EFFECT OF STORAGE DURATION FOR ORGANOLEPTIC INDICATORS OF CANNED TOMATOES
2019
V. A. Machulkina | T. A. Sannikova | L. V. Pavlov | N. I. Antipenko
Preservation of tomatoes takes place by appropriate preparation of raw materials, packing in a container and sealing it with subsequent heat treatment. In the course of our studies on the suitability of new varieties for canning, we noted that all varieties reacted differently to heat treatment. For example, the forward variety, which has high taste qualities, had a sugar-acid index of 8,44, compared to 7,04-7,51 in other varieties, the tasting commission was estimated at 3,1-4,6 points, which is lower than other varieties, due to cracking of the skin of the fetus. After a year of storage, the sugar and acid index, depending on the variant, was 9,18-9,93, which indicates high taste qualities of the fruit. It was noted that the higher flavor qualities, regardless of the storage time, were in option 2. For the varieties Festive, Carat and Forward, the best was option 3. By the end of storage, it was 11,82 for the Festive variety, 10,51 for the variety Karat and 11,98 from Forward. According to the sugar-acid index of all the varieties studied, we distinguished Forward. We found that the sugar-acid index was higher than the taste, both before and after canning, in all varieties, indicating their high taste qualities. A higher score was given to variants 1 (control), 3 and 4. In variant 5, a sharper smell of garlic was noted.
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