ABSTRACT
Sweet cherry is a nonclimacteric fruit belonging to the genus Prunus, mainly grown in countries with temperate climate. It is one of the most import fresh fruits and is highly appreciated for its sweetness, color, and nutritional value. In addition, it is mostly consumed as a fresh fruit, but it can be eaten as dried, marmalade, jam, fruit juice, in pastry and yogurts. Over the past years, many studies have focused on the use of innovative cropping techniques to increase cherry quality. Although advances have been made in research, consistent scientific information about sweet cherry production and its constraints is still limited to some countries, producer’s organizations, universities, and technical schools. Therefore, the main goal of this chapter is to provide the reader with a broad view of the key factors that play a significant role in sweet cherry production, presenting important and uptdated information about this issue. The chapter has been divided into: General Introduction; Area and Production; Marketing 334and Trade; Composition and Uses; Origin and Distribution; Botany and Taxonomy; Varieties and Cultivars; Breeding and Crop Improvement; Soil and Climate; Propagation and Rootstock; Layout and Planting; Irrigation; Nutrient Management; Training and Pruning; Intercropping and Interculture; Flowering and Fruit Set; Fruit Growth; Development and Ripening; Fruit Retention and Fruit Drop; Harvesting and Yield; Protected/High-tech Cultivation; Packaging and Transport; Postharvest Handling and Storage; Processing and Value Addition; and Disease, Pest, and Physiological Disorders.
