Characteristics of red and white currant varieties according to the chemical composition of fruits in the conditions of Priamurye
Volume 16 • Issue 4
Platonova Tatyana P., Pakusina Antonina P.
DOI: https://doi.org/10.22450/199996837_2022_4_47
Published on: 21.11.2022
The article presents the results of chemical analysis of fresh red and white currants of foreign varieties that grow in brown forest soils of the Amur-Zeya Plain. The accumulation of ascorbic acid, sugars and other indicators characterizing the quality of fruits in red and white currant fruits depends on varietal characteristics. The content of ascorbic acid in currant berries varies from 35.81 mg/100 g (Uralskaya belaya variety) to 50.50 mg/100 g (Chulkovskaya variety). The fruits of Uralskaya belaya variety are leading in dry residue content (18.44 %). The ash content of currants ranges from 0.19 % (Darnitsa variety) to 0.77 % (Gollandskaya rozovaya variety). In the fruits of red and white currants, the sugar content, on which the taste of the berry depends, ranges from 8.8 % (Darnitsa variety) to 10.6 % (Uralskaya belaya variety). The mass fraction of titratable acids in terms of malic acid ranges from 2.68 % (Chulkovskaya variety) to 1.78 % (Gollandskaya rozovaya variety). The most balanced composition was found in red currants of Gollandskaya rozovaya vatiety. The fruits of red and white currants are sources of a high content of nutrients and biologically active substances.
Platonova T. P., Pakusina A. P. Kharakteristika sortov krasnoi i beloi smorodiny po khimicheskomu sostavu plodov v usloviyakh Priamur'ya [Characteristics of red and white currant varieties according to the chemical composition of fruits in the conditions of Priamurye]. Dal’nevostochnyj agrarnyj vestnik. – Far Eastern Agrarian Bulletin. 2022; 16; 4: 47–53. (in Russ.). doi: 10.22450/199996837_2022_4_47.
Metrics
12
Views
3
Downloads