Dubinina A. Scientific substantiation of the formation of consumer properties of fortified pastes from fruits and vegetables

The dissertation is devoted to the scientific substantiation of forming fortified pastes from fruits and vegetables. 109 varieties of 10 vegetable cultures spread in Ukraine are investigated by their complex quality parameters. Priority sorts created on the basis of the strategy of biofortification of plant raw material are discovered. Spatial, varietal and morphologic peculiarities of accumulating contaminants by vegetables are determined. Complex scientific classification of vegetables is developed. The mechanism of action of antioxidant complex from leaves of cherry and black currant on carotenoid vegetables complex is specified. Complex scientific classification of vegetables is developed. The nomenclature of consumer properties and quality parameters of the fortified pastes from fruits and vegetables is worked out. Merchandising investigations of new products are carried out. High antioxidant and radio-protective properties are established. The composition of polymeric film based on chitosan and yarrow decoction is scientifically substantiated. New combined packaging material on the basis of cardboard covered with three layers of chitosan film and three layers of wax is elaborated. Merchandising characteristics of a new package are examined and its rational form is developed. The changes of quality parameters of fortified pastes from fruits and vegetables during their storage are studied. Assured storage life is determined.