Influence of freezing on quality parameters of cherry berries | Влияние замораживания на показатели качества плодов вишни
2009
Golub, O.V. | Poznyakovskij, V.M. | Zharkov, A.S. | Zhukova, O.V., Kemerovo Inst. of Food Science and Technology (Russian Federation)
Cherry berries Besseya and Stepnaya were conserved by freezing in a refrigerating chamber at t -24 degrees C and stored for 14 months at t -18 degrees C. The organoleptic quality parameters of Besseya and Stepnaya berries under freezing and during storage were analyzed. The appearance and consistency had no true changes, as the storage time extended, the number of frozen together berries; in defrosting berries there was loss of war bloom, reducing the density and fruit exudation were not observed. The color of Besseya and Stepnaya berries did not actually change. The color of frozen berries remained harmonic, brightly pronounced. The aroma of the berries studied under freezing did not change a lot. During storage great losses of aroma and sourish stale odor were observed. The flavor of berries did not change a lot. Sour flavor enhanced. The total score for organoleptic estimation of quality of berries was rather high. The data of storage dynamics of chemical composition of fresh and frozen fruits (dry matter, general sugars, reducing sugars, pectins, tannins and colorants, vitamin C, titrated acids. The changes in the content of the studied substances were inconsiderable excluding vitamin C. The losses of vitamin C under freezing were 3.5%, after 12 months of storage were 35.9%, after 14 – 50%. In every sample throughout the storage time the sings of microbiological damage were absent. It is concluded that freezing is advisable as the most effective method of conserving cherry berries providing continuous operation of processing enterprises during the year. The established storage time of Besseya and Stepnaya berries is 12 months at t – 18 degrees C
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