Genotypic features of the relationship between the components of the antioxidant complex of high blueberry fruits and the content of organic compounds during introduction in Belarus

The article presents the results of a comparative study in the southern agroclimatic zone of Belarus in the taxonomic series of 6 new introduced varieties of highbush blueberry: early ripening – Chanticleer, Hannah’s Choice, midseason – Bluegold, Harrison, and late ripening – Aurora, Rubel, as well as the corresponding to these maturity groups zoned varieties Weymouth, Bluecrop and Elliott structures of correlation links between the levels of antioxidant and enzymatic activity, on the one hand, and 12 indicators of biochemical composition, on the other.

Significant genotypic differences in the orientation and strength of these links were revealed due to the individual characteristics of the biochemical composition of the tested objects, indicating a pronounced variety specificity of the analyzed traits.

A noticeable similarity was revealed in the representatives of different varietal groups in the spectra of organic compounds most significant for formation of the antioxidant complex of fruits, which was most clearly manifested in early and late ripening varieties and consisted of the dominant role of catechins, tannins, leucoanthocyanins and flavonols, and in midripening varieties – along with tannins and leucoanthocyanins, also free organic and hydroxycinnamic acids.

At the same time, soluble sugars and ascorbic acid had the least effect on the antiradical properties of blueberry fruits. A uniform sequence of blueberry taxa was established in the order of decreasing the interaction level of individual components of the antioxidant complex of fruits with the content of organic compounds of different chemical nature with the greatest manifestation of the strongest direct correlation links with sources of antioxidant, peroxidase and polyphenoloxidase activity in the Hannah’s Choice variety, and in the Aurora variety – with sources of catalase and, to a lesser extent, the peroxidase activity against the background of a minimum number of such interactions in the Harrison variety, which was 1.6–2.1 times inferior in this feature to the leading blueberry taxa.

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