Sass-Kiss, A.Tóth-Markus, M.Daood, H. G.Bánáti, D.Nyéki, J.Szabó, Z.2021-06-282021-06-282010-01-03International Journal of Horticultural Science, Vol. 16 No. 1 (2010) , 59-61.1585-0404https://hdl.handle.net/2437/314574The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation.application/pdfcherryorganic farmingintegrated cultivationpolyphenolsanthocyaninsantioxidant capacityfolyóiratcikkOpen AccessInternational Journal of Horticultural Sciencehttps://doi.org/10.31421/IJHS/16/1/865International Journal of Horticultural Science116Int. j. hortic. sci.2676-931X