Hapontseva O. Merchandising assessment of various economic and botanical varieties of radish and its processing products quality forming

Chemical composition and nutritional value of radish of 8 economic and botanical varieties are common in Ukraine were comprehensively studied. Varietal specificity of volatile substances and contaminants content was established. The criteria of radish quality were developed, by means of which the distribution of radish varieties according to the appropriate directions of use was carried out. Organoleptic characteristics of pickled, fermented and candied food products were formed on the base of consumer preferences marketing research. Receipt composition of radish processing products with desired organoleptic and relevant physical and chemical indices was developed with use of mathematical modeling. Organoleptic, physical and chemical, microbiological characteristics, indices of nutritional value and safety of new food products were comprehensively investigated. The changes of quality indices of the developed products during storage were determined; warranty terms and conditions of storage were ascertained. The social and economic efficiencies of new food products were proved. Draft of normative documentation was elaborated for new radish processing products; 5 patents of Ukraine for utility model were obtained. The research results are introduced into production and educational process.