Fruit growing
and viticulture of South Russia

Annotation

The results of the technological evaluation of apple varieties with immune or high resistant to scab for juice production of selection ARRIHB are presented and varieties and hybrids, allowing to obtain a product with higher rates of food security are selected

Annotation

The results of sensory evaluation of apple juice from fruits of a number of cultivars, depending on the period of fruit harvest, are presented. The objects of research were immune apple varieties All-Russian Research Institute of Fruit Crop Breeding selection. The control was the Antonovka Obyknovennaya variety. Sensory analysis of the juice was carried out in dynamics parallel to the harvest dates of the apples. The analysis was carried out by the testing commission at closed degustations. The appearance and taste of juice Were assessed. It was found that the attractiveness of the juice slightly depended on the period of fruit harvest � average rating for juice appearance from the fruits of all harvest dates is to 4.4 points in 2011, 4.5 points in 2012 and 4.4 points in 2013, which was also confirmed by low values of the variation coefficient of estimation for the juice appearance depending on the dates harvest (1,4....4,5 %). There were more clear differences between the taste ratings of juice obtained from fruits of different harvest periods. The average values of ratings for the taste of juice increased from the first date to the third date of harvest, when the fruit reached the optimal degree of maturity and accumulated the maximum amount of sugars. The taste of the juice was more dependent on the degree of fruits maturity, than the appearance of the juice. Obviously, the fruit indicators that affect the attractiveness of the apple juice are less dependent on the degree of maturity than the indicators that determine juice taste. The optimal combination of indicators that form the best taste of fruit and, consequently, juice, is achieved only at a certain point of maturity. Therefore, the period of fruit harvest significantly affects the formation of the taste of the apple juice.

Annotation

The results of chemical-technological and sensory studies of the suitability of strawberries for jam are presented. The objects of research were the 5 varieties of strawberries of medium maturity from VNIISPK gene pool: Tsaritsa, Asia, Rubino civ, Marmolada, Frida. The control was the Urozhajnaya CGL variety. The analysis of jam samples for the content of total soluble solids (TSS), ascorbic acid (AC), P-active catechins and anthocyanins was carried out in two repetitions according to current standards. Sensory analysis included visual and taste assessment by the members of the tasting group (n = 15, 3 men, 13 women, aged 27-60 years), selected among the institute�s staff by the level of taste sensitivity. A point organoleptic evaluation was carried out by the tasting commission at a closed tasting on a 5-point scale (5 � excellent quality, 1 � not suitable for use). Statistical processing was carried out by generally accepted methods using standard Microsoft Excel computer programs. Jam of all varieties was characterized by a stable content of TSS (V