The first experiences with cherry breeding at the VSUO in Holouvosy in the Czech Republic date back to the late 1960s. The main variety selected from this programme is Kordia, which in recent years has become one of the world's leading varieties in the medium-late ripening period, mainly due to its high fruit quality standards.
The primary objectives of the WSUO programme are cherry quality (size, texture and colour), resistance to cracking and rot, shelf life and plant productivity. MAS technologies are used in the breeding programme for the early selection of genotypes on several traits: self-fertility, spring frost resistance, drought and climate change tolerance and low chilling requirements.
WSUO, besides Kordia, has commercially propagated 28 cherry varieties. The best known are Early Korvik, Christiana, Felicita, Irena, Justyna, Kasandra, Tamara, Techlovan, Tim and Vanda.
Below is the report of Lubor Zelený, cherry breeding project manager at WSUO in Holouvosy, presented at the workshop on cherry variety innovation at Macfrut 2023.
14 Jun 2024
Statewide surveys were conducted in Oregon sweet cherry orchards for virus and virus-like diversity and distribution. A subsequent survey was conducted in the Mid-Columbia production region for the presence of little cherry symptoms associated with little cherry and X-Diseases.
19 Nov 2024
The monograph is the result of collaboration between the Edmund Mach Foundation and the Laimburg Experimentation Centre. The topics covered range from qualitative to agronomic aspects, orienting the information according to the needs and problems encountered in the area.
10 Feb 2026
Climate change is reducing cherry volumes in Chile, pushing growers and researchers to rethink varieties, orchard management and postharvest strategies. New predictive models aim to safeguard quality and exports to the Chinese market worldwide globally.
10 Feb 2026
Low temperature storage extends the shelf life of sweet cherries but may induce pulp lignification. A study on the Meizao cultivar examines structural, biochemical and molecular changes affecting fruit firmness, texture, quality and consumer acceptance during post-harvest storage
