Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Prichko Tatiana


Doctor of Agricultural Sciences, professor

Articles in journal: (total 40)

pdf
572 Кб
16 с.
General agrotechnics (systems, technology)
Date posted: 15.01.2020
UDC: 664.8:634.11
DOI: 10.30679/2219-5335-2020-1-61-122-137
Keywords: DIGITAL TEHNOLOGIES, FOOD PRODUCTS, MATHEMATICAL MODELING OF RECIPE, VEGETABLE RAW MATERIAL

Annotation

The article presents an overview of the current state and the degree of implementation of digital technologies in the food production from vegetable raw materials, allowing to provide a product of a given chemical composition required man under the unfavorable environmental conditions. The computerization of the technological process initiated the creation of industrial robots that make easy a manual human labor and ensure the effectiveness of the management of food personification. The adaptation of robots for processing industries is based on the creation of a mathematical algorithm for performing the required technological operation. The article presents the scientific areas in which the digitalization of the technological process gave a powerful impetus to the breakthrough, first of all, it is additive technologies and, above all, 3D printing of food. The methods and ways of food printing from the point of view of the possibility of individualization of the diet for certain groups of the population. The technological criterions for the suitability of plant row materials in the application of digital technologies in the food production are revealed. It is noted that for the printing of the product is suitable the raw material of soft, easily deformable texture, passing in varying degrees of hardening, steadily preserving the shape of the product. The biologically valuable plant raw material rich in natural polymer hydrocolloids, providing homogenization of raw materials to greasing consistency is effective. From fruit and berry raw materials are technologically suitable for 3-D product the fruits and berries, characterized by a high content of natural dietary fibers, which include hemicellulose, gums and pectin substances. It is noted that the informatization of food technology has helped to link the process of creating a product with mathematical methods of identification and prediction of food quality. The solutions for the informatization of product formulations are presented, based on the use of databases of long-term studies of the chemical composition of fruits and berries associated in the system of balance equations, that allow to individual correct the composition of food.

How to cite
Prichko T., Machneva I., Droficheva N. PREREQUISITES FOR THE INTRODUCTION OF DIGITAL TECHNOLOGIES IN THE FOOD PRODUCTION BASED ON VEGETABLE RAW MATERIALS [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 61(1). pp. 122–137. URL: http://journalkubansad.ru/pdf/20/01/10.pdf. DOI: 10.30679/2219-5335-2020-1-61-122-137 (request date: 04.10.2022).
pdf
787 Кб
16 с.
Quality Management
Date posted: 15.03.2011   Informregistr code: 0421100126/0027
UDC: 634.1:631.52
Keywords: GRADE, APPLE-TREE, QUALITY OF FRUITS, PLOIDY

Annotation

Laboratory and field datas on study of phenological, morphological, biochemical and technological fruits features of different chromosomal apple-tree forms with higher rates of ecological safety are presented

How to cite
Ulyanovskaya E., Prichko T., Sedov E., Sedysheva G., Serova Z. ECOLOGICAL AND GENETIC EVALUATION OF FRUIT QUALITY OF APPLE-TREE DIFFERENT PLOI-DY FORMS [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 8(2). pp. 80–95. URL: http://journalkubansad.ru/pdf/11/02/10.pdf. (request date: 04.10.2022).
pdf
223 Кб
6 с.
Mineral nutrition of plants
Date posted: 15.03.2013
UDC: 664.8:634.1
Keywords: APPLE-TREE, PREPARATIONS OF NEW GENERATION, CHEMICAL COMPOSITION OF FRUITS

Annotation

The results of research of efficiency of new preparations influence on commodity qualities, chemical composition and storage ability of different apple varieties ripening in adverse weather conditions in the South of Russia are presented.

How to cite
Prichko T., Smelik T., Hrapov V., Madgar D. EFFECT OF PREPERATIONS OF NEW GENERATION REDUCING OF SOLAR AFFECT ON COMMODITY QUALITY AND APPLES STORAGE [Electronic resource] // Fruit growing and viticulture of South Russia. 2013. № 20(2). pp. 56–61. URL: http://journalkubansad.ru/pdf/13/02/06.pdf. (request date: 04.10.2022).
pdf
730 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 15.03.2022
UDC: 634.1/7:581.19:664
DOI: 10.30679/2219-5335-2022-2-74-254-264
Keywords: SEA BUCKTHORN FRUITS, VITAMINS, BIOTRANSFORMATION, ENZYMES, TRENOLIN OPTI DF

Annotation

A special place among the fruit and berry crops growing in the south of Russia is rightfully occupied by sea buckthorn, which has exceptional nutritional properties. The fruits of the sea buckthorn are a valuable source of biologically active substances. Due to the presence of vitamins, phenolic compounds and organic acids, it is classified as adaptogenic agents with pronounced antioxidant and anti-stress properties that normalize metabolic processes in the human body. Sea buckthorn juice increases antioxidant properties, the level of testosterone and hemoglobin in the blood. The fruits of the sea buckthorn are most often consumed in processed form. In recent years, sea buckthorn juices and their blends are very popular among the population, according to statistics. For the processing of sea buckthorn fruits, it is necessary to use enzyme preparations to intensify technological processes that contribute to the destruction of polysaccharides and biotransformation of biologically active substances. The effect of the enzyme preparation Trenolin Opti DF on the chemical quality indicators of juice from sea buckthorn fruits was investigated in the laboratory of storage and processing of fruits and berries. The effect of enzymatic hydrolysis on the juice yield and the height of the plant sediment was established. As a result of the experiments, the yield of biologically active substances was determined: vitamins C, P, E, polyphenols. It was found that it increased by 8-17 % after enzymatic hydrolysis with Trenolin Opti DF. Data on the content of the fractional composition of sugars were obtained. It was found that the yield of glucose and sucrose increased by more than 10%. Sea buckthorn varieties Donchanka, Moryachka and Syurpriz Baltiki, growing in the south of Russia, were selected for laboratory research.

How to cite
Prichko T., Droficheva N., Machneva I., Smelik T. BIOTRANSFORMATION OF CHEMICAL COMPONENTS OF SEA BUCKTHORN FRUITS UNDER THE ACTION OF THE ENZYME PREPARATION TRENOLIN OPTI DF [Electronic resource] // Fruit growing and viticulture of South Russia. 2022. № 74(2). pp. 254–264. URL: http://journalkubansad.ru/pdf/22/02/19.pdf. DOI: 10.30679/2219-5335-2022-2-74-254-264 (request date: 04.10.2022).
pdf
868 Кб
9 с.
Quality Management
Date posted: 15.05.2017
UDC: 634.7: 577.1
Keywords: CURRANT, VARIETY, BERRIES, BIOCHEMICAL COMPOSITION

Annotation

Fruits and berries are the important and irreplaceable component of the population balanced diet. In this article the results of studying of the chemical composition of currant berries are given, their high nutrition and biological value, and also antioxidant properties is noted. The difference of varieties and the level of accumulation of soluble solids, sugars (including glucose, fructose, sucrose), organic acids (citric, malic), vitamins, polyphenols and pectina substances are established. It is shown that currant berries in the food are the sources of functional ingredients, such as sugar, presented generally by fructose and glucose, vitamins C and P, anthocyans, pectin substances. The specific peculiarity of currant is high acidity of berries more than 2 %. The medicine and prophylactic properties of currant berries connect with the high level of pectin's accumulation more than 1 %: Podarok Leta variety 1,14%, Celechenskaya 1,03 %. The blackcurrant berries content the big quantity of vitamins, in comparison with red current, the contain of vitamin C more by 4 time on average, of vitamin P twice more. It is selected the blackcurrant varieties of Muravushka, Nara, Perun are the sources of high content of biologically active substances: the content of vitamin C in the berries more than 100 mg, 130 mg of vitamin P and 300 mg of anthocyans in 100 g of berries. Among the studied varieties of red currant on a complex of biochemical indicators the varieties of Dar Orla, Podarok Leta are interesting because they content more than 30 mg / 100 of vitamin C in berries and more than 85 mg / 100 of vitamin P

How to cite
Prichko T., Yakovenko V., Germanova M. BIOCHEMICAL INDICATORS OF CURRANT BERRIES QUALITY ACCORDING TO VARIETY PECULIARITIES [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 45(3). pp. 105–113. URL: http://journalkubansad.ru/pdf/17/03/09.pdf. (request date: 04.10.2022).