Health Properties of Cherries
Cherry. Tree or shrub 7.3 m. In Russia there are about 20 species of wild cherry trees, of which the most important are: pine, shrub and bird. Cherry used to meet in the Crimea and the Caucasus. The shrub grows in the forest steppe and steppe zones of European Russia, Northern Caucasus, Western Siberia and Northern Kazakhstan. Bird cherry grows in mixed deciduous forests in the west and south-west Ukraine, Moldova, Crimea and the Caucasus. Cherry Fruit – spherical or flattened drupe somewhat from light to dark red, juicy and has a sweet-sour taste. The fruits of various species of wild cherries contain, depending on the soil and climatic conditions 7,2-24,3% dry matter.
Sugar levels ranging from 4.2 to 14.5%, and they include more monosaccharides, as an opportunity to clean the pillows on the equipment for cleaning pads. Titrated cherry fruit acidity 0,62-3,85%, dominated by malic acid. Some species have a significant amount of quinic and caffeic acids in unripe fruit contains succinic and lactic acids. During ripening the total acidity decreases. Ascorbic acid in the wild cherry fruit can be accumulated up to 75,5-168,7 mg%. Tanning and coloring substances contained 250-1490 mg% (catechins – 80-140 mg% leucoanthocyanins – 112-334, anthocyanins – 20-225 mg%). At fruit ripening quality of the polyphenols is almost unchanged. Cherry fruit consumed in fresh form, are prepared stewed fruits, jam, juice, jelly, make the filling for chocolates, canned, dried and frozen.
Kernel Seeds can be used to produce a bitter-almond essential oil. In the wild apricot fruit contains,% dry matter – 16; sugars – 6.1, organic acids – 3.1. Monosaccharides are glucose (2.5%) oligosaccharides – sucrose (3.6%), a small amount of maltose. Need cleaning pads. The fruits contain 1.1% pectin in a small predominance of the soluble, insoluble form of. Wild apricots, as well as farmed, are poor in vitamin C (2-10 mg%). The value of the fruits of apricot as the vitamin material is determined by a high content of polyphenols (R-vitaminoaktivnyh substances). Their total number of ripe fruit reaches 1.87%, including catechins – 130 mg%, flavonols 60 leucoanthocyanins – 10 mg%, and accounted for the bulk of oksikorichnye acid. The seeds contain up to 50% fat, glucoside amygdalin (8.4%) and enzyme emulsin for restoration. Fruits are used in food, seeds and seed of bitter varieties – for bitter almond essential oil. The remaining cake after pressing the seeds contain proteins and other substances with a feed and food value.