scholarly journals Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 43-51
Author(s):  
İlhama Kazimova ◽  
Ahad Nabiyev ◽  
Elza Omarova
Keyword(s):  
Enzyme Activity ◽  
Statistical Processing ◽  
Table Grape ◽  
Raw Material ◽  
Table Grapes ◽  
Long Term Storage ◽  
Red Grape ◽  
Grape Varieties ◽  
Term Storage

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

scholarly journals The effect of aerosol treatment with calcium-based preparation on quality of table grape cultivar during storage

2021 ◽  
Vol 232 ◽  
pp. 03023
Author(s):  
Sofia Cherviak ◽  
Svetlana Levchenko ◽  
Vladimir Boyko ◽  
Dmitriy Belash
Keyword(s):  
Weight Loss ◽  
Table Grape ◽  
Oxidative Enzymes ◽  
Organoleptic Properties ◽  
Table Grapes ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Term Storage

The main problems of grape storage are berry dehydration and rot. One of the solutions to reduce rot and preserve the quality of grapes during storage is the use of aerosol treatment with calcium content before storing. The aim of the study was to evaluate the effect of physiologically active substances based on calcium in various concentrations on the quality and organoleptic characteristics of table grape cvs. ‘Italia’ during long-term storage. The effectiveness of the studied systems of treatment was evaluated according to the content of sugars and titratable acids, the activity of the redox enzymes of polyphenol oxidase and peroxidase, weight loss of bunch and organoleptic properties. The greatest effectiveness established by using preparation of Master Green Ca, Brentax KCa, and Brentax Ca (in concentration 150g / 20l). Experimental treatments significantly decreased the weight loss of bunch (less than 4%), and preserved organoleptic properties of berry at a high level (8.2-8.9 points). Decrease in the activity of oxidative enzymes had a positive effect on the quality of table grapes and contributed to its better preservation. The data obtained make it possible to rationalize the system of long-term storage of grapes by using of aerosol treatment with calcium-based preparation.

Techniques for long-term storage of table grapes

1977 ◽  
Vol 17 (88) ◽  
pp. 866
Author(s):  
PR Hedberg
Keyword(s):  
Table Grape ◽  
Storage Life ◽  
Polyethylene Liner ◽  
Two Stage ◽  
Table Grapes ◽  
Long Term Storage ◽  
Loose Packing ◽  
Grape Quality ◽  
Term Storage

Table grape storage experiments were conducted in 1974 and 1975 with Nyora grapes to enable the extension of marketing periods. Grapes were packed in half-bushel (450 mm x 290 mm x 135 mm) boxes and stored in a standard cool room with various treatments. In 1974 two-stage SO2 generators, polyethylene liners and tight or loose packing were compared using grapes treated with field benomyl sprays. SO2 generators proved very effective in maintaining grape quality, particularly when used with polyethylene liners and a loose pack, enabling a storage life of four months. In 1975 the best treatment was reassessed in both wooden boxes and the cheaper cardboard box. Unwaxed cardboard boxes were inferior to wooden boxes for storing grapes. Field benomyl sprays were marginally beneficial in controlling moulds in storage. In 1975 benomyl treated grapes packed loose with a polyethylene liner and two-stage SO2 generators, were kept in an acceptable condition for six months.

scholarly journals Grape pomace treatment methods and their effects on storage

2021 ◽  
pp. 215-223
Author(s):  
Natalia Ageyeva ◽  
Anastasia Tikhonova ◽  
Boris Burtsev ◽  
Svetlana Biryukova ◽  
Ekaterina Globa
Keyword(s):  
Grape Pomace ◽  
Raw Material ◽  
Volatile Components ◽  
Sodium Metabisulfite ◽  
Acetobacter Aceti ◽  
Long Term Storage ◽  
Conventional Drying ◽  
Red Grape ◽  
Almost All

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

2016 ◽  
pp. 760-764 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Paulina Miko ◽  
Magdalena Molska ◽  
Ilona Baszczyk ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Storage Conditions ◽  
Denitrifying Bacteria ◽  
Raw Material ◽  
Storage Duration ◽  
Long Term Storage ◽  
Term Storage ◽  
Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

scholarly journals Variability of biological traits of genotypes in the ‘Talisman x Asma’ crossing population

2021 ◽  
pp. 218-225
Author(s):  
В.В. Лиховской ◽  
И.А. Васылык ◽  
Н.А. Рыбаченко
Keyword(s):  
Female Parent ◽  
Biological Traits ◽  
Bisexual Flower ◽  
Erysiphe Necator ◽  
Table Grapes ◽  
Long Term Storage ◽  
Flower Type ◽  
Term Storage ◽  
Hybrid Forms

Целью исследований было изучение биологических особенностей новых гибридных форм винограда и степень их изменчивости. Гибридные формы столового винограда получены путем гибридизации обработанной колхицином материнской формы Талисман. Скрещивания проведены в 2011 г. в направлении создания крупноягодных столовых сорто-форм среднепозднего и позднего срока созревания, предназначенных для длительного хранения. Установлено что к 2020 г. всего 77 % растений в популяции сеянцев вступили в пору плодоношения, из них у 21 сеянца определен обоеполый тип цветка и у 30 растений тип цветка определен как функционально женский. Продукционный период в популяции сеянцев варьирует от 119-150 дней; наибольшую группу составляют сеянцы со средним сроком созревания (135-145 дней) - 65 % растений. Коэффициент плодоношения в популяции сеянцев находится в пределах 0,49±0,09, а коэффициент плодоносности - 1,17±0,09. При этом коэффициент плодоношения варьирует в значительно большей степени, чем коэффициент плодоносности. Отмечено низкое среднее значение полученного фактического урожая в популяции сеянцев относительно сортов-родительских форм; однако данные вариационного анализа указывают на присутствие в данной популяции растений, характеризующиеся как очень низкой урожайностью, так и высокой (V = 67-69 %). В популяции сеянцев на естественном инфекционном фоне выделены генотипы с высокой устойчивостью к оидиуму (Erysiphe necator) - более 20%. На основе статистического анализа комплекса признаков выделена группа из 29 сеянцев для дальнейшего изучения. Предварительно выделены в качестве элитных форм Магарач №19-11-3-20 (для длительного хранения) и Магарач № 19-11-3-53, М.№19-11-4-17. The aim of the research was to study the biological characteristics of new hybrid forms of grapes and the degree of their variability. Hybrid forms of table grapes are obtained by hybridization of the treated with colchicine female parent of ‘Talisman’. Crossings were carried out in 2011 in the direction of creating large-berry table varieties of medium-late and late ripening, intended for long-term storage. It was established that by 2020 only 77% of the plants in the seedling population entered the season of fruiting, 21 seedlings of which had a bisexual flower type and 30 plants had a flower type defined as functionally female. The production period in the population of seedlings varies from 119 to 150 days; the largest group consists of seedlings with an average ripening period (135-145 days) - 65% of plants. The coefficient of fruiting in the population of seedlings is within the range of 0.49±0.09, and the coefficient of fertility is 1.17±0.09. At the same time, the fruiting coefficient varies to a much greater extent than the fertility coefficient. There was a low average value of actual yield obtained in the population of seedlings relative to the varieties - parental forms; however, the data of analysis of variance indicate the presence of plants in this population, characterized by both very low and high cropping capacity (V=67-69%). In the population of seedlings against a natural infectious background, genotypes with high resistance to powdery mildew ( Erysiphe necator ) - more than 20% were identified. On the basis of statistical analysis of the complex of characters, a group of 29 seedlings was selected for further study. The ‘Magarach No. 19-11-3-20’ (for long-term storage) and ‘Magarach No. 19-11-3-53’, ‘M. No. 19-11-4-17’ were preliminarily identified as elite forms.

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