Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Smelik Tatiana


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Articles in journal: (total 11)

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: 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
213 Кб
10 с.
Genetic Resources, Cultivar, selection
Date posted: 15.07.2014
UDC: 664.8:634.1
Keywords: PEAR VARIETIES OF EARLY AND LATE RIPENING TIME, WEIGHT FRUITS, BIOCHEMICAL PARAMETERS, BIOLOGICALLY ACTIVE SUBSTANSES

Annotation

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.

How to cite
Smelik T., Mozhar N., Avdeeva J. THE CHEMICAL COMPOSITION OF PEAR FRUITS, GROWING IN THE SOUTH OF KRASNODAR REGION [Electronic resource] // Fruit growing and viticulture of South Russia. 2014. № 28(4). pp. 8–17. URL: http://journalkubansad.ru/pdf/14/04/02.pdf. (request date: 04.10.2022).
pdf
170 Кб
9 с.
Genetic Resources, Cultivar, selection
Date posted: 15.07.2014
UDC: 634.22:574.1
Keywords: PLUM, DOMESTIC, VARIETY, SUGARS, ACIDS, BIOCHEMICAL COMPOSITION, VITAMINS, FRUIT QUALITY

Annotation

The purpose of work is allocation of the fruits of plum varieties most valuable on quality for their use in breeding work on creation of new form of varieties, possessing the high technological and flavoring qualities. The results of studying of biochemical composition of plum fruits of various varieties with use of well known methods of research are presented in the article. Influence of the content of sugars, acids, sugar-acid index, ascorbic acid and P-active agents on taste quality of plum fruits is shown. Depending on variety and also cultivations conditions the plum fruits contain 10-20% of sugars, 0,4-2,0% of acids, 10-20% of solids, 0,3-2,5 mg / 100g of pectin substances, 15-20 mg / 100g of vitamin C, to 80-100 mg / 100g of P-active agents, to 400 mg / 100g of anthocyanins. On the basis of complex of technical and biochemical evaluations of fruits quality, the most valuable nutritionally and technologically plum varieties were allocated: Chachakskaya improved, Chachakskaya late, Stanley, Milena, Krasnodarskaya, Valevka, Podruga, Krasotka, Gertsog. These forms of varieties have the large size of fruits, the high tasting estimates and they contain the high amount of sugars, acids, vitamins and they differ by optimum sugar-acid index. These varieties are recommended for expansion of existing industrial assortment of plum domestic in the Krasnodar Region and for use in the breeding work.

How to cite
Zaremuk R., Bogatyreva S., Smelik T. FRUITS QUALITY OF PERSPECTIVE VARIETIES OF PLUM DOMESTIC FOR KRASNODAR REGION [Electronic resource] // Fruit growing and viticulture of South Russia. 2014. № 28(4). pp. 18–26. URL: http://journalkubansad.ru/pdf/14/04/03.pdf. (request date: 04.10.2022).