Fruit growing
and viticulture of South Russia

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.

Annotation

The work shows the results of the influence of the degree of maturity, storage parameters and processing method on the techno-chemical parameters of zucchini. Thus, during the organoleptic assessment of zucchini of different degrees of maturity, stored at a temperature of 8 to 10 ºC for 18 days, it was found that ELF EMF treatment allows maintaining organoleptic quality indicators. At the same time, the average expert assessment score for zucchini of the 1st degree of maturity treated with ELF EMF was the maximum. The maximum weight loss was observed in zucchini of the 1st degree of maturity, the minimum � in the 3rd degree of maturity. When storing zucchini, weight loss depends on the degree of maturity. The minimum weight loss of zucchini without treatment was noted at the 3rd degree of maturity, and the greatest � at the 1st degree of maturity. It has been established that when storing zucchini, ELF EMF treatment can reduce weight loss compared to the control sample for zucchini of the 1st and 2nd degrees of maturity. When studying changes in the biochemical parameters of zucchini depending on the degree of maturity, the method of processing samples and storage conditions, it was found that they decrease over time. During storage, ELF EMF treatment can reduce the loss of soluble solids by 0.2-0.5 %, and when stored in a refrigerator � by 0.2-0.3 %, depending on the degree of maturity. It has also been established that to assess the degree of maturity of zucchini, the iodine-starch method can be used, the essence of which lies in the ability of starch to give a blue-black color in an iodine solution: hydrolysis of starch during the ripening of zucchini proceeds in the direction from the center to the periphery of the seed chamber, which makes it possible to assess the degree of maturity zucchini fruits.