Osokina N. The formation of the fruit quality of black currant and its preservation in the processing products

The object of research is the process of developing the quality of black currant berries and keeping it in the canned produce. The aim of the research is to work out scientific bases of the formation and maintenance of black currant quality by freezing and processing into sterilized products. The methods of research are biological, physical, chemical, anatomical, statistical. Theoretical and practical results of the research - technological instructions from the production of fast-freezing fruits, from preliminary processing of fruits and pulp to make juice, ТУ У 15.3-00493787-001:2006 "Black currant-apple jelly", "Black currant confiture made of pomace"; ТУ У 15.3-00493787-002:2006 "Jam". Scientific novelty - objective indices of consumer extent of the fruit ripeness were identified. Conjugated conditions of flavonoids and their preservation in the fruits were proved with co-valent bonding. Glass-like condition of frozen pulp and the nature of high moisture retentive ability of fruits, terms and duration of their storage were identified. Methods of preliminary processing of fruits aimed at getting higher juice output, such as heating, enzyme treatment, freezing, were improved. Anti-mutagen juice activity was recorded. High biological value and color stability of canned produce up to 8 months were explained. The extent of introduction - Haisyn cannery, "Solvei Ltd." in Kyiv, Scientific-production company "Vitodar" Ltd." Kaharlyk district, stock company "Umankhlib", Uman SAU. The sphere of application - AIC, food industry, agrarian higher educational institutions.