Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia

Storage of fruits and berries production and grapes

pdf
109 Кб
5 с.
Date posted: 17.05.2010
UDC: 632.937:634.11:664.8
Keywords: DECAY OF FRUITS, BIOLOGICAL PREPARATIONS, BIOLOGICAL EFFICIENCY.

Annotation

The results of studies on the effect of post-harvest handling biological products for storage of apples are presented. It is established that the use of antioxidants of guanidine in storage of apple fruits in coolers reduce losses and extends the qualitative state of the fruit.

How to cite
Abelentsev V., Podgornaya M., Smoljakova V. INFLUENCE POST-HARVEST OF HANDLING BIOLOGICAL PREPARATIONS ON STORAGE OF APPLES [Electronic resource] // Fruit growing and viticulture of South Russia. 2010. № 4(3). pp. 107–111. URL: http://journalkubansad.ru/pdf/10/03/16.pdf. (request date: 29.03.2024).
pdf
161 Кб
10 с.
Date posted: 14.01.2011   Informregistr code: 0421100126/00012
UDC: 631.526.32: 631.563
Keywords: APPLE, VARIETIES, KEEPING QUALITY, DURATION OF STORAGE, BIOCHEMICAL COMPOSITION OF FRUITS, MICROBIOLOGICAL AND, PHYSIOLOGICAL DISEASES OF FRUITS

Annotation

The comparative assessment of the fruit quality of 9 immune to scab apple varieties at the beginning and end of storage in two modes (+2 C and -1 C) is presented. Biochemical composition of fruits was studied. The degree of affection with various fruits microbiological and physiological diseases during storage is shown. Genotypic (varietal) stability of new varieties of apple fruit to disease is revealed. It was established that different genotypic groups require selection of storage temperature

How to cite
Makarkina M., Nikitin A. EFFECT OF STORAGE CONDITIONS ON THE APPLE QUALITY [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 117–126. URL: http://journalkubansad.ru/pdf/11/01/12.pdf. (request date: 29.03.2024).
pdf
109 Кб
6 с.
Date posted: 14.01.2011   Informregistr code: 0421100126/00013
UDC: 663.256
Keywords: CORK STOPPER, MICROBIOLOGICAL EVALUATION, QUALITATIVE CHARACTERISTICS, TRICHLOROANISOLE

Annotation

The influence of the cork seal on the wine quality in the process of storage was evaluated. The characteristics of the cork stoppers of various kinds are researched, microbiological evaluation ones was realized

How to cite
Chemisova (., Ageeva N. CHANGE OF WINE QUALITY DURING STORAGE [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 127–132. URL: http://journalkubansad.ru/pdf/11/01/13.pdf. (request date: 29.03.2024).
pdf
226 Кб
7 с.
Date posted: 19.03.2012   Informregistr code: 0421200126/0027
UDC: 634.7:664.8
Keywords: STRAWBERRY FRIGO, SEEDLINGS, STORAGE, VINTSIT FORTE

Annotation

The data of efficiency of Vintsit Forte preparation against the fungus pathogens of diseases at storage of strawberries seedlings Frigo, and after transplanting of seeblings in the field is obtained. Stimulating action of preparation on growth of the strawberries plants is established

How to cite
Buntsevich L., Zakharchenko R., Kostyuk M., Paletskaya E. IMPROVEMENT OF METHOD OF STRAWBERRY SEEDLINGS FRIGO STORAGE [Electronic resource] // Fruit growing and viticulture of South Russia. 2012. № 14(2). pp. 130–136. URL: http://journalkubansad.ru/pdf/12/02/14.pdf. (request date: 29.03.2024).
pdf
168 Кб
13 с.
Date posted: 18.03.2015
UDC: 663.252.4
Keywords: MIGRATION, THEORETICAL PLATE, FRUITS, ELECTROLYTE, AMINO ACID

Annotation

The content of free amino acids in the wines is closely connected with their quality, technology of their preparing and as a result - with their nature. However the attempts undertaken earlier to define interrelation between the content of free amino acids and authenticity of wines have led to inconsistent results. Improvement of analytical techniques of definition of an arginin, proline, treonin in the fruits, juice and natural wines by means of a capillary electrophoresis is the actual and timely task. The complexity of biochemical composition of fruits, grapes and products of their processing, in particular of grapes wines is discussed in this article. The composition of grapes wines differs in the considerable variety of components reaching 800. The existing problems of control of quality and natural composition of wines, in particular of definition of amino acids content are estimated at them. As a result of systematic of the analysis conditions the methodical approach to definition of amino acids in the products of fruits and grapes processing with use of a capillary electrophoresis is offered. In the course of carrying out of experiment the optimal composition of the electrolyte solution for the separation of model mix of amino acids and their definition in the studied samples is chosen. The time of migration of the interesting component, the observed mobility of an ionic form of substances and other parameters were used as the main criterions of an assessment of the analysis quality. The optimization of analysis modes taking into account the influence on the separation of other substances of studied objects is executed. Statistical processing of the data obtained in the experiments allowed to establish a variation of mass concentration of proline which for natural white wines changes within 400-1000 mg/dm3, and for natural red wines it changes from 600 to 2000 mg/dm3. These indicators for the raw materials can be a little expanded.

How to cite
Yakuba Y. SYSTEMATIC APPROACH TO DEFINITION OF BASIC AMINO ACIDS IN THE PRODUCTS OF FRUIT AND GRAPES PROCESSING [Electronic resource] // Fruit growing and viticulture of South Russia. 2015. № 32(2). pp. 168–180. URL: http://journalkubansad.ru/pdf/15/02/14.pdf. (request date: 29.03.2024).