FRUIT QUALITY INDICATORS OF DOMESTIC FEIJOA CULTIVARS (FEIJOA SELLOWIANA BERG): ONTOGENETIC FEATURES AND FACTORS AFFECTING THE ACCUMULATION OF COMPONENTS
- The authors:
- Prichko T. G., Omarov M. D., Belous O. G., Omarova Z. M.
- Page numbers:
- 70 - 81
- feijoa, variety, biochemical components, micro-and macronutrients, storage.
The paper presents long-term results on quality indicators in fruits of domestic feijoa cultivars (‘Dagomysskaya’, ‘Dachnaya’, ‘Sentyabrskaya’). The introduced cultivar ‘Superba’ was used as a control. Biochemical analysis showed significant amounts of sugars, dry substances, vitamin C, pectin, macro- and microelements in ripe berries. The predominant form of organic acids is hydroxysuccinic acid (1.03–1.75 %). Of the microelements, fruits contain the highest amount of potassium (172.2–239.3 mg/100 g). Analysis of the large-fruited cultivar ‘Dagomysskaya’ showed the following ratio of the main berry’s parts: the share of the skin is 10–12 %, the flesh is 51–53 % and the core is 37 %. The amount of water decreases from the centre to the periphery. The largest amount if it is in the middle – up to 88 %. In ripe feijoa berries, an insignificant amount of iodine accumulation is noted, the largest amount is accumulated in ‘Dagomysskaya’ cultivar (65.6 μg/100 g). During storage within SF preparation (SmartFreshTM) for 45 days, a decrease in the amount of sugars and vitamin C was noted, while the amount of dry and tannins increased. In addition, the preparation helps to extend the shelf life up to 2.0–3.5 months. The natural decline in this case varies from 9.8 to 14.9 %.