Changes in Biologically Active Compounds During the Ripening Period in Selected Hungarian-Bred Sour Cherry Varieties (<i>Prunus cerasus</i> L.).

Plants (Basel) · 2026 · PMC12986907 · PMID 41829745

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a decreasing trendno p-value reported

Malic acid content in ‘Érdi bőtermő’ and ‘Újfehértói fürtös’ showed a decreasing trend, but there was a slightly increasing trend in ‘Korai pipacs’.

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a slightly increasing trendno p-value reported

tart cherry, ( Prunus cerasus L.) production is about 1.5 million tons and shows a slightly increasing trend [ 1 ].

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an increasing trendno p-value reported

All observed varieties showed an increasing trend in the accumulation of this compound. ‘Újfehértói fürtös’ in all picking periods differed significantly from the others, due to its high SSC values.

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Changes in Biologically Active Compounds During the Ripening Period in Selected Hungarian-Bred Sour Cherry Varieties (&lt;i&gt;Prunus cerasus&lt;/i&gt; L.).

The sentences

Changes in Biologically Active Compounds During the Ripening Period in Selected Hungarian-Bred Sour Cherry Varieties (<i>Prunus cerasus</i> L.).