Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

The results of researching the fund formation dry soluble substances, sugars, and titrated acids in cherry fruits 10 studied varieties under Southern Steppe Subzone Ukraine are given. According to content biochemical quality indicators, following were selected: Modnytsya (the substances is 17.1%), Ozhidaniye sugars 11.7%), Solidarnost 1.79%). units. By conducting a two-factor dispersion analysis, feasibility forecasting principal components chemical composition (dry acids) was determined by average values factor that maximally impacts accumulation indicators identified during studies. dominant influence weather conditions research years determined. Therefore, taste qualities proposed forecast varietal value. strong correlation dependences influencing 19 factors on dependence models built based component least-squares methods. first-rank with maximum particles for indicators. monthly air temperature June impacted (delta = 9.9%), - precipitation 8.5%), total number days 18.62%). At end flowering phase before fruit ripening last month formation, humidity had greatest (June).of Melitopol purpura have sugar-acid index range 8.9-9.3 relative