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

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

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