Study of the fruit amino acid composition of cherry varieties and hybrid forms depending on their genetic origin

Abstract. Cherry is a valuable stone culture, which is very popular among the population of Russia Central region. Its fruits not only have pleasant taste qualities, but are also rich in biologically active substances. The fruit amino acid composition of cherry is the particular value. The study of the list of amino acids in cherry juice of cherry varieties and hybrids, depending on their genetic origin, is very relevant and is of particular interest for breeding and agricultural production. The composition of free amino acids was determined by ion exchange chromatography on an automatic amino acid analyzer “Biochrome”. The research objects were varieties obtained on the basis of a sour cherry gene pool, as well as varieties and hybrid forms obtained with the involvement of the cherry Maaka. In the course of the conducted studies, it was established that the total molar concentration of amino acids in the fruit concentrated juice of the studied cherry genotypes averaged 3,74 mmol/dm3 for varieties. It varies depending on the genotype from 0,63 mmol/dm3 (in the Orlitsa variety) to 9,19 mmol/dm3 (in the Trofimovskaya variety). It was found that the genotypes obtained only on the basis of a sour cherry gene pool have a total molar concentration of amino acids on average higher than the genotypes obtained with the involvement of the cherry Maaka. The amino acid tryptophan is absent in cherry fruits of all studied genotypes. The varieties Trofimovskaya and Orleya were distinguished by the highest content of essential amino acids. They are recommended for use in breeding to create new sour cherry varieties and hybrid forms with improved fruit amino acid composition. The Orleya variety must be involved in breeding to obtain varieties with the amino acid arginine content in fruits. The genotypes of Group IB: Livenskaya, Mtsenskaya, Orlitsa, Turgenevka, Shokoladnitsa, especially the Trofimovskaya and Orleya varieties, should be used in synthetic crosses to obtain varieties with a rich amino acid composition. Keywords: amino acid composition, sour cherry, cherry Maaka, ion exchange chromatography, essential and interchangeable amino acids.