spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.389spfp-389Research ArticleАКТУАЛЬНЫЕ ПРОБЛЕМЫ РАЗВИТИЯ НАУКИ В АПКURGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRO-INDUSTRIAL COMPLEXВлияние сортовых особенностей на качество вишневых соковInfluence of varietal characteristics on the quality of cherry juicesСалинаЕлена СергеевнаSalinaElena S.salina@vniispk.ruАлексеенкоЕлена ВикторовнаAlekseenkoElena V.AlekseenkoEV@mgupp.ruЛевгероваНадежда СтаниславовнаLevgerovaNadezhda S.levgerova@vniispk.ruВсероссийский научно-исследовательский институт селекции плодовых культурРоссияAll-Russian Scientific Research Institute of Fruit Crop BreedingRussian FederationРоссийский биотехнологический университетРоссияRussian Biotechnological UniversityRussian Federation20233009202303170179Copyright © Салина Е.С., Алексеенко Е.В., Левгерова Н.С., 20232023Салина Е.С., Алексеенко Е.В., Левгерова Н.С.Salina E.S., Alekseenko E.V., Levgerova N.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/389Введение

Введение.  Вишня (Prunus cerasus L.) – одна из самых распространенных в мире промышленных косточковых культур. Высокое содержание сока, нежная структура мякоти и ограниченный период сбора урожая делает производство сока приоритетным направлением переработки вишни. Сортовые особенности плодового и ягодного сырья оказывают значительное влияние на сенсорные свойства производимых из них соков и их пищевую ценность.

Цель

Цель. Цель исследований - установить влияние сортовых особенностей плодов на качество вишневых соков. Представлены результаты сравнительного изучения качества вишневых соков из четырех сортообразцов селекции ВНИИСПК, пригодных для промышленного коммерческого использования: Гречанка, ЭЛС 5-7-60, 49667, 84735.

Методика

Методика. Проведена оценка органолептических качеств соков и исследованы основные биохимические показатели. Изучены сенсорные профили соков и их отношение к сортовым особенностям.

Результаты

Результаты. Показано, что сенсорные качества моносортовых вишневых соков, такие как ощущение кислоты и сладости, мягкость вкуса (отсутствие во вкусе резкой кислоты), прозрачность и густота в значительной степени зависят от особенностей сорта. Соки всех исследуемых сортообразцов имели типичный для вишни яркий насыщенный цвет от темно-рубинового до красно-рубинового. Исключение – сок из плодов ЭЛС 5-7-60, в окраске которого были буроватые тона. По вкусовым качествам выделились соки, имеющие насыщенный вкус, – ЭЛС 5-7-60 (сладкий), Гречанка и ЭЛС 84735 (кислый). Все соки имели приятный, типичный вишневый аромат с миндальной нотой. Показано, что наибольшее влияние на вкус (из биохимических показателей) оказывали присутствующие в соках сахара и полифенольные вещества.

Выводы

Выводы. Подтверждены данные других исследователей о положительной корреляции содержания полифенольных веществ с терпкостью. Установлено влияние сортовых особенностей на сохранение в соке катехинов и антоцианов. Среди изученных сортов и форм большой интерес для сокового производства, прежде всего сока прямого отжима, представляют плоды гибридной формы ЭЛС 5-7-60, характеризующиеся насыщенным сладким вкусом.

Background.  Cherry (Prunus cerasus L.) is one of the most widespread industrial stone crops in the world. The high juice content, the delicate structure of the pulp and the limited harvest period make juice production a priority for cherry processing. Varietal characteristics of fruit and berry raw materials have a significant impact on the sensory properties of juices produced from them and their nutritional value. Purpose. The purpose of the research is to establish the influence of varietal characteristics of fruits on the quality of cherry juices. The results of a comparative study of the quality of cherry juices from four varieties of VNIISPK selection suitable for industrial commercial use are presented: Grechanka, ELS 5-7-60, 49667, 84735.Methods and Materials. The evaluation of the organoleptic qualities of juices was carried out and the main biochemical parameters were investigated. Sensory profiles of juices and their relation to varietal characteristics have been studied. Results. It is shown that the sensory qualities of monosort cherry juices, such as the feeling of acid and sweetness, the softness of taste (the absence of sharp acid in the taste), transparency and density largely depend on the characteristics of the variety. The juices of all the studied varietals had a bright saturated color typical for cherries, from dark ruby to red ruby. The exception is the juice from the fruits of ELS 5-7-60, in the color of which there were brownish tones. According to the taste qualities, juices with a rich taste were distinguished – ELS 5-7-60 (sweet), Greek and ELS 84735 (sour). All the juices had a pleasant, typical cherry flavor with an almond note. It was shown that the sugars and polyphenolic substances present in the juices had the greatest effect on taste (from biochemical parameters). Conclusions. The data of other researchers on the positive correlation of the content of polyphenolic substances with astringency have been confirmed. The influence of varietal characteristics on the preservation of catechins and anthocyanins in juice has been established. Among the studied varieties and forms, fruits of the hybrid form ELS 5-7-60, characterized by a rich sweet taste, are of great interest for juice production, primarily direct-pressed juice.

вишнясортообразцысокисенсорная оценкадескрипторыбиохимические параметрыcherryvarietal samplesjuicessensory evaluationdescriptorsbiochemical parametersReferencesВигоров Л.И. Определение различных форм катехинов в плодах и ягодах. Труды II Всесоюзного семинара по биологически активным (лечебным) веществам плодов и ягод, Свердловск, 1964. С. 310-322.Вигоров Л.И. Определение различных форм катехинов в плодах и ягодах. Труды II Всесоюзного семинара по биологически активным (лечебным) веществам плодов и ягод, Свердловск, 1964. С. 310-322.Савельев Н.И., Леонченко В.Г., Макаров В.Н., Жбанова Е.В, Черенкова Т.А. (2004). Биохимический состав плодов и ягод и их пригодность для переработки. Мичуринск: ГНУ ВНИИГиСПР им. И.В. Мичурина, 124.Савельев Н.И., Леонченко В.Г., Макаров В.Н., Жбанова Е.В, Черенкова Т.А. (2004). Биохимический состав плодов и ягод и их пригодность для переработки. Мичуринск: ГНУ ВНИИГиСПР им. И.В. Мичурина, 124.Причко Т.Г., Чалая Л.Д. (2015). Биохимическая оценка соков из вишни. Новые технологии (3), 34-39.Причко Т.Г., Чалая Л.Д. (2015). Биохимическая оценка соков из вишни. Новые технологии (3), 34-39.Седов Е.Н., Огольцова Т.П. (ред.) Программа и методика сортоизучения плодовых, ягодных и орехоплодных культур. Орел: ВНИИСПК, 1999. 608 с.Седов Е.Н., Огольцова Т.П. (ред.) Программа и методика сортоизучения плодовых, ягодных и орехоплодных культур. Орел: ВНИИСПК, 1999. 608 с.Седов Е.Н. (ред.) Помология: В 5-ти томах. Т.3. Косточковые культуры. Орел: ВНИИСПК, 2008. 592 с.Седов Е.Н. (ред.) Помология: В 5-ти томах. Т.3. Косточковые культуры. Орел: ВНИИСПК, 2008. 592 с.Arjeh E., Barzegar M., Sahari M.A. Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice. Radiation Physics and Chemistry. 2015. 114. Pp. 18-24. https://doi.org/10.1016/j.radphyschem.2015.05.017Arjeh E., Barzegar M., Sahari M.A. Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice. Radiation Physics and Chemistry. 2015. 114. Pp. 18-24. https://doi.org/10.1016/j.radphyschem.2015.05.017Blando F., Oomah B. D. Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits. Trends in Food Science & Technology. 2019. 86. Pp. 517-529. https://doi.org/10.1016/j.tifs.2019.02.052Blando F., Oomah B. D. Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits. Trends in Food Science & Technology. 2019. 86. Pp. 517-529. https://doi.org/10.1016/j.tifs.2019.02.052Clausen M. Pedersen B. Bertram H. Kidmose U. Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach. Journal of Agricultural and Food Chemistry. 2011. 59(22). Pp. 12124-12130. https://doi.org/10.1021/jf202813rClausen M. Pedersen B. Bertram H. Kidmose U. Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach. Journal of Agricultural and Food Chemistry. 2011. 59(22). Pp. 12124-12130. https://doi.org/10.1021/jf202813rCuletu A., Manolache F. A., Duta D. E. Exploratory Study of Physicochevical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams. Journal of Texture Studies. 2013. 45(2). Pp. 138-147. https://doi.org/10.1111/jtxs.12057Culetu A., Manolache F. A., Duta D. E. Exploratory Study of Physicochevical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams. Journal of Texture Studies. 2013. 45(2). Pp. 138-147. https://doi.org/10.1111/jtxs.12057Evrendilek G. Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties. Innovative Food Science and Emerging Technologies. 2016. 33. Pp. 195-205. https://doi.org/10.1016/j.ifset.2015.11.020Evrendilek G. Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties. Innovative Food Science and Emerging Technologies. 2016. 33. Pp. 195-205. https://doi.org/10.1016/j.ifset.2015.11.020Laaksonen O., Mäkilä L., Tahvonen R., Kallio H., Yang B. Sensory quality and compositional characteristics of blackcurrant juices produced by different processes. Food Chemistry. 2013. 138(4). Pp. 242 1-2429. https://doi.org/10.1016/j.foodchem.2012.12.035Laaksonen O., Mäkilä L., Tahvonen R., Kallio H., Yang B. Sensory quality and compositional characteristics of blackcurrant juices produced by different processes. Food Chemistry. 2013. 138(4). Pp. 242 1-2429. https://doi.org/10.1016/j.foodchem.2012.12.035Laaksonen O., Sandell M., Nordlund E., Heiniö R.-L., Malinen H.-L., Jaakkola M., Kallio H. The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability. Food Chemistry. 2012. 130 (1). Pp. 31-41 https://doi.org/10.1016/j.foodchem.2011.06.048Laaksonen O., Sandell M., Nordlund E., Heiniö R.-L., Malinen H.-L., Jaakkola M., Kallio H. The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability. Food Chemistry. 2012. 130 (1). Pp. 31-41 https://doi.org/10.1016/j.foodchem.2011.06.048Mäkilä L., Laaksonen O., Kallio H., Yang B. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Food chemistry. 2017. 221. Pp: 422-430. https://doi.org/10.1016/j.foodchem.2016.10.079Mäkilä L., Laaksonen O., Kallio H., Yang B. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Food chemistry. 2017. 221. Pp: 422-430. https://doi.org/10.1016/j.foodchem.2016.10.079Norouzi S., Fadavi A., Darvishi H. The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. Journal of Food Engineering. 2021. 291. 110242. https://doi.org/10.1016/j.jfoodeng.2020.110242Norouzi S., Fadavi A., Darvishi H. The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. Journal of Food Engineering. 2021. 291. 110242. https://doi.org/10.1016/j.jfoodeng.2020.110242Nowicka P., Wojdylo A. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners. International Journal of Food Science and Technology. 2015. 50(3). Pp. 585-591. https://doi.org/10.1111/ijfs.12685Nowicka P., Wojdylo A. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners. International Journal of Food Science and Technology. 2015. 50(3). Pp. 585-591. https://doi.org/10.1111/ijfs.12685Peleg H., Noble A.C. Effect of viscosity, temperature and pH on astringency in cranberry juice. Food Quality and Preference. 1999. 10. Pp. 343-347. https://doi.org/10.1016/S0950-3293(99)00009-9Peleg H., Noble A.C. Effect of viscosity, temperature and pH on astringency in cranberry juice. Food Quality and Preference. 1999. 10. Pp. 343-347. https://doi.org/10.1016/S0950-3293(99)00009-9Repajić M., Puškar B., Dugalić K., Vahčić N., Srečec S., Dragović-Uzelac V., Jurković Z., Levaj B. Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions. Journal of Food Science. 2019. 84(11). Pp. 3264-3274. https://doi.org/10.1111/1750-3841.14822Repajić M., Puškar B., Dugalić K., Vahčić N., Srečec S., Dragović-Uzelac V., Jurković Z., Levaj B. Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions. Journal of Food Science. 2019. 84(11). Pp. 3264-3274. https://doi.org/10.1111/1750-3841.14822Sabanci S., Icier F. Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering. 2017. 212. Pp. 262-270. https://doi.org/10.1016/j.jfoodeng.2020.110242Sabanci S., Icier F. Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering. 2017. 212. Pp. 262-270. https://doi.org/10.1016/j.jfoodeng.2020.110242Schobinger U. Frucht- und Gemüsesäfte: Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht (Handbuch der Lebensmitteltechnologie). Verlag Eugen Ulmer, 2001. 651 p.Schobinger U. Frucht- und Gemüsesäfte: Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht (Handbuch der Lebensmitteltechnologie). Verlag Eugen Ulmer, 2001. 651 p.Troszyńska A., Narolewska O., Robredo S., Estrella I., Hernández T., Lamparski G., et al. The effect of polysaccharides on the astringency induced by phenolic compounds. Food Quality and Preference. 2010. 21. Pp. 463-469. https://doi.org/10.1016/j.foodqual.2009.12.005Troszyńska A., Narolewska O., Robredo S., Estrella I., Hernández T., Lamparski G., et al. The effect of polysaccharides on the astringency induced by phenolic compounds. Food Quality and Preference. 2010. 21. Pp. 463-469. https://doi.org/10.1016/j.foodqual.2009.12.005Tukey J. Comparing Individual Means in the Analysis of Variance. Biometrics. 1949. 5(2). Pp: 99–114. https://doi.org/10.2307/3001913Tukey J. Comparing Individual Means in the Analysis of Variance. Biometrics. 1949. 5(2). Pp: 99–114. https://doi.org/10.2307/3001913Varming C., Andersen M.L, Poll L. Influence of Thermal Treatment on Black Currant (Ribes nigrum L.) Juice Aroma. Journal of Agricultural and Food Chemistry. 2005. 52(25):7628-36. https://doi.org/10.1021/jf049435mVarming C., Andersen M.L, Poll L. Influence of Thermal Treatment on Black Currant (Ribes nigrum L.) Juice Aroma. Journal of Agricultural and Food Chemistry. 2005. 52(25):7628-36. https://doi.org/10.1021/jf049435mVidal S., Francis L., Williams P., Kwiatkowski M., Gawel R., Cheynier V., Waters E. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chemistry. 2004. 83(6). Pp. 564-573. https://doi.org/10.1002/jsfa.1394Vidal S., Francis L., Williams P., Kwiatkowski M., Gawel R., Cheynier V., Waters E. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chemistry. 2004. 83(6). Pp. 564-573. https://doi.org/10.1002/jsfa.1394Warmund M., Kwasniewski M., Elmore J., Thomas A., Adhikari K. Sensory Attributes of Juice from North American-Grown Elderberry Cultivars. Hortscience. 2016. 51(12). Pp. 1561-1565. https://doi.org/10.21273/HORTSCI11290-16Warmund M., Kwasniewski M., Elmore J., Thomas A., Adhikari K. Sensory Attributes of Juice from North American-Grown Elderberry Cultivars. Hortscience. 2016. 51(12). Pp. 1561-1565. https://doi.org/10.21273/HORTSCI11290-16Yıldız D., Gürel D., Çağındı Ö., Kayaardı S. Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties. Current Plant Biology. 2022. 29:100242. https://doi.org/10.1016/j.cpb.2022.100242Yıldız D., Gürel D., Çağındı Ö., Kayaardı S. Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties. Current Plant Biology. 2022. 29:100242. https://doi.org/10.1016/j.cpb.2022.100242Zorić Z., Pedisić S. Kovačević D. Ježek D. Dragović-Uzelac V. Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca). Journal of Food Science and Technology. 2016. 53(2). Pp. 1247-1258. https://doi.org/10.1007/s13197-015-2097-4Zorić Z., Pedisić S. Kovačević D. Ježek D. Dragović-Uzelac V. Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca). Journal of Food Science and Technology. 2016. 53(2). Pp. 1247-1258. https://doi.org/10.1007/s13197-015-2097-4

The authors declare that there are no conflicts of interest present.