1. Sweet Cherry
Motaz Shahror

2. Taxonomy of cherry Plantae Kingdom Tracheophyta Phylum Magnoliopsida
Class
Rosales
Order
Rosaceae
Family
Prunus
Genus
Avium
subgenus
P.avium
Species
Binomial name
Prunus avium

3. Origin and cultivation
P. avium originated in the area between the Black and Caspian seas of Asia Minor
Cultivation probably began with Greeks, and was perpetuated by Romans (this lead to the spread throughout Europe)

4. BOTANICAL DESCRIPTION Plant
Vigorous tree with strong apical control with an erect-pyramidal canopy shape, capable of reaching 50 ft. In cultivation, sweet cherries are maintained ft in height.
Perennial woody crop
Deciduous fruit tree
Botanically : Dicot plant

5. Cherry Trees

6. Bark
The cherry tree has reddish brown bark with rows or patches of horizontal markings called lenticels

7. BOTANICAL DESCRIPTION Leaf
Cherry leaves are dark green in color and alternately arranged along the stem.  The simple leaves are 2 to 6 inches long with a finely toothed margin.

8. BOTANICAL DESCRIPTION flower
White, with long pedicels
racemose clusters of 2-5 flowers on short spurs with multiple buds at tips
distal bud is vegetative and continues spur growth
Flower type is dicot perfect
Ovary position is half- inferior( perigynous )with a distinct hypanthium

9. BOTANICAL DESCRIPTION flower
Sweet cherry flower

10. BOTANICAL DESCRIPTION Pollination
 sweet cherries are self-incompatible and need a high degree of fruit set (25-50%) for a commercial crop.
 there is a high degree of cross-incompatibility
Honey bees are the main pollinator

11. BOTANICAL DESCRIPTION Fruits
A drupe; ½” to 1 1/4″, round or heart-shaped, with long pedicel attached and encloses a single seed
Fruit is borne on short spurs that arise from older wood. Sweet cherries require only about 2-3 months for fruit development. Thinning is unnecessary.

12. Cherry Fruits

13. GENERAL CULTURE Cultivation Begins In Late Winter ,Early Spring
Flowering Start’s In Spring
Fruit Set start at early summer

14. GENERAL CULTURE
Soils and Climate Deep, well-drained, gravelly to sandy loam soils are best Flooded or wet, heavy soils slow growth and reduce productivity.
Sweet cherry – cooler, drier climates
Chilling requirements – about hr. Brown rot is also extremely bad on cherries, and is worsened by high humidity and rainfall near harvest.

15. GENERAL CULTURE
Propagation Cherries are T-budded onto rootstocks during late summer and forced to grow the next season.

16. GENERAL CULTURE Rootstocks most sweet cherries are grown on Mazzard
Tree densities -standard rootstocks = 100 trees/acre,
Gisela rootstocks hundreds of trees per acre
Spacing – ft apart in straight rows

17. GENERAL CULTURE
Pruning – central leader or modified central leader, high density systems
Pruning start at late winter , early spring

18. Sweet Cherry cultivars
Bing
A large, black, firm, good-quality cherry susceptible to cracking. Bing originated in the Pacific Coast region and is a major cultivar in Washington, Oregon, and British Columbia.

19. Sweet Cherry cultivars
Lamberts
Lamberts are a dark red, heart-shaped fruit that is similar in size to the Bing. A rich, sweet flavor has kept this variety popular. It typically matures one week later than the Bing, and is available from late June to early August.

20. Sweet cherry cultivars
Chelan Cherries
The leading early-ripening sweet cherry of the Pacific Northwest. Fruit ripens two weeks ahead of Bing, yet resembles Bing with firm, round, heart-shaped fruit of good size. The best deep, mahogany red cherry before Bing and less susceptible to rain-cracking.

21. Harvest ,Post Harvest Handling
Maturity
Traditionally, color change and soluble solids content are used to signal maturity
“fruit removal force” has been used more recently
This is based on the progressive abscission of the fruit from the pedicel starting about 2 weeks before maturity. 

22. Nutrition Value's 100 g Sweet cherry Vitamin A 2.2 Thiamin, B1 3.6
Niacin
Vitamin C
22.2
Calcium
2.8
Phosphorus
2.4
Iron
4.0
Sodium —
Potassium
4.1
100g
Sweet cherry
Water (%) 80
Calories 70
Protein (%)
1.3
Fat (%)
0.3
Carbohydrates (%) 17
Crude Fiber (%)
< 1

23. The End