The aim of this study is the evaluation of two sour cherry cultivars (“Obla？inska”, “Cigan？ica”) grown at Cacak (Western Serbia) by determining main physical properties such as fruit linear dimensions, arithmetic and geometric mean diameter, fruit volume, sphericity, surface area, and aspect ratio at the commercial stage. Also, some attributes related to fruit quality (fruit weight, soluble solids, total acidity, ripening index, and pH juice) were evaluated at different ripening stages. “Obla？inska” shows better physical properties, except aspect ratio, when compared with “Cigan？ica”. Sphericity was similar in both cultivars. Fruit weight, soluble solids content, ripening index, and pH increased during ripening process, whereas titratable acidity decreased over above process. In general, “Obla？inska” had better chemical composition than “Cigan？ica”. Finally, fruit of both cultivars is suitable for processing and also for fresh consumption. 1. Introduction Sour cherry (Prunus cerasus L.) is an allotetraploid species, originating from a natural hybridization between sweet cherry (P. avium L.) and ground cherry (P. fruticosa Pall.) [1]. The distribution of European sour cherry ranges from the Mediterranean islands to northern Russia, and, within the range there is a wide diversity of different plant habitats and fruit characters [2]. Sour cherries (P. cerasus L.) are most popular as fruit crop and in fruit industry. In 2009, Serbia (having cultivated area with 38,000 hectares and with annual production of 105,353？t) was the sixth largest producers of this species in the world [3]. Also, Serbia can be regarded as important frozen and fresh fruit sour cherry exporter [4]. According to above author, the most common cultivars in Serbian sour cherry orchards were “Obla？inska” and “Cigan？ica” (also called “Cigány maggy” or “Cigány”) that belong to P. cerasus L. The “Obla？inska” is an autochthonous and heterogeneous Serbian cultivar, whereat “Cigan？ica” native to Hungary and grown worldwide [4–6]. Both cultivars displayed great phenotypic variability. The fruit of the above cultivars, especially of “Obla？inska”, is of “morello” type, small to medium in size, with dark red and thin skin. The flesh is red, medium firm, juicy, quite sour, aromatic, and of high quality. In addition, the “Obla？inska” is highly resistant to leaf spot and to bitter rot [7]. Also, this cultivar is self-compatible and characterized by regular and high yield. From this point, the numerous positive traits of both cultivars should make it interesting for plantation in other countries. Fruit
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