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2021, № 93

UDC: 634.25: 631.527: 581.192
GSNTI: 68.35.53

Relationship between biochemical compositions and flavoring qualities of peach fruits

The paper presents the results of studying the chemical composition and taste of fruits in 20 varieties and 11 forms of peach from the collection of the Nikitsky Botanical Garden by seven biochemical indicators: dry matter content, monosaccharides, total sugars, ascorbic acid, titratable acids, leukoanthocyanins, sugar-acid coefficient and taste. The smallest variability (4.6-20.9%) was characterized by such characteristics as fruit taste, dry matter content, mono and total sugars, and the largest (25.0-51.2%) - the content of ascorbic acid, titratable acids, leucoanthocyanins and the sugar acid ratio. As a result of cluster analysis on the chemical composition and taste, varieties and forms of peaches were combined into seven groups. According to the complex of traits, six varieties and forms were found closest to the control variety Zolotaya Moskva. The conducted factor analysis revealed that the indicator of the third factor, the sugar-acid coefficient, is the most important of all the others, since it causes 16.7% of the total share of variance. Determination of the correlation relationship between taste and chemical composition of fruits in varieties and forms of peach showed that the highest correlation coefficients (r = 0.48 - -0.67) were observed between the content of dry matter and leukoanthocyanins, dry matter and monosaccharides, titratable acids and the sugar-acid coefficient. Significant correlations (r = -0.37 - 0.40) were also noted between the content of ascorbic acid and the sugar-acid ratio, the sum of sugars and titrated acids. As a result of the multiple regression analysis, the multiple regression equation was compiled. The most significant regression coefficients (b) were observed for the traits: the content of titratable acids X6 (-29.8) and the sum of sugars X4 (1.69), as well as at the level of the tendency for the taste of fruits X1 (0.25). The multiple regression coefficient was R = 0.97, and the multiple determination coefficient was R2 = 0.95.
Keywords: Peach, varieties, shapes, biochemical composition, fruit taste, selection.
DOI: 10.21515/1999-1703-93-220-225

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Authors:

1. Smykov Anatoliy Vladimirovich, DSc in Agriculture, Chief Researcher of the laboratory of southern fruit and nut crops, Federal State Institution of Science "Order of the Labor Red Banner Nikita Botanical Gardens - National Scientific Center of the Russian Academy of Science".
2. Rikhter Aleksandr Aleksandrovich, Phd in Biology, Sen. Researcher of the biochemistry laboratory, Federal State Institution of Science "Order of the Labor Red Banner Nikita Botanical Gardens - National Scientific Center of the Russian Academy of Science".