Prediction of Cherry Fruit Technological Characteristics by RIDGE-regression Method
Keywords:
cultivars, air humidity index, cultivars, analysis of variance, regression model.Abstract
Sour cherry is a valuable fruit crop which is in demand on the European market. At present the interest to sour cherry fruits increase due to their high nutritional value and to sensory properties of a sour cherry. It promotes to the expansion of a cultivar assortment of a fruit crop and stimulates the acquisition of knowledge about the fruit's quality. The purpose of the research was to develop the mathematical model for the forecasting of a formation of fruit and stone weight in sour cherry cultivars irrespective of the environmental conditions. The research was conducted during 2007-2019 in the conditions of a Southern-Steppe zone of Ukraine. Theoretical, measuring and weighing, statistical. For the study, fruits from 10 varieties of cherries in the stage of consumer ripeness (100 pieces) were selected from 3-5 typical trees. The fruits were weighed and the weight of one fruit was determined. The average cherry fruit weight during the years of studying equalled 5.93 g, and the average stone weight equalled 0.39 g. Three sour cherry cultivars (Siyanets Turovtseva, Griot Melitopolskyi and Vstrecha) with the biggest average weight of a fruit from 7.48 t? 7.87 g were chosen. The sour cherry cultivars Siyanets Turovtsevoi, and Vstrecha were characterized by a big fruit weight under optimal variability of 16.68% and 18.82% respectively. The cultivar Shalunia had the lightest stone weight in sour cherry fruits. The optimal correlation between the stone weight and the cherry fruit pulp (4.8%) was determined in a Vstrecha. According to a two-way analysis of variance, the dominating effects of the environmental conditions on the formation of a fruit weight and on the formation of a stone weight in fruits of sour cherry have been established. The average monthly precipitation in May and the average monthly air humidity during a year, which received the 1st and the 2nd ranks, had decisive effects on the formation of fruit and stone weight in the fruits of a sour cherry.
References
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Rutkowski K., Zydlik Z., & Pacholak E. (2015). Effect of tree pruning intensity on the yield and fruit quality of the sour cherry. Zemdirbyste-Agriculture, 102 (4), 417-422. doi: 10.13080/z-a.2015.102.053
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Blando, F., & Oomah, B.D. (2019). Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits. Trends in Food Science & Technology, 86, 517-529. doi: 10.1016/j.tifs.2019.02.052
Borowy, A., Chrzanowska, E., & Kap?an, M. (2018). Comparison of three sour cherry cultivars grown in central-eastern ?oland. Acta Scientiarum Polonorum Hortorum Cultus, 17 (1), 63-73. doi: 10.24326/asphc.2018.1.6
Bozhuyuk, M. R. (2022). Morphological and Biochemical Characterization of Wild Sour Cherry (Prunus cerasus L.) Germplasm. Erwerbs-Obstbau, 4, 357-363. doi: 10.1007/s10341-022-00656-z
Butu, M., Rodino, S., Grumezescu, A.M., & Holban A.M. (Eds.). (2019). Fruit and Vegetable-Based – Beverages Nutritional Properties and Health Benefits. Natural Beverages. Academic Press, pp. 303-338. doi: 10.1016/B978-0-12-816689-5.00011-0
Cao, J., Jiang, Q., Lin, J., Li, X., Sun, C., & Chen, K. (2015). Physicochemical characterisation of four cherry species (Prunus spp.) grown in China. Food Chemistry, 173, 855-863. doi: 10.1016/j.foodchem.2014.10.094.
Ciccoritti, R., Paliotta, M., Centioni, L., Mencarelli, F., & Carbone, K. (2018). The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace. European Food Research and Technology, 244, 635-645. doi: 10.1007/s00217-017-2982-3
Di Matteo, A., Russo, R., Graziani, G., Ritieni, A., & Di Vaio, C. (2016). Characterization of autochthonous sweet cherry cultivars (Prunus avium L.) of southern Italy for fruit quality, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture, 97, 2782-2794. doi: 10.1002/jsfa.8106
Gonçalves, A.C., Campos, G., Alves, G., Garcia-Viguera, C., Moreno, D.A., & Silva, L.R. (2021). Physical and phytochemical composition of 23 Portuguese sweet cherries as conditioned by variety (or genotype). Food Chemistry, 335, 127637. doi: 10.1016/j.foodchem.2020.127637
Grafe, C., & Schuster, M. (2014). Physicochemical characterization of fruit quality traits in a German sour cherry collection. Scientia Horticultura?, 180, 24-31. doi: 10.1016/j.scienta.2014.09.047.
Harris, J., de Steenhuijsen Piters, B., McMullin, S., Bajwa, B., de Jager, I., & Brouwer, I. D. (2021). Fruits and vegetables for healthy diets: priorities for food system research and action. Food Systems Summit Brief prepared by Research Partners of the Scientific Group for the Food Systems Summit. doi: 10.48565/scfss2021-ys30
Hutsol, T., Priss, O., Kiurcheva, L., Serdiuk, M., Panasiewicz, K., Jakubus, M., Barabasz, W., Furyk-Grabowska, K., & Kukharets, M. (2023). Mint Plants (Mentha) as a Promising Source of Biologically Active Substances to Combat Hidden Hunger. Sustainability, 15, 11648. doi: 10.3390/su151511648
Ivanova, I., Serdyuk, M., Kryvonos, I., Yeremenko, O., & ?ymoshchuk, ?. (2020). Formation of flavoring qualities of sweet cherry fruits under the influence of weather factors. Scientific Horizons, 4(89), 72-81. doi: 10.33249/2663-2144-2020-89-4-72-81
Ivanova, I., Serdyuk, M., Malkina, V., Priss, T., Herasko, ?., & ?ymoshchuk, ?. (2021b). Investigation into sugars accumulation in sweet cherry fruits under abiotic factors effects. Agronomy Research, 19 (2), 444-457. doi: 10.15159/ar.21.004
Ivanova, I., Serdyuk, M., Malkina, V., Tonkha, ?., Tsyz, O., Shkinder-Barmina, A., Verkholantseva, V., Palianychka, N., Mushtruk, M., & Rozbytska, T. (2022c). Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factor. Potravinarstvo Slovak Journal of Food Sciences, 16, 341-355. doi: 10.5219/1766
Ivanova, I., Serdyuk, M., Malkina, V., Tymoshchuk, T., Kotelnytska, A., & Moisiienko, V. (2021a). The forecasting of polyphenolic substances in sweet cherry fruits under the impact of weather factors. Agraarteadus, 32 (2), 239-250. doi: 10.15159/jas.21.27
Ivanova, I., Serdyuk, M., Malkina, V., Tymoshchuk, T., & Shkinder-Barmina, A. (2022b). Assessment of the influence of weather factors on the quantitative indicators of sweet cherry fruits by Ridge regression. Scientific Horizons, 25 (5), 60-73. doi: 10.48077/scihor.25(5).2022.60-73
Ivanova, I., Serdyuk, M., Malkina, V., Tymoshchuk, T., Shlieina, L., Pokoptseva, L., Zoria, M., & Taranenko, H. (2023b). The effects of weather factors on titrating acids accumulation in sweet cherry fruits. Future of Food: Journal on Food, Agriculture and Society, 11 (1), 7-21. doi: 10.17170/kobra-202210056938
Ivanova, I., Tymoshchuk, T., Kravchuk, M., Ishchenko, I., & Kryvenko, A. (2023a). Sensory evaluation of sweet cherries for sustainable fruit production in the European market. Scientific Horizons, 26(10), 93-106. doi:10.48077/scihor10.2023.93
Ivanova, ?., Serdyuk, ?., Malkina, V., Tymoshchuk, T., Vorovka, M., Mrynskyi, I., & Adamovych, A. (2022a). Studies of the impact of environmental conditions and varietal features of sweet cherry on the accumulation of vitamin C in fruits by using the regression analysis method. Acta Agriculturae Slovenica, 118 (2), 1-12. doi:10.14720/aas.2022.118.2.2404
Karagiannis, E., Sarrou, E., Michailidis, M., Tanou, G., Ganopoulos, I., Bazakos, C., Kazantzis, K., Martens, S., Xanthopoulou, A., & Molassiotis, A. (2021). Fruit quality trait discovery and metabolic profiling in sweet cherry genebank collection in Greece. Food Chemistry, 342, 128315. doi: 10.1016/j.foodchem.2020.128315
Keane, K.M., Bell, P.G., Lodge, J.K., Constantinou, C.L., Jenkinson, S.E., Bass, R., & Howatson, G. (2016). Phytochemical uptake following human consumption of Montmorency tart cherry (Prunus cerasus L.) and influence of phenolic acids on vascular smooth muscle cells in vitro. European Journal of Nutrition, 55 (4), 1695-705. doi: 10.1007/s00394-015-0988-9
Kelley, S.D., Adkins, Y., & Laugero, D.K. (2018). A Review of the health benefits of cherries. Nutrients, 10 (3), 368. doi: 10.3390/nu10030368
Khadivi, A., Mohammadi, M., & Asgari, K. (2019). Morphological and pomological characterizations of sweet cherry (Prunus avium L.), sour cherry (Prunus cerasus L.) and duke cherry (Prunus × gondouinii Rehd.) to choose the promising selections. Scientia Horticulturae, 257, 108719. doi: 10.1016/j.scienta.2019.108719.
Ko?odziejczyk, K., Sójka, M., Abadias, M., Viñas, I., Guyot, S., & Baron, A. (2013). Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace. Industrial Crops and Products, 51, 279-288. doi: 10.1016/j.indcrop.2013.09.030
Maglakelidze, E., Bobokasvili, Z., Kakashvili, V., & Tsigriasvili, L. (2017). Biological and agricultural properties of sweet cherry (Prunus avium L.) cultivars in Georgia. International Journal of Science and Research, 6(9), 796-803.
Miloševi?, T., Miloševi?, N., & Mladenovi? J. (2020). Combining fruit quality and main antioxidant attributes in the sour cherry: The role of new clonal rootstock. Scientia Horticulturae, 265, 109236. doi: 10.1016/j.scienta.2020.109236.
Papp, N., Szilvássy, B., Abrankó, L., Szabó, T., Pfeiffer, P., Szabó, Z., Nyéki, J., Ercisli, S., Stefanovits-Bányai, É., & Heged?s, A. (2010). Main quality attributes and antioxidants in Hungarian sour cherries: Identification of genotypes with enhanced functional properties. International Journal of Food Science and Technology, 45, 395-402. doi: 10.1111/j.1365-2621.2009.02168.x
Pérez-Sánchez, R., Gomez-Sánchez, M.A., & Morales-Corts, R. (2008). Agromorphological characterization of traditional Spanish sweet cherry (Prunus avium L.), sour cherry (Prunus cerasus L.) and duke cherry (Prunus×gondouinii Rehd.) cultivars. Spanish Journal of Agricultural Research, 6, 42-55.
Picariello G., De Vito V., Ferranti P., Paolucci M., & Volpe M.G. (2016). Species- and cultivar-dependent traits of Prunus avium and Prunus cerasus polyphenols. Journal of Food Composition and Analysis, 45, 50-57. doi: 10.1016/j.jfca.2015.10.002.
Proietti, S., Moscatello, S., Villani, F., Mecucci, F., Walker, R. P., Famiani, F., & Battistelli, A. (2019). Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy. HortScience, 54 (6), 1005-1012. doi: 10.21273/HORTSCI13960-19
Rodrigues, L. C., Morales, M. R., Fernandes, A. J. B., & Ortiz, J. M. (2008). Morphological characterization of sweet and sour cherry cultivars in a germplasm bank at Portugal. Genetic Resources and Crop Evolution, 55 (4), 593-601.
Rutkowski K., Zydlik Z., & Pacholak E. (2015). Effect of tree pruning intensity on the yield and fruit quality of the sour cherry. Zemdirbyste-Agriculture, 102 (4), 417-422. doi: 10.13080/z-a.2015.102.053
Šebek, G. (2019). Pomological and chemical characteristics of fruit of some sour cherry cultivars grown in the conditions of bijelo polje. Journal of Hygienic Engineering and Design, 26, 100-104.
Serradilla, M.J., Hernández, A., López-Corrales, M., Ruiz-Moyano, S., de Guía Córdoba, M., & Martín, A. (2016). Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae). In M.S.J. Simmonds, & V. R. Preedy (Eds.), Nutritional Composition of Fruit Cultivars (pp. 127-147). Academic Press: San Diego, CA, USA. doi: 10.1016/B978-0-12-408117-8.00006-4
Siddiq, M., Iezzoni, A., Khan, A., Breen, P., Sebolt, A.M., Dolan, K.D., & Ravi, R. (2011). Characterization of new tart cherry (Prunus cerasus L.): Selections based on fruit quality, total anthocyanins, and antioxidant capacity. International Journal of Food Properties, 14(2), 471-480. doi: 10.1080/10942910903277697
Sokó?-??towska, A., Kucharska, ?.Z., Hodun, G., & Go?ba, M. (2020). Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland. Molecules, 25(19), 4587. doi: 10.3390/molecules25194587.
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2024-09-14
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IRYNA IVANOVA, MARINA SERDYUK, TETIANA TYMOSHCHUK, VIRA MALKINA, ANNA SHKINDER-BARMINA, ANTONINA DROBITKO, … YURII SAVCHUK. (2024). Prediction of Cherry Fruit Technological Characteristics by RIDGE-regression Method. Future of Food: Journal on Food, Agriculture and Society, 12(1). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/691
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