Evaluation of sour cherry cultivars grown in Latvia for production of candied fruits
2011
Juhnevica, K., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Ruisa, S., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Seglina, D., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Krasnova, I., Latvia State Inst. of Fruit-Growing, Dobele (Latvia)
Different sour cherry cultivars are grown in Latvia suitable both for fresh market and for processing. Fresh local sour cherry fruits are available for consumers only in July. Sour cherries are favourite fruits because of pleasant taste, juicy flesh and attractive dark red colour. Fruits are rich in natural antioxidants – vitamins and polyphenols, but are low in calories. One of processing methods preserving valuable nutrients in products in significant quantities is drying. Dried cherry fruits or candied fruits can be used as energetic delicacy and healthy goody. It is a great alternative for people liking sweets and caring for their health. A priority of dried fruits is their long keeping time, as well as their use in preparing other dishes. The aim of the study was to evaluate suitability of sour cherry cultivars grown in Latvia for production of candied fruits. Five sour cherry cultivars were chosen: ‘Bulatnikovskaya’, ‘Orlica’, ‘Shokoladnica’, ‘Tamaris’ and ‘Zentenes’. To evaluate suitability of sour cherry cultivars for drying, candied fruits and syrup, sensory estimation establishing the level of liking was performed and biochemical parameters: content of soluble solids, total acids and phenolic compounds were determined. As a result of the study it was found that higher level of liking had candied fruits and syrup made from the cultivar ‘Shokoladnica’, regardless of their higher acidity. On the other side, the highest content of polyphenols was ascertained in candied fruits of the cultivar ‘Orlica’ and their by-product, while the highest content of soluble solids was found in candied fruits and syrup made from the cultivar ‘Bulatnikovskaya’.
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