Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Prichko Tatiana


Doctor of Agricultural Sciences, professor

Articles in journal: (total 43)

pdf
543 Кб
13 с.
Storage of fruits and berries production and grapes
Date posted: 01.08.2023
UDC: 634.25: 664.8.038
DOI: 10.30679/2219-5335-2023-4-82-219-231
Keywords: APPLE FRUITS, DEVELOPMENT PHASES, MINERAL COMPOSITION, STORAGE

Annotation

The fruit storability, which is based on the variety, is formed from individual indicators, including the mineral composition of the fruit, the optimal amount of which ensures the formation of protective properties on the skin and pulp, which contributes to the long-term storage of fruits in cold storage chambers. Therefore, the study of mineral composition in different phases of fruit development is relevant. In this regard, the research aim is to establish the storability of apples depending on the level of accumulation of minerals. The weather of the growing season is one of the most important factors affecting the accumulation of minerals in fruits and their storability. As a result of the conducted research, the regularities of the formation of the mineral composition of apples during the growing season have been studied; optimal levels of calcium, potassium, magnesium, phosphorus in different phases of fruit development have been established; patterns of the development of physiological diseases during fruit storage due to the mineral composition of apples have been established. The established optimal levels of the content of nutrients in a certain phase of plant development allow to adjust the planned topdressing to achieve the specified levels of mineral composition. An early prognosis of the development of physiological diseases of fruits due to a lack or imbalance of the mineral composition allows to reduce storage losses by 5-7%. It was found that for the main assortment of apples growing in the conditions of the Krasnodar region, the following macronutrient content is optimal, depending on varietal characteristics in removable maturity: 8.0-12.0 mg/100 g of calcium; 80.0-120.0 mg/100 g of potassium, 6.0-9.0 mg/100 g of magnesium, that provides the greatest resistance to diseases and the maximum duration of storage.

How to cite
Prichko T., Smelik T. THE FORMATION OF THE MINERAL COMPOSITION OF THE FRUITS OF THE APPLE TREE DURING THE GROWING SEASON [Electronic resource] // Fruit growing and viticulture of South Russia. 2023. № 82(4). pp. 219–231. URL: http://journalkubansad.ru/pdf/23/04/16.pdf. DOI: 10.30679/2219-5335-2023-4-82-219-231 (request date: 25.02.2024).
pdf
599 Кб
13 с.
Processing of fruit and berries production and grapes
Date posted: 02.06.2023
UDC: 664.8:634.1
DOI: 10.30679/2219-5335-2023-3-81-309-321
Keywords: CHAENOMELES, COMMON QUINCE, BIOLOGICALLY ACTIVE SUBSTANCES, BEVERAGES

Annotation

The culture of Japanese quince (Chaenomeles) is new not only for industrial and amateur gardening, but also for the processing industry, because previously it was not introduced into the recipe compositions and technological instructions for the production of canned products. Studies have shown that the fruits of Chaenomeles do not have a high content of dry substances, but significantly exceed the fruits of pome crops in terms of the amount of organic acids. They contain a complex of biologically active substances necessary for the human body, such as: vitamins C, P, polyphenol nd pectin substances. The content of vitamins is much higher than that of quince fruits of cultivated varieties, especially in terms of vitamin C content, whose indicators are 5-6 times higher. The polyphenol complex of Chaenomeles is represented by leucoanthocyanins and flavonols, which differ taking into account the variety. The spectrum of biological action of pectin substances on the human body is that they have an immunomodulatory effect, are able to remove heavy metals, biogenic toxins, anabolics, xenobiotics, metabolic products and biologically harmful substances that can accumulate in the body: cholesterol, lipids, bile acids, urea. The value of the fruits of Chaenomeles also lies in the fact that they contain various substances that affect the nutritional properties of the finished product, their therapeutic and prophylactic qualities and manufacturability. Therefore, the fruits of Chaenomeles can be used as a blend in the production of many types of canned products, including puree, as well as in the production of nectars, juices with pulp, drinks, jam, etc. In the laboratory of storage and processing of fruits and berries, a comparative analysis of the chemical indicators of the quality of the fruits of Chaenomeles and common quince in the varietal section was carried out. The distinctive features of Chaenomeles fruits from cultivated varieties of common quince have been established, which emphasize the value of the studied fruits and allow them to be recommended for the production of functional drinks. Based on the obtained data, recipe models of the drink Solnechnyi based on apple juice and puree from the fruits of Chaenomeles were developed. In parallel with the determination of the balance of nutrients, the developed beverage was balanced according to the main organoleptic indicators. It is established that the content of vitamins that determine antioxidant activity in the drink of functional purpose Solnechnyi is 290,4 mg/100 g.

How to cite
Prichko T., Droficheva N., Kovalenko N. THE USE OF CHAENOMELES FRUITS IN THE PRODUCTION OF FUNCTIONAL BEVERAGES [Electronic resource] // Fruit growing and viticulture of South Russia. 2023. № 81(3). pp. 309–321. URL: http://journalkubansad.ru/pdf/23/03/20.pdf. DOI: 10.30679/2219-5335-2023-3-81-309-321 (request date: 25.02.2024).
pdf
721 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 09.07.2018
UDC: 577.1 : 664.85 : 634.712
DOI: 10.30679/2219-5335-2018-4-52-85-95
Keywords: STRAWBERRY, VARIETY, CHEMI-CAL COMPOSITION, CANNED FOOD

Annotation

Fruits and berries are an important and indispensable part of the population's rational nutrition. The article presents the results of study of the chemical composition of 7 strawberry varieties, reflected their high nutritional and biological value, as well as antioxidant properties. Variety differences and the limits of accumulation of soluble solids, sugars (including glucose, fructose, sucrose), organic acids (citric, malic), vitamins, polyphenols, pectins, amino acids and macro- and microelements have been established. The cultivars sources of the higher content of biologically active substances are selected. It is shown that strawberry berries are the sources of functional ingredients: sugars, represented mainly by fructose and glucose, vitamins C and P, leucoanthocyanins and pectin, that allow them be used in the technology to produce the functional food products. With the use of strawberry, the recipe for a new type of canned food "Biojem" Strawberry", in which the main components are strawberry berries. The enrichment with pectic, mineral substances, vitamin P, polyphenols was carried out due to the additional introduction into the recipe of powder from secondary apple raw materials and the powder from grape squeeze, and the natural biocorrector Alexandrina was used to adjust the amino acid, mineral composition and vitamin C level. The new type of canned food "Biojem" Strawberry "is functional one and can serve as a part of the daily ration as a dessert for practically all age groups of the population in order to prevent the deficit of C and P vitamins. The product possesses the therapeutic and prophylactic properties due to the high content and a wide range of amino acids and mineral substances necessary for nutrition.

How to cite
Prichko T., Germanova M., Smelik T. USING OF STRAWBERRY VARIETIES IN THE TECHNOLOGY OF RESEIVING OF NEW CANNED FUCTIONAL FOOD PRODUCTS [Electronic resource] // Fruit growing and viticulture of South Russia. 2018. № 52(4). pp. 85–95. URL: http://journalkubansad.ru/pdf/18/04/10.pdf. DOI: 10.30679/2219-5335-2018-4-52-85-95 (request date: 25.02.2024).
pdf
144 Кб
11 с.
Quality Management
Date posted: 14.01.2011   Informregistr code: 0421100126/0002
UDC: 664.8: 634. 1
Keywords: APPLE FRUIT, QUALITY FORMATION, NATURAL ANTIOXIDANTS, MINERAL COMPOSITION, FARNESEN, PHYSIOLOGICAL DISEASES

Annotation

The relationship between biochemical characteristics and physiological mechanisms of apple resistance to abiotic stress of different origin varieties are established. The dynamics of the metabolism of apple varieties in view phenological phases of development, and during their long storage is analyzed. Quality indicators of high resistance of fruits to physiological diseases during stor-age, allowing to predict the storage period are established

How to cite
Prichko T., Chalaya L., Karpushina M. CHANGE IN THE QUALITY INDICATORS OF APPLE FRUIT IN THE PROCESS OF GROWING AND STORAGE [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 11–21. URL: http://journalkubansad.ru/pdf/11/01/02.pdf. (request date: 25.02.2024).
pdf
188 Кб
12 с.
Processing of fruit and berries production and grapes
Date posted: 14.01.2011   Informregistr code: 0421100126/00014
UDC: 634.5 : 664.8
Keywords: WALNUT, PERICARP, FORMATION OF QUALITY, VITAMINS, MINERAL COMPOSITION, ACIDS, CANNING PRODUCT

Annotation

The results of study of biochemical changes of walnut of various degree of maturity are presented. New types of functional products with walnut being breast maturity are developed

How to cite
Droficheva N., Prichko T. FORMATION OF FRUIT WALNUT QUALITY DURING GROWTH AND ITS USE IN THE PRESCRIPTION COMPOSITIONS OF FUNCTIONAL FOODS [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 133–144. URL: http://journalkubansad.ru/pdf/11/01/14.pdf. (request date: 25.02.2024).