ANTHOCYANS OF STRAWBERRY FRUIT (REVIEW)

Zhbanova Yekaterina Viktorovna1, Luk’yanchuk Irina Vasilyevna2, Pak Natalya Anatolyevna3
1FSBSI «All Russian Research Institute for Genetics and Breeding of Fruit Plants named after I.V. Michurin», doctor of agricultural sciences, leading researcher
2FSBSI «All Russian Research Institute for Genetics and Breeding of Fruit Plants named after I.V. Michurin», candidate of agricultural sciences, senior researcher
3FSBSI «All Russian Research Institute for Genetics and Breeding of Fruit Plants named after I.V. Michurin», postgraduate student

Abstract
The given review shows the present state for anthocyan complex in strawberry fruit (F. х ananassa Duch.). This paper reveals biological value of such flavonoid group and antioxidant role of flavonoids. Their utilization as natural color occurs to be actual nowadays. The main anthocyans were presented and their correlation in different strawberry varieties was determined. Many scientists find that pelargonidin-3-glucosid is the most important (60-95%) anthocyan in strawberry fruit independently of genetical origin and ecological factors. Pelargonidin -3-malonyl-glucoside – is the second widely spread anthocyan in strawberry fruit. Comparative analysis accumulation level of anthocyans varieties grown in different regions is identified. Such varieties as: Senga Sengana, Rubinovy kulon, Feyerverk, Privlecatelnaya, Pamaty Zubova, Kama, Solovushka, Rusich, Tcharitsa and so on are an important source of anthocyan content. The regularities for inheritance of anthocyan accumulation in strawberry hybrid progeny were regarded. The following donors concerning this character were recommended: Rubinovy kulon, Chernobryvka, Korallovaya 100, Komsomolka, Senga Sengana, Belrubi, Guardsman, Surpriz Olympiade ets.

Keywords: anthocyanin pigments, antioxidant activity, donor, pelargonidin-3-glucosid, selection, source, strawberry, varieties


Category: 06.00.00 Agriculture

Article reference:
Anthocyans of strawberry fruit (review) // Modern scientific researches and innovations. 2016. № 3 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2016/03/64910

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