Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
The culture of Japanese quince (Chaenomeles) is new not only for industrial and amateur gardening, but also for the processing industry, because previously it was not introduced into the recipe compositions and technological instructions for the production of canned products. Studies have shown that the fruits of Chaenomeles do not have a high content of dry substances, but significantly exceed the fruits of pome crops in terms of the amount of organic acids. They contain a complex of biologically active substances necessary for the human body, such as: vitamins C, P, polyphenol nd pectin substances. The content of vitamins is much higher than that of quince fruits of cultivated varieties, especially in terms of vitamin C content, whose indicators are 5-6 times higher. The polyphenol complex of Chaenomeles is represented by leucoanthocyanins and flavonols, which differ taking into account the variety. The spectrum of biological action of pectin substances on the human body is that they have an immunomodulatory effect, are able to remove heavy metals, biogenic toxins, anabolics, xenobiotics, metabolic products and biologically harmful substances that can accumulate in the body: cholesterol, lipids, bile acids, urea. The value of the fruits of Chaenomeles also lies in the fact that they contain various substances that affect the nutritional properties of the finished product, their therapeutic and prophylactic qualities and manufacturability. Therefore, the fruits of Chaenomeles can be used as a blend in the production of many types of canned products, including puree, as well as in the production of nectars, juices with pulp, drinks, jam, etc. In the laboratory of storage and processing of fruits and berries, a comparative analysis of the chemical indicators of the quality of the fruits of Chaenomeles and common quince in the varietal section was carried out. The distinctive features of Chaenomeles fruits from cultivated varieties of common quince have been established, which emphasize the value of the studied fruits and allow them to be recommended for the production of functional drinks. Based on the obtained data, recipe models of the drink Solnechnyi based on apple juice and puree from the fruits of Chaenomeles were developed. In parallel with the determination of the balance of nutrients, the developed beverage was balanced according to the main organoleptic indicators. It is established that the content of vitamins that determine antioxidant activity in the drink of functional purpose Solnechnyi is 290,4 mg/100 g.
The article presents the results of research on improving the technology for the production of canned apple compote from apples. The studies were carried out in 2021-2022 at the laboratory base of the Dagestan State Technical University. The most important condition for ensuring normal growth, development, as well as the resistance of the children's body to adverse environmental factors, is the organization of rational nutrition, and therefore, its high nutritional value, determined by the nutrient composition of the finished product, which, along with the nutritional value of the raw materials used, is also determined by perfection of the production technology used, which encourages their improvement. Comprehensive assessment of the biochemical composition of apples shows that secondary products obtained during their cutting and cleaning (peel, seed cell, etc.), along with carbohydrates, contain a large amount of biologically active components. The main role in improving technologies to ensure a high nutrient composition of products is played by the intensification of the processes of preliminary sterilization (blanching and final heat treatment), as an obligatory and longest stage in the technological cycle of the production of compotes for child nutrition. New solutions in the implementation of the set goal are: the use of an effective method of microwave blanching of fruits directly in glass jars; the use of an infusion from secondary products obtained by extracting them in water at a temperature of +60 C for 10-15 minutes after treatment in an electromagnetic field of ultrahigh frequency for 1.5 minutes and an accelerated mode of thermal sterilization based on a preliminary increase in the temperature of the product before sealing cans up to +80 C followed by sterilization using two-stage cooling. The proposed technology contributes to saving more than 10 kg of sugar per 1 tube of products while ensuring high nutritional value of the finished product; the content of vitamin C in compote made by improved technology is 2 times higher than by traditional technology. To implement the method of microwave blanching, the design of an apparatus for microwave processing of fruits in glass jars was also developed.
The article presents the research conducted at the Krymsk Experiment Breeding Station branch of VIR, where the genetic collection of the Chinese plum (Prunus Salicina Lindl.) is concentrated in the storage orchards, which includes about 300 genotypes of different ecological and geographical and genetic origin (Ussuri, American and their subspecies). In the process of primary varietal study, new varieties of plum of Chinese foreign breeding were identified for use in the food industry. Due to the fact that the zoned varieties are limited to Ussuri plums and are cultivated mainly in the Far East, they do not meet the requirements of modern horticulture in Southern Russia. There is a question about the selection of a Chinese plum assortment in order to obtain raw materials for the canning industry in the Southern fruit growing zone. Varieties of American (California), Spain and other countries breeding are the best representatives of commercial Chinese plums in the world. Chinese plum is known in Russia only as dessert "imported" imported product and is not used at all in the canning industry in the country. The requirements for growing conditions make this type of plum inaccessible to many regions of Russia, therefore, in the segment of agricultural business it occupies an undeveloped niche, as it is inferior to Russian and domestic plum in resistance to diseases and winter hardiness. The aim of the research was to study the organoleptic parameters of the fruits of 15 introduced varieties of Chinese plum for suitability for canning. A conveyor for ripening fruit products has been compiled for long-term delivery of raw materials for canning processing. The characteristics of organoleptic properties and tasting assessments of canned food by sensory analysis are determined. The varieties most suitable for the canning industry are identified: Royal Garnet, Santa Rosa, Ozark Premier, Crimson Glo, Catalina, Superior, Angeleno (), Black Star and Larry Ann. This is relevant for a new crop, the potential of which can be successfully realized in the southern zone of fruit growing in Russia.
The results of studying the qualitative composition and quantitative content of amino acids, minerals and organic acids in the red varietal wine Cabernet Sauvignon depending on the climatic conditions of the grape growing region are presented. A comparative study showed that in wine obtained from grapes harvested in 2021, the total content of amino acids exceeds that of 2017 by 18 %, macronutrients by 19 %. Obviously, this was facilitated by a combination of a warm climate and twice the amount of precipitation in 2021. It was found that in both cases, the amino acid proline, which is poorly absorbed during fermentation, prevailed, which explains its quantitative advantage in wine, and potassium ions, which is a necessary factor of yeast growth. In the wine material of the 2021 harvest, the content of organic acids, which affect the extension of the shelf life, color stability, and the creation of a taste bouquet of wine, was studied. In quantitative terms, tartaric (53.66 %), malic (15.44 %), succinic (14.74 %) acids prevailed. The total content of phenolcarboxylic acids with antioxidant and bactericidal properties was 84.92 mg/l; among them, caffeic acid (59.95 %), which enhances and stabilizes the color of red wines, prevailed; gallic acid (0.95 %), which is part of grape tannins, was contained in the least amount in the studied wine. Ascorbic acid, used in production to prevent wine oxidation, was 16.74 %, nicotinic acid, which activates the process of alcoholic fermentation, was 6.39 %. The content of orotic and chlorogenic acids, which have an antioxidant effect, was 10.41 and 5.57 %, respectively. The combination of the amount of total precipitation and the sunshine intensity, which contribute to the accumulation of biologically valuable compounds in grapes, as well as the use of the active strain S. cerevisiae Y-4270 in biotechnology, influenced the formation of the organoleptic properties of wine, in particular, the berry aroma characteristic of the southern regions.
Research was conducted to identify and study the technological characteristics of autochthonous strains of wine yeast isolated from vineyards in the Krasnodar region. From natural populations, 90 yeast strains were isolated from the surface of grapes of the following varieties: Petit Mansan, Merlot, Krasnostop Anapskiy. Generic identification of the studied strains was carried out. The proportion of Saccharomycetes varied over a wide range. Analysis of 90 yeast strains made it possible to isolate 40 representatives of the genus Saccharomyces. Species identification was carried out using molecular genetic methods. A working sample of 40 strains of Saccharomyces cerevisiae was obtained. Yeast screening for the ability to ferment sugars made it possible to isolate 13 yeast strains. Strains TK20-2 and LM19-19 are noted as weak fermenters with the formation of non-fermenters. An analysis of the ability of yeast to synthesize hydrogen sulfide showed that 21 strains produce hydrogen sulfide in an insignificant amount. In the course of studying the main technological properties, 4 strains were isolated, with the use of which white wine materials were prepared from the Onitskanskiy grape variety. In wine materials produced using local strains, a variation in the concentrations of organic acids, amino acids and volatile aroma-forming components was noted. The conducted tasting of the studied samples showed that 3 out of 4 wine materials were characterized by high quality. The sample produced using strain LM19-3 had the highest tasting score. The use of strains LP19-1, TK20-11 and LM19-3 ensures the production of high-quality wine materials with high organoleptic characteristics.