The quality and biochemical composition of pear fruits in the conditions of the Southern Urals
The qualitative and biochemical parameters of pear fruits in the conditions of the steppe zone of the Southern Urals were studied. The studies were carried out in 2018 - 2021. The objects of the study were 15 varieties of pear. To identify the degree of variability of the main biochemical parameters, the coefficient of variation V was used. It was found that the assessment of the taste of the fruits of all studied varieties averaged 4.0 - 4.5 points, the attractiveness of the appearance was in the range of 3.9 - 4.5 points. The Isetskaya juicy variety (14.8 %) was characterized by the highest indicators of soluble solids, the high sugar-acid index was noted in the Lel variety (25.5), the high content of ascorbic acid was observed in the Samarskaya beauty (6.2 mg/100 g). Negative correlations were established between the accumulation of sugars and total acidity in fruits and the amount of precipitation and hydrothermal coefficient, positive ones with the sum of active temperatures above 10 °C, except for the genotypes Sverdlovchanka, Lada, Uralochka, Gvidon (r < 0.7).