Sour Cherry Breeding and Production in Hungary

Clonal selection and breeding of sour cherry ( Prunus cerasusL.) began in Hungary in 1943 and 1950, respectively, at the Enterprise for Extension and Research in Fruit Growing and Ornamentals, Budapest. In the last 25 years, there has been a rapid expansion in production and a doubling of the sour cherry acreage in Hungary due to the introduction of new profitable cultivars from their programs. These new cultivars and numbered selections ripen over a 40 day period. The range in fruit weight, percent soluble solids and juice color is from 4 to 8 grams, 14% to 20%, and light red to dark purple, respectively.