Assessment of the influence of apple tree varietal characteristics on the content of micro- and macroelements in cider

The constant improvement of the varietal composition of apple trees in the region actualizes the problem of breeding selection based on a set of biochemistry methods, variety study, statistics of the most promising genotypes for obtaining high-quality domestic processed products with improved macro- and microelement composition. The purpose of the study is to apply a set of statistical analysis methods in order to identify the share of influence of various phenotypic characteristics of the apple tree genotype on the content of macroand microelements in cider, as well as to identify the varieties that are promising in terms of the composition of macro- and microelements in cider. During the statistical analysis of cider data from 25 different apple varieties and forms, no influence of genotype ploidy, ripening period, and degree of fruit maturity on the content of micro- and macroelements in cider was established. Comparison of the average values of the content of chemical elements in apple varieties and crabs made it possible to identify statistically significant differences in potassium content ( t = 3,22 at p < 0,01), sodium ( t = 2,83 at p < 0,01), magnesium ( t = 2,22 at p < 0,05), calcium ( t = 2,40 at p < 0,05), iron ( t = 3,22 at p < 0,05), cadmium ( t = 2,39 at p < 0,05). Based on the application of cluster analysis using the Ward’s method, all studied apple tree genotypes are divided into 3 groups, different in the content of macro- and microelements in the cider. When comparing the distribution by groups, Orfey and Ketni varieties with a more valuable biochemical composition, bright aroma, harmonious taste of fruit products and fruits were chosen for selection and production, which may be due to the presence of species forms and ancient varieties with valuable technological properties in their pedigree.