The potential of downy cherry (Prunus tomentosa) as an edible fruit

Abstract

To examine the potential of downy cherry (Prunus tomentosa) as an edible fruit, the organic acids, sugar, and vitamin C concentrations were compared with those of several kinds of conventional fruits including cherries and raspberries. In addition, the amount and stability of the red pigments contained in Prunus tomentosa were also examined. The vitamin C concentration was very low, less than 1 mg/100 g fresh weight. The concentration of red pigments was similar to that of raspberries. The organic acid content was similar to that of other fruits compared, and like other rosaceous fruits such as cherries and plums, it contained more malic acid than citric acid. Brix sugar content was low, about half that of cherries. The taste of Prunus tomentosa was light due to its low sugar content. Therefore, it is expected that Prunus tomentosa will be processed into jam, juice, fruit wine, etc., rather than eaten raw.