COMPARATIVE ANALYSIS OF THE CONTENT OF CATECHINS IN FRUITS OF NEW VNIISPK BREEDING APPLE VARIETIES AND IN THEIR PROCESSING PRODUCTS

Apple is a supplier of raw materials for processing as a leader in industrial horticulture. Apple preserves keep to a large extent useful properties of fresh fruits. The aim of this study was to review multi-year data of catechin content in fruits and processing products of 36 new VNIISPK breeding apple varieties. The average content of catechin in fruits of new varieties was 141.9±4.9 mg/100 g while cultivar variation was from 91 mg/100 g in Ven'yaminovskoe to 243 mg/100 g in Zaryanka (V=21.0%). The catechin content in all types of processing was lower than in fresh fruits. The catechin content of processing products remained at an average of about a third of catechin quantity in apples. The catechin content decreased in series: juice→compote→preserves of apples and jam, since their preservation is greatly influenced by the increase in temperature during the processing of raw materials (r = -0.78 *). The absence of reliable direct correlation between the initial amount of catechin in the fruits and in the processing products confirms the importance of variety selection which keep a high level of catechin during processing.