Gerasymchuk O. Preservation of quality of black currant fruits with postharvest treatment by the antimicrobial reagents and in the processing products

Object of research - preservation of quality of black currant fruits during storage and in the processing products. Purpose of research - is development of measures a preservation of quality of black currant fruits with postharvest treatment by the antimicrobial reagents and complex the processing products. Methods of research - physical, chemical, microbiological, statistical. Theoretical and practical results - recommended storage of black currant fruits in the terms of modified atmosphere with postharvest treatment by 0,5% lemon acid; to conduct the complex processing of black currant fruits in obedience to technological instructions of "Jelly black currant with apples" and "Confiture black currant from spues". Scientific novelty - the optimum concentrations of antimicrobial reagents are set for postharvest treatment of black currant fruits; advantages of application of 0,5% lemon acid are proven for the preservation of black currant fruits without the artificial cooling, in a refrigerator, terms of modified atmospheren; fat acid composition of black currant fruits and spues is set from them; addition is grounded in jelly black currant osmotic dehydration pieces of fruits of other cultures. Extent of introduction - in companys "Gaysinskiy conservniy combinat", "Uman'khleb", "Vinnifrut", LTD "Vitodar", LTD "Solway". A sphere of the use - canning and processing industry.