Fruit growing
and viticulture of South Russia

Annotation

The main task of agricultural production, in particular crop production, is to meet the needs of the population for fresh fruits and vegetables of high quality. The successful solution of this problem largely determines the standard of human life and health, which is currently of great importance. However, worldwide consumption of crop production per capita is 20-50 % lower than the minimum recommended levels despite its nutritional and functional value. The main reason for insufficient consumption is quantitative and qualitative losses in the system of production, storage and sale. According to FAO, losses of crop Production from the total food losses are up to 45 %. In this regard, along with increase in the production of agricultural products, there is a question of improving their quality � it is necessary to improve not only the production, but also the storage of major types of agricultural raw materials. In this connection, it is strategically important to ensure the safety of crop products during storage and sale, which is reflected in the �Concept of state policy in the field of healthy nutrition of the population of the Russian Federation�, which provides for comprehensive research in improving storage and processing technologies for fruits and vegetables. On this basis, the purpose of this work is to review the available scientific and technical information on existing methods of storage of fruit and vegetable products. As a result of the analysis of scientific and technical information, we can conclude that promising directions for improving the technology of storage of agricultural products are the use of regulated gas environments, bioactive packaging and coatings, which helps to extend the shelf life with minimal losses. The proven effectiveness of the described methods of extending the shelf life of crop products suggests the relevance of developing new storage technologies using a complex of biotechnological and physical methods.

Annotation

One of the most important vegetable crops in Russia is cabbage, which includes a number of varieties, including cauliflower. The content of vitamin C, carbohydrates, proteins, acids and minerals in cabbage determines its value as a food product. Currently, one of the areas of research aimed at developing new effective, economical and environmentally friendly echnologies for storing vegetable juicy raw materials is the use of various types of physical treatment, including electromagnetic fields. This article presents the results of studying the influence of extremely low frequency electromagnetic fields the content of water, fiber, soluble carbohydrates (sugars and starch), protein and vitamin C in the cauliflower cultivar of Ardent during storage. The objects of research were treated with an electromagnetic field (25 Hz, 10mT, 30 min) in a laboratory experimental setup and were stored for three weeks at a temperature of 4�1 º� and air relative humidity of 75�3 %. It was found that, in comparison with the control, the ELF EMF treatment of cauliflower leads to a slightly more active loss of water, and is also ccompanied by a decrease in the mass fraction of cellulose by an average of 5.3 % and an increase in the mass fraction of soluble carbohydrates by 18.1 %, protein by 4.6 % and vitamin C by 14.4 % during storage. The study of the regularities of the influence of the treatment of vegetable juicy raw materials with electromagnetic fields of extremely low frequencies on the biochemical composition can make it possible to develop new storage methods.

Annotation

Courgettes and scallop squash are quite important vegetable crops in the Russian Federation. For the period 2000-2020 gross yields of courgettes and scallop squash in farms of all categories increased by 10.5 %, in the commercial sector (agricultural organizations and peasant/farm enterprises) � by 95.4 %. However, as objects of storage, the fruits of these crops are distinguished by thin integumentary tissues, low water-holding capacity, high respiration rate, and vulnerability to microbiological deterioration. Further complicating the organization of their storage is the fact that courgettes and scallop squash are thermophilic and get damaged by low temperature. Thus, the creation of technologies to control the loss of courgettes and scallop squash is relevant. The purpose of this work was mathematical modeling of the processes of natural weight loss of fresh courgettes during storage and the development of software for predicting losses. As objects of study, a hybrid of courgettes Iskander F1 was used. The courgettes were stored for 10 days under various conditions: the temperature varied from 7 to 15 ºC, relative air humidity - from 55 to 95 %. At the end of storage, the mass of research objects was determined. As a result of the conducted work, the dependence of the natural weight loss during storage of courgettes on such parameters as temperature and relative air humidity was revealed. The established dependence made it possible to create a mathematical model and develop software based on it, designed to predict the amount of losses depending on the aforementioned parameters. The developed application llows to optimize the storage parameters of courgettes in order to reduce losses and maximize the duration of their storage.

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

The winemaking process produces a large number of by-products (grape pomace), which contain a large number of biologically active substances. In order to preserve these substances and to slow down microbial putrefaction, grape pomace is stored dry or frozen. On this basis, the aim of the work was to study the effect of grape pomace storage methods on the polyphenol and vitamin C content. The objects of the study were grape pomace of red varieties of Cabernet and Kazachka grapes grown in the conditions of the Anapo-Taman zone. All the pomace samples were obtained after pressing, a part of which was dried at an optimum temperature of 45 ºC to preserve the structure of the grape pomace for 6 hours, and a part was frozen at minus 15 ºC, based on an analysis of the scientific literature. Analysis of the research data obtained showed that the drying and freezing processes had different effects on the change of polyphenolic substances and vitamin C contained in the pomace. The total content of polyphenols increases both during drying (10.6 % for Cabernet and 2.5 % for Kazacka) and freezing (27.7% for Cabernet and 12.7% for Kazacka). Vitamin C content decreases (dried: 26.6% for Cabernet, 37.9 % for Kazacka, frozen: 21.9 % for Cabernet, 36.6 % for Kazacka), being destroyed by temperature. Thus, freezing of grape extracts is a preferable storage method, since preservation of polyphenolic substances can increase their potential use.