Kostetska K. Chemical and technological estimation of raw materials while storing and producing of vegetable cans

The object of study - processes of forming and maintenance of quality of vegetable raw material during storage and in foods of processing. Research aim - to set technological properties of plants, optimal term of collection of fruit vegetables, define their fitness to storage and processing on balanced after chemical composition and improved visual properties achars with replacement of spicinesses that are traditionally used on fresh plants. Research methods: visual, physical, chemical, microbiological, statistical, economic-calculation. Scientific novelty - it is suggested to classify plants after conformities to law in the accumulation of essential oils and aroma on three groups: pepper, clove and aromatic. It is set that the purveyance of plants for the technical processing must be begun in the phase of formation of budsat the greatest content of to taste and aromatic substances. Visual, commodity, physical and thermophysical properties of garden-stuffs of egg-plant, pepper sweet, tomato are studied depending on the features of their use. First the structure of intercommunications is scientifically reasonable the method of cross-correlation pleiades between the indexes of quality of fruit vegetables for short-term storage and processing. Conformities to law of dynamics of content of components of chemical composition of fruit vegetables are educed depending on the weather terms of vegetation period, features of sort, degree of ripeness and terms of storage. Influence of terms of storage of fruit vegetables is reasonable on their marketability and indexes of quality. First experimentally reasonably and replacement of the recommended spicinesses that are traditionally used on fresh plants in appetizer achars and weak-acid marinades is inculcated, and in the last - by juice apple of water, that allows to decrease the compounding amount of vinegar. Degree of introduction - it is worked out and inculcated on the Uman canning combine (Tcherkasy region) : "Assortment from apples and pepper is pickled spicy", "Pepper is sweet pickled spicy with juice apple" (Pat. №85842, in 2013).