Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia

ο»Ώ

Germanova Marina


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Articles in journal: (total 10)

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. β„– 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
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. β„– 45(3). pp. 105–113. URL: http://journalkubansad.ru/pdf/17/03/09.pdf. (request date: 04.10.2022).
pdf
718 Кб
10 с.
Processing of fruit and berries production and grapes
Date posted: 15.05.2020
UDC: 634.11:577.1
DOI: 10.30679/2219-5335-2020-3-63-326-335
Keywords: UNABI, VARIETY, CHEMICAL COMPOSITION, CANNED FOODS

Annotation

One of the ways to optimize the people`s nutrition is to increase in the share of fresh fruits in the diet as sources of natural biologically active substances. Promising raw materials with a unique composition of natural antioxidants are unabi fruits. Their quality depends on the chemical composition that determines the taste, nutritional value and therapeutic properties. Therefore, the aim of this research was to study the chemical composition of unabi fruits of 8 varieties and to reveal the possibility their use in the production. According to research carried out the varietal differences and accumulation limits were established: for the content of soluble solids (22,2-28,8 %) and sugars (including glucose, fructose, sucrose) and organic acids (0,4-0,9 %), vitamin C (209,6-386,0 mg/100 g), P-active substances (catechins 22,9-178,0 mg/100 g; leukoantocyans 15,6-36,5 mg/100 g, flavonols 9,2-15,6 mg/100 g), amino acids (181,4-487,1 mg/100 g) and macro-, microelements. Unabi sources varieties with a high content of biologically active substances were identified: according to the content of soluble dry substances and sugars – Finik, Ulduz, Arzu; of acids – Zogal, Ulduz, Ordubadi; of vitamin C – Finik, Temryuk, Zogal; of vitamin P (catechins) – Arzu, Ulduz; of leukanthocyanins – Li-chiao, Ulduz; of amino acids – Temryuk, Zogal, Finik; of mineral substances – Zogal, Ulduz. It has been shown that unabi fruits are the sources of essential micronutrients, which allow us to use them in the technology of producing the canned foods with high nutritional qualities and therapeutic properties due to the high content of vitamins, a wide range of amino acids and minerals necessary, that is for good nutrition.

How to cite
Prichko T., Germanova M. ASSESSMENT OF QUALITY INDICATORS OF UNABI FRUITS AND PROSPECTS FOR THEIR USE IN PROCESSING [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. β„– 63(3). pp. 326–335. URL: http://journalkubansad.ru/pdf/20/03/25.pdf. DOI: 10.30679/2219-5335-2020-3-63-326-335 (request date: 04.10.2022).
pdf
144 Кб
8 с.
Mineral nutrition of plants
Date posted: 15.07.2014
UDC: 664.8:634.1
Keywords: SWEET CHERRY, FRUITS, OVARY, ANTIFREEZE, CHEMICAL COMPOSITION, VITAMINS

Annotation

The purpose of research– is to define the efficiency of a new preparation of Antifreese with a complex of biologically active agents for decrease of stressful influence on plants of weather conditions and receiving of high-quality fruits production. The conducted research allows to optimize the mode of application of Antifreeze of a Natural Origin (ANO) on sweet cherry of Kavkazskaya variety. Under the conditions of abnormally hot spring the ANO preparation used in the form of not root feeding of plants in a phase of formation of buds and blooming flowers (for 50-60 %) promoted the increase of sweet cherry ovary for 11,2-19,8 % in comparison with control variant. The increase of sweet cherry mass at 21,6 % is the other effect. This effect had a positive impact on commodity qualities of production. It is established by biochemical research that Antifreeze of Natural Origin had positive impact on accumulation of soluble solids, sugars and organic acids in the fruits, their quantity increased on 4-5%. The increase in the content of vitamin C at 16% and strengthening of color intensity of sweet cherries on 5 %, that allowed to receive fruits with high biochemical indicators of quality, was observed. The conclusion follows that Antifreeze is an additional means to correct the accumulation of antioxidants, and it has a positively affect on improvement of biological and nutritional value of fruits and their consumer qualities.

How to cite
Prichko T., Germanova M., Smelik T. INFLUENCE OF NON-ROOT TREATMENTS OF ANTIFREEZE PREPARATION ON THE FORMATION OF SWEET CHERRY FRUIT'S QUALITY [Electronic resource] // Fruit growing and viticulture of South Russia. 2014. β„– 28(4). pp. 85–92. URL: http://journalkubansad.ru/pdf/14/04/10.pdf. (request date: 04.10.2022).
pdf
536 Кб
8 с.
Mineral nutrition of plants
Date posted: 15.07.2016
UDC: 664.8: 634. 1
Keywords: STRAWBERRY, NOT ROOT TOP DRESSING, PRODUCTIVITY, CHEMICAL COMPOSITION, QUALITY OF BERRIES

Annotation

When forming the quality of strawberry berries one of important elements is the use of the fertilizers capable to protect the plants from external influences and to purposefully regulate their growth and development. In this work it is presented the results of use not root feeding by liquid complex fertilizer with micro elements of "Alga Mix B Mg" for different phases of development of strawberry plants of Onda for control of harvest formation and a chemical composition of berries. As a result of the carried out research the positive influence of the complex fertilizer on strawberry productivity is established: the number of flowers exceeded control for 2,3%, the number of developed berries - for 23% with increase in average mass of berries by 15%. It allow you to receive a harvest on 5,8 t/hectare higher. The use of not root feeding of strawberry by complex fertilizer of "Alga Mix B Mg" has allowed to improve the quality of berries: the content of soluble solids and sugars increased on 2,3%, vitamin C - on 41,1%. It is shown the improvement of tastes of strawberry berries under the influence of non root feeding due increasing in content of sugars and decrease in acidity. The strengthening of intensity of berries color connected with increase in quantity of anthocyan pigments for 13,8% favorably affects the commodity and consumer qualities of strawberry, and also the acceleration of berries maturing (for 3-4 days) demonstrates. The results of the carried out research show that by means of not root top dressing by complex fertilizer of "Alga Mix B Mg" possibly to increase in productivity, commodity qualities, nutrition and biological value of strawberry berries.

How to cite
Prichko T., Hilko L., Germanova M. INFLUENCE OF FOLIAR FERTILIZATION ON QUALITY OF STRAWBERRY BERRIES [Electronic resource] // Fruit growing and viticulture of South Russia. 2016. β„– 40(4). pp. 130–137. URL: http://journalkubansad.ru/pdf/16/04/13.pdf. (request date: 04.10.2022).