Особенности накопления биологически активных веществ в ягодах малины, выращенных в условиях юга России
2009
Chalaya, L.D. | Prichko, T.G. | Khilko, L.A. | Smelik, T.L., North-Caucasian Zonal Research and Development Inst. of Horticulture and Viticulture, Krasnodar (Russian Federation)
In 2005-2008 trade quality and chemical composition of raspberry fruits were studied to characterize 15 varieties cultivated in the Krasnodar Region. A berry weight of raspberry varied from 1.8 to 3.6 gram. The cultivars and hybrids Rubin, Babje Leto (BL), Balsam (BS) stand out by their appearance (the highest weight and size of a fruit). It has been found out that when growing raspberries in the south of Russia, sugar content is almost 2 times higher in berries, than it is when growing the same cultivars in the central zone of Russia. Sugar storage within a few cultivars varied depending on a year of the research. The maximum amount of sugar was fixed in berries of Majner, BL and Beglyanka (10.3, 10.0 and 9.1% respectively). Acid content was more stable, it varied from 1.0 to 2.0%, on average 1.6%. BL, BS, Zhuravlik, Skromnitsa have a pleasant acid-sweet taste, containing 1.3-1.4% of acids. It has been found out that when growing raspberries in the south of Russia, pectin content is slightly less (0.8%) in berries, than it is (1.2%) when growing the same cultivars in the central zone of Russia. Ascorbic acid content in berries of the south is at average of 18.0 mg%, that is higher than of the Middle Urals, but lower in 1.5-2 times than of the central zone. The cultivars BL, BS and Rubin were notable for consistently high content of vitamin C (up to 30.0 mg% or more). It has been found out that in the Krasnodar Region raspberry fruits do not accumulate many polyphenolic compounds. The maximum content of catechins was fixed in fruits of Zhuravlik (86.2) and Rubin (75.0 mg%). Thus, the cultivars Zhuravlik, Rubin, BL are notable for their biochemical parameters and raised nutritive value. These cultivars and also Gusar and Beglyanka of a high content of vitamin C, can be used to produce high quality jam under commercial conditions
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