit length, fruit width, fruit weight) and on PC2 by stone traits (stone length, stone diameter and stone weight).
How to cite this article:
KM Bhat, WM Wani, Aarifa Jan, SN Kirmani, MA Mir and AH Pandith. Evaluation of traditional and exotic Sweet Cherry cultivars for horticultural and physico chemical traits under North Western Himalayas. Journal of Pharmacognosy and Phytochemistry. 2018; 7(1): 1968-1971.