ABSTRACT
In cherries for processing, color has a direct influence on quality of the finished product. Quality is good when fully ripe, dark sweet cherries become purple or even black. In storage, cherries gradually lose their brightness in color, and this is accompanied by a decline in anthocyanin content. Color intensity and anthocyanin content of peaches depend on variety, ripeness of fruit, and environmental factors during growth and storage of the fruit. In ripe European plums the color is located in the skin and the outer cells of the flesh. The fruit size and shape are variable, and the stone clings or separates from the flesh. Damson plums are found in home orchards, where the tart, blue fruit is limited to culinary purposes, primarily for jellies and jams. Japanese or Salicena plums are eaten fresh, cooked, and canned. The cherry plum or myrobalan plum is used widely as rootstock for European and Japanese plums.
