Influence of varietal characteristics on the quality of cherry juices
https://doi.org/10.36107/spfp.2023.389
Abstract
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.
About the Authors
Elena S. Salina
All-Russian Scientific Research Institute of Fruit Crop Breeding
Russian Federation
Russian Federation
Elena V. Alekseenko
Russian Biotechnological University
Russian Federation
Russian Federation
Nadezhda S. Levgerova
All-Russian Scientific Research Institute of Fruit Crop Breeding
Russian Federation
Russian Federation
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Review
For citations:
Salina E.S., Alekseenko E.V., Levgerova N.S. Influence of varietal characteristics on the quality of cherry juices. Storage and Processing of Farm Products. 2023;(3). (In Russ.) https://doi.org/10.36107/spfp.2023.389
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