Fruit growing
and viticulture of South Russia

Annotation

The paper presents the results of research to determine the quality and chemical composition of berries of 24 varieties and hybrid forms of raspberries cultivated in the foothill zone of the Crimea. One of the possible ways to solve the problem of increasing the biological value of food is to improve the assortment of raspberries with a high degree of quality indicators of berries. To this end, the level of accumulation of soluble solids, total sugar, organic acid, ascorbic acid in berries was assessed. Varietal differences in the nutritional value of berries, taste qualities and the content of ascorbic acid, which determines the medicinal properties of raspberries, were determined. The purpose of the variety is determined by the sugar content and acidity of the fruits, which are signs that characterize the quality of the berries. It is necessary to use mathematical analysis to determine the nature of the relationships between these features. The relationship of taste qualities with the biochemical composition of berries was determined with the help of statistical approaches using regression analysis. As a result of the conducted studies, high fruit taste indicators (4,7-4,9 points) were observed in seven varieties and three hybrid forms. The increased content of ascorbic acid (55,9-95,2 mg/100 g) was detected in four varieties and five hybrid forms, titrated acidity (2,6-3,3 %) � in four varieties, total sugar (2,6-3,3 %) � in three varieties and two forms, soluble solids (15,1-20,2 %), � in ten varieties and two hybrid forms. Indicators of the sugar-acid index from 6,0 to 7,2 were observed in three varieties and two forms. The selected varieties and forms are of interest for use in fruit-growing, as well as initial forms in further breeding work when creating new varieties with high taste qualities of berries and an increased content of ascorbic acid. The construction of the equation of multiple regression of the dependence of taste qualities on the influence of chemical composition makes it possible to more purposefully select the initial parent varieties for hybridization.