Matenchuk L. Quality of vegetable and fruit juices and puree depending on receiving and storage conditions of raw material

The dissertation is devoted to the factors affecting crop productivity and accumulation of biologically active substances in the squash which are grown under the conditions of Right-bank Forest-steppe of Ukraine and chemical engineering assessment of squash as raw material for juice production. Keeping qualities of squash under different storage conditions are determined and preservation ability of the parts of chemical composition are analyzed. Squash quality requirements for juice processing and their integrated use are scientifically proved, influence of storage conditions on the juice output of squash is estimated. It is determined that for juice production should be used squash in diameter 4,5-6,0 centimetres with abortive seeds which are providing the highest output of dry soluble substances in juice and they are suitable for dietary squash spread production and fruit and vegetable jam by integrated processing. The recipes of vegetable and fruit juice and puree with the use of newly developed scientifically proved formulas and patterns are improved and their quality is also analyzed. Financial viability of vegetable and fruit juice production is determined, which testifies the practicability of manufacturing application of new kinds of vegetable and fruit preserves and their competitive ability.