Effect of Low-Temperature Preservation Regimes on Preservation of Commercial Qualities and Nutrient Composition of Apricots Taking into Account Varietal Features and Shelf Life

Insufficient production volumes and a small range of natural food products from environmentally friendly local plant raw materials, a low level of consumption of fresh fruits by the population due to the seasonality of their cultivation are topical problems of the national economy. Apricot fruits (Prunus armeniaca L.) according to the nutritional index of the pulp, are in first place among bone crops. The development of technological modes of low-temperature preservation of apricots, which determine the high safety of their food properties during long-term storage, helps to solve the problem of year-round provision of these fruits to the population. The optimal modes of shock freezing (t=-30°C) and long-term storage (t=-18 °C) of apricots of the varieties Krasnoshcheky, Uzden, Uncukulskiy pozdniy, Honobah and Shalah were experimentally substantiated when studying the persistence of their biocomponents, determining organoleptic and microbiological quality indicators. In apricots, mass concentrations of titrated acids, vitamins C and P, phenolic and pectin substances were determined by conventional methods. A tasting rating was given on a 5-point scale. Rapid freezing and subsequent long-term storage of apricots at t=-18°C contributed to the high preservation of nutrients: after 9 months of storage, vitamin C in them, depending on the variety, was preserved by 78.4-84.6%, and vitamin P by 77.4-83.9%. The stability of the titrated acids ranged from 78.7 (Honobah) to 86.5% (Shalah). The preservation of phenolic and pectin compounds averaged 80.1 and 97.2%, respectively. The most stable after a shock freeze and 9 months of cold storage was the chemical composition of apricots of the varieties Krasnoshcheky, Uncukulskiy pozdniy and Shalah. Differences in the change in nutrient concentration in the tested apricots during shock freezing (t=-25 °C; t=-30 °C; t=-33°C; t=-35 °C) and long-term storage (t=-18 °C) depended on grade features.

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