Influence of duration of the period of formation of fruits of varieties and hybrids of apricot on their quality

Abstract

The "taste of fruit" in the combined sample of varieties and hybrids of apricot (n = 140) negatively correlated with "the number of days from flowering to maturation" r = -0.29 **, "titrated acids" r = - -0.86 * *, "Leukoanthocyanins" r = -0, 60 ** and positively with the "fetal mass" r = 0.40 **, "the sum of sugars" r = 0.58 **, "the sum of pectins" r = 0.13, "Sugar index" r = 0,72 **, the ratio of dry substances to titrated acids »r = 0.69 **, which is appropriate to take into account in the selection of this culture. We have identified 15 varieties, breeding forms and hybrids of P. brigantiaca x A. vulgaris, which are promising for the preparation of processed products.