Uman NUH | today: 01/23/2023

ASCORBIC ACID IN BLACK CURRANT FRUITS

Author(s) Osokina N.M., Doctor of Agricultural Sciences, Professor, Head of Department of Technology of Storage and Processing of Grain Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Herasymchuk O.P., Candidate of Agricultural Science, Associate Professor of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2020 issue Issue number 97. Part 1
pages 82-91 index UDK 634.723.1
DOI 10.31395/2415-8240-2020-97-1-82-91 (Link)
Abstract The ascorbic acid content of five varieties of black currants during 15 years of research is given. During the growing season of black currant it was counted: the sum of effective temperatures above 5 °C; the sum of effective temperatures above 10 °С; amounts of active temperatures; amount of rainfall; hydrothermal coefficient (HTC). The research objective was to analyze ascorbic acid content in black currant fruit during many years of research. Research tasks were meant to establish black currant growth duration and agroclimatic indicators during this period; ascorbic acid content in black currant fruits depending on the variety and the year of the harvest. It is established that the duration of the black currant growing season in the conditions of the Right-Bank Forest-Steppe of Ukraine is 96±3–4 days for thermal resources: the sum of effective temperatures is above 5 °С – 750–950°, the sum of effective temperatures is above 10 °С – 300–600°, the sum of active temperatures is 1050–1300° and the rainfall is 120–300 mm, for the HTC it is 0,7–3,0. The regularities of ascorbic acid synthesis are shown depending on the features of the variety and agroclimatic indices during vegetation of plants. The analysis of the received data shows the ambiguous influence of the HTC indicator on the accumulation of ascorbic acid in black currant fruits. A comprehensive and comprehensive study of the most complex details of the metabolism of substances showed that ascorbic acid plays one of the crucial roles in the entire cycle of intrauterine development of plants from emergence to disappearance - the role of a direct participant in the process of respiration, photosynthesis, regulation of the activity of enzymes and coenzymes, general metabolism and transport of substances, protecting cells from oxidative stress caused by abiotic factors. Thus, the high C-vitality of black currant fruit depends to a large extent on the variety, and only then on weather conditions during the formation of the harvest.
Key words black currant, variety, quality, chemical composition, ascorbic acid
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