Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut (Juglans regia L.) samples: ‘Milotai 10’ (M10) and ‘Alsószentiváni 117’ (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza—P and Berzék—B), ‘Chernivets’ky 1’ from Ukraine, and ‘Chandler’ from the United States of America, Chile, and Brazil purchased on the Hungarian consumer market. The aim was to reveal which walnut variety is the most suitable for consumption from a nutritive point of view. In comparison, both Hungarian varieties grown in Hungarian climatic conditions had on average approximately 33% more polyphenols, approximately 22% more SFAs (saturated fatty acids), and approximately 27% more MUFAs (monounsaturated fatty acids). Regarding the minerals, calcium, magnesium, phosphorus, and sodium were present in higher concentrations in both Hungarian varieties. Among the Hungarian-bred varieties, M10 mainly reached a higher compounds content, but the effects of the fruit site conditions were not clearly detected. Other varieties contained mainly potassium, copper, and zinc, such as ‘Chandler’ harvested from Chile. ‘Chernivets’ky 1’, harvested from Ukraine, had outstanding cinnamic acid and linoleic acid contents compared to the other examined varieties. All ‘Chandler’ samples (mainly the American) contained 11% more PUFAs compared to the samples derived from Hungary.

Due to climate changes, drought- and lime-tolerant Prunus mahaleb rootstock may gain importance. Among the Mahaleb rootstocks and hybrids, there are standard and moderate-vigorous types, but their intensive testing in orchards is still needed. Our paper reports on testing rootstocks SL 64, Bogdány, Magyar, SM 11/4 clonal Mahalebs, and the hybrid MaxMa 14. ‘Carmen’, ‘Vera’, ‘Paulus’, and ‘Rita’ sweet cherry trees were trained on the above rootstocks to the principles of Hungarian Cherry Spindle at a spacing of 1.6 × 5 m. Rootstocks SL 64, Bogdány, and SM 11/4 proved to be vigorous, while on rootstocks Magyar and MaxMa 14, the trees were moderately vigorous, about 80%. ‘Carmen’, ‘Vera’, and ‘Rita’ on Magyar and MaxMa 14 produced high cumulative yields without significant differences, while ‘Paulus’ trees were most productive on Bogdány rootstock. ‘Carmen’ on Bogdány rootstock, ‘Vera’ on Magyar and Maxma 14 rootstock, and ‘Rita’ on MaxMa 14 were more precocious than on SL 64. Contrary to SL 64 and MaxMa 14, both Magyar and Bogdány rootstocks resulted in abundant flat branching and good fruit size. Our conclusion is that trees on Magyar and Bogdány rootstocks fit well to the Hungarian Cherry Spindle orchard system with 1250 tree/ha orchard density.