Published December 15, 2015
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POMO-TECHNOLOGICAL PROPERTIES OF SELECTED CLONES OF 'OBLAČINSKA' SOUR CHERRY
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The paper looks at 7 clones of ’Oblačinska’ sour cherry with favourable pomological and technological properties. Fruit weight, soluble solids, total sugars and total acids in fruits of the clones investigated ranged 2.3 g (K-61)–3.4 g (K-73), 17.0% (K-49 and K-50)–20.5% (K-73), 14.1% (K-70)–17.9% (K-49) and 2.00% (K-73)–2.24% (K-50), respectively. Sugar and acid ratio ranged between 6.5 (K-50) and 8.6 (K-61), which is a favourable property from the standpoint of technology of processing. All the clones selected deserve attention as they may add to the preservation of biodiversity and gene bank, and are suitable for commercial growing within an organised production framework.
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References
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