Fruit growing
and viticulture of South Russia

Annotation

The results of chemical-technological and sensory studies of the suitability of strawberries for jam are presented. The objects of research were the 5 varieties of strawberries of medium maturity from VNIISPK gene pool: Tsaritsa, Asia, Rubino civ, Marmolada, Frida. The control was the Urozhajnaya CGL variety. The analysis of jam samples for the content of total soluble solids (TSS), ascorbic acid (AC), P-active catechins and anthocyanins was carried out in two repetitions according to current standards. Sensory analysis included visual and taste assessment by the members of the tasting group (n = 15, 3 men, 13 women, aged 27-60 years), selected among the institute�s staff by the level of taste sensitivity. A point organoleptic evaluation was carried out by the tasting commission at a closed tasting on a 5-point scale (5 � excellent quality, 1 � not suitable for use). Statistical processing was carried out by generally accepted methods using standard Microsoft Excel computer programs. Jam of all varieties was characterized by a stable content of TSS (V