Fruit growing
and viticulture of South Russia
Smelik Tatiana
Articles in journal: (total 12)
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.
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.
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.
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.
The work purpose is studying of varietal diversity of pear of early and late ripening, grown up under the conditions of Kuban; the research of biochemical composition of fruits and allocation of sources of raised content of biologically active substances. In research there were 20 grades of a pear varieties of various ripening from different places of growth, to reveal the influence of cultivation conditions on commodity qualities of fruits. The best zoned varieties are taken as a control. The assessment of fruits quality according to the content of soluble solids, sugars, titrable acids, vitamins and P-active substances was carried out according to "Methodical instructions for definition of chemical substances for an assessment of a crop quality of vegetable and fruit cultures". The varietal differences of content of soluble solids, sugars (including glucose, fructose, sucrose), organic acids (citric, malic), vitamin C, polyphenols, pectin substances are established. The fractional composition of fruits of some pears varieties of early maturing showed that it consists generally of monosugars; the share of fructose are more than 60% that causes dietary properties of fruits. Acidity of pears doesnt exceed 0,40% (the Talgarskaya Krasavitsa). The malic, succinic and citric acids are found in their structure. Vitamin C accumulation varied on the average from 5,3 to 10,4 mg/100g. Pear varieties of Velesa, Skromnitsa, Bere Krasnokytskaya, Krasulya, Melitopolyskaya are allocated as a result. These varieties differ of high commodity qualities and high content of nutritious and biologically active substances.