I.A. Puchkin, V.M. Semeykinа, D.I. Deysling
Lisavenko Research Institute of Horticulture for Siberia, ul. Zmeinogorskii trakt, 49, Barnaul, 656045, Russian Federation
Summary. Investigations were carried out under conditions of the forest-steppe of Altai Ob region. Fruits of 60 pear cultivars and promising hybrids were studied, which were bred in the M.A. Lisavenko Research Institute of Horticulture for Siberia in 1974-2015 and obtained from other research institutes (Far East Research Institute of Agriculture, South-Ural Research Institute of Horticulture and Potato, Krasnoyarsk Research Institute of Agriculture, All-Russian Institute for Breeding and Technology in Horticulture and Nursery). The aim was to determine pear varieties suitable for processing. Canned fruit of all types was estimated organoleptically by the “nameless” method. Visual appearance, color homogeneity of fruits, pulp, syrup and juice, as well as taste, flavor, consistence of fruits and clarity of liquid were evaluated. Varieties and hybrids were appreciated for the different types of processing on the basis of the listed characteristics according to the five-point score. The majority of the tested varieties are available for processing compote, natural juice and jam. Taste differences of processing products are due to variety features of hybrids and cultivars. Degustation evaluation of compotes and juices from the Svarog and Lel’ cultivars and 26-84-572 elite form (Kuyumskaya x Kubanka) were lower than the taste of fresh fruits. High-quality jam (4.0-4.2 points) was processed from the Vnuchka, Gosenchenko, Sibiryachka, Tema, Timofeevka cultivars and the forms 0-60-14481 and 0-60-14483 with free pollination by Vinnaya. Degustation evaluation of processing products from the majority of variety samples is higher than the taste of fresh fruits (r = 0.35-0.37, P is more than 0.95). Varieties and breeding seedlings with the mean taste of fruits are suitable for processing. You should be careful when to reject breeding seedlings. All high-yielding forms should be tested on availability for processing.
Keywords: pear, breeding, derivative products, fruit taste.
Author Details: I.A. Puchkin, Cand. Sc. (Agr.), leading research fellow (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V.M. Semeykinа, Cand. Sc. (Agr.), research fellow; D.I. Deysling, research fellow.
For citation: Puchkin I.A., Semeykinа V.M., Deysling D.I. Appropriateness of Different Pear Varieties for Processing. Dostizheniya nauki i tekhniki APK. 2016. V. 30. No. 9. Pp. 102-104 (in Russ.).