Dessert Fruit Research Articles

PRELIMINARY RESULTS ON FRUIT QUALITY OF THE APPLE CULTIVATED IN ECOLOGICAL SYSTEM

Known being the increasing demand for ecological fruits, both at national level and on international markets, the apple cultivated in the ecological system in Romania can bring economic and social benefits. The orientation towards apple cultivars with genetic resistance to diseases will be gradually imposed, especially in the case of apple, being the main factor in obtaining ecological productions. The value of the ecological apples, as dessert fruits, depends directly on the following physico-chemical characteristics: size (weight and caliber), content of fruit in soluble solids and acids (specially malic acid), firmness and the color of the epidermis. This work aims to quantify the quality elements of the fruits at the maturity of harvesting for 12 apple cultivars, of different origin (6 with Romanian origin and 6 foreign cultivars), located in a field trial of RIFG Pitești, Romania, managed in ecological system. The preliminary results registered at the level of 2022 show that the fruits size varied from 144.26 g ('Rubinola' cv.) to 306.8 g ('Orion' cv.), and the fruit caliber 71.62 mm ('Crimson Crisp' cv.) to 92.13 mm ('Orion' cv.). The cultivars 'Rumina', 'Topaz' and 'Orion' were noted for the high content of soluble solids (over 14%). 'Rubinola' cv. was noted by the high pH of fruits (4.02) and high acid content (0.88% malic acid).

IMPROVEMENT OF MOTHER'S BREAST MILK PRODUCTION THROUGH PAPAYA FRUIT DESSERT

Breast milk (ASI) is the primary source of nutrition for infants as it can fulfill all their needs. However, the current rate of exclusive breastfeeding is still low. In Kutai Kartanegara Regency, the coverage of exclusive breastfeeding is only 47.5%. One of the reasons is insufficient breast milk production. Various efforts have been made to enhance breast milk production, such as providing papaya fruit dessert, as it contains lactagogue compounds that have the potential to stimulate hormones like oxytocin and prolactin. Compounds such as alkaloids, polyphenols, steroids, flavonoids, and other substances are believed to be most effective in increasing and facilitating breast milk production. To analyze the influence of papaya fruit dessert consumption on the enhancement of breast milk production among postpartum mothers in the working area of Sungai Merdeka Community Health Center in 2023. This study employs a quasi-experimental design with a "Pretest-Posttest, Control Group Design." The population includes all postpartum mothers who have given birth normally in the working area of Sungai Merdeka Community Health Center, with an average of 30 deliveries per month. The sample size was determined using the minimal sample size formula by Lemeshow, resulting in 26 participants. The measurement tools consist of observation sheets and a real bubee electric breast pump. Data analysis involves an independent t-test. There is an influence of papaya fruit dessert consumption on the enhancement of breast milk production among postpartum mothers in the working area of Sungai Merdeka Community Health Center, with a p-value of 0.000. The breast milk production in the group provided with papaya fruit dessert was significantly higher, with a difference of 39,231 ml compared to the group without papaya fruit dessert. The presence of compounds like alkaloids, polyphenols, steroids, and flavonoids in papaya fruit can enhance breast milk production.

Comparison of the yielding of plum, sour cherry, and sweet cherry trees trained to a trellis for mechanical harvesting of fruit with those trained to a leader

In 2014, plum, sour cherry and sweet cherry trees were planted in an experimental plot of the Institute of Horticulture – National Research Institute at a distance of 4.5 m between rows and, depending on the cultivar, every 1.5, 2.0 and 2.5 m in a row. The trees were trained in the shape of the letter ‘Y’, with the shoots raised at an angle of 20° or 30° to the horizontal, intended for mechanical harvesting of dessert fruit with a harvester attached to a tractor. The two tree canopy formation systems at both shoot inclination angles were compared with the standard spindle crown with a vertical leader, from which the fruit was picked by hand. After 3 years of training the trees, mechanical harvesting of dessert fruit began with a harvester designed at the Institute of Horticulture in Skierniewice. The trees formed in the shape of the letter ‘Y’ produced comparable yields, and also higher and lower yields, depending on the cultivar, in comparison with the trees trained to a spindle crown.

Hybridization Between the Canary Melon and a Vietnamese Non-sweet Melon Cultivar Aiming to Improve the Growth Performance and Fruit Quality in Melon (Cucumis melo L.).

Canary melon has been widely consumed as a dessert fruit due to its fragrance, sweetness, and flavorful taste. However, the cultivation of this cultivar has been challenged in Vietnam because of its weak growth performance and high susceptibility to local pathogens. In this study, we aim to generate the hybrid melon lines between the Canary melon and a local non-sweet melon that are expected to produce good quality fruits as well as to show better growth performance in the local cultivation conditions. Two crossing pairs including (1) MS hybrid (♂ non-sweet melon × ♀ Canary melon) and (2) MN-S hybrid (♂ Canary melon × ♀ non-sweet melon) were carried out and two hybrid lines were subsequently obtained. Next, different phenotypic and physiological parameters such as stem length, stem diameter, 10th leaf diameter, fruit size, fruit weight, and fruit sweetness (pH, °Brix, and soluble sugar contents) were examined and compared between the parental lines (Canary melon and non-sweet melon) and the hybrid lines (MS and MN-S). The results showed that the stem length and fruit size and weight of MS and MN-S hybrids were higher than those of Canary melon. Basically, the content of sugars (sucrose, glucose, and fructose) is a primary and important factor in determining the sweetness of the melon. The pH, °Brix, sucrose and glucose contents of MS hybrid and Canary melon fruits were higher in comparison to MN-S and non-sweet melon fruits. Accordingly, the transcript levels of different sugar metabolism-related genes including SUCROSE SYNTHASE 1 (SUS1), SUS2, UDPGLC EPIMERASE 3 (UGE3), and SUCROSE-P SYNTHASE 2 (SPS2) were examined in all studied lines. In the fruits, the expression levels of these genes were found to be highest in the Canary melon, average in the MS hybrid, and relatively low in the MN-S hybrid and non-sweet melons. Taken together, the heterosis in terms of plant and fruit size was obviously observed in this crossing approach. The relatively high fruit sweetness in the MS hybrid (the mother is Canary melon) also implies that the choice of the mother for crossing is very important since it can determine the fruit quality of the offspring.

Very High Food Plant Diversity among Ethnic Groups in Northern Thailand

The combination of the high biodiversity and many ethnicities in Thailand results in extensive ethnobotanical studies, especially in the northern part of the country. Here we have assembled 7620 records from 60 references regarding how plants are used for food among 14 ethnicities in northern Thailand. The uses are based on 1182 different plant species. Vegetables are the most common food category, which contributed more than 60% of all use-reports and involved nearly 900 species. This was followed by the dessert fruit category, which included about 350 species and over 1800 use-reports. The similarity among the different ethnicities was low and the number of uses and species recorded among different ethnicities were significantly related to the number of studies that had been conducted for each group. This implies that additional ethnobotanical studies are still needed in order to conserve and compile the valuable traditional knowledge related to food plants. Many exotic species are now an important part of traditional knowledge, whereas rare endemic species are uncommon among wild food plants. This situation leads to a loss of traditional knowledge about food plants and reduced awareness of their importance. As a key to using this great reservoir of food for local people, traditional knowledge related to local wild food plants can contribute to the zero-hunger goal of the Sustainable Development Goal (SDG). More studies on the nutrient content and health properties of these plants could lead to the development of new crops to meet present consumer demands.

The long road to a sustainable banana trade

Societal Impact StatementBananas are the world's most popular dessert fruit and a staple starch crop for millions in low‐ and middle‐income countries. The banana export trade that supplies North America, Europe, and other wealthy nations has a history fraught with exploitation and conflict. The price of cheap bananas has been environmental degradation, violence, and poverty. Only recently have efforts to address the power imbalances in this trade been made. Voluntary certification schemes aim to address multiple sustainability issues, while research into biological control, accelerated plant breeding, and efficient irrigation will help prepare the industry for emerging threats from pests, diseases, and climate change.SummaryBananas are the world's favorite dessert fruit, a staple starch crop for millions, and an important source of income for producers across the tropics and subtropics. Bananas evolved and diversified as giant perennial herbs of open habitats within the humid forests of Southeast Asia and West Oceania and were domesticated around 7000 years BP through a series of hybridization events. This review considers the journey from rainforest riversides to intensively managed monoculture plantations, focussing on the Cavendish banana that comprises nearly the entire global export trade. Climate change increasingly threatens economic sustainability in several major producer regions, requiring responses such as efficient irrigation systems to maintain productivity and water security. Pests and diseases are spreading globally and have severe direct impacts on production as well as indirect impacts via harm to ecological and human health caused by pesticides. New pest and disease management methods employing biological controls and enhancing soil health and new plant breeding techniques must be developed and implemented. The banana production and trade system has been characterized by power imbalances between international firms that own plantations and supply the market and the local agricultural workers who cultivate and harvest the fruit. Voluntary certification schemes have been developed to address the numerous environmental, social, and economic sustainability issues faced by the industry. There are indications, from research on biological disease control to new deals on wages and benefits for banana workers, that change is slowly coming to the global banana trade.

Stabilization of peppermint polyphenols within crystalline sucrose matrix: Fortification of gummy candy as a food model system

In this study, the phenolic extract of peppermint was loaded within a sucrose matrix at three concentrations (3%, 5%, and 10%) by the co-crystallization process. Physical properties (flowability, color indices, density, solubility, and hygroscopicity), total phenolic content (TPC), and antioxidant properties (DPPH*, ABTS+, OH* radicals scavenging activity, and reducing power) and morphology of the samples were evaluated. The co-crystallized powders (Co-10%) were substituted with sucrose at different levels (25%, 50%, 75%, and 100%) in the gummy candy formulation. In this study, the encapsulation yield (EY) of phenolic compounds was about 82%. It was identified that increasing the concentration of the loaded within a sucrose matrix caused chroma and b* values of the samples to significantly increase. The powder containing 10% peppermint extract with the highest loading capacity (1.85 mg GAE/g) shows the highest antioxidant capacity in DPPH inhibitory (64.07%), ABTS+ (52.9%), TEAC (1.38 mM), OH radical scavenging activity (77.65), and reducing power (0.92 Abs700). Also, scanning electron microscopy images showed the clusters with porous structures in co-crystallized powders. The differential scanning calorimeter results of co-crystallized peppermint extract showed that the melting point slightly increased to a higher temperature. The gummy candy formulated using 75% co-crystallized powders had the highest score in terms of color, texture, and taste. In general, the co-crystallized powders replace with sucrose in various confectionery products, fruit desserts, jams, and functional foods. Novelty impact statement The co-crystallization is an effective method for encapsulating of the bioactive compounds. The gummy candy formulated using co-crystallized powders had the highest score in terms of color, texture, and taste. Color indices, texture, antioxidant activity, and sensory characteristics of gummy candies were affected by the concentration of active compounds.

Determination of Selected Beneficial Substances in Peach Fruits

Peaches (Prunus persica L.) are a popular and sought-after dessert fruit. This is mainly due to their flavour, aroma, attractive appearance, and high content of substances that play an important role in human nutrition. The present study was carried out to determine some important analytical properties (sugars/sucrose, glucose, fructose and sorbitol), total acid, total phenolics, flavonoids, antioxidant capacity, carotenoids and anthocyanins of 34 selected peach varieties. The analyses are also complemented by colorimetric measurements of peach skin colour using CIELAB and other chromatic parameters. The results show, for example, that all peach varieties are good sources of phenolic compounds (9.43–577 mg gallic acid equivalent (GAE).100 g−1), flavonoids (1.12–95.1 mg catechin equivalent (CAE).100 g−1), and antioxidant capacity (136–462 mg Trolox equivalent (TE).100 g−1).

First Report of Colletotrichum aenigma Causing Anthracnose of Grape in Korea.

Grape (cv. Kyoho) is one of the most popular dessert fruits in South Korea. Anthracnose caused by Colletotrichum species is a common and very destructive disease of grape in the country. In 2019, severe outbreaks of anthracnose was observed in different grape orchards in Gimcheon (36º09´N, 128º00´ E), South Korea. The disease incidence on fruit was up to 50% in the orchards with most severe outbreaks and infected fruit displayed typical anthracnose symptoms including sunken necrotic lesions with orange-like conidial mass. For isolation of putative causal agents, nine diseased fruits were collected from three commercial orchards. A total of nineisolates were made from nine of the infected fruit by spreading spore masses (1x106 conidia mL-1) from each fruit on water agar and collecting single germinated spores after incubation at 25 ºC overnigh. The single germinated spores were transferred on to fresh potato dextrose agar (PDA) (Difco, Becton Dickinson) and incubated at 25ºC in the dark. Seven day old colonies were cottony white on the upper side and gray at the center on the reverse side. Conidia were cylindrical with round ends and measured 13.9 - 20.1 × 5.4 - 8.1 μm (mean = 16.5 × 6.6 μm, n = 30). Appressoria were brownish, sub-cylindrical with a few lobes and 10.3 -16.7 × 6.6 - 10.9 μm (mean = 13.1 × 8.1 μm, n = 30). The morphological characteristics of the solates resembled those of Colletotrichum species within the C. gloeosporioides complex (Weir et al. 2012). DNA was amplified using the following primer pairs: ITS1/ITS4, GDF / GDR, ACT-512F / ACT-783R, Bt2a/ Bt2b, and CHS79-F/CHS-354R (Weir et al. 2012). Accession numbers, LC586811 to LC586825 were obtained after depositing all the resulting sequences in GenBank. A 50% majority rules phylogenetic tree (Bayesian phylogenic analysis) was constructed based on concatenated sequences of ITS, GAPDH, ACT, TUB, and CHS using MrBayes 3.2.10. The present isolates formed a single clade with the reference isolates of C. aenigma (isolate ICMP 18608 and ICMP 18686). For a pathogenicity test, healthy grapefruits were collected from an orchards, surface sterilized by dipping in 1% sodium hypochlorite, rinsed with sterilized water and dried by blotting. A conidial suspension (1×106 conidia mL-1) in sterilized water were prepared from one week old colonies of isolates GRAP10 and GRAP12. A small wound was made on sterilized detached fruit by punching with a sterile pin. A drop of the conidial suspension was placed on the wound, while the control fruit received a drop of sterile water. Similarly, unwounded fruit were also inoculated with a single droplet of conidial suspension. For each isolate and method (wounded and unwounded), ten fruit were inoculated, and ten non-inoculated fruit were used as control. All the treated fruit were kept in a plastic box containing moist tissue and incubated at 25º C in the dark. Typical anthracnose lesions appeared on all inoculated wounded fruit while non-inoculated and inoculated unwounded fruits remained asymptotic. Koch postulates were fulfilled by re-isolating and re-identifying the causal agent from inoculated fruit. Colletotrichum aenigma has been reported as the causal agent of anthracnose on Juglans regia, Camellia sinensis and Actinidia arguta in China (Weir et al. 2012; Wang et al. 2016; Wang et al. 2018). Previous studies reported four Colletotrichum species (C. acutatum, C. gloeosporioides, C. fructicola, and C. viniferum) to cause this disease on grapes in South Korea (Oo and Oh 2017; Lim et al. 2020). To the best of our knowledge, this is the first report on grape anthracnose caused by C. aenigma in South Korea. This finding may help to take effective control measures of this disease.

“A Performance for the Service of a Table”: New Light on Eighteenth-Century Dining

Eighteenth-century cookbooks from the Anne Willan and Mark Cherniavsky Gastronomy Collection at the Getty Research Institute and the gastronomy collection bequeathed to the Warburg Institute by Elizabeth David provide evidence for the influence of Huguenot immigrants on gastronomy in elite European circles. Recipes and ingredients influenced the forms of new vessels: the terrine for serving soup, the surtout in the table center for dessert fruits. During the 1730s, cookery writers Charles Carter and Vincent La Chapelle illustrated table settings enhanced by light from silver candlesticks for evening dining that resemble branch lights on candelabra made by goldsmith Paul de Lamerie in London for Britain’s first prime minister, Sir Robert Walpole, and single candlesticks for Huguenot banker Peter Le Heup. Both sets were personalized with the patrons’ coats of arms. La Chapelle’s illustrations of the terrine and surtout set standards for similar vessels designed and supplied by other contemporary goldsmiths, including Nicholas Sprimont.

Evaluation of 21 papaya (Carica papaya L.) accessions in southern Florida for fruit quality, aroma, plant height, and yield components

Papaya (Carica papaya L.) is a globally popular tropical fruit that can either be used in an unripe, “mature green” state in savory dishes, or consumed when ripe and sweet. In recent years, commercial papaya growers in southern Florida have favored large-fruited accessions often destined for the mature green market. Increased cultivation of papayas for the dessert fruit market, especially varieties with superior fruit quality may facilitate growth of the industry. Therefore, a study was designed to identify varieties that perform well in southern Florida, as well as accessions possessing useful characteristics for future breeding work. A total of 21 papaya accessions were assessed for yield components, plant height, and ripe fruit quality traits with an emphasis on aroma. In general, small fruited solo-type papayas were among the tallest accessions at first harvest reaching up to 244 cm tall for ‘Kapoho #1’ and with first fruit insertion heights up to 152 cm for ‘Kapoho #2’. N08–75, ‘Sunrise #2’, and ‘Sunset’ had higher average fruit numbers (43, 45, and 37 fruit per plant, respectively) than some of the larger fruited accessions like Saipan Red #1 (7 fruit per plant) throughout a six-month harvest period. The accessions with the highest fruit weights ranged from 1.48 to 2.13 kg for Brash Panama, HAES 7836, N07–24, Saipan Red #1, and Saipan Red #2. There were significant differences among the accessions for fruit quality traits including pH (4.55–5.13), titratable acidity (0.10–0.23%), and total soluble solids (8.9–14.5%). Quantification of 112 putatively identified and 12 unknown volatile compounds revealed terpenes as the most abundant components in 18 accessions, with linalool typically at the highest concentration. Gas chromatography-olfactometry (GC-O) revealed 26 volatiles that may contribute to aroma. Several of these compounds including butanoic acid, methyl butanoate, octanoic acid, and (E)-citral varied greatly in abundance among accessions. The variability observed for important fruit quality and agronomic traits suggests potential for improvement through plant breeding, as well as expanded cultivation of currently available varieties for the dessert fruit market in southern Florida.

Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun. The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System.

Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.

Composition analysis during the fermentation of dessert wine

The organic acid, tannin, ethanol, methanol and other components in sweet wine are important factors that affect the taste and flavour of sweet wine, and are also indicators for exploring the winemaking process and controlling the quality of products. This study primarily used ion chromatography to study the changes of acids in the winemaking process. Besides, this work also measures the proportion of other compositions including Soluble Solids, Ethanol and pH value by designing orthogonal test. The experimental result shows that the physicochemical indexes of Passito wine are 20.5° Brix, with a total acid content of 6.83 g / L . The alcohol content of the original wine is 12.0% vol, and the pH value is 3.42. It provides a reference for the control of various components such as organic acids and the supervision of wine during the winemaking process. To open up new channels for the development of other fresh fruit dessert wine brewing technology, it is of scientific and practical significance to optimize the fermentation conditions of dessert wine and improve the processing technology.

A high-protein/high-energy fruit dessert is as effective as milk-based oral nutritional supplement to increase blood leucinemia in older women.

Rationale: Sarcopenia contributes to frailty and loss of autonomy and results from a decreased anabolic action of meals due to a loss of skeletal muscle sensitivity to dietary amino acids in elderly. Several strategies are based on optimizing the quantity and quality of protein intake. Whey with fast digestion and absorption rates has proven to be very effective, but such proteins properties are considerably reduced when these ones are added to a complex food matrix. The REMUS project aims at developing a novel matrix containing a rapid and vectorized milk protein to potentiate the bioavailability of amino acids in the elderly regardless product texture.

Utilization of Prickly Pear for Preparation of Fruit Dessert

Prickly pear, an underutilized fruit in India is known for its functional benefits such as it boosts immunity, builds strong bones and teeth, maintains digestive health, enhances heart health, anti-carcinogenic effects, antioxidant potential, weight loss effects and suppresses inflammation. Gelatine based dessert was prepared using cactus pear juice and was compared with pectin based jellies prepared from the same juice. The loss in quality parameters was found lesser in gelatine based dessert than that in pectin jelly. Ascorbic acid analysis showed that the gelatine based dessert had more amount of ascorbic acid content as compared to pectin based jelly. The sensory evaluation was carried out to compare the consumer acceptance of gelatine based dessert and was observed that gelatine based dessert was sensorially superior than the pectin based jelly.

Training on the Utilization of Citrus Fruits in Making Dodol to Improve the Welfare of Citrus Farmers in Lau Riman Village, Tanah Karo Regency

Citrus fruit is one of the typical Indonesian fruits that is cheap and easy to obtain, as well as one of the daily dessert fruit of the community. One of the Citrus fruit producer locations in North Sumatra is Tanah Karo Regency, where the Citrus orchards are the main livelihood of the community. Citrus Fruit itself was developed in the era of 1990 in Tanah Karo which is able to eradicate poverty and improve the education of Tanah Karo youths. Lau Riman Village, Tiga Panah Sub-district, within +/- 17 km from Kabanjahe, is a producer of Citrus orchards in besides the Merek and Munthe areas. The Citrus orchard in Lau Riman Village surrounds the village with a total of approximately eighty eight Family Heads. Siamese honey citrus or Karo itself is known as a famous sweet citrus, has a sweet smell or aroma, rough citrus flesh, rind that is easy to peel and the appearance of the fruit is quite attractive. The purpose of Community Partnership Program activities is to assist partners in improving the skills and innovation of citrus to packaging technology so that it is expected to create economic independence and increase business income. Based on observations of partners, there are several problems encountered, including: 1) There is no innovation in citrus crop yields, 2) Conventional marketing that is only awaiting the arrival of buyers, 3) Skills and limited knowledge of the utilization of citrus crops. Specific targets in the Community Partnership Program activities that result; 1) Fruit Dodol innovation 2) Marketing Strategy 4) scientific articles published in ISSN journals. The method used to achieve the Community Partnership Program activity goals is the method of education, production training, and packaging and marketing assistance. This activity was carried out for citrus fruit farmers in Lau Riman Village, Tiga Panah Sub-district, Tanah Karo Regency, which is approximately 75 km from the University of Medan Area. The choice of location is because in the village there are communities that depend on the economic life of citrus farming and there has been no innovation to citrus fruits other than just planting, harvesting, and selling fresh citrus fruits.

Black Chokeberry Aronia melanocarpa L.-A Qualitative Composition, Phenolic Profile and Antioxidant Potential.

Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.

Papaya cultivars of the world

Although the family Caricaceae has about 48 species, only Carica papaya produces edible fruits. A large number of cultivars are grown in different papaya-producing countries. The number of cultivars is quite large because of out-crossing in papaya, and these cannot be called cultivars. In India, more than 30 cultivars and hybrids are grown in different states, of which ‘Coorg Honey Dew’, ‘Washington’, ‘Ranchi’, ‘Taiwan’ hybrids, ‘Solo’, CO cultivars (‘CO1’, ‘CO2’, ‘CO3’, ‘CO4’, ‘CO5’, ‘CO6’), ‘Pusa Majesty’ and ‘Pusa Delicious’ are popular. Solo cultivars ‘Kapoho’, ‘Sunrise’, ‘Sunset’ and ‘Waimanalo’ are grown in Hawaii, USA. In the Philippines, ‘Cavity Special’, ‘Sunrise Solo’, ‘Waimanalo’ and ‘Sinta’ (hybrid) are the cultivars. The main cultivar of Taiwan is ‘Tainung 2’, which occupies more than 90% of papaya in Taiwan. There are a few other cultivars, including ‘Sunrise’ (5%), ‘Red Lady’ (4%) and newly released cultivar ‘Tainung 10-OrangeBaby’ (1%). In Vietnam, the most popular cultivar is ‘Dai Loan Tim’, the main purple Taiwan cultivar. The other cultivar grown is ‘Sieu Lun Cao San’, ‘Tainung 01’ occupies 99% of Formosa papaya and 1.0% of Bela Vista in Brazil. Among the Solo group of papaya, ‘Sunrise Solo BS’ is grown for the internal market and ‘Golden THB’ for the export market in Brazil. Australian papaya growers mainly grow red papaya, ‘RB1’, ‘RB2’, and ‘Skybury’, as commercial cultivars, and ‘IB’ and ‘Hybrid 13’ for yellow-fleshed papaya. ‘Khaek Dam’, ‘Khaek Nuan’ and ‘Dampit’ are popular in Indonesia. Mexican cultivars are ‘Mexican Red’, ‘Caribbean Red’, ‘Maradol’, ‘Royal’, ‘Star Papayas’, ‘Singapore Pink’, ‘Higgins’ and some genetically modified cultivars. The mayor cultivars of Malaysia are ‘Batu Arang’, ‘Sitiawan’ and ‘Subang 6’. Other cultivars developed and used as dessert fruit for export are ‘Eksotica’, ‘Eksotica II’ and ‘Sekaki’. In South Africa, ‘Hortus Gold’, ‘Honey Gold’ and ‘Kaapmuiden’ are the major cultivars grown. Thailand growers prefer hermaphrodite red-fleshed cultivars ‘Sai-nampueng’, ‘Khaek Dam’ and ‘Kheg Nuan’. In greenhouse cultivation at Okinawa, Japan, cultivars including ‘Solo’, ‘BH-65’, ‘Tainung 1’, ‘Tainung 2’, ‘Tainung 5’, ‘Maradol’, and ‘Wonder Flare’ are cultivated. This paper will discuss the characters of papaya cultivars growing in different countries of the world.

PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.