FORMATION OF FLAVORING QUALITIES OF SWEET CHERRY FRUITS UNDER THE INFLUENCE OF WEATHER FACTORS

• Main Authors: I. Ivanova, M. Serdyuk, I. Kryvonos, O. Yeremenko, Т. Тymoshchuk
• Format: Article
• Language: English
• Published: Zhytomyr National Agroecological University 2020-04-01
• Series: Наукові горизонти
• Subjects: sugars; titratable acids; pomological variety; fruits ripening periods; variability; sugar-acid index.
• Online Access: http://www.journal.znau.edu.ua/horizons/article/view/399/397

The flavouring qualities of fruit raw materials are of major importance in selecting varieties for wide industrial use. The influence of weather conditions on the accumulation of sugar and fruits titrated acid has increased. The purpose of our research was to scientifically substantiate the effect of stress weather factors and varietal characteristics on the process of forming the taste of sweet cherry fruits within the years 2008–2019. 33 varieties of three sweet cherry fruits ripening periods, which were grown under the conditions of horticultural farms of Melitopol district of Zaporizhzhia region, were selected for this study. It is established that the content of sugars and their variability of formation of the most promising from the technological point of view were the varieties Zabuta (12.47 %), Dachnytsia (15,60 %), Krupnoplidna (14.35 %). Low and average variability by studies years of the selected varieties (Vp=8.6–13.3 %) was determined. Against the background of the general high variability of all groups of varieties by the titrated acids content (Vp=19,7–20,0 %). Fruits with maximum titrated acid values were isolated Valerii Chkalov, Dilema, Udivitelna (0.53–1.00). The overall high variability of all groups of varieties by the titrated acids content was noted (Vp=20.7–24.3 %). The optimal parameters of the sugar-acid index are determined in 31 varieties of three sweet cherry fruits ripening periods, with a range of index in the interval of 16.9–28.5 relative units. It has been proved that for all groups of varieties, irrespective of the ripening periods, the weather conditions of the research years had a dominant influence on the formation of the sugar and titratable acid content. In view of the two factor analysis results of variance, it is advisable to predict the sugars and titrated acids content in sweet cherry fruits by the average values for a particular group of varieties, and not separately for each pomological variety.