Biochemical evaluation of berries of new red currant varieties for their further use in breeding to improve chemical fruit composition

In the Russian Research Institute of Fruit Crop Breeding (RRIFCB), twenty-one new red currant varieties with a number of commercially valuable traits and high adaptive potential were created for the period of 1984-2018. The chemical composition of berries of these varieties was studied by the main components: soluble solids, sugars, organic acids, ascorbic acid and phenolic compounds as well as Ratio (sugar-acid index) was calculated. Widespread European varieties Hollandische Rote and Jonkheer van Tets were taken as standards. Genotypes that exceeded average values were revealed by each studied biochemical component. A signifi cant part of the RRIFCB breeding varieties accumulated more than 50.0 mg/100 g of ascorbic acid in berries. In varieties Marmeladnitsa, Niva, Podarok Pobeditelyam, Selyanochka and Ustina this parameter was higher than 60.0 mg/100g. The amount of phenolic substances was higher than the average value (more than 450 mg/100g) in varieties Asya (629 mg/100 g), Marmeladnitsa (466), Niva (473), Osipovskaya (435), Podarok Pobeditelyam (664), Premiyera (538), Selyanochka (593), Ustina (453) and standard Jonker van Tets (484 mg/100 g). Such red currant varieties as Vika, Marmeladnitsa, Orlovchanka and Osipovskaya had high parameters by several components. Varieties Asya and Selianochka were revealed by all studied components: soluble solids (Brix %) – 11.6 % and 12.9 %; sum of sugars – 2.23 % and 2.25 %; ascorbic acid – 54.0 and 62.9 mg/100 g; anthocyans – 95 and 85 mg/100 g; sum of P vitamin – 629 and 593 mg/100 g; Ratio – 3.5 and 4.1, respectively. Varieties Rosa and Bayana with pink and white berries, respectively, were characterized by high Ratio and taste.

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