[Complexs evaluation of fruit quality of grapes varieties in Belarus]
2007
Maksimenko, M.G. | Zujkevich, O.G. | Ustinov, V.N., National Academy of Sciences. Scientific and Practical Center for Potato, Vegetable and Fruit Growing (Belarus). Institute for Fruit Growing
At present in Belarus ampelographic collection accounted 333 samples of varieties of early and very early varieties of grapes from 26 countries is formed. In 2005-2006 ten samples of varieties of grapes have been studied. To define stability of grapes varieties to different kind of processing was the aim of the research. Divided into districts variety Krasa severa was taken as the control one. On the basis of varieties studying on complex of agrobiological indices there were 6 varieties of grapes divided into districts: Krasa svera, Kosmonavt, Kosmos, Minskij rozovyj, Zlga, Supaga. Varieties Agat donskoj and Tambovskij belyj is being tested in the State Inspection on Variety Trial and Plant Protection. The mechanical compound, organoleptic and biochemical compound of fresh and processed grapes were determined. Varieties suitable for compotes, juices with sugar and freezing in sugar syrup were selected. Biochemical structure of fresh fruits of studied varieties of grapes and products of their processing is presented. The content of soluble dry substance in fresh fruits varied within the limits from 12,1 (Agat donskoj) up to 24,8% (Ventura), titrated acids – from 0,48 (Iyul’skij, Krasa severa, Ventura) up to 0,66% (Agat donskoj). Sugar-acid index describing the taste of fruits has made from 9,4 up to 38,3. the highest index of ratio to acid was at technical variety Ventura. Compotes were characterized by the high content of phenolic compounds – 162,0 mg/100 g (Krasa severa); 328,0 mg/100 g (Golubok); juices had the lowered acidity, except for a product made of fruits of varieties Plenitel, Iyulskij (0,96%), Golubok (1,13%). Fruits frozen in sugar syrup had good mean organoleptic indices (about 4.0 points). However fruits of varieties Agat donskoj, Golubok, Bogatyrskij, Krasa severa have got grassy taste at freezing and variety Plenitel have slightly become colourless. The consistence at fruits frozen in syrup is worse at technical varieties containing significant seeds quantity
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