Cultivar features of polyphenolic compounds and ascorbic acid accumulation in the cherry fruits (Prunus cerasus L.) in the Southern Steppe of Ukraine
¹Tavriya State Agrotechnological University named after Dmytro Motorny, Khmelnytsky Ave., 18 B, UA72312 Melitopol, Ukraine
²National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony Str., 12 А, 13 UA03041, Kyiv, Ukraine
³Melitopol Research Station of Horticulture, named after M.F. Sydorenko of IH NAAS, Vakulenchuka Str., 99, UA72311 Melitopol, Ukraine
Cherry is a popular and widespread fruit crop in many European countries. Significant areas of its plantation are located in the Southern Steppe subzone of Ukraine. Modern biochemical research aims to determine the amplitude of cherries varietal difference within the studied species and determine selection possibilities for the most important chemical components. In this regard, the study of fruits biochemical composition of different cherries cultivars is relevant. The aim of the research was to build a mathematical model based on Multiple linear regression method, which reveals the degree of weather factors influence on the dynamics of polyphenolic compounds and ascorbic acid accumulation in cherries fruits in the Southern Steppe subzone of Ukraine and in regions with similar hydrothermal parameters. The cultivar ‘Ihrushka’ was characterized by the lowest variability in the concentration of polyphenolic compounds with the value of the variation coefficient of 9.9%. The optimal average concentration of polyphenolic compounds at the level of 224.6 mg 100 g-1 had fruits of the cherry cultivar ‘Siianets Turovtsevoi’ (Vp – 12.8%). Fruits of the ‘Vstrecha’ cultivar were characterized by the optimal average concentration of ascorbic acid at the level of 9.6 mg 100 g-1 and variability of the indicator 14.0%. The dominant influence of varietal characteristics on the polyphenolic compounds accumulation in cherry fruits has been established. The share of the factor impact B was 41.3%. It was determined that weather conditions with a share of influence of 69.2% are crucial for the formation of the ascorbic acid. The correlation analysis showed the presence of a linear correlation between seven weather factors (Хі, i = 1..7) and the concentration of polyphenolic compounds (Y1) and ascorbic acid (Y2) in cherry fruits. The values of the pairwise correlation coefficients rY1Xi,rY2Xi i = 1..7 were within the interval [-0.55; 0.55], which showed the presence of an impact between these weather factors and the studied indicators. The average monthly precipitation in June became decisive for the accumulation of polypolyphenolic compounds (ΔX2 =35.2%). The average monthly amount of precipitation in May was determined to be the most important for the formation of the ascorbic acid level (ΔX1 =37.1%).