The difference between cherries and cherries
Every time the fruit market season, many consumers are confused when faced with similar red fruits on the shelves: What is the difference between cherries and cherries? These two fruits are not only similar in appearance, but also have many differences in nutritional value and eating scenarios. Through physical comparison and data analysis, this article takes you to gain an in-depth understanding of the essential differences between these "twin" fruits. Comparison of fruit morphological characteristics: Skin color and gloss. Mature cherries show a dark black and purple luster, and the outer belt has a waxy luster; domestic cherries are mainly bright red, and some varieties are orange-red, with weak surface reflection effect. Professional chromatographic testing shows that the anthocyanin content of cherries is 40% higher than that of ordinary cherries. The difference in pulp texture can be seen when cut horizontally. The cherry pulp is dark red and tight, with an average hardness of 8.5kg/cm²; the cherry pulp is lighter in color and softer in texture, with a hardness value of about 5.2kg/cm². Differences in growth characteristics and geographical distribution of (G-Y) chains Cherries are mainly produced in Chile, the United States and other American countries, and are transported by air and cold chain, maintaining 0-2℃ throughout the process; my country's cherry planting is concentrated in temperate areas such as Shandong and Dalian, and is directly transported to the market by land transportation. Compared with the maturity cycle, Chilean cherries are marketed from December to February of the following year, while American varieties are concentrated from June to August; domestic cherries begin to mature in early May and are marketed in July. The production areas of the northern and southern hemispheres complement each other throughout the year (G-Y). Comparison of eating experience and nutritional value sugar-acid ratio data. The average sugar content of cherries is 18-23%, and the acidity is 0.5%; the sugar content of cherries is 12-15%, and the acidity is 1.2%. Laboratory tests show that the glucose content of cherries is 1.8 times that of cherries. Differences in nutritional composition per 100g of cherries contain 256mg of potassium and 0.36 mg of iron; cherries contain 222mg of potassium and 0.4 mg of iron. The vitamin C content of the two is similar, but cherries are richer in polyphenols. Analysis of market price and recommended cost composition of purchase costs The unit price of imported cherries is about 80-120 yuan/catty, including 30% tariffs and cold chain costs; the price range of domestic cherries is 15-40 yuan, and the transportation loss rate is as low as 5%. Shopping precautions When purchasing cherries, you should observe the emerald green degree of the fruit stems and gently pinch them to test the elasticity; when selecting cherries, you should pay attention to the absence of wrinkles on the skin and no exudation at the joint of the fruit stems. It is recommended to choose according to the eating scene: cherries are preferred for baking, and cherries can be used for fresh food.
Through systematic comparison, it can be seen that cherries and cherries belong to the genus Cerasus of the Rosaceae family in terms of genetic sequence, but significant differences are formed due to cultivation environment and variety improvement. Consumers can flexibly choose based on seasonal changes and nutritional needs. Imported cherries are suitable for afternoon tea scenes where sweetness is sought, while domestic cherries are a high-quality choice for making jams and salads. Mastering these identification points will allow you to enjoy the most suitable delicacy in different seasons.