BIOTECHNOLOGICAL INDICATORS OF DIFFERENT VARIETIES OF SOUR CHERRY (PRUNUS CERASUS)

Cherry (Prunus cerasus) is one of the significant fruit crops widely cultivated in temperate climate zones. Due to its unique organoleptic and nutritional characteristics, cherries are widely used both fresh and processed into various food products, such as jams, juices, and preserves. Moreover, cherries possess health benefits, including antioxidant, anti-inflammatory, and anticancer properties, making them an important subject of research in functional nutrition and medicine. Modern agriculture faces challenges such as climate change, increased plant diseases, and higher demands for quality agricultural products. Enhancing the resistance of cherries to stress factors like phytopathogens, pests, and abiotic stresses is a key task. In the context of changing climates and growing needs for nutritious and medicinal foods, breeding new cherry varieties with improved traits is of particular importance. Modern biotechnological methods significantly accelerate the breeding process, providing precise analysis and manipulation of genetic resources. The study involves a comparative assessment of genetic, physiological, and biochemical parameters of several cherry varieties to identify key factors determining their resilience to biotic and abiotic stresses. Additionally, the research employs innovative biotechnological methods, such as molecular marking and genome editing, to create new cherry breeding lines with enhanced characteristics. These methods offer opportunities for precise and efficient breeding, representing an important step towards developing high-yield and resilient varieties. The novelty also lies in using an integrative approach that combines genetic, physiological, and biochemical data, providing a more comprehensive understanding of cherry adaptation and resistance mechanisms. The results showed that the Vladimirskaya and Shokoladnitsa varieties are the most suitable for this region due to their high yield and disease resistance. The results of the study will be of great importance for the breeding of new cherry varieties with improved characteristics, increasing resistance to stress factors and expanding the possibilities of using cherries as a functional food product.