Inner content and processing industrial characteristics of new Hungarian bred sour cherry cultivar candidate

The Hungarian bred sour cherry cultivars play an important role in the global sour cherry sortiment among the grown sour cherry cultivars because their are grown in the most important sour cherry growing countries. The Hungarian bred cultivars are suited not only for industrial purposes but for fresh consumption because of their good tastes. During our trials we have examined IV-3/48 cultivar candidate was bred at Research Institute for Fruit Growing and Ornamentals Budapest-Erd for industrial purposes and amounced for examination and named 'Erdi ¡pari' at Central Agricultural Office in Budapest. The IV-3/48 has very early ripening time (late May). We examinated suitability of this cultivar candidate for shaking and for changing of its inner content value during the ripening time. The samples were collected three times during the ripening time in 2008, 2009 and 2010. We determined the suitability of choosen candidate for food industrial purposes which appoint a ripening time when the content of antioxidant compounds is the highest. Our aim was to determine the suitability of IV-3/48 sour cherry cultivar candidate for producing food industrial products. Refraction, titrable acid content, watersoluble antioxidant capacity, total antocyanin and polyphenol content of fruits were measured under laboratorical conditions. According to the results of inner content value the optimal shaking time of this cultivar candidate can stated in the last stage of ripening time. In this stage the watersoluble antioxidant capacity, anthocyanin and polyphenol capacity of IV-3/48 sour cherry candidate is suitable. On the grounds of our results this candidate neared or exceeded both watersoluble antioxidant capacity and anthocyanin as well as polyphenol content of standard cultivars. According to our results this candidate is suitable for food industrial purposes for producing both fruit juice concentrate and dried cherries. During the drying IV-3/48 saved its natural color therefore the food industry can use it for natural coloring material