Cherry, sugar contents

Demonstrated by the endless stream of consumer products containing the cherry taste, cherries are among the most popular fruits. Easy and even fun to eat, sweet cherries have more sugar content and a lower density of phenolic acids than tart (or sour) cherries. Otherwise, the two species, sweet and sour, are cousins within the rose plant family, Rosa-... 

Table II shows that sucrose levels are highest in peach fruit and very low in blackberry, cherry, and grape. The % C.V. for sucrose content for many of the fruit samples is extremely high, most likely because of enzymic or chemical hydrolysis. The average sucrose content of plum fruit is 38 of total sugars, while processed plums contain only 1. Presence of large quantities of sucrose in prune juice has, in fact, been used as an indication of adulteration ( ). Cherries and grapes contain invertase Cllj 12) which may account for sucrose not being detected in some samples and may also explain the high % C.V. for those fruits. In examining apple Juice concentrates, we did not detect sucrose in seven-fold concentrates whereas we did in fo ar-fold apple concentrates (7.) > the time-temperature conditions allowing for complete hydrolysis in the more concentrated product.

Fruit nectars are produced from fruit slurries or whole fmits by homogenization in the presence of sugar, water and, when necessary, citric and ascorbic acids. The fruit content (as fresh weight) is 25-50% and is regulated in most countries, as is the minimum total acid content. Apricots, pears, strawberries, peaches and sour cherries are suitable for nectar production. The fruits are washed, rinsed, disintegrated and heated to inactivate the enzymes present. The fruit mash is then treated with a suitable mixture of pectinolytic and cellulolytic enzymes. The treatment degrades protopectin and, thus, separates the tissue into its individual intact cells ( maceration ). 

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