The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

Tatiana Prichko,Natalya Droficheva

doi:10.5219/1597

Abstract

The influence of varietal characteristics of plum fruits on the physicochemical parameters of the drying process has been investigated. Revealed significant differences in the content of biologically active compounds on the example of varieties: Stanley, Big Stanley, Grossa di Felisio, President, Blue moon, August Delish, Kabardinskaya early. The consumption rates of raw materials for the production of candied fruits have been determined. The results of laboratory studies on the variation of the content of vitamins (C, P), anthocyanins in plum fruits, taking into account varietal characteristics, are presented. The drying process on a dryer with infrared rays led to a slight decrease in polyphenolic and mineral substances, and higher losses of vitamins in the finished candied fruit. The mathematical processing of the experimental data was carried out by the method of analysis of variance and descriptive statistics using the Microsoft Excel software package. In the production of candied plum fruits, optimal technological modes have been selected that contribute to a high yield of high-quality finished products, taking into account the varietal characteristics of the feedstock. According to biochemical and organoleptic indicators of the quality of candied fruits, Stanley and President varieties were distinguished, the energy value of which is 147.0 kcal with an organoleptic assessment of 4.9 points. The results of experimental biochemical and technological analyzes of fruits at individual technological stages of production made it possible to assess the intensity of complex processes that cause a qualitative transformation of raw materials.

Highlights

Plum is a high-yielding stone fruit plant, the origin of which is the result of a natural hybridization of cherry plum and blackthorn, which historically occurred in the Caucasian and Asia Minor regions
Sampling – following GOST 26313 (2013), sample preparation – following GOST 26671 (2014); determination of soluble dry substances (RSV) in fruits and candied fruits was carried out by refractometric method according to GOST ISO 2173 (2014); the content of titratable acids by the potentiometric method following GOST 25555.0-82 (1982); the content of vitamin C by a titrometric method according to GOST 24556 (2014); common sugars by photocolorimetric method on a photoelectric colorimeter; the content of total polyphenols and P-active substances was determined by the method of
There is a wide range of variation in the acid content in plum fruits 0.72 – 1.31%

Summary

Introduction

Plum is a high-yielding stone fruit plant, the origin of which is the result of a natural hybridization of cherry plum and blackthorn, which historically occurred in the Caucasian and Asia Minor regions. Fresh fruits and vegetables must be eaten immediately, and the surplus must be skillfully preserved for the autumn-winter and spring periods In this regard, the development and implementation of modern processing technologies for perishable raw materials in the form of fruits, fruits, and vegetables with full preservation of the nutritional and taste qualities of the final product is relevant in the modern world (Prichko, Machneva and Droficheva, 2020; Amin et al, 2019, Svanes and Johnsen, 2019). American scientists in the course of a retrospective study found that dried fruits are no less beneficial for health than fresh ones, and in winter they can be successfully replaced (Sullivan et al, 2020) The analysis made it possible to conclude the relevance of research in the field of processing plum fruits

Methods

Results

Conclusion