Biochemical composition of fruits of new apple varieties of Belarusian breeding

Abstract

The object of the research was new Belarusian apple varieties Zorka, Krasavіta, Navavіta and Sakavіta, selected from the hybrid fund, obtained as result of many-stage crossing of apple varieties (MalusdomesticaBorkh.) of various geographical origin (local, American, Western European) with the fourth and fifth generations of profusely blossoming wild apple (M. × floribundaSieb.), which is carrier of scab resistance Rvi6 gene. The aim of these studies was to study the chemical and technological composition of fruits of new Belarusian apple varieties that are resistant to scab, released during agro biological research. The biochemical composition of the fruit depends mainly on the complex genetic origin of new varieties. New apple varieties differ by a higher content of soluble solids (12.6-13.7 %), titrated acidity (0.70-0.94 %), they exceed the standard variety Vesyalina (0.56 %), as well as the amount of sugars (9.85-11.40 %). The content of pectic substances in the fruits of the studied varieties ranged from 0.76 (Zorka) to 1.31 % (Navavіta). The highest content of pectin substances are the varieties Sakavіta and Navavіta — 1.30 and 1.31 %, respectively. The varieties Krasavіta (7.1 mg / 100 g) and Vesyalina (15.17 mg/ 100 g) are characterized by highest content of ascorbic acid, and the variety Navavita (211.1 mg / 100 g) is characterized by highest content of phenolic compounds. It established that the fruits of the new apple varieties Zorka, Krasavіta, Navavіta and Sakavіta are suitable for producing juice of natural direct extraction, nectar without pulp, nectar with pulp, sterilized fruits rubbed with sugar, frozen.