Fruit growing
and viticulture of South Russia

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

In the industrial plantings of intensive orchards in the south of Russia, a wide range of apple clones of the Gala variety is cultivated. The variety of colors, high taste qualities, dense, juicy flesh makes the fruit attractive to consumers, so the variety is in great demand among the population around the world. Nowadays it is one of the most widely cultivated varieties of apple trees of the autumn ripening period. In connection with the appearance of new clones of the Gala variety grown in horticultural farms, the issues of determining the optimal harvest time, reasoned by the criteria of biochemical indicators of fruit quality, are relevant. In this regard, the aim of the research was to study the criteria of biochemical indicators of the fruits quality of different clones of the Gala variety, which characterize the degree of maturity of apples growing in the south of Russia. As a result of the research carried out, a conveyor was installed for the maturation period, which allows to correctly plan the harvest. Among the varieties of clones of the Gala variety in the conditions of the south of Russia, the varieties Gala Mast, Gala Schniko red, Obra Galla, which differ in a larger fruit weight (160-170 g), are distinguished by high, competitive commercial qualities. The varieties Gala Schniko, Gala Schniko red, Gala Mast are distinguished by the high content of vitamin C and P-active substances. The most harmonious combination of sugar and acid, reflecting the taste qualities of the fruit, is characteristically for the varieties Obro Gala, Gala Mema, Gala Schniko. The high quality of the fruits sold in winter is largely ensured by the storage technology. To preserve the crop, post-harvest treatment of fruit with an ethylene inhibitor is recommended. Post-harvest treatment of apples with SmartFresh ensures maximum preservation of the initial hardness of the flesh, reduces the intensity of nutrient consumption during storage, and helps to extend the shelf life of apples.

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.

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 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 %.