ISHS Acta Horticulturae 818: I International Symposium on Pomegranate and Minor Mediterranean Fruits
CORNELIAN CHERRY IN GEORGIA |
| Authors: | D. Maghradze, E. Abashidze, Z. Bobokashvili, R. Tchipashvili, E. Maghlakelidze |
| Keywords: | Cornus mas L., variations, germplasm, orchard, forest, area, fruit, cuisine |
| DOI: | 10.17660/ActaHortic.2009.818.8 |
| Abstract:
Cornelian cherry (”Shindi” in Georgian), Cornus mas L., as a fruit, medical and decorative plant has been cultivated in the Caucasus from ancient times. According to the Agro Census 2004 the total area of the orchards of Cornelian cherry is 135 ha – 0.3% of the fruit orchards in Georgia. The number of the trees in orchards makes up 60,204, and there are 146,534 scattered trees. Germplasm of cultivated Cornelian cherry mainly consists of autochthonous varieties and only of one introduced variety. The main method of propagation is budding. As rootstocks seedlings of local forms are used. The orchards are usually quite small. Planting layout is from 4 x 5 m to 7 x 5 m. Forests of Georgia are another source of Cornelian cherry, where it grows up to 1,350 m above sea level and produces large spontaneous plantations between 600 out 1,000 m above sea level. The total area of the forest with Cornelian cherry is approximately 100,000-130,000 ha. According to K. Sanadze Cornus mas in Georgia has three botanical varieties: 1. var. typica Sanadze with cylindrical red fruits; 2. var. pyriformis Sanadze with pear-shape red fruits; 3. var. flava vest with yellow fruits. Fruit of Cornelian cherry from Georgia weighs 1.1-5.6 g, dry matter varies from 17.7 to 26.1%, total sugar from 8.5 to 9.2%, acidity from 1.7 to 2.3%, pectin from 0.98 to 1.12% and vitamin C from 50.5 to 128.0 mg/100 g. Depending on the varieties and forms it ripens from August through October. In the traditional Georgian cuisine, Cornelian cherry is used for preparing traditional dishes, dried products and preserves. | |
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