Fruit growing
and viticulture of South Russia

Annotation

Work purpose is walnut�s study in the different periods of maturing and the use of its fruits for improvement of food quality. The research of walnut in a dairy maturity, rowing in the Kuban is conducted, taking into account the varieties features. Biochemical analisis of fruit raw materials were conducted in the laboratory of storage and processing of fruits and berries of NCRRIH&V by the standard methods. In the walnut fruits it is noted the high content of potassium, calcium, sodium, magnesium, phosphorus and iron, and also microelements which are a part of various enzymes that influence on exchange processes in an man�s organism. The most valuable microelement of walnut is the iodine, which quantity varies taking into account varieties features of fruits. On the basis of the conducted research the ready-made product of a special purpose "Fruits shredded Storeroom of vitamins" with use of walnut of dairy degree of maturity which fruits are a high source of biologically active agents, mineral macro- and microeltmtnts is developed. The total maintenance of natural antioxidants in 100 g of a ready-made product is 282,4 mg / 100 g due to introduction of a shredded walnut. It fills daily need of a man organism for vitamin C, polyphenolic substancts, pectin, mineral substances (potassium, calcium, magnesium, sodium), and also for 50% � vitamin P and iodine. Use of walnut fruits of dairy degree of a maturity will allow to increase the quality of ready-made products and to give them the functional importance.

Annotation

For more complete extraction of biologically active substances from black currant berries, as well as destruction of pectins and colloids, in the laboratory of storage and processing of fruits and berries, the enzyme preparation of Trenolin Thermo DF with high polygalacturonase activity (2042) was used, which contributed to an increase in the concentration of vitamins, polyphenolic and pectin substances in the juice. It is proved that the processing of berries with an enzyme preparation also affects their antioxidant potential, increasing it by two. To achieve the highest efficiency of extracting anthocyanins and other polyphenolic substances from the skin of the black currant berry, the method of pulp fractionation with step-by-step processing was applied. Enzymatic hydrolysis of high-molecular components of plant raw materials was carried out, depending on the structure of the hydrolyzed polymer and the desired degree of cleavage. The dependence of the yield of target components in easily digestible form on the time, concentration of preparation and temperature of fermentation was noted. The results of research are presented, taking into account the optimally selected parameters of enzyme processing and the type of berry raw materials. The yield of bioloqically active substances after four hours of fermentation increased taking into account the dosage of the introduced enzyme Trenolin Thermo DF. With an increase in its concentration, the content of vitamin C, P and anthocyanins changed proportionally. The highest yield of biologically active substances was observed when adding the enzyme preparation Trenolin Thermo DF to black currant pulp of 0.3 %. The optimal temperature for the highest yield of vitamins, polyphenolic and pectin substances from berry raw materials is 30 ºC. It is established, that the use of the enzyme preparation of Trenolin Thermo DF in the experimentally selected concentration, temperature and hydrolysis time allows increasing the yield of biologically active substances from black currant berries in an easily digestible form.

Annotation

The implementation of waste-free technologies in the food industry is feasible with the use of biotechnological techniques and implies the use of enzymes, such as Celloveridin G20X, which increases the juice extraction and produces fruit and berry puree with a high content of biologically active substances in a highly digestible form for the human organism. It is noted that the treatment of berry pomace with an enzyme preparation, in addition to the fluxing action, affects its antioxidant potential. The increase in the content of such physiologically active ingredients as organic acids (citric, L-malic, benzoic, chlorogenic, salicylic, caffeic, gallic), vitamin C, P, soluble pectin and polyphenolic substances has been proven. From grape pomace processed with the use of biotechnological processes, berry puree was obtained, which is used in the developed recipe composition of a functional food product � sterilized fruit jam �Plum-grape�. The use of grape pomace, high in anthocyanins, in combination with puree of plum fruits � vitamin C, vitamin P, polyphenols, allows to increase the functional and preventive properties of canned food due to the synergism of elements in the co-formulation. The total content of natural antioxidants of the final product is 609,5 mg/100g. �Plum-grape� jam contains a daily norm of vitamin P, polyphenols and amino acids, as well as 100 g of the product meets the daily requirement for pectin substances by 30%, due to the use of secondary raw materials of grape processing. The organoleptic evaluation of the final product showed a higher score compared to the control. The energy value of the �Plum-grape� jam is 54.5 kcal per 100 g of the product. The organoleptic assessment of the new functional product showed a high score � 4.9 in comparison with control.

Annotation

The complex of biologically active substances in fruits and berries of the Kuban, optimally adapted to the Southern climate, allows you to the select the individual crops and varieties with high biological activity, which is characterized by a set of various vital and physiologically significant components that can provide the daily rate of BAS for the human body. Research is carried out of qualitative structure of fruits of an apple-tree and berries of grapes, according to varieties, revealing of the general regularity of change of BAS content in dynamics. Parameters of increase in an allocation of biologically active agents, such as are determined a type of the used raw materials, its extent of crushing, temperature change of processing, selection of processing equipment. Research of chemical indicators of pomace quality from secondary raw materials are conducted in the process of production of apple and grape juice. The effect of the optimal temperature regime � 35-40 º� of infrared drying apple juice is represented by higher rates of fiber, pectin and minerals. For each type of raw material and conditions of the process, there is a minimum particle size: for apple row material � no more than 0,3 mm, for grape � no more than 0,4 mm, in which the total internal and external diffusion resistance is minimal, facilitating a more rapid extraction of biologically active substances. Due to optimum selection of processing equipment on a powder production line from an apple or grape pomace, it is possible to adjust the influence of physical and biochemical mechanisms and to considerably reduce the speed of technological process and to increase in the selection of biologically active substances in a digestible form. The results of laboratory research of powder from apple (Prikubanskoy) and grape pressing (Cabernet) pomaces are presented.

Annotation

Drying of fruit and berry raw Materials is a complex process of drying up (dehydration) of the fruit mass through the mechanisms of heat-processing. Fruits and berries contain a lot of water, so it is important to understand the course of dehydration in order to obtain a quality final drying product. This article is based on a review of the results of research in recent years aimed at improving the drying technology, which would ensure maximum safety of food and taste advantages of the product, as well as high efficiency of the process. Fruits and berries are a beneficiary of biologically active substances. The results of studies on the application of different methods of drying depending on the type of fruit and berry raw materials are presented: rich citrus, kiwi, mango, fig; dense-skinned apples, plums, pumpkins, citrus peels; small berries. Ready-to-eat dried fruits should have high quality indicators, close to native. In the work are reflected the ways to optimize the drying modes that preserve the chemical and technological indicators of the product quality as much as possible, and at the same time minimizing the costs of heat and energy. It is noted that modern methods of drying are characterized by the intensification of the process of the heat- and mass exchange, which is achieved in various ways: increasing the contact surface between the dried product and the drying agent; reducing the relative humidity of the drying agent; increasing the speed of movement of the dried material and the drying agent. The use of combined drying methods is scientifically established. The process of osmotic dehydration � the main stage of obtaining candied fruit � is considered in detail. The results of the application of osmotic dehydration in combination with the treatment of fruit mass with electric shocks and ultrasound are presented. Attention is paid to ways to improve the functional properties of dried fruits.