Fruit growing
and viticulture of South Russia
Quality control and product safety directly depends on the competence of the testing laboratory. In connection with the improvement of the regulatory framework on quality and food safety increase in requirements for testing laboratories. The relevance of the article is connected with the introduction of a new version of the current international standard ISO / IEC 17025 General requirements for the competence of testing and calibration laboratories. The article analyzes the key changes of the document and the recommendations for their implementation in the activities of testing laboratories are given. The role of the requirements of science, legislation and the customer is defined. It is shown that the transition of testing Laboratories to the new standard version will allow to prove that they are acting professionally and capable to give the technically sound results. Elements of a risk-based approach are described, as well as the introducing requirements, based on production functionality. Suggested to develop the algorithm of risk management. Noted that new document regarding the requirements or processes, procedures, documented information and organizational responsibilities is more flexibility than that in the previous version. The area of the standard laboratory activity is defined, the set of work for the laboratory is described, accent on a constant analysis of the professionalism of laboratory personnel is made. Aspects of competency confirmation for employees are described. The relevant issues of information technology are observed, the importance of using the specialized computer programs in the laboratory is defined that allow to carry out the complex statistical calculations and keeping of control charts. The responsibility for metrological traceability and its provision in the laboratory is specified. The rules of decision adoption for declarations about conformity are described. It is shown that new changes in laboratory activities will increase in the reliability of test results, and the effectiveness of quality control, and product safety and the high product competitiveness will provide.
In winemaking production, the problem of deep processing of raw materials is important, including the use of press waste grape marc, the main ways of using which are currently fodder purposes and improving the structure of the soil. Currently, the rational use of secondary raw materials of plant raw materials plays an important role in solving food, environmental and energy problems, as a way to obtain additional sources of valuable substances of natural origin. The economic expediency of secondary material resources processing is that the resulting products give a significant additional income from production. A high economic effect can be achieved, including the use of modern high-tech technologies. The use of pomace dark-colored grape Varieties is of economic importance, Because it allows the most rational use for basic raw materials. The availability of raw materials of winemaking in the Krasnodar Region creates the prerequisites for processing the grape pomace for food dyes, which can significantly expand the production of natural food additives. In this work the questions reflecting the influence of the fermental medicine of pectolytic orientation on the technological parameters of the extraction solution and the natural food dye-stuff obtained from it are considerated. The methodology for extracting anthocyanins from grape marc extracts of dark-colored varieties using a different dosage and time of action of the enzyme preparation to determine the optimal color intensity of the enocianina was tested. Studies have confirmed the effectiveness of the use of this enzyme preparation, which had a positive effect on the quality and safety of the final product. The natural grape dye obtained by the improved method is characterized by good stability during heating and storage, which means it is applicable for coloring products whose production technology includes heat treatment.
A large assortment of grapes used for the production of rosé wines, along with technological processing peculiarities result in the final product with colour characteristics ranging from pale pink to dark crimson. Colour variability of rosé wines within the same product name of different batches may raise consumers doubts as to the origin and quality of a beverage. CIELab system is a promising way to wine colour quantitative expression with a view to its reproduction. The paper presents data on experimental comparison of organoleptic and instrumental methods for wine colour assessment. The study was conducted on samples of rosé table dry wines from Cabernet Sauvignon, Saperavi, Bastardo Magarachsky and Sangiovese grapes. Colour converter was used for reproduction of L *, a *, b * trichromatic coordinates. It was shown that wine samples from Cabernet Sauvignon, Bastardo Magarachsky and Sangiovese grapes were characterized by pastel colours, while Saperavi wines demonstrated pink and raspberry shades due to both the varietal characteristics of the grapes and the physical-chemical composition of the wines. The total content of phenolic substances in the samples of rosé wines can vary by 1.5-3 times, and range from 350 to 912 mg/dm3. Comparison of the visual and instrumental colour assessment methods demonstrated strong similarities between descriptive and colour expression of the studied samples color. The CIELab system can be used to mathematically express the colour of a wine, reproduce an image and colour, which can be used to regulate and manage the control of rosé wines.
The use of fresh fruits and vegetables in food is an integral part of a balanced human diet. The current trend towards a healthy lifestyle and taking care of one's health creates a high consumer demand for high-quality fresh fruits and vegetables. In recent years, in connection with global environmental problems, such as heavy air and water pollution, the agricultural industry has been faced with big problems of growing and post-harvest conservation of fruits and vegetables. A pressing problem is the storage of fruits and vegetables and the preservation of their sensory and nutritional qualities. It is extremely important to find such a technology for preserving fresh fruits and vegetables, when used, all components of their chemical composition as long as possible remain at a high level in content and do not undergo significant changes in quality indicators, biological activity and safety. The development of new technologies for the preservation of quality and the extension of the shelf life of fresh agricultural products is particularly important due to global environmental changes. The article discusses modern physical, chemical and biological studies that describe new ways to extend the shelf life of fresh fruits and vegetables.
Due to the increasing incidence of diabetes mellitus in the world and in Russia, the food industry is challenged to expand the assortment of various diabetic food products and to improve their quality. Diabetic food products must contain not only low-glycaemic components, but also vitamins, minerals that are necessary for normalization of metabolism. Nowadays, the assortment of diabetic food products is formed mainly by confectionery products with sugar substitutes. However, fruit-and- vegetable and berry raw materials can be used in the development of new functional diabetic products, as they contain valuable bioactive substances (vitamins, mineral salts, dietary fibres). This paper presents the research findings on the development of new types of diabetic products made of berry raw materials of Krasnodar Region. Pine strawberries and blackberries with plenty of biologically valuable components (vitamins, macro- and microelements) were used as raw materials for diabetic products. The sugar substitutes, such as sorbitol and beet pectin, were added to the formulations of new products. Beet pectin is characterized by a high complexing ability. Thich makes it possible to use it in medical and therapeutic food products. The main quality indicators, namely organoleptic and physicochemical characteristics, were determined in the tested raw materials and developed products. It was found that the tested varieties of strawberry and blackberry are rich in pectin substances and vitamin C and have a high sugaracid index. The formulated desserts are also distinguished by high organoleptic and physicochemical characteristics. Thus, they can be recommended for diabetic and preventive nutrition.