Fruit growing
and viticulture of South Russia

Annotation

Grapes are a seasonal crop, and their consumption in fresh form is limited to two or three months. Extension of the period of consumption is possible by careful selection of yielding and genotypically stable varieties, the set of which would ensure an equal arrival of products in trade and processing enterprises, as well as by forming a rational logistical system of transportation and storage, which allows to prolong the storage period of grapes. To date, there are a number of technologies for grape storage, allowing to minimize the value of losses, as well as to prolong the period of storage. However, not all methods are safe for human health and their effectiveness cannot be justified. Proceeding from this, the aim of the research is to develop storage technology for table grapes, allowing to extend the storage period, using biotechnological methods, safe for human health. On the basis of the analysis of scientific and technical information sources, it was established that a promising direction is the development of storage technology with the use of film-forming films and coatings. On the basis of organoleptic biochemical, physico-chemical and microbiological studies the technology of table grapes storage with the use of film-forming coatings based on starch and gelatin and based on chitosan and sodium alginate has been developed. It has been established that storage of grapes with film-forming coatings in accordance with the developed technology has a positive effect on grape yield and reduces the value of total losses. The best indices, irrespective of the composition of the film-forming coating, showed the samples treated at the rate of 100 ml per 1000 grams of berries. The yield of marketable grapes when using the coating based on starch and gelatin increased by 29.6 %, the yield of grapes based on chitosan and alginate increased by 25.7 %.

Annotation

When processing grapes in the wine-making and non-alcoholic industry, a significant amount (from 15 to 20%) of waste is generated, the rational use of which makes it possible to obtain additional products of great interest and value for a number of sectors of the national economy. The most important direction of increasing in the efficiency of modern wineries is the processing of secondary resources, including grape pomace, containing a large amount of dietary fiber (DF), which are mainly concentrated in the cell wall of the pulp and skin of the grapes. Secondary raw materials obtained during the processing of grapes can serve as the basis for the production of new types of finished products with valuable and consumer properties of high biological value. Grape pomace has a rich chemical composition (they contain sugar in the form of fructose and glucose, pectin, organic acids, crude protein, fiber, calcium, phosphorus, polyphenolic compounds, vitamins). This article shows a study of the quality of grape pomace and powder obtained from dry raw material of drape pomace to reveal the possibility of grape powder using as an enriching component that will be a part of new types of finished products. As an objects of research, the pomace samples were taken after fermentation from red grapes and freshly squeezed white grape varieties from the 2017 harvest. The article describes the mechanical composition of dry raw materials, as well as the chemical composition of grape powder. The conclusion is made of the possibility of using a powder obtained from grape pomace as an enriching component with biological value in the composition of the new types of finished products.

Annotation

Grape squeezes are a valuable secondary raw material, and therefore an interest has increased in their use to maximize the extraction of biologically valuable components and to obtain the new types of products, including dietary supplements. An important source of biologically active substances are squeezes, seeds and skin of grapes, which contain the significant amounts of essential substances. The works on the integrated and rational use of raw material should be aimed at creating such a technology for processing raw material that minimizes and in some cases virtually eliminates the generation of waste. The use of secondary products of grape processing in food processing tech-nologies will reduce the cycle of technological process, which will lead to saving in the main raw material while maintaining guaranteed organoleptic and physico-chemical quality indicators, as well as reducing the costs during its processing. As an object of research, we took seven samples of secondary raw material of grapes processing (grape squeezes) grown under the soil and climatic conditions of the Taman Peninsu-la. The article describes the mechanical composition of dry raw material, as well as the quality indicators of grape squeeze including skin and stones containing vitamin P (193.3 mg / 100 g), C (8.8 mg / 100 g) and E (0.75 %); pectin substances � 1.52 % (0.67 % soluble and 0.85 % protopectin). It is noted that the grape squeezes contains many biologically active substances that have therapeutic and prophylactic significance for the body. It is concluded that the grape squeezes are a source of valuable food components. The powder obtained from the grape squeezes is very likely to use as an enriching component of fruit puree products � jam, jelly, functional soft drinks to give them therapeutic properties.