QUALITATIVE CHARACTERISTICS AND CHEMICAL COMPOSITION OF FRUITS OF VARIETIES AND NEW HYBRIDS OF WILD CHERRY

Abstract

Bird cherry is a valuable fruit plant, used mainly by amateur gardeners in the northern regions of Russia. Bird cherry fruits have valuable biological and medicinal properties and deserve to be included in the diet. The aim of the work is to study the taste and biochemical composition of the fruits of bird cherry varieties, forms and hybrids. The paper presents the results of studies of the taste and biochemical composition of the fruits of bird cherry and bird cherry. Bird cherry fruits are characterized by a high content of solids and varied from 27.03% (No. 14-16-36) to 44.96% (No. 13-2-32), sugars from 28.73 to 54.2%. Bird cherry fruits contain very little ascorbic acid, but a lot of p-active compounds up to 1.41%. According to the content of catechins, the best are selected forms 14-16-36 and 14-1-36 0.86%; 0.53%), and in terms of the number of anthocyanins, hybrids 13-4-57 and 13-8-53 (1.18%). According to the chemical composition of fruits, hybrids and varieties of bird cherry and bird cherry are promising for introduction into cultivation in the south of Western Siberia. Bird cherry is used in the food, cosmetic industry and for therapeutic and prophylactic purposes. Fruit traits were studied in several hundred plants of parental species and more than a thousand hybrids. The data obtained made it possible to determine the average characteristics for each group and establish objective criteria for evaluating the selection of the best samples for subsequent selection work.