Sensitivity of cherry varieties (Prunus avium L.) on fruit cracking at the location Ninski stanovi during 2020

Trešnja (Prunus avium L.) sezonsko je voće visoke cjenovne vrijednosti. Raspucavanje plodova trešnje tijekom pojedinih godina može doseći i do 30%, a intenzitet raspucavanja ovisi o sorti te predstavlja gospodarski problem. Cilj rada je utvrditi indeks raspucavanja i fizikalno-kemijska svojstva plodova komercijalnih sorti trešnje na lokalitetu Ninski Stanovi. U nasadu je ubrano po 150 plodova svake od zastupljenih sorata (20) trešnje po rokovima dozrijevanja. Trešnje su u sveuĉilišnom laboratoriju bile potopljene u destiliranu vodu kako bi se izazvalo raspucavanje plodova. Nakon 2, 4 i 6 sati prebrojen je broj raspucanih plodova te je izraĉunat indeks raspucavanja za svaku sortu. Pokus je bio postavljen u 3 repeticije, a svaku repeticiju je ĉinilo po 50 plodova od svake sorte. Osim indeksa raspucavanja za svaku sortu su se utvrdila osnovna fizikalno-kemijska svojstva plodova (tvrdoća, sadržaj ukupnih kiselina i sadržaj topljive suhe tvari). Iz dobivenih rezultata vidljivo je da razliĉite sorte razliĉito reagiraju na raspucavanje plodova. Sorta Sweet Aryana pokazala se kao najotpornija sorta sa 6% raspucanih plodova, dok je sorta Sweet Early sa 82% imala najviše raspucanih plodova. Omjer tvrdoće ploda kreće u rasponu od 1,465 do 2,3 kg/cm2. Najveći postotak šećera (19,54 %) i ukupnih kiselina (11,5 g/L) utvrĊen je kod sorte Cristalina.Cherry (Prunus avium L.) is a seasonal fruit of high price value. Cracking of cherry fruits in some years can reach up to 30%. The intensity of cracking depends on its variety and it is an economic problem. The aim of this study is to determine the cracking index and physicochemical properties of fruits of commercial cherry varieties at the site Ninski Stanovi. 150 fruits each of the represented cherry varieties (20) were harvested in the orchard according to the ripening dates. In the university laboratory, they were immersed in distilled water to cause the fruits to crack. After 2, 4 and 6 hours the number of cracked fruits was counted and the cracking index was calculated for each variety. The experiment was set up in 3 repetitions and each repetition consisted of 50 fruits of each variety. In addition to the cracking index for each variety, the basic physicochemical properties of the fruit (fruit hardness, total acid content and soluble solid content) were determined. The obtained data were processed by standard statistical methods. From the obtained results it is evident that different varieties react variously to the cracking of fruits. Sweet Aryana variety was proved to be the most resistant variety with 6% cracked fruits, while Sweet Early variety with 82% had the most cracked fruits. The ratio of hardness of the fruit ranges from 1,465 to 2.3 kg/cm2. The highest percentage of sugar (19.54 %) and total acids (11.5 g/L) was found in the Cristalina variety