Related Experiment Video
Updated: Jan 11, 2026

Combining Histochemical Staining and Image Analysis to Quantify Starch in the Ovary Primordia of Sweet Cherry during Winter Dormancy
Published on: March 20, 2019
Functional Potential of Sweet Cherry Cultivars Grown in New Zealand: Effects of Processing on Nutritional and
Ali Rashidinejad1, Fatema Ahmmed1, Carolyn Lister2
1Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
Abstract:
While sweet cherries (Prunus avium L.) are globally recognized for their numerous potential health benefits, yet limited data exist on New Zealand-grown cultivars. This study examined the nutritional and bioactive profiles of six commercial cultivars-Kordia®, 'Lapins', Sweetheart®, Staccato®, 'Bing', and 'Rainier'-in both fresh and processed (washed and packaged) forms. All cultivars contained notable levels of minerals, phenolics, and essential nutrients. Fresh cherries had higher mineral content (0.3-0.5 g/100 g) than processed ones (0.2-0.3 g/100 g). Carbohydrates ranged from 16.8 to 18.6 g/100 g in fresh and 15.1-17.5 g/100 g in processed cherries. Dietary fiber was slightly higher in processed samples (0.5-0.6 g/100 g) than fresh (0.2-0.5 g/100 g). Potassium, calcium, and phosphorus were more concentrated in fresh cherries. Major phenolic metabolites included neochlorogenic acid (up to 44.26 mg/100 g), (-)-epicatechin (7.89 mg/100 g), quercetin 3-rutinoside (4.34 mg/100 g), and cyanidin 3-rutinoside (80.42 mg/100 g). Processed 'Lapins' and 'Bing' retained high levels of neochlorogenic acid (40.98 and 44.26 mg/100 g), indicating minimal loss during processing. This study offers insights into the nutritional and bioactive composition of New Zealand-grown cherries, emphasizing their dietary value and health-promoting compounds such as polyphenols.
More Related Videos
05:29Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
05:55High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
Related Concept Videos
Fruit Development, Structure, and Function
Taste Buds and Receptors
The Physiology of Taste
Bioavailability: Influencing Factors