What question did this study set out to answer?

To assess how ripening stages and growing seasons affect polyphenolic compounds and antioxidant capacity in sour cherries.

April 10, 2026AntioxidantsOpen Access

Ripening- and Season-Dependent Variation in Polyphenolic Compounds and the Antioxidant Capacity of Sour Cherry (Prunus cerasus L.)

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Evaluates antioxidant compounds in sour cherries at different ripening stages, highlighting seasonal impacts.

To assess how ripening stages and growing seasons affect polyphenolic compounds and antioxidant capacity in sour cherries.
Evaluated two sour cherry cultivars grown under different production systems over two years.
Analyzed total polyphenol, flavonoid, and anthocyanin contents during various ripening stages.
Compared differences in antioxidant capacity based on ripening and seasonal conditions.
Total polyphenol values varied significantly between years, ranging from 1116.33 to 1874.39 mg in 2024 and 909.81 to 1668.96 mg in 2025.
Concentration differences were more pronounced between seasons than between cultivars or cultivation methods.
Key polyphenolic compounds were consistently detected across both years despite harvest year variation.

Pál et al. (2026) studied this question.

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April 10, 2026AntioxidantsOpen Access

View Full Paper

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Authors

Evaluates antioxidant compounds in sour cherries at different ripening stages, highlighting seasonal impacts.

To assess how ripening stages and growing seasons affect polyphenolic compounds and antioxidant capacity in sour cherries.
Evaluated two sour cherry cultivars grown under different production systems over two years.
Analyzed total polyphenol, flavonoid, and anthocyanin contents during various ripening stages.
Compared differences in antioxidant capacity based on ripening and seasonal conditions.
Total polyphenol values varied significantly between years, ranging from 1116.33 to 1874.39 mg in 2024 and 909.81 to 1668.96 mg in 2025.
Concentration differences were more pronounced between seasons than between cultivars or cultivation methods.
Key polyphenolic compounds were consistently detected across both years despite harvest year variation.

Pál et al. (2026) studied this question.

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