Biochemical composition of fresh, dried and frozen berries different varieties of sea buckthorn (Hippophae rhanoides L.)

Purpose. Determine the formation of physico-chemical quality indicators (berry weight, protein, carbohydrates, fat, dietary fiber, organic acids) of fresh, dried and frozen sea buckthorn fruits of different varieties. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The water content in sea buckthorn berries was the highest, but also varied significantly depending on the variety. The varieties of sea buckthorn ‘Haleryt’ and ‘Yelyzaveta’ had the highest content – 90%, by 2 and 3% less in the varieties ‘Burshtynove namysto’ and ‘Altaiska’, in the varieties ‘Sonechko’ and ‘Uliublena’ – 85%. The lowest water content was in the berries of ‘Ryzhyk’, ‘Podruha’, ‘Diuimovochka’, ‘Chechek’ varieties – 75–78%. Dried fruits contained water from 22 to 16%. In the varieties ‘Uliublena’, ‘Yelyzaveta’, ‘Altaiska’ – 22%, ‘Haleryt’, ‘Diuimovochka’, ‘Sonechko’, ‘Burshtynove Namysto’ – 20%, ‘Avhustyna’, ‘Ryzhyk’, ‘Podruha’ – 18%, ‘Veleten’ and ‘Chechek’ – 17 and 16%, respectively. The content of dietary fiber was 4.5–6.2% depending on the variety. The lowest content of dietary fiber was found in the varieties ‘Uliublena’ and ‘Altaiska’ – 4.5–4.7% in fresh and 2.4–2.5% in dried berries. The highest rates were in the varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ in fresh varieties – 6.0, 6.2 and 5.9%, and in dried varieties – 5.5%. The ‘Chechek’ and ‘Veleten’ varieties contained 5.7% in fresh berries and 5.0 and 4.5% in dried berries. The content of fat in fresh berries was in the range of 5.0–5.7%, depending on the variety. In dried berries it increased to 6.0–6.7% or 18–20% depending on the variety of sea buckthorn. In fast-freezing berries, this figure decreased to 4.5–5.2% or 9–10%. The content of organic acids in fresh fruits was the highest – 1.5–2.0%, depending on the sea buckthorn variety. Their content in dried berries decreased to 1.3–1.7% except for the varieties ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’, and in the frozen ones to 0.3–0.9%. It should be noted that a similar trend is observed in frozen berries of ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’ varieties. Conclusions. It is established that physicochemical quality indicators of fresh, dried and frozen sea buckthorn berries vary depending on the variety. The varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ have the largest weight of one berry 1.4–1.5 g. 8–6.0%), fat (5.5–5.7%), protein (1.5%), organic acids (2.0%) and dietary fiber (5.9–6.2%) in fresh berries.

Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing

Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by maturation stage, thus enabling the formation of more homogeneous coffee batches when compared to the coffee batch without this separation (fruit mixture). The chemical composition of the coffee bean depends on genetic and environmental factors and pre and post-harvest management conditions. The presentwork aimed to characterize the physical-chemical attributes of the different coffee patterns obtained during the post-harvest of the fruits. Thirteen patterns were obtained, being: mix of dried fruits in high wind, mix of dried fruits in low wind, more mature green, natural float, natural raisin, float, natural cane green, natural ripe, natural ripe fermenting in water, natural ripe dried fermented, peeled, ripe peeled and pulped, in three random repetitions. The evaluated attributes were: Brix, total titratable acidity, pH, and ash content. The Natural Mature (MN) treatment was the best processing evaluated, as it provided the highest Brix value and the lowest titratable acidity value. The mature peeled, pulped mature, and natural mature treatments showed better sensory values, so they are recommended for post-harvest management to obtain a good drink quality.

Suitability of plum varieties and forms selected by the Federal Research Center n.a. I.V. Michurin for the production of prunes

The study is aimed at assessing the suitability of plum varieties cultivated in Tambov region for the production of dried fruits (prunes). Large-fruited (average weight of more than 31 g) varieties were identified. Renklod by Kharitonovoy, Etude, Vengerka by Kursakov and Nochka are characterized by intense violet and dark purple integumentary colors. A combination of high skin strength, pulp hardness and good stone separation was found in Renklod by Kharitonov, Renklod Tambov, Etude, Vengerka by Kursakov and 23-135 Elite. A high accumulation of soluble solids, sugars, a low content of organic acids, as well as a high sugar-acid index were found in Renklod by Kharitonov, Renklod Tambov and Elite 23-135. Prunes produced from Renklod by Kharitonov, Renklod Tambov and 23-135 Elite were characterized by high commercial and consumer qualities, which makes it possible to recommend these varieties for the production of dried fruits.

New record of species Monascus purpureus in Iraq

This study was conducted in the Laboratory of Fungus in the Department of Biology / College of Science / University of Qadisiyah to isolate and diagnose some insulation from fungi isolated from imported dried fruits (raisins) in Qadisiyah province, Iraq. The isolations were diagnosed both morphologically and microscopically using the classification keys and to confirm the appearance and microscopic diagnosis diagnosed using polymerase chain reaction(PCR), And determine the sequence of nitrogen bases (Nucleotide sequence(of compound DNA products using ITS1 and ITS4. The results of the nucleotide sequence analysis of DNA (PCR product) compounding innate isolation and using BLAST to compare with data available at the U.S. National Center for Biotechnology Information (NCBI) have shown that this isolation belongs to the type Monascus purpureus. By comparing the sequence of nitrogen bases of isolated M. purpureus fungus in this study, it was found that there was a 100% similarity to many of the M. purpureus fungus isolates previously registered at the National Center for Biotechnology Information (NCBI), including those diagnosed in China (MT361825, MK359689, MW581230) and Japan (AB477248).