Abstract

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This research includes the steps from selection of raw to industrial processing of jam, and whole destoned cherries using high quality raw materials from seven cultivars including ʽStevnsbær clone 23ʼ and ʽKelleris 16ʼ as representatives for sour and sweet cherries, respectively. The six cultivars applied for process-ing of cherry fruit jam varies significantly in fruit weight, stone, acidity, soluble solids and especially the con-tents of colorants. Equilibrium in weight, brine and fruit were obtained after storage at 20ºC for six days. Acid-ity in brine and fruit increased and decreased significantly in 73 days, respectively. Increasing content of sugar resulted in significantly increases in net weight, brine and cherries, whereas weight of cherries and acidity were constant and cherry volume decreased significantly. During pasteurization for up to 73 days were the weight was stable, while brine increased, cherries, volume and anthocyanin decreased significantly and benzaldehyde was unaffected by pasteurization. Lightness decreased, redness increased, yellowness decreased and anthocya-nin increased with storage time. Increasing brix resulted in increasing cherry brix, density, fruit weight, brine weight, while fruit cherry weight and berries weight were unaffected by the brix level. Acidity and cherry in-creased and cherry fruit volume decreased significantly. During pasteurization was cherry weight constant, brine increased, cherry decreased, percentage cherries decreased, volume, benzaldehyde and anthocyanine decreased significantly.

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