<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The study of the fruit quality of five Ukrainian persimmon cultivars ‘Pamiat Cherniaeva’ (“Memory of Cherniaev”), ‘Chuchupaka’, ‘Sosnivska’, ‘Bozhyi Dar’ (“God's gift”), and ‘Dar Sofiivky’ (“Gift of Sofiivka”) showed that their fresh mass varies from 48.4 g (‘Chuchupaka’) to 113.2 g (‘Pamiat Cherniaeva’). ‘Pamiat Cherniaeva’ and ‘Dar Sofiivky’ produced the largest fruits. ‘Dar Sofiivky’, ‘Sosnivska’, and ‘Chuchupaka’ fruits had the highest dry matter content. The highest sweetness level expressed in the sugar-acid index was in the ‘Dar Sofiivky’ fruits, the lowest in ‘Pamiat Cherniaeva’. This cultivar also had the lowest amount of total pectins and polyphenols. All evaluated parameters varied considerably between cultivars.</p>
</abstract>

The study of the fruit quality of five Ukrainian persimmon cultivars ‘Pamiat Cherniaeva’ (“Memory of Cherniaev”), ‘Chuchupaka’, ‘Sosnivska’, ‘Bozhyi Dar’ (“God's gift”), and ‘Dar Sofiivky’ (“Gift of Sofiivka”) showed that their fresh mass varies from 48.4 g (‘Chuchupaka’) to 113.2 g (‘Pamiat Cherniaeva’). ‘Pamiat Cherniaeva’ and ‘Dar Sofiivky’ produced the largest fruits. ‘Dar Sofiivky’, ‘Sosnivska’, and ‘Chuchupaka’ fruits had the highest dry matter content. The highest sweetness level expressed in the sugar-acid index was in the ‘Dar Sofiivky’ fruits, the lowest in ‘Pamiat Cherniaeva’. This cultivar also had the lowest amount of total pectins and polyphenols. All evaluated parameters varied considerably between cultivars.

Biochemical Composition of Persimmon Fruit (<italic>Diospyros kaki</italic> L.) Bred in Ukraine

National University of Life and Environmental Sciences of Ukraine

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

Biochemical Composition of Persimmon Fruit ( L.) Bred in Ukraine

The study of the fruit quality of five Ukrainian persimmon cultivars ‘Pamiat Cherniaeva’ (“Memory of Cherniaev”), ‘Chuchupaka’, ‘Sosnivska’, ‘Bozhyi Dar’...

Cultivar	Weight and size of persimmon fruit				Organic matter content in persimmon fruit
	Mass, g	Width, mm	Height, mm	Shape Index	Dry solids (DS), %	Soluble dry substances (SDS), % per raw mass	Total sugars, % per raw mass	Titrated acids, % per raw mass	Sugar Acid Index (SAI)	Ascorbic acid, mg 100 g⁻¹	Pectin content, % per raw mass			Total polyphenols, mg 100 g⁻¹
	Mass, g	Width, mm	Height, mm	Shape Index	Dry solids (DS), %	Soluble dry substances (SDS), % per raw mass	Total sugars, % per raw mass	Titrated acids, % per raw mass	Sugar Acid Index (SAI)	Ascorbic acid, mg 100 g⁻¹	Soluble	Insoluble	Total amount	Total polyphenols, mg 100 g⁻¹
‘Bozhyi Dar’	53.4±3.5^a	48±4^a	40±4	0.83	24.20±0.63	23.37±0.53	11.73±0.85	0.31±0.05^b	37.8	28.9±5.9	0.266±0.026^a	0.776±0.101^b	1.042±0.011	1251±263^b
‘Chuchupaka’	48.4±6.2^a	44±4	40±6^b	0.91	28.93±0.46^b	24.70±0.47^b	12.73±0.79	0.32±0.05^b	39.8	36.1±4.5	0.053±0.022	0.897±0.099^b	0.950±0.152	889±33^b
‘Dar Sofiivky’	102±3.8^a	59±5	51±4	0.86	27.57±0.58^b	23.70±0.85	11.73±0.91	0.12±0.03^a	97.8	30.1±3.9	0.114±0.031	1.293±0.032	1.407±0.147	659±21
‘Pamiat Chernyaeva’	113.2±2.8^b	61±8^b	68±12	1.11	19.17±0.28^a	15.97±0.51^a	10.27±0.79	0.22±0.07	46.6	30.0±5.9	0.237±0.022	0.599±0.124^b	0.836±0.088^a	456±33^a
‘Sosnivska’	54.0±11.3^a	38±5 ^a	30±4	0.79	27.50±0.57^b	21.40±0.45^a	11.67±0.74	0.17±0.07	68.6	59.1±4.3^b	0.253±0.018	0.877±0.087^b	1.130th 0.083 ^a	423±10^a
Average±SE	74.2±7.0	50±5	46±5	0.9	25.47±0.29	22.11±0.65	11.63±0.50	0.23±0.04	50.6	36.9±4.5	0.185±0.028	0.889±0.097	1.073±0.072	736±58
CV.%	42	20	32		15	20	8	46		30	52	29	20	47

Biochemical Composition of Persimmon Fruit (Diospyros kaki L.) Bred in Ukraine

Article Category: Short communication

Pubblicato online: 16 lug 2023

Pagine: 55 - 60

Ricevuto: 01 feb 2023

Accettato: 01 apr 2023

DOI: https://doi.org/10.2478/johr-2023-0001

Parole chiave
ascorbic acid, dry mater, polyphenols, sugars

© 2023 Liudmyla Mycolaivna Shevchuk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Physical and biochemical characters of persimmon fruits, n=3

Biochemical Composition of Persimmon Fruit (Diospyros kaki L.) Bred in Ukraine

Article Category: Short communication

Pubblicato online: 16 lug 2023

Pagine: 55 - 60

Ricevuto: 01 feb 2023

Accettato: 01 apr 2023

DOI: https://doi.org/10.2478/johr-2023-0001

Parole chiaveascorbic acid, dry mater, polyphenols, sugars

© 2023 Liudmyla Mycolaivna Shevchuk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Physical and biochemical characters of persimmon fruits, n=3

Parole chiave
ascorbic acid, dry mater, polyphenols, sugars