Comparison of Chemical Constituents in Cherries Grown in Japan with Cherries Imported from America and Their Changes during Storage

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Quality of cherries ('Bing' variety) cultivated in Washington state in U. S. A. and imported to Japan in July 1987 was compared with those of Japanese cherries ('Napoleon' and 'Takasago' varieties) grown in Yamanashi Prefecture in the same year. Napoleon and Bing cherries were also stored at 5°C and 20°C.<BR>Japanese and Bing cherries contained 31.456.0μg/100g and 23. 5-32. 3μg/100g of β-carotene and 5.4-19. 3mg/100g and 0-3.5mg/100g of vitamin C, respectively. No significant difference in the sugar content between the Japanese and Bing cherries was observed. Free-amino acid content in the Japanese cherries was higher than in the Bing ones. Main organic acid in the cherries was malic acid and its content decreased during the storage period. Total acid content in the Napoleon cherries was higher than in the Bing ones throughout the storage period. The Free-amino acid decreased during storage. The vitamin C in cherries decreased during storage at 5°C and 20°C. Sugar content in Japanese cherries did not change during storage and that in Bing ones showed the decreasing tendency.<BR>The salable duration of the Napoleon cherries was longer by 5 days at 20°C and 7 days at 5°C compared with that of the Bing cherries.