cherry production sereddy

7/28/2019 Cherry Production Sereddy

1/21


2/21

Introduction The cherry is the fruit of many plants of the genus

Prunus, and is a fleshy drupe (stone fruit). Thecherry fruits of commerce are usually obtained

from a limited number of species, includingespecially cultivars of the wild cherry,Prunusavium.

The name 'cherry' also refers to the cherry tree,and is sometimes applied to almonds and visuallysimilar flowering trees in the genus Prunus, as in"ornamental cherry", "cherry blossom", etc.


3/21

Botany Many cherries are members of the subgenus

Cerasus, which is distinguished by having theflowers in small corymbs of several together (notsingly, nor in racemes), and by having a smoothfruit with only a weak groove or none along oneside.

The subgenus is native to the temperate regionsof the Northern Hemisphere, with two species inAmerica, three in Europe, and the remainder inAsia. Other cherry fruits are members ofsubgenus Padus.


4/21

Botany Cherry Trees that have a low exposure to light

tend to have a bigger leaf size so that they canintercept all light possible. Cherry trees that havehigh exposure to light tend to have thicker leavesto concentrate light and have a higherphotosynthetic capacity.


5/21

Etymology and antiquity

The native range of the wild cherry extends through most ofEurope, western Asia and parts of northern Africa, and the fruithas been consumed throughout its range since prehistoric times.A cultivated cherry is recorded as having been brought to Romeby Lucius Licinius Lucullus from northeastern Anatolia, modernday Turkey, also known as the Pontus region, in 72 BC.

A form of cherry was introduced into England at Teynham, nearSittingbourne in Kent by order of Henry VIII, who had tastedthem in Flanders.

The English word cherry, French cerise and Spanish cereza allcome from the classical Greek () through the Latincerasum, thus the ancient Roman place name Cerasus, today acity in northern TurkeyGiresun from which the cherry was firstexported to Europe


6/21

Cultivation

The cultivated forms are of the species wild cherry(P. avium) to which most cherry cultivars belong,and the sour cherry (P. cerasus), which is used

mainly for cooking. Both species originate inEurope and western Asia; they do not cross-pollinate.

Some other species, although having edible fruit,are not grown extensively for consumption,except in northern regions where the two mainspecies will not grow.


7/21

Cultivation Irrigation, spraying, labor and their propensity to

damage from rain and hail make cherriesrelatively expensive. Nonetheless, there is highdemand for the fruit. In commercial production,cherries are harvested by using a mechanized'shaker'. Hand picking is also widely used toharvest the fruit to avoid damage to both fruit andtrees.


8/21

Growing season

Cherries have a very short growing season and cangrow in most temperate latitudes. The peakseason for cherries is in the summer.

In Australia, they are usually at their peak in lateDecember, in southern Europe in June, in North

America in June, in south British Columbia(Canada) in July to mid August, and in the UK inmid July. In many parts of North America, they areamong the first tree fruits to ripen.


9/21

Kordia is an early variety which ripens during the

beginning of December, Lapins peak near the end ofDecember, and Sweethearts appear slightly later.

Like most temperate-latitude trees, cherry seeds

require exposure to cold in order to germinate (amechanism the tree evolved to prevent germinationduring the autumn which would then result in theseedling being killed by winter temperatures).

The pits are planted in the autumn (after first beingchilled) and seedlings emerge in the spring. A cherrytree will take 3-4 years to produce its first crop of fruitand 7 years to attain full maturity. Because of the cold-weather requirement, none of the Prunus family cangrow in tropical climates.


10/21

Nutritional value

Cherries (sweet, edible parts)

Nutritional value per 100 g (3.5 oz)

Energy 263 kJ (63 kcal)

Carbohydrates 16 g

Sugars 13 g

Dietary Fibre 2 g


11/21

Cherries contain anthocyanins, the red pigment inberries. Cherry anthocyanins have been shown to

reduce pain and inflammation in rats. Anthocyaninsare also potent antioxidants under active research fora variety of potential health benefits.

According to a study funded by the Cherry Marketing

Institute, presented at the Experimental Biology 2008meeting in San Diego, rats that received whole tartcherry powder mixed into a high-fat diet did not gainas much weight or build up as much body fat, andtheir blood showed much lower levels of

inflammation indicators that have been linked toheart disease and diabetes. In addition, they hadsignificantly lower blood levels of cholesterol andtriglycerides than the other rats.


12/21

Species The list below contains manyPrunus species that bear the

common name cherry, but they are not necessarily members ofthe subgenus Cerasus, or bear edible fruit. For a complete list ofspecies, see Prunus. Some common names listed here havehistorically been used for more than one species, e.g. "rockcherry" is used as an alternative common name for both P.

prostrata and P. mahaleb.

Prunus apetala (Siebold & Zucc.) Franch. & Sav. - clove cherry Prunus avium (L.) L. - wild cherry, sweet cherry, mazzard or gean Prunus campanulata Maxim. - Taiwan cherry, Formosan cherry or

bell-flowered cherry Prunus canescens Bois. - greyleaf cherry

Prunus caroliniana Aiton - Carolina laurel cherry or laurel cherry Prunus cerasoides D. Don. - wild Himalayan cherry Prunus cerasus L. - sour cherry Prunus cistena Koehne - purpleleaf sand cherry


13/21

Some Pictures of Cherrys


14/21


15/21


16/21


17/21


18/21


19/21


20/21


21/21

THANKS

cherry production sereddy

Documents