Fruit growing
and viticulture of South Russia

Annotation

The technological properties of plum and cherry plum fruits on the suitability for making fruit-salad have been studied. The study included 25 samples of plum and 13 samples of cherry plum, which are characterized by high taste qualities and different maturation periods. Tasting evaluation of fruit-salad of plum and cherry plum is carried out on a 5-point scale. The variety differences on the appearance col-or, consistency and taste of fruits in the fruit-salad, as well as on color, transparency and taste of the syrup are established. The varieties of plum and cherry plum are suitable for the production of excellent quality fruit-salad are selected. The overall evaluation of fruit-salad from cherry plum was from 4.0 to 5.0 points. The varieties of medium and late maturation were evaluated in 4.5 or more points (Klyukovka, Olenka, Cometa, Prevoskhodnaya Shuntukskaya). The other studied varieties had an estimate of 4.0 to 4.5 points. The total evaluation of fruit-salad from the plum's fruit was from 4.1 to 5.0 points. The varieties of early, middle and late maturation were 4.7 or more. The minimal overall score was 4.1-4.2 points for the Vengerka Sladkaya plum and Ekaterina (yellow). According to the results of the research, 10 varieties of domestic plum and 4 varieties of cherry plum are selected from the number of studied, the fruits of which are suitable for the production of fruit-salad with excellent taste. Different terms of fruits ripening of plum and cherry plum give the chance to increase in term of their preservation. A good taste of fruits and products of their processing allow us to recommend these varieties for use in breeding programs.

Annotation

Tasty and technological qualities of raspberries depend not only on the genotype but also on their chemical composition, which is associated with soil and climatic conditions of plant growth. Long-term comparative study of raspberry samples on the main chemical characteristics in the foothills of Adygea allowed to determine the best among them. An assessment of more than 30 varieties of raspberries and one of the Rubus idaeus L. ecotypes (k-12897) was carried out. It is determined that, the content of dry substances in raspberries is about 13-19 %; sugars accumulate � 4-10 %; acidity (malic acid) � 1,4-2,6 %; vitamin C (ascorbic acid) � 21-43 mg %. Increased amount of dry matter (about 18 %) were allocated the berries such varieties as Aly Parus, Magnificent Delbard, Lloyd George, Turner. The varieties of Aly Parus, Magnificent Delbard and Carolina (9.6%) have a high sugar content in this zone. According to the amount of vitamin C in raspberries, the varieties of Alenushka, Aly Parus, Arbat, Generalissimus, Lloyd George, Mestnaya is Astrakhani, Meteor, Olathe, Turner (40-45 mg %) stood out. When tasting jam and raspberry compote, the appearance of the product, color, consistency, taste, aroma of jam, as well as the color, transparency and taste of the syrup were determined. Samples of raspberries, received the maximum overall score (4,9-5,0 points) Aly Parus, Skromnitsa, Kompanion, Prude, Shuntukskaya can be used to prepare the high-quality jam. All compotes were characterized by high taste qualities of berries, color of syrup and transparency. According to the general technological assessment (5.0 points), compotes from Hussar and Tarusa varieties were stand out.