Fruit growing
and viticulture of South Russia

Annotation

The results of the technological evaluation of apple varieties with immune or high resistant to scab for juice production of selection ARRIHB are presented and varieties and hybrids, allowing to obtain a product with higher rates of food security are selected

Annotation

The results of sensory evaluation of apple juice from fruits of a number of cultivars, depending on the period of fruit harvest, are presented. The objects of research were immune apple varieties All-Russian Research Institute of Fruit Crop Breeding selection. The control was the Antonovka Obyknovennaya variety. Sensory analysis of the juice was carried out in dynamics parallel to the harvest dates of the apples. The analysis was carried out by the testing commission at closed degustations. The appearance and taste of juice Were assessed. It was found that the attractiveness of the juice slightly depended on the period of fruit harvest � average rating for juice appearance from the fruits of all harvest dates is to 4.4 points in 2011, 4.5 points in 2012 and 4.4 points in 2013, which was also confirmed by low values of the variation coefficient of estimation for the juice appearance depending on the dates harvest (1,4....4,5 %). There were more clear differences between the taste ratings of juice obtained from fruits of different harvest periods. The average values of ratings for the taste of juice increased from the first date to the third date of harvest, when the fruit reached the optimal degree of maturity and accumulated the maximum amount of sugars. The taste of the juice was more dependent on the degree of fruits maturity, than the appearance of the juice. Obviously, the fruit indicators that affect the attractiveness of the apple juice are less dependent on the degree of maturity than the indicators that determine juice taste. The optimal combination of indicators that form the best taste of fruit and, consequently, juice, is achieved only at a certain point of maturity. Therefore, the period of fruit harvest significantly affects the formation of the taste of the apple juice.

Annotation

Today, the production of Russian apple juice concentrate from domestic raw material provides the needs of the juice industry no more than 21 %. Restoration of the domestic raw material base of the juice production is the most important task, the solution of which is impossible without expanding the areas under the intensive plantations laid using the specially selected immune or scab-resistant varieties guaranteed for stable production of environmentally safe and inexpensive raw material. Our research was directed to study the suitability of immune and scab-resistant apple varieties and hybrids of the Institute of Breeding Fruit Crops for juice production, the selection among them the best varieties with chemical and technological qualities of fruits prom-ising for cultivation in the raw gardens and using in breeding for high technological qualities of fruits. Apple cultivars of Institute Of Fruit Crop Breeding have been assessed for juice output and quality of natural juice from fruits. When selecting the cultivars for juice production we took into consideration not only juice output but also the contents of soluble dry substances, sum of sugars, titrate acidity and P-active substances. General taste estimation was given to the juice obtained from apple fruits of different dates of maturing. As a result of the long-term breeding work two apple cultivars, Zaryanka and Sokovinka, have been released from the family of Antonovka Krasnobochka x SR 0523 for juice production. Zaryanka has been included in the State Register of Breed-ing Achievements Admitted for Use (regionalized) and Sokovinka is suggested for state testing. These cultivars exceed control Antonovka Obyknovennaya in juice output and taste marking of juice, according to our experiments.