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)

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704 Кб
28 с.
Processing of fruit and berries production and grapes
Date posted: 20.07.2021
UDC: 664.8.047
DOI: 10.30679/2219-5335-2021-4-70-269-296
Keywords: FRUIT AND BERRY RAW MATERIALS, DEHYDRATION, MASS TRANSFER, OSMOSIS, DRIED FRUITS

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.

How to cite
Machneva I., Droficheva N., Prichko T. SCIENTIFIC RATIONALE OF APPLICATIONS OF METHODS DEHYDRATION OF FRUIT-BERRY RAW MATERIALS AT PRODUCTION OF DRIED FRUITS [Electronic resource] // Fruit growing and viticulture of South Russia. 2021. № 70(4). pp. 269–296. URL: http://journalkubansad.ru/pdf/21/04/21.pdf. DOI: 10.30679/2219-5335-2021-4-70-269-296 (request date: 04.10.2022).
pdf
759 Кб
13 с.
Processing of fruit and berries production and grapes
Date posted: 21.01.2022
UDC: 664.8:634.1
DOI: 10.30679/2219-5335-2022-1-73-272-284
Keywords: BIOTECHNOLOGIES, PROCESSES, PATTERNS, ENZYMES, PROCESSING OF APPLE RAW MATERIALS

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.

How to cite
Prichko T., Droficheva N. OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF APPLE RAW MATERIALS PROCESSING USING BIOTECHNOLOGICAL PROCESSES [Electronic resource] // Fruit growing and viticulture of South Russia. 2022. № 73(1). pp. 272–284. URL: http://journalkubansad.ru/pdf/22/01/21.pdf. DOI: 10.30679/2219-5335-2022-1-73-272-284 (request date: 04.10.2022).
pdf
740 Кб
14 с.
Storage of fruits and berries production and grapes
Date posted: 21.09.2020
UDC: 634.25: 664.8.038
DOI: 10.30679/2219-5335-2020-5-65-326-339
Keywords: PEACH FRUITS, STORAGE, MODIFIED ATMOSPHERE, COMMODITY ANALYSIS, BIOCHEMICAL INDICATORS

Annotation

The problem of maintaining the quality of agricultural products is of great urgency in the world. Fresh fruits are an indispensable component of a balanced diet, they are the most important source of vitamins, minerals, antioxidants. Ensuring by fruits of the population of the country is an important national economic task. Currently, domestic gardening does not satisfy the population's need for fruit and berry products. Extension of the fruits implementation period can significantly increase in the competitiveness of products. Our task was to maximize the preservation of the quality of peach fruits during storage based on the improvement of technological methods. Since the fruits are living products, it is possible to extend the storage period and reduce losses only by creating the conditions that ensure maximum slowdown of metabolic processes in them. Such conditions are fruit cooling and a decrease in the oxygen concentration in the fruit. In order to extend the period of peach fruits realization, especially when transporting over long distances, the fruits storage in a modified atmosphere (MA) was studied using StePac Xtend packaging materials (packages), creating a modified gas environment, as well as ethylene absorbers Inter Fresh. Post-harvest fruit treatment is carried out using one of the most effective preparations for maintaining their quality indicators. It should be found that the most effective way for fruits storage in MA was preliminary cooling of the peach fruits, in which the original qualities are best preserved: the fruit hardness, juiciness, freshness and appearance. The use of this technological method has shown the effectiveness of its application, which is confirmed by a higher yield of marketable products. The healthy fruits with preliminary cooling and storage in MA were 75-82 %, in as well as control 65-70 %, the content of vitamins C and P are 85-86 %.

How to cite
Prichko T., Smelik T. NEW TECHNOLOGICAL METHODS FOR STORING PEACH FRUITS USING A MODIFIED MEDIUM [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 65(5). pp. 326–339. URL: http://journalkubansad.ru/pdf/20/05/25.pdf. DOI: 10.30679/2219-5335-2020-5-65-326-339 (request date: 04.10.2022).
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713 Кб
13 с.
Quality Management
Date posted: 23.03.2021
UDC: 635.356:577.1
DOI: 10.30679/2219-5335-2021-2-68-242-254
Keywords: BROCCOLI, HEAD, STEM, NON-WOODY STALK, CHEMICAL COMPOSITION, VITAMINS, DIETARY FIBER, MINERAL SUBSTANCES

Annotation

Taking in account the diverse of broccoli chemical composition as a source of essential nutrients, it is important to study the quality indicators of broccoli organs, which allow us to obtain new experimental data and to identify the sources of the most valuable components of biologically active substances. The objects of research were various organs of broccoli cabbage (for example, the Maraton variety): heads, stem, non-woody cuttings, as well as broccoli seedlings grown in Daghestan. It was found that the most valuable organ of broccoli cabbage by chemical composition is the head, which is the main source of natural antioxidants, vitamins C, PP, E, P. It was shown that the axillary heads have the highest content of vitamin C (198.8 mg/100 g), slightly lower than that in the main heads (154.0 mg/100 g). Broccoli heads are a source of minerals. The main heads contain 321.9 mg/100 g of potassium, 43.4 mg/100 g of calcium, 20.3 mg/100 g of magnesium, 54.8 mg/100 g of phosphorus and 0.56 mg/100 g of iron, in the axillary heads the value of these indicators are lower. The sources of valuable nutrients are juicy stems and a non-woody stalk too. The stems of broccoli contain more sugars, fiber, and pectin substances than that in the head, and besides the axillary stems contain more of these nutrients. The edible juicy stalks are also rich in vitamins, the content of which is lower than that in the heads. The main stems are rich in vitamin PP, vitamin E, and contain less vitamin C, in comparison with axillary ones. The content of vitamin P in the stalks of broccoli cabbage is significantly lower than that in the heads. Non-woody broccoli cabbage is characterized by a maximum content of fiber, sugar and pectin substances, the content of vitamin C in ones is lower than that in the heads and stems. Broccoli seedling are a valuable organic product, due to the high level of antioxidants 19.8 mg / kg, the presence of an important biologically active substance indole-3-carbinol in the amount of 7.0 mg/kg. It can be concluded that the heads and stems of broccoli cabbage can be used in food to improve the structure of nutrition, as sources of vitamins C, PP, E and minerals, as well as to obtain natural food for functional purposes. Non-woody broccoli cuttings are recommended as a fiber-fortifying component in the production of functional food products, and the seedlings to produce the biologically active supplements, as sources of indole-3-carbinol.

How to cite
Prichko T., Kazahmedov R., Germanova M. STUDY OF NUTRITIONAL VALUE OF INDIVIDUAL ORGANS OF BROCKOLI CABBAGE [Electronic resource] // Fruit growing and viticulture of South Russia. 2021. № 68(2). pp. 242–254. URL: http://journalkubansad.ru/pdf/21/02/20.pdf. DOI: 10.30679/2219-5335-2021-2-68-242-254 (request date: 04.10.2022).
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574 Кб
10 с.
Quality Management
Date posted: 23.07.2019
UDC: 577.1:634.75
DOI: 10.30679/2219-5335-2019-4-58-104-113
Keywords: STRAWBERRY, VARIETY, CHEMI-CAL COMPOSITION OF BERRIES, FOOD VALUE, COMMERCIAL QUALITIES

Annotation

Under the aggravating of environmental conditions, changes in the structure of nutrition of the population and the lack of useful substances in the food of Russians, the fresh fruits and berries are an indispensable component of a balanced diet. Strawberry berries successfully cultivated in the Krasnodar Territory, contain a complex of nutrients that provide the human body with a set of vital components. The article presents the results of the study of commercial qual-ity and chemical composition of 7 strawberry varieties of NCFSCHVW breeding. In terms of commercial quality, the varieties of Elegia, Kemia, Taira, Nelli, having the large berries with dense flesh, are selected. The varietal differences and the limits of accumulation of soluble solids, sugars, acids, vitamin C and P-active substances, which determine the high nutritional quality and therapeutic properties of strawberries, have been established. Soluble dry substances of the studied varieties, accumulating in the range of 7.2-9.0 %, are mainly represented by carbohydrates (5.4-6.7 %), the acidity varies from 0.85 to 1.28 %, the content of vitamin C varies from 47.9 to 73.4 mg / 100 g, the number of catechins from 58.3 to 92.1 mg/100 g, leuanthocyanins from 53.8 to 101.4 mg/100 g, anthocyanins from 60.0 to 102.0 mg / 100 g. A high varietal variability of the total amount of phenolic compounds from 274.5 to 372.4 mg / 100 g has been established. The source-varieties have been identified with high levels of soluble solids and sugars, acids, vitamin C, and P-active catechins, anthocyanins, total polyphenols. Due to the high commodity qualities and the increased content of natural antioxidants, the strawberry berries of NCFSCHVW breeding varieties as Nelli, Kemia, Taira can be recommended for cultivation in the fruit-growing farms of the Krasnodar Territory. Consumption of fresh strawberry berries as a dessert will fill the ration of Russians with essential micronutrients of natural origin.

How to cite
Prichko T., Germanova M., Smelik T. COMMERCIAL QUALITY AND CHEMICAL COMPOSITION OF STRAWBERRY OF NCFSCHVW BREEDING [Electronic resource] // Fruit growing and viticulture of South Russia. 2019. № 58(4). pp. 104–113. URL: http://journalkubansad.ru/pdf/19/04/09.pdf. DOI: 10.30679/2219-5335-2019-4-58-104-113 (request date: 04.10.2022).