Selection Of The Best Varieties Of Cherry Fruits By The Method Of Multi-Criteria Optimization

O. Vasylyshyna
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Abstract

The production of quality products and their efficiency is a pressing issue today. The solution of which is inextricably linked to the introduction of new varieties with a high content of antioxidants, pectins, which have healing and preventive properties. To conduct research in 2016 - 2018 at the L.P. Symyrenko experimental station IS NAAN the following varieties of cherry fruits were selected: Alpha, Zhadan, Chance, Elegant, Artemenko Memory, Optimist, Podbelskaya. The cherry was harvested in the consumer stage of ripeness during the first decade of July. According to the complex of physicochemical and organoleptic parameters, the selection of the best variety of cherry fruits was performed by the method of multicriteria optimization. The aim of the work was, on the basis of a comparative analysis of a set of physicochemical and organoleptic indicators of cherry fruits, using multicriteria optimization, to determine the best varieties recommended for production. The results of studies showed that the weight of cherry fruits ranged from 4,2 to 5,2 g. The content of soluble solids in cherry fruits was at the level of 15,26–15,89% and was predominant for cherries in Artemenko memory and the lowest in Podbelska variety. The sugar content of cherry fruits was 10,14 −10,96%. The level of titratable acids that determine the taste of cherry fruits together with the gourds is in the range from 1,67 to 2,02%. It is the highest for cherry fruits of the Artemenko memory, and the lowest for the Elegant variety. The cherry fruits of the experimental varieties have a significant content of ascorbic acid − 19,15−16,25 mg/100 g. The cherries of the Artemenko memory, and the lowest of the Optimist variety, prevail in the fruits. The tasting rating of cherry fruits is 8−8,7 points. According to the complex of the mentioned above physicochemical and organoleptic indicators by the method of multicriteria optimization such varieties of cherry fruits as Artemenko Memory, Alpha and Zhadana are recommended for production implementation
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用多指标优化方法筛选樱桃果实最佳品种
生产高质量的产品及其效率是当今迫切需要解决的问题。解决这一问题离不开引进新品种,这些新品种含有高含量的抗氧化剂,果胶,具有愈合和预防作用。为了在2016 - 2018年在Symyrenko实验站进行研究,选择了以下品种的樱桃:Alpha, Zhadan, Chance, Elegant, Artemenko Memory, Optimist, Podbelskaya。在7月的第一个十年,樱桃在成熟的消费阶段收获。根据理化参数和感官参数的复合,采用多标准优化的方法对樱桃果实的最佳品种进行了筛选。这项工作的目的是在对樱桃果实的一套理化和感官指标进行比较分析的基础上,利用多标准优化,确定推荐生产的最佳品种。研究结果表明,樱桃果实的重量从4.2克到5.2克不等。果实中可溶性固形物含量分别为15,26 - 15,89%,以阿尔特缅科记忆樱桃居多,波德贝尔斯卡品种最低。樱桃果实含糖量为10.14 ~ 10.96%。决定樱桃和葫芦味道的可滴定酸的含量在1.67到2.02%之间。这是最高的樱桃果实的阿尔特缅科记忆,和最低的优雅品种。试验品种樱桃果实抗坏血酸含量显著,分别为19、15、16、25 mg/100 g。阿尔特缅科记忆的樱桃和乐观主义者品种中最低的樱桃在水果中占主导地位。樱桃果实的品尝等级为8 - 8,7分。根据上述理化指标和感官指标的复合,采用多标准优化的方法,推荐了阿尔特门科记忆、阿尔法和扎达纳等樱桃品种进行生产实施
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