Fruit growing
and viticulture of South Russia

Annotation

The main task of agricultural production, in particular crop production, is to meet the needs of the population for fresh fruits and vegetables of high quality. The successful solution of this problem largely determines the standard of human life and health, which is currently of great importance. However, worldwide consumption of crop production per capita is 20-50 % lower than the minimum recommended levels despite its nutritional and functional value. The main reason for insufficient consumption is quantitative and qualitative losses in the system of production, storage and sale. According to FAO, losses of crop Production from the total food losses are up to 45 %. In this regard, along with increase in the production of agricultural products, there is a question of improving their quality � it is necessary to improve not only the production, but also the storage of major types of agricultural raw materials. In this connection, it is strategically important to ensure the safety of crop products during storage and sale, which is reflected in the �Concept of state policy in the field of healthy nutrition of the population of the Russian Federation�, which provides for comprehensive research in improving storage and processing technologies for fruits and vegetables. On this basis, the purpose of this work is to review the available scientific and technical information on existing methods of storage of fruit and vegetable products. As a result of the analysis of scientific and technical information, we can conclude that promising directions for improving the technology of storage of agricultural products are the use of regulated gas environments, bioactive packaging and coatings, which helps to extend the shelf life with minimal losses. The proven effectiveness of the described methods of extending the shelf life of crop products suggests the relevance of developing new storage technologies using a complex of biotechnological and physical methods.

Annotation

Grapes are a seasonal crop, and their consumption in fresh form is limited to two or three months. Extension of the period of consumption is possible by careful selection of yielding and genotypically stable varieties, the set of which would ensure an equal arrival of products in trade and processing enterprises, as well as by forming a rational logistical system of transportation and storage, which allows to prolong the storage period of grapes. To date, there are a number of technologies for grape storage, allowing to minimize the value of losses, as well as to prolong the period of storage. However, not all methods are safe for human health and their effectiveness cannot be justified. Proceeding from this, the aim of the research is to develop storage technology for table grapes, allowing to extend the storage period, using biotechnological methods, safe for human health. On the basis of the analysis of scientific and technical information sources, it was established that a promising direction is the development of storage technology with the use of film-forming films and coatings. On the basis of organoleptic biochemical, physico-chemical and microbiological studies the technology of table grapes storage with the use of film-forming coatings based on starch and gelatin and based on chitosan and sodium alginate has been developed. It has been established that storage of grapes with film-forming coatings in accordance with the developed technology has a positive effect on grape yield and reduces the value of total losses. The best indices, irrespective of the composition of the film-forming coating, showed the samples treated at the rate of 100 ml per 1000 grams of berries. The yield of marketable grapes when using the coating based on starch and gelatin increased by 29.6 %, the yield of grapes based on chitosan and alginate increased by 25.7 %.

Annotation

The winemaking process produces a large number of by-products (grape pomace), which contain a large number of biologically active substances. In order to preserve these substances and to slow down microbial putrefaction, grape pomace is stored dry or frozen. On this basis, the aim of the work was to study the effect of grape pomace storage methods on the polyphenol and vitamin C content. The objects of the study were grape pomace of red varieties of Cabernet and Kazachka grapes grown in the conditions of the Anapo-Taman zone. All the pomace samples were obtained after pressing, a part of which was dried at an optimum temperature of 45 ºC to preserve the structure of the grape pomace for 6 hours, and a part was frozen at minus 15 ºC, based on an analysis of the scientific literature. Analysis of the research data obtained showed that the drying and freezing processes had different effects on the change of polyphenolic substances and vitamin C contained in the pomace. The total content of polyphenols increases both during drying (10.6 % for Cabernet and 2.5 % for Kazacka) and freezing (27.7% for Cabernet and 12.7% for Kazacka). Vitamin C content decreases (dried: 26.6% for Cabernet, 37.9 % for Kazacka, frozen: 21.9 % for Cabernet, 36.6 % for Kazacka), being destroyed by temperature. Thus, freezing of grape extracts is a preferable storage method, since preservation of polyphenolic substances can increase their potential use.