Shcherbakova T. Stabilization of natural colour in canned fruits and vegetables

Object - commodity estimation of color of fruit-vegetable raw material depending on specific and of high quality involvement and during its processing; purpose - development of the scientific-grounded methods of stabilizing of natural color of products of processing of fruit and vegetables and his objective estimation; methods and techniques are standard, traditional and modern researches; theoretical and practical results - new information is obtained about composition of pigment complex of fruit and vegetables and the scientific is grounded using methods of stabilization for forming quality products, development of new methods of stabilization of products of processing of fruit-vegetable raw material, use of color characteristics for the estimation of transformation ratio of natural pigments and stabilization; a novelty - prove of forming of consumer properties of products of processing of fruits and vegetables by stabilizing of their color and maintenance of matters of pigment complex for an improvement their consumer and commodity - of technological properties; degree of introduction - it is inculcated on fruit-and-vegetable enterprises; a sphere (area) of the use - food industry.