Fruit growing
and viticulture of South Russia

Annotation

A methodology for assessing the organoleptic value of plant objects subject to cold storage has been developed. Preliminary studies revealed the degree of cryoscopic denaturation of free and bound water in frozen meat, fish raw materials, and grapes. No such work has been carried out in other fruits, vegetables and berries. This study shows the possibility of ensuring high consumer quality of vegetable raw materials during its cold storage through the use of acoustic freezing (AEF). The effect of acoustic freezing and shock freezing on the consumer quality of plant raw materials is compared. A method of organoleptic assessment of the quality of plant products stored in cryoscopic conditions has been developed. An examination of the consumer quality of plant objects (raspberries, blackberry raspberries, garden strawberries (strawberries), blueberries, zucchini, carrots and figs) was carried out on the basis of the developed methodology of organoleptic assessment. It is established that when storing plant raw materials under acoustic freezing conditions, its consumer quality remains high and can be classified as �Premium� and �Basic�. It is revealed that the storage of plant raw materials under the conditions of an innovative method of acoustic freezing, which prevents the crystallization of free and bound intracellular water, in contrast to shock freezing, allows to significantly preserve its consumer quality. The developed method of refrigerating plant objects under acoustic freezing conditions allows plant raw materials to be classified into various quality categories after defrosting.

Annotation

The structure of children's nutrition in schools in the world and in the Russian Federation is normalized. Fruit is provided for breakfast in Russian schools. An analysis of the information posted on the school websites showed that problems in the organization of school meals are common for all regions. A narrow range of fruits, beverages made from them, and confectionery products is revealed. As a result, in the cyclic menus on randomly selected sites of schools in 8 randomly selected regions of the country, only apples are used for breakfast. Drinks are represented by tea, there are no fruit drinks and desserts, and cookies or pastries are included in the menu as confectionery. The possibility of including grapes in the year-round menus of schoolchildren of the Russian Federation was studied for the purpose of enriching the school food with fruits and fruit desserts. The use of grapes for these purposes is currently constrained by logistical and technological problems. The possibility of application Acoustic Extra Freezing technology (AEF) for freezing grapes is considered. Organoleptic parameters of frozen grapes after thawing were studied. The results of organoleptic indicators showed that the use of acoustic freezing allows to maintain excellent taste and texture of grapes after thawing. Typical recipes of fruit desserts with the replacement of various berries with grapes have been tested. It was found that the addition of intensely colored red grape puree in an amount of 12-15% in various recipes gives dishes bright pink-crimson or purple-red tones, thus improving the appearance, aroma and taste. The use of acoustic freezing allows supplying for schools grapes and grape based meals with preserved taste and texture all year round.