Fruit growing
and viticulture of South Russia
The article presents the results of studies on the effect of post-harvest handling biopreparations for storage of apples. Apples are the main fruit crop grown and consumed in Russia. In 2019, farms of all categories collected a record apple crop about 1.7 million tons. The leader in the collection of apples is the Krasnodar territory it accounts for more than 30% of the total harvest. However, about a third of the harvested apples are lost during long-term storage in fruit storages, another quarter are losses after removing apples from long-term storage and their short-term storage in retail conditions. Based on the studies, a technology has been developed for preparing for short-term storage in artificial cooling conditions at retail outlets and public catering enterprises. Technological conditions for preparing apples for short-term storage under conditions in artificial cooling are established. The basis of the developed technology is a method for preparing apples removed from long-term storage (4-6 months), which are treated with working solutions of biopreparations before laying for short-term storage. Are established technological modes and a technological scheme for preparing apples for short-term storage under conditions of freezing is developed. The economic effect of the implementation of the developed technology was calculated, which when storing one ton of apples amounted to 3.5 thousand rubles. the Economic effect was achieved y reducing the amount of losses of apples processed using the developed technology by an average of 10.75 thousand rubles per ton. The application of the developed technology will reduce the loss of apples during storage, reduce the volume of imports, as well as provide consumers with high-quality products, reduce financial and material costs.
The article presents the results of studying the influence of some types of packaging materials used in conjunction with an ethylene absorber on ethylene production intensity of zucchini cv. Alexandria and tomatoes cv. Inkas during storage for 14 days at a temperature of 8 10 and air relative humidity of 903 %. The study was carried out using StePac Xtend bags, creating a modified atmosphere, and Inter Fresh ethylene absorbers (sachets); one sachet for ethylene absorption was placed in Xtend bags. It was found that when stored under these conditions the ethylene concentration in Xtend bags was 80% lower in case of zucchini and 1600 % lower in case of tomatoes than when using traditional bags, even despite the higher initial mass of produce in Xtend bags. In zucchini and tomatoes extracted from bags, the rate of ethylene production was also lower after storage in Xtend bags, than when using traditional bags: 111,1 % lower in case of zucchini and 211,5 % lower in case of tomatoes. Losses associated with microbiological spoilage were not observed during the experiment.
One of the ways to optimize the people`s nutrition is to increase in the share of fresh fruits in the diet as sources of natural biologically active substances. Promising raw materials with a unique composition of natural antioxidants are unabi fruits. Their quality depends on the chemical composition that determines the taste, nutritional value and therapeutic properties. Therefore, the aim of this research was to study the chemical composition of unabi fruits of 8 varieties and to reveal the possibility their use in the production. According to research carried out the varietal differences and accumulation limits were established: for the content of soluble solids (22,2-28,8 %) and sugars (including glucose, fructose, sucrose) and organic acids (0,4-0,9 %), vitamin C (209,6-386,0 mg/100 g), P-active substances (catechins 22,9-178,0 mg/100 g; leukoantocyans 15,6-36,5 mg/100 g, flavonols 9,2-15,6 mg/100 g), amino acids (181,4-487,1 mg/100 g) and macro-, microelements. Unabi sources varieties with a high content of biologically active substances were identified: according to the content of soluble dry substances and sugars Finik, Ulduz, Arzu; of acids Zogal, Ulduz, Ordubadi; of vitamin C Finik, Temryuk, Zogal; of vitamin P (catechins) Arzu, Ulduz; of leukanthocyanins Li-chiao, Ulduz; of amino acids Temryuk, Zogal, Finik; of mineral substances Zogal, Ulduz. It has been shown that unabi fruits are the sources of essential micronutrients, which allow us to use them in the technology of producing the canned foods with high nutritional qualities and therapeutic properties due to the high content of vitamins, a wide range of amino acids and minerals necessary, that is for good nutrition.
Comprehensive processing of raw materials and the rational use of intermediate products are of particular relevance at the present stage of development of the sugar industry. Under conditions of overproduction, the attempts are being made to obtain healthy white sugar with various additives. More promising is the use of yellow sugars semi-products of sugar production for the production of functional products of an enriched composition. Yellow sugars are crystalline sucrose with a residual amount of natural mineral and organic compounds of beets: amino acids, trace elements, organic acids. The objective of this study is to confirm the quality and safety of yellow sugars, to determine the main directions of their rational use. A variant of the refining purification of yellow sugars using yellow sugar as a refining solution has been proposed; rational parameters of the refining process have been established. The mineral composition of yellow sugar was studied using the Drops 104 device. A high content of potassium, calcium, magnesium and sodium in the initial yellow sugar was established, which decreases during the process of affinity. In refined yellow sugar, in comparison with a white sugar, the content of mineral components is significantly higher, which confirms the advisability of its use. Yellow sugar safety indicators were determined. It was found that the content of sulfur dioxide, heavy metals and microbiological indicators comply with established standards. Refined sugar has a rich mineral composition; no pathogenic microflora is detected in it. It is proposed to use the refined yellow sugar as an alternative to white one in the production of sugar and flour confectionery, some drinks, canned fruits and to obtain the functional products with the addition of biologically active substances.
The article presents the results of a comparative assessment of the competitive potential of functional bakery products enriched with fruit food additives. Taking into account that in addition to quality, safety, nutritional value and preservation indicators, competitive potential is one of the important indicators for setting up the production of developed food products, the aim of the study is to compare the competitive potential of functional bakery products enriched with fruit food additives ear and Apple. The competitive potential of a functional enriched bakery product was evaluated in comparison with a control UN-enriched bakery product, while the evaluation was carried out on five groups of indicators: functional efficiency; safety; standardization; reliability and patent law. The group of functional efficiency indicators was evaluated by the content of food functional ingredients (PFI) in the product and the range of product functionality. Group of safety indicators for hygienic safety indicators of bakery products. The group of standardization indicators was characterized by the presence of normative and (or) technical documentation. The reliability group was evaluated by the indicator of persistence, namely, the time during which the bakery product retains its freshness. The patent and legal indicator was characterized by the presence of a valid patent of the Russian Federation for the invention, which determines the patent protection and purity of the developed bakery product. It is established that the competitive potential of the developed functional bakery products enriched with food additives ear and Apple is significantly higher in comparison with the competitive potential of the control bakery product city bread, and the competitive potential of the functional bread enriched with the food additive "ear", exceeds the competitive potential of the functional bread enriched with the food additive "Apple", as it is characterized by a higher indicator of functional efficiency.