2020, № 85
UDC: 634.13:664.8GSNTI: 34.29.25, 68.35.53
Quality assessment of fruits of pear varieties in the piedmont zone of the North-Western Caucasus
In the collection of pear genetic resources of the Maikop Experiment Station of the N.I. Vavilov All-Russian Research Institute of Plant Industry (VIR), varieties have been identified that have high scores of tasting assessment (4,3-5,0 points), with different maturity periods: summer - 10 varieties, autumn - 33 varieties, and winter - 13 varieties. The taste score was compared with the biochemical composition of the fruits. No direct dependence of the taste qualities of pear fruits on their biochemical composition has been established: the taste of fruits moderately and positively correlates with the total sugars (r = 0,32), very weakly and positively - with the dry solids (r = 0,01) and acids (r = 0,004) content, and negatively - with the content of vitamin C in fruits (r = - 0,2). In the varieties studied, the sugar-acid index is within the range of 23,1-96,2 relative units. SAI very weakly and positively correlates with the taste of fruits (r = 0,03). The varieties that are distinguished by a combination of high taste qualities and an increased weight of fruits have been identified: with large fruits (201-250 g) - Abadzekhskaya, Abate Fetel, Amazonka, Beurre Hardy, Biryuzovaya, Winter Dechant, Dechant Maikop, Dilbar, Kubanka, Pass-Krassan, Triumph de Vienna, Uspenka, Winter Forelle; and with very large fruits (251-360 g) - Duchesse d'Angoulême, Jeanne d'Arc, Zemfira, Lyra, Legend, Marguerite de Marilla, Silva, Kavkaz.Keywords: Pear, varieties, tasting assessment, dry solids, total sugars, acidity, vitamin C, sugar-acid index, fruit size.
DOI: 10.21515/1999-1703-85-299-304
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Authors:
- Shapovalov Maksim Igorevich, Phd in Biology, Senior Researcher, Maikop State Technological University.
- Bandurko Irina Anatolyevna, DSc in Agriculture, Professor, Maikop State Technological University.
- Khlestkina Elena Konstantinovna, DSc in Biology, Professor RAS, Director, Federal Research Center The N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR).