Abstract
The biochemical composition of fruit raw materials depends on many factors including the pomological variety, processing technologies, etc. The research of the influence of freezing and subsequent storage processes on the pomological variety quality of gooseberry berries, differing in physiological characteristics, is relevant and timely. The research purpose is to study the influence of freezing and subsequent storage of gooseberry berries of the pomological variety “Vladil” on its quality characteristics. A man run the study of fresh and frozen gooseberry berries by standard methods: the berries were frozen in the traditional way at an air temperature of –32 ° C to the final temperature in the center of the berry layer –18 ° C; frozen products were stored at a temperature of –18 ° C and a relative humidity of no more than 95 % in polymer bags weighing 0.5 kg. According to the research results, the freezing process does not significantly affect the change in the content of dry substances, including sugars, organic acids, mineral matters, as well as a number of minor defects. During storage, there were a slight increase in the content of dry substances, including mineral, and a significant increase in organic acids; an insignificant decrease in sugars, and a significant decrease in ascorbic acid. During storage, there is a change in commercial varieties and quality categories of frozen gooseberries due to the permissible defects, leading to a decrease in organoleptic ratings of products. After freezing gooseberry berries, there were the magnitude decrease in the number of mesophilic-aerobic and facultative-anaerobic microorganisms, the absence of bacteria of the Escherichia coli group, pathogenic microorganisms, including bacteria of the genus Salmonella in the microbiota; there was a slight decrease in the number of mold fungi, the number of yeast forms decreased significantly in the fungal microbiota. The researchers made the following conclusion: the studied gooseberry berries can be subjected to contact unilateral freezing and subsequent storage under standard conditions.
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Claims 11
Claim · model-written summary
Freezing did not significantly change dry substances, sugars, organic acids, minerals or minor defects.
- Taxon
- Gooseberriest0
- Treatment
- freezing processe0
- Outcome
- content of dry substances, including sugars, organic acids, mineral matterse0
- Direction
- does not significantly affecte0
Not reportedComparator
Verbatim
e0“the freezing process does not significantly affect the change in the content of dry substances, including sugars, organic acids, mineral matters, as well as a number of minor defects.”
t0“Gooseberries”
Claim · model-written summary
Storage slightly increased dry substances including minerals.
- Taxon
- Gooseberriest0
- Treatment
- storagee0
- Outcome
- content of dry substances, including minerale0
- Direction
- slight increasee0
Not reportedComparator
Verbatim
e0“During storage, there were a slight increase in the content of dry substances, including mineral”
t0“Gooseberries”
Claim · model-written summary
Storage significantly increased organic acids.
Not reportedComparator
Verbatim
e0“a significant increase in organic acids”
t0“Gooseberries”
e1“During storage, there were a slight increase”
Claim · model-written summary
Storage caused an insignificant decrease in sugars.
Not reportedComparator
Verbatim
e0“an insignificant decrease in sugars”
e1“During storage, there were a slight increase”
t0“Gooseberries”
Claim · model-written summary
Storage significantly decreased ascorbic acid.
Not reportedComparator
Verbatim
e0“a significant decrease in ascorbic acid”
e1“During storage, there were a slight increase”
t0“Gooseberries”
Claim · model-written summary
Storage changed commercial grades through permissible defects and lowered organoleptic ratings.
Not reportedComparator
Verbatim
e0“During storage, there is a change in commercial varieties and quality categories of frozen gooseberries due to the permissible defects, leading to a decrease in organoleptic ratings of products.”
Claim · model-written summary
Freezing reduced mesophilic aerobic and facultative anaerobic microorganism counts.
- Taxon
- gooseberry berriese0
- Treatment
- freezinge0
- Outcome
- number of mesophilic-aerobic and facultative-anaerobic microorganismse0
- Direction
- decreasee0
Not reportedComparator
Verbatim
e0“After freezing gooseberry berries, there were the magnitude decrease in the number of mesophilic-aerobic and facultative-anaerobic microorganisms”
Claim · model-written summary
E. coli group bacteria and Salmonella were absent after freezing.
Verbatim
e0“the absence of bacteria of the Escherichia coli group, pathogenic microorganisms, including bacteria of the genus Salmonella in the microbiota”
e1“After freezing gooseberry berries”
Claim · model-written summary
Freezing slightly decreased mold fungi.
Not reportedComparator
Verbatim
e0“there was a slight decrease in the number of mold fungi”
e1“After freezing gooseberry berries”
Claim · model-written summary
Freezing significantly reduced yeast forms.
Not reportedComparator
Verbatim
e0“the number of yeast forms decreased significantly”
e1“After freezing gooseberry berries”
Claim · model-written summary
The authors concluded that the berries can undergo contact unilateral freezing and standard storage.
Verbatim
e0“the studied gooseberry berries can be subjected to contact unilateral freezing and subsequent storage under standard conditions.”