Makhachkala, Makhachkala, Russian Federation
Makhachkala, Russian Federation
VAC 4.3.2 Электротехнологии, электрооборудование и энергоснабжение агропромышленного комплекса
VAC 4.3.1 Технологии, машины и оборудование для агропромышленного комплекса
UDK 66 Химическая технология. Химическая промышленность. Пищевая промышленность. Металлургия. Родственные отрасли
Cherries (Prunus avium L.) are valued for their taste and nutritional properties. However, they are highly perishable. A low-temperature preservation technology can preserve cherries without spoiling their beneficial properties. This research experimentally substantiated the optimal methods and modes of freezing cherries, defined their refrigerated shelf-life, and identified varieties for low-temperature preservation. The study featured cherries of eight varieties grown in the northern foothills of Dagestan. Fresh cherries served as control. Some cherries were frozen by immersion in a liquid solution of water, alcohol, and sugar (65:20:15) at –24°C. Others were frozen in bulk in air at –30, –33, and –35°C to be stored at –22°C for 3, 9, and 12 months. The nutritional profile was determined by standard methods of chemical analysis. The amount of juice lost during defrosting was assessed by the difference in weight before and after defrosting. The sensory evaluation involved a five-point scale. The best nutritional profile belonged to the sample frozen in air at –35°C while the worst result was observed in the cherries frozen at –30°C. The cherries frozen in bulk in air at –33°C and those immersed in liquid coolant at –24°C demonstrated a poorer nutritional content (by 4.2–5.4%) than the sample frozen in air at –35°C. The sample frozen in air preserved 77.5–81.6% vitamin C, 83.7–89.0% pectin substances, 85.1–88.5% anthocyanins, and 81.4–86.4% sugar after 12 months of storage at –22°C. The sample frozen in liquid coolant retained 75.9–79.0% vitamin C, 84.4–88.2% pectin substances, 83.8–87.5% anthocyanins, and 80.3–84.7% sugar after 12 months of storage. The cherries of the Lezginka, Dagestanka, and Valery Chkalov varieties showed minimal changes after 12 months. The varieties of Buynakskaya, Krupnoplodnaya, and Polyanka could be recommended for nine-month storage. The varieties of Zhemchuzhnaya and Gudzon lost consumer attractiveness as early as after 3 months. When frozen in bulk in air at –33°C and immersed in liquid coolant at –24°C, the cherries preserved their physicochemical properties after 3, 9, and 12 months of storage at –22°C. The study expanded the existing data about low-temperature preservation of cherries and their health benefits.
Prunus avium L., fruit crops, low-temperature canning, freezing, cold storage, juice holding capacity, biochemical composition, quality
1. Kodentsova VM, Vrzhesinskaya OA, Risnik DV, Nikityuk DB, Tutelyan VA. Micronutrient status of population of the Russian Federation and possibility of its correction. State of the problem. Problems of Nutrition. 2017;86(4):113–124. (In Russ.). https://doi.org/10.24411/0042-8833-2017-00067
2. Kodentsova VM, Zhilinskaya NV, Shpigel BI. Vitaminology: From molecular aspects to improving technology of vitamin status children and adults. Problems of Nutrition. 2020;89(4):89–99. (In Russ.). https://doi.org/10.24411/0042-8833-2020-10045
3. Tutelyan VA, Nikityuk DB, Baturin AK, Vasiliev AV, Gapparov MMG, Zhilinskaya NV, et al. Nutriome as the direction of the “main blow”: Determination of physiological needs in macroand micronutrients, minor biologically active substances. Problems of Nutrition. 2020;89(4):24–34. (In Russ.). https://doi.org/10.24411/0042-8833-2020-10039
4. Johnson-Down L, Willows N, Kenny T-A, Ing A, Fediuk K, Sadik T, et al. Optimization modelling to improve the diets of First Nations individuals. Journal of Nutritional Science. 2019;8. https://doi.org/10.1017/jns.2019.30
5. Tam E, Keats EC, Rind F, Das JK, Bhutta ZA. Micronutrient supplementation and fortification interventions on health and development outcomes among children under-five in low-and middleincome countries: A systematic review and meta-analysis. Nutrients. 2020;12(2). https://doi.org/10.3390/nu12020289
6. Alloyarova YuV, Kolotova DS, Derkach SR. Nutritional and therapeutic potential of functional components of brown seaweed: A review. Foods and Raw Materials. 2024;12(2):398–419. https://doi.org/10.21603/2308-4057-2024-2-616
7. Melnichenko GA, Troshina EA, Platonova NM, Panfilova EA, Rybakova AA, Abdulkhabirova FM, et al. Iodine deficiency thyroid disease in the Russian Federation: The current state of the problem. Analytical review of publications and data of official state statistics (Rosstat). Consilium Medicum. 2019;21(4):14–20. (In Russ.). https://doi.org/10.26442/20751753.2019.4.190337
8. Statsenko ES, Shtarberg MA, Borodin EA. Functional biscuits with soy protein. Food Processing: Techniques and Technology. 2023;53(3):513–524. (In Russ.). https://doi.org/10.21603/2074-9414-2023-3-2454
9. Popova AYu, Tutelyan VA, Nikityuk DB. On the new (2021) norms of physiological requirements in energy and nutrients of various groups of the population of the Russian Federation. Problems of Nutrition. 2021;90(4):6–19. (In Russ.). https://doi.org/10.33029/0042-8833-2021-90-4-6-19
10. Praskova JuA, Kiseleva TF, Reznichenko IYu, Frolova NA, Shkrabtak NV, Lawrence Yu. Biologically active substances of Vitis amurensis Rupr.: Preventing premature aging. Food Processing: Techniques and Technology. 2021;51(1):159–169. (In Russ.). https://doi.org/10.21603/2074-9414-2021-1-159-169
11. Yeung AWK, Tzvetkov NT, Pirgozliev V, Zengin G, Wang D, Xu S, et al. The berries on the top. Journal of Berry Research. 2019;9(1):125–139.
12. Stepakova NN, Reznichenko IYu, Kiseleva TF, Shkrabtak NV, Frolova NA, Praskova YuA. Vegetable raw materials of the far eastern region as a source of biologically active substances. Food Industry. 2020;(3):16–21. (In Russ.). https://doi.org/10.24411/0235-2486-2020-10025
13. Akimov MYu. New breeding and technological evaluation criteria for fruit and berry products for the healthy and dietary food industry. Problems of Nutrition. 2020;89(4):244–254. (In Russ.). https://doi.org/10.24411/0042-8833-2020-10057
14. Akimov MYu, Bessonov VV, Kodentsova VM, Eller KI, Vrzhesinskaya OA, Beketova NA, et al. Biological value of fruits and berries of Russian production. Problems of Nutrition. 2020;89(4):220–232. (In Russ.). https://doi.org/10.24411/0042-8833-2020-10055
15. Guseinova BM, Asabutaev IH, Daudova TI. Effect of low-temperature preservation regimes on preservation of commercial qualities and nutrient composition of apricots taking into account varietal features and shelf life. Storage and Processing of Farm Products. 2021;(1):14–29. (In Russ.). https://doi.org/10.36107/spfp.2021.185
16. Fedorenko VF, Mishurov NP, Kondratieva OV, Fedorov AD, Slinko OV. Analysis of the state and perspective directions of development of nursery and horticulture. Moscow: Rosinformagrotech; 2019. 88 p. (In Russ.).
17. Akulenko EG, Yagovenko GL. Assessment of adaptive potential of selected cherry varieties for the south of the Non-Black Earth region. Horticulture and Viticulture. 2022;(5):5–9. (In Russ.). https://doi.org/10.31676/0235-2591-2022-5-5-9
18. Alekhina EM. Breeding evaluation of sweet cherry variety`s forms on complex of economically valuable signs. Fruit Growing and Viticulture of South Russia. 2019;(57):18–28. (In Russ.). https://doi.org/10.30679/2219-5335-2019-3-57-18-28
19. Zaremuk RSh, Dolya YuA. Sweet cherry competitive varieties for the horticulture of the Krasnodar territory. Horticulture and Viticulture. 2021;(3):29–35. (In Russ.). https://doi.org/10.31676/0235-2591-2021-3-29-35
20. Guseynova BM, Asabutaev IH, Daudova TI. Assessment of apricots suitability for shock freezing according to physical and technological quality indicators. Journal of International Academy of Refrigeration. 2021;(1):74–83. (In Russ.). https://doi.org/10.17586/1606-4313-2021-20-1-74-83
21. Kolodyaznaya VS, Rumyantseva ON, Kiprushkina EI. The history and the prospects of food refrigeration. Journal of International Academy of Refrigeration. 2023;(1):47–54. (In Russ.). https://doi.org/10.17586/1606-4313-2023-22-1-47-54
22. Adkison EC, Biasi WB, Bikoba V, Holstege DM, Mitcham EJ. Effect of canning and freezing on the nutritional content of apricots. Journal of Food Science. 2018;83(6):1757–1761. https://doi.org/10.1111/1750-3841.14157
23. Wani SM, Masoodi FA, Haq E, Ahmad M, Ganai SA. Influence of processing methods and storage on phenolic compounds and carotenoids of apricots. LWT. 2020;132. https://doi.org/10.1016/j.lwt.2020.109846
24. Wani SM, Masoodi FA, Ahmad M, Mir SA. Processing and storage of apricots: Effect on physicochemical and antioxidant properties. Journal of Food Science and Technology. 2018;55(11):4505–4514 https://doi.org/10.1007/s13197-018-3381-x
25. Deryabina SS, Kolodyaznaya BC. Quality of apricots frozen in liquid non-boiling coolants. Production and Sale of Ice-Cream and Frozen Foods. 2003;(2):34–37. (In Russ.).
