Uman National University | today: 07/07/2025
| Author(s) |
Zamorska I.L., Candidate of Agricultural Sciences, Associate professor of Department of Technology of Storage and Processing of Fruits and Vegetables, Uman National University of Horticulture, Ukraine Zamorsky V. V., Doctor of Agricultural Sciences, , Uman National University of Horticulture |
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| Category | 203 "Horticulture and Viticulture" | ||
| year | 2021 | issue | №2,2021 |
| pages | 73-77 | index UDK | 664.8.037.5:634.75 | DOI | 10.31395/2310-0478-2021-2-73-77 (Link) |
| Abstract | The quality of garden wild strawberry berries determines their suitability for consumption in a fresh form, storage and preservation, and their formation takes place at the time of reaching the consumer ripening. The aim of the work was to determine the regularity of the time for reaching the consumer ripening of garden wild strawberries under the influence of abiotic factors. The research of the period of garden wild strawberry berries ripening (May, June) required the following parameters: the sum of effective temperatures above 5 °С; above 10 °С; amount of active temperatures; amount of precipitation. The multiple correlations between selected features with the allocation of coefficients reliable at the trust level <0,05 have been calculated, and correlation groups have been based on it. It has been found that Honey variety wild strawberry start ripening accumulating the sum of effective temperatures above 5 °C 486- 651; above 10 °С -214 - 347 and the sum of active temperatures - 606- 893 °С. To ripe, Ducat and Polka varieties wild strawberry require respectively: 590-800, 268-442 and 809 -1093 °C. The indicator is the average decade temperature of the air preceding the onset of the fruit ripening and is closely related to the sum of ∑еф>5 (r = 0,64), with the sum of ∑еф>10 (r =0,61). No correlation between the number of days before Honey variety wild strawberry ripening start and the abiotic dependency has been established. The number of days before Ducat variety wild strawberry ripening start depends on the average temperature in the last decade before ripening and the sum of ∑еф>5 (r = 0,4). Polka variety wild strawberry showed the following relationship: with an average decade temperature (r = 0,44), the sum of ∑еф>5 (r = 0,52), the sum of ∑еф>10 (r = 0,37) and active temperatures (r = 0,4). Thus, the duration of reaching the consumer ripening of wild strawberry berries depends strongly on genetic preconditions, however, in middle and late pomological varieties, this process occurs under the influence of temperature indices. | ||
| Key words | abiotic factors, strawberry, ripening, interconnection | ||