Fruit growing
and viticulture of South Russia
Prichko Tatiana
Articles in journal: (total 43)
The comparative evaluation of chemical composition and technical indicators of sweet cherry fruits of promising varieties with different maturity terms grown in Krasnodar region are presented. The varieties recommended as donors of breeding for improving of chemical composition and commercial quality of fruits are identified
The results of study of technical indicators and chemical composition of sweet cherry fruits, depending on method of crown formation of fruit tree are presented. The types of trees formation that provide the high quality and medical-preventive properties of fruits are identified
The article presents an overview of the current state and the degree of implementation of digital technologies in the food production from vegetable raw materials, allowing to provide a product of a given chemical composition required man under the unfavorable environmental conditions. The computerization of the technological process initiated the creation of industrial robots that make easy a manual human labor and ensure the effectiveness of the management of food personification. The adaptation of robots for processing industries is based on the creation of a mathematical algorithm for performing the required technological operation. The article presents the scientific areas in which the digitalization of the technological process gave a powerful impetus to the breakthrough, first of all, it is additive technologies and, above all, 3D printing of food. The methods and ways of food printing from the point of view of the possibility of individualization of the diet for certain groups of the population. The technological criterions for the suitability of plant row materials in the application of digital technologies in the food production are revealed. It is noted that for the printing of the product is suitable the raw material of soft, easily deformable texture, passing in varying degrees of hardening, steadily preserving the shape of the product. The biologically valuable plant raw material rich in natural polymer hydrocolloids, providing homogenization of raw materials to greasing consistency is effective. From fruit and berry raw materials are technologically suitable for 3-D product the fruits and berries, characterized by a high content of natural dietary fibers, which include hemicellulose, gums and pectin substances. It is noted that the informatization of food technology has helped to link the process of creating a product with mathematical methods of identification and prediction of food quality. The solutions for the informatization of product formulations are presented, based on the use of databases of long-term studies of the chemical composition of fruits and berries associated in the system of balance equations, that allow to individual correct the composition of food.
Laboratory and field datas on study of phenological, morphological, biochemical and technological fruits features of different chromosomal apple-tree forms with higher rates of ecological safety are presented
The results of research of efficiency of new preparations influence on commodity qualities, chemical composition and storage ability of different apple varieties ripening in adverse weather conditions in the South of Russia are presented.