Fruit growing
and viticulture of South Russia

Annotation

Fruits and vegetables are a source of an indispensable complex of biologically active substances necessary to maintain human health. According to the Ministry of Agriculture of Russia, the volume of fruit harvests for the period 2014-2019 increased by more than 10%. The seasonality of fruit and berry production is determined by the storage technology of the harvested products with the expectation of its use for a long time, which is possible in the conditions of the system of preserving the quality of raw materials both fresh and processed. It is noted that losses during storage of fresh fruit and berry products (depending on the type) can be more than 30%. A valuable alternative to polyethylene packaging is the development of films from biodegradable polymers and high-molecular compounds that are suitable for human consumption. Formed directly on the surface of fresh and processed fruits, protective biodegradable coatings often more reliably prevent oxidative and microbial spoilage due to the absence of an air layer. Bio-films are the only type of biodegradable polymer packaging that does not need individual collection and special disposal conditions. The main film-forming components for obtaining edible packages are: natural polysaccharides, substances of protein, lipid nature and their combinations. The main methods of applying film-forming components: dipping, spraying, watering and applying with a brush. It is most cost-effective for agricultural production to use the spray method, due to the economical consumption of coating and reduced labor costs. Edible polymer films prevent moisture loss, control the exchange of oxygen and carbon dioxide and give resistance to quality changes in general. In addition, attractive to the consumer edible films makes the additional presence in their composition of healthy substances, such as vitamins, minerals, bioflavonoids, all kinds of extracts, etc.

Annotation

Apples are the most common raw materials with the largest planting areas. Apple fruits are consumed both fresh and processed. The most popular among the population, according to statistics, are apple juices and their blends. The application of biotechnology for the intensification of technological processes in the food industry is the use of a complex of enzyme preparations in the technological process that contribute to the destruction of plant biopolymers, including polysaccharides, which account for a significant amount of dry matter. The best results in the yield of apple juice are achieved in the production of fruit juices: using pectinase, cellulase, amylase, hemicellulase and proteinase. In the laboratory of storage and processing of fruits and berries, the technological parameters of processing apple raw materials using biotechnological processes � enzyme hydrolysis with preparations: Trinolin 4000, Trinolin DF, Fructocyme P6-L, Laphase have been optimized. Enzyme preparations were introduced in equal doses. All treatments were carried out under optimal conditions for the action of enzymes, recommended by the manufacturer �Eurotrade�. The effect of preporations on the yield of apple juice was evaluated. For laboratory experiments, the most common varieties of apples in the Kuban were selected to obtain juice: Golden Delicious and Kubanskoye bagryanoye. The effectiveness of the enzyme preparations: Fructocyme P6-L, Trinolin DF, Trinolin 4000 and Laphase was estimated by the juice yield. The control was the juice obtained under the same conditions, but without the introduction of an enzyme preparation. Technological parameters of processing of apple raw materials have been optimized: Trinolin DF, Trinolin 4000 in a concentration of 0.02 %, Laphase � in a concentration of 0.02-0.03 %, Fructocyme P6-L � in a concentration of 0.03 %. The fermentation time of all the studied EP is two hours at a temperature of 45 ºC for both apple samples (Kubanskoye bagryanoye and Golden Delicious varieties), the proposed apple pulp processing mode is recommended to be used to intensify the juice separation process, since the duration of the juice production process is reduced, its yield increases and the quality of the finished product improves.

Annotation

The biochemical composition of fruits of apple, buckthorn, Japanese quince, as well as valuable secondary raw material-apple peel is studied. The varieties, differing on content of vitamins, pectin, organic acids are allocated. The analysis of semi-finished on complex ability is conducted

Annotation

The article deals with the creation of beverages with functional properties for the healthy nutrition of the country's population from the fruits of rare crops. The necessity of including functional foods with a high content of natural antioxidants that increase resistance to adverse environmental factors in the diet of the country's population is indicated. Chemical indicators of the quality of fruits of such rare crops as viburnum, rose hips, barberry and hawthorn have been studied. It has been established that viburnum fruits contain 18.5 mg/100 g of vitamin C, more than 100 mg/100 g of vitamin P, polyphenols; in rose hips � more than 100 mg/100 g of vitamin C, more than 200 mg/100 g of vitamin P, more than 2 mg/100 g of vitamin E, β� carotene and pectin substances; barberry fruits contain a high content of vitamins, polyphenols, β-carotene and minerals (up to 425.4 mg/100 g of potassium, up to 51.2 mg/100 g of calcium); hawthorn fruits contain vitamins C, P, E, polyphenols, β-carotene, potassium more than 598.0 mg/100 g and calcium more than 137.8 mg/100 g, which makes it possible to attribute them to the group of crops with a high content of macronutrients. Technological modes of preparation of extracts from fruits of rare crops are optimized, taking into account pH, temperature and hydrolysis time. Formulations of functional beverages have been developed using fruit extracts and puree from the fruits of barberry, viburnum, hawthorn and rosehip with a high content of antioxidants. The total content of natural antioxidants in the drink �Vitaminnyi� is 425.7 mg/100 g, in the drink �Zdorov�e� � 350,5 mg/100 g.