Sensory and bioactive quality indicators of fresh and dried blue honeysuckle fruits (Lonícera caeruléa L.)

The relevance of the study is based on the special value of blue honeysuckle berries, since they contain a significant amount of biologically active substances that are endowed with antioxidant properties, but they have a short period of consumption. To extend it and provide the population with nutritional products, the goal was set to identify varieties whose fruits are the most suitable for processing by drying. Laboratory methods were used for the biochemical study of fruits and statistical methods (using the STATISTICA programme and Anova variance analysis, sensory indicators of the quality and content of phytosubstances, namely: vitamin C, polyphenols, flavonoids, anthocyanins and chalcones in fresh and dried fruits of the varieties `Boreal Blizzard`, `Boreal Beauty`, `Boreal Bist` and `Karina` were considered). As a result of the conducted research, varieties were identified that, in the process of heat treatment, preserved sensory and consumer quality indicators as much as possible in relation to the fresh analogue. The range of variation of polyphenolic substances was established, which was within the minimum of 7,370 (`Karina') and the maximum of 7,336 mg/100 g of dry weight (`Boreal Blizzard'), the percentage of their preservation in dried berries was the highest in the variety `Boreal Beauty`. The average content of flavonoids in fresh fruits of the studied varieties was 1,064±240 mg/100 g, anthocyanins – 1,520±289 mg/100 g of dry weight. Drying of berries contributed to an increase in the amount of these substances by 55-110% for flavonoids and by 48% for anthocyanins. It is proved that during the drying process, the fruits of blue honeysuckle lose vitamin C, losses depending on the variety are 65-72%. The findings will be useful in selecting parent forms for creating raw varieties and when choosing a variety for drying and making natural fruit powder concentrates with a high content of biologically active substances