The content of polyphenolic compounds in feijoa fruits in the humid subtropics of Russia

Experimental data on the content of total polyphenols and rutin in promising feijoa varieties selected by Subtropical Scientific Center (Sochi, Russia) are presented. The performed analysis did not reveal a correlation between (r = 0.40), as well relationship time fruit ripening amount phenolic compounds them. compared differ significantly (LSD=5.67) (LSD=1.5). results obtained revealed with high that can be used for breeding work sources valuable traits functional food products antioxidant activity. highest polyphenolic was found fruits cv. Dachnaja (41.16 mg/100 g raw weight). Dagomysskaja (42.1 weight), (38.4 g) control Superba (36.8 g). minimum level synthesis flavonoid ShV-07 form. Since factor genotypic features is essential accumulation compounds, it became possible to select an assortment characterized optimal compounds.