Technological study of plum varieties and hybrids from the All Russian Research Institute of Fruit Crop Breeding gene pool on suitability for compote and marmalade

The data of technological study of plum varieties and their hybrids from the All Russian Research Institute of Fruit Crop Breeding gene pool on suitability for compote (34 genotypes) and marmalade (14 genotypes) are given. Processing products from plum variety Krasa of Orlovshina were taken as a control. More than half of the studied accessions had a total tasting assessment for the compote of 4.0-4.2 points and on organoleptic indicators met the requirements of GOST R 54680-2011. Among the varieties with a tasting evaluation of compote 4.0 points and above, the highest contents of ascorbic acid and P-active substances were in Alyonushka (4.4 and 329.9 mg/100g, respetively), Avve (4.7 and 326.2 mg/100g, respectively) and Kadria (4.7 and 363.5 mg/100g, respectively). Compared with the compote, the tasting evaluation points of marmalade were higher, indicating a high suitability of the studied genotypes for this type of processing. The average general tasting evaluation of compote was 3.9 points, marmalade - 4.3 points. More than half of the accessions according to the organoleptic characteristics of the marmalade was at the control level, 3 accessions were inferior to the control, and only Record and PS 2-76 surpassed the control. By the contents of ascorbic acid and P-active substances in marmalade such accessions as PS 2-76 (7.2 and 321.6 mg/100g, respectively), Orlovskaya Mechta (6.7 and 129.5 mg/100g, respectively) and Orlovsky Suvenir (4.4 and 308.4 mg/100g, respectively) stand out from all accessions. The contents of biologically active substances, ascorbic acid and P-active substances in compote and marmalade of plums were roughly equivalent.