Fruit growing
and viticulture of South Russia
Storage of fruits and berries production and grapes
The article deals with the creation of beverages with functional properties for the healthy nutrition of the country's population from the fruits of rare crops. The necessity of including functional foods with a high content of natural antioxidants that increase resistance to adverse environmental factors in the diet of the country's population is indicated. Chemical indicators of the quality of fruits of such rare crops as viburnum, rose hips, barberry and hawthorn have been studied. It has been established that viburnum fruits contain 18.5 mg/100 g of vitamin C, more than 100 mg/100 g of vitamin P, polyphenols; in rose hips more than 100 mg/100 g of vitamin C, more than 200 mg/100 g of vitamin P, more than 2 mg/100 g of vitamin E, β carotene and pectin substances; barberry fruits contain a high content of vitamins, polyphenols, β-carotene and minerals (up to 425.4 mg/100 g of potassium, up to 51.2 mg/100 g of calcium); hawthorn fruits contain vitamins C, P, E, polyphenols, β-carotene, potassium more than 598.0 mg/100 g and calcium more than 137.8 mg/100 g, which makes it possible to attribute them to the group of crops with a high content of macronutrients. Technological modes of preparation of extracts from fruits of rare crops are optimized, taking into account pH, temperature and hydrolysis time. Formulations of functional beverages have been developed using fruit extracts and puree from the fruits of barberry, viburnum, hawthorn and rosehip with a high content of antioxidants. The total content of natural antioxidants in the drink Vitaminnyi is 425.7 mg/100 g, in the drink Zdorove 350,5 mg/100 g.
As known, tomatoes contain a fairly large amount of biologically valuable substances in their composition. Consumers prefer tomatoes in fresh form. However, being a climacteric crop, tomatoes differ during storage and maturation by a high rate of respiration and evaporation of moisture, which leads to a decrease in valuable nutrients, deterioration in quality, over-ripening and rapid aging, which as a result reduces the marketable appearance of products. Traditional methods of processing tomatoes before storage are not always effective enough to maintain the quality of tomato fruits at the proper level, since it is not always possible to store tomatoes at the recommended low temperature, the necessary relative humidity, etc. In order to increase the storage time of tomatoes while maintaining their quality and safety, it is necessary to search for new modern methods of fruit processing before storage. In this regard, an overview of existing traditional technologies, as well as modern and promising techniques and methods for preparing fresh tomatoes for storage, contributing to the reduction of quantitative losses, preserving qualitative characteristics, is carried out. The most promising methods of preliminary preparation of tomatoes for storage, providing a high level of physical-chemical, organoleptic and microbiological indicators that ensure the safety of stored products are: treatment with ethylene biosynthesis inhibitors and ethylene absorbers, ozonation, modified gas atmosphere, electric field and ultrasound treatment, the use of biological products, the use of active packaging, antimicrobial film-forming coatings, etc. The article describes the work of both domestic and foreign researchers.
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.