Fruit growing
and viticulture of South Russia

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

This paper presents the results of experimental studies of the temperature conditions influence during storage from +4 to +22 ºC on the commodity quality, organoleptic parameters and losses of fresh tomatoes of the Torbash variety. The assessment of commodity quality and quantitative losses was carried out by the expert method. As a result of the studies, carried out it was found that the best commodity quality of fresh tomatoes was preserved on the 2nd day of storage at temperatures from +4 to + 12 ºC, and on the 10th day of storage at temperatures from +6 to +12 ºC. The influence of storage temperature conditions the quantitative losses was studied: in the temperature conditions +4, +16-+22 ºC, the microbiological losses of tomatoes exceeded the losses ones due to natural loss. The maximum value for microbiological losses was recorded at storage mode of +18 ºC ‒ 9,4 %, the minimum value � at +16 ºC (5,5 %). The greatest number of tomato`s losses from natural loss was observed at +14 ºC, the minimum � at +22 ºC. Quality indicators such as shape, appearance, color, smell, freshness, taste and integrity of fruits were evaluated using a 10-point organoleptic scale. As a result of the studies, it was found that the organoleptic parameters in the temperature range from +4 to +16 ºC the tomatoes remained stable until the 6-8 day of the storage period, at high temperatures (+22, +20 ºC), the greatest change in the fruits organoleptic parameters was observed on the 10th day during storage.

Annotation

The structure of children's nutrition in schools in the world and in the Russian Federation is normalized. Fruit is provided for breakfast in Russian schools. An analysis of the information posted on the school websites showed that problems in the organization of school meals are common for all regions. A narrow range of fruits, beverages made from them, and confectionery products is revealed. As a result, in the cyclic menus on randomly selected sites of schools in 8 randomly selected regions of the country, only apples are used for breakfast. Drinks are represented by tea, there are no fruit drinks and desserts, and cookies or pastries are included in the menu as confectionery. The possibility of including grapes in the year-round menus of schoolchildren of the Russian Federation was studied for the purpose of enriching the school food with fruits and fruit desserts. The use of grapes for these purposes is currently constrained by logistical and technological problems. The possibility of application Acoustic Extra Freezing technology (AEF) for freezing grapes is considered. Organoleptic parameters of frozen grapes after thawing were studied. The results of organoleptic indicators showed that the use of acoustic freezing allows to maintain excellent taste and texture of grapes after thawing. Typical recipes of fruit desserts with the replacement of various berries with grapes have been tested. It was found that the addition of intensely colored red grape puree in an amount of 12-15% in various recipes gives dishes bright pink-crimson or purple-red tones, thus improving the appearance, aroma and taste. The use of acoustic freezing allows supplying for schools grapes and grape based meals with preserved taste and texture all year round.

Annotation

Cabbage vegetables are distinguished by a number of features of the course of physiological and biochemical processes due to high humidity, which increases the intensity of metabolism in cells and tissues. This fact makes it difficult to organize the storage of such primary produce: the quality is rapidly decreasing, losses are increasing, the value of which is influenced by such parameters as relative air humidity, temperature, degree of aeration, variety, degree of maturity of primary produce, presence of mechanical and other damage, phytopathogens contamination. In this regard, it is relevant to study the regularities of the effect of processing plant primary produce (white cabbage) with biological preparations based on domestically produced reagents on reducing losses, stabilizing quality and preserving biologically active substances. In experiments in vitro it was found that in relation to the phytopathogen Ps. maculicola, the biological product Vitaplan did not give the effect of suppressing growth, and the biological product Bactofit caused a slight delay in the growth of the phytopathogen: 0.5-1 mm. The effectiveness of the bactericidal action of natamycin on Rh. solani and Ps. maculicola is more than 3 times higher at a concentration of 0.1 g/l. The bactericidal effect of the product with a concentration of 0.5 g/l is more than 2 times more effective than a concentration of 0.1 g/l on exposure to S. sclerotiorum and B. cinerea. In an in vivo study, the development of Bacillus subtilis was not observed in samples with introduced biological products. In samples with introduced phytopathogens S. sclerotiorum, B. cinerea, Ps. maculicola, after 21 days of storage, the affected area increased threefold. With the joint introduction of phytopathogens and biological products, both Vitaplan and Baktofit had a restraining effect on the development of all three phytopathogens. No development of phytopathogens was observed during inoculation of white cabbage heads with phytopathogens followed by the introduction of two different concentrations of natamycin (0.05% and 0.1%).

Annotation

When developing new biotechnological solutions for the agro-industrial complex, one of the key problems is the preservation of the viability of microorganisms � producers of biologically active substances. Drying is the main method for stabilizing microorganisms. During the drying process, cells are exposed to damaging stress factors that reduce their viability. Projective environments protect cells from stressors. Microorganisms belonging to unstable species, when dried without the use of protective media, are subject to significant changes, accompanied not only by the loss of viability, but also by the destruction of their cellular structure. In this regard, in the course of the study, the optimal drying mode was selected, which provides for intensive moisture removal at the very beginning of drying and warming up to a temperature not higher than + 32-35 ºC throughout the entire drying time. It should be noted that the entire drying process should take no more than 30 minutes, since when drying microorganisms by the second mode with a drying duration of 37 minutes, the number of dead cells was slightly higher than with drying by the first mode. Also, during the study, a protective environment was selected, consisting of 1 % gelatin, 5 % sodium glutamate and 5 % sucrose, which showed the best results as protection of the cells of the consortium under study from the damaging drying factor and subsequent rehydration. Also, when using this protective environment, the moisture content of the consortium under study was the lowest among the selected drying options.