Change in Quality Indicators of Sweet Cherries from Dagestan Depending on Its Freezing Methods, Shelf life and Variability

Background: Sweet сherries (Prunus avium L.) are valued for their rich nutrient composition and high consumer qualities, but are perishable products. In this regard, the development of a scientifically based strategy for long-term low-temperature storage of sweet cherries without a significant change in its useful properties and contributing to solving the problem of year-round provision of the population with it is an urgent task.

Purpose: Study the effect of various freezing modes and methods (freezing in bulk in the air (BC) at t = -30; -33 and -35 ° С; freezing by immersion in LC at t = -24 ° C) and refrigeration storage periods (3, 9 and 12 months) at t = -24 ° C for preservation of initial physicochemical and organoleptic properties of sweet cherry fruits in long section for development of a system of year-round sweet cherry storage.

Materials and Methods: Sweet cherry fruits of varieties Bujnakskaja chernaja, Valerij Chkalov, Gudzon, Dagestanka, Zhemchuzhnaja, Krupnoplodnaja, Lezginka and Poljanka, collected in experimental plantations of the Dagestan selection experimental station of fruit crops, were studied. The content of pectins and vitamin P in the sweet cherry was determined by chemical methods, and the loss of juice was determined by the difference in mass of frozen and thawed fruits. The tasting score was given on a 5-point scale. 

Results: The most optimal and cost-effective methods of low-temperature preservation of the studied varieties of sweet cherries, ensuring good preservation of the physicochemical properties of fruits, turned out to be freezing in the AE at t=-33°C and immersion in LC at t=-24°C. The decrease in mass concentrations of vitamin P and pectin substances in fruits after their freezing in the AE at t=-33 ° C and immersion in LC at t=-24°C compared to the content in the sweet cherry frozen in the AE at t=-35 ° C was 2.2-2.9 %, while the difference in juice loss was insignificant – 0.3-0.9%. The safety of pectins in fruits by the end of 12 months of cold storage depended on the variety and methods of freezing and amounted to: 83.7 (Pearl) - 89.0% (Dagestanka) (AE) and 84.4 (Zhemchuzhnaja) - 88.2% (Dagestanka) (LC), and vitamin P - 88.6 (Zhemchuzhnaja) - 92.9% (Lezginka) (AE) and 85.5 (Zhemchuzhnaja) - 90.8% (Dagestanka) (LC). By the end of the experiment, the highest overall tasting ratings (4.4-4.7 points) were received by the fruits of sweet cherries of the varieties Dagestanka, Valerij Chkalov and Lezginka, which turned out to be the best in terms of moisture retention, the safety of vitamin P and pectins in them.

Conclusion: The obtained data will serve as an initial reference point for use in technologies of low-temperature preservation of sweet cherries taking into account varietal characteristics and from the position of maintaining its initial physicochemical and organoleptic characteristics at a good level.

1. Akimov, M.Yu. (2020). New breeding and technological evaluation criteria for fruit and berry products for the healthy and dietary food industry. Problems of Nutrition, 89 (4), 244–254. (In Russ.) https://doi:10.24411/0042-8833-2020-10057

2. Bykova, T. O., Aleksashina, S. A., Demidova, A. V., Makarova, N. V., & Demenina, L. G. (2017). Comparative analysis of the chemical composition of cherry and sweet cherry fruits of various varieties grown in the Samara region. Izvestiya vuzov. Food technology, (1), 32-35.(In Russ.)

3. Guseinova, B.M., Asabutaev, I.H., & Daudova, T.I. (2021). Assessment of apricots suitability for shock freezing according to physical and technological quality indicators. Journal of International Academy of Refrigeration, (1), 74–83. (In Russ.) DOI: 10.17586/1606‑4313‑2021‑20‑1-74-83.

4. Guseinova, B.M., Asabutaev, I.H., & Daudova, T.I. (2021). 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, (1), 15-29. (In Russ.) https://doi.org/10.36107/spfp.2021.185

5. Guseinova, B.M., Asabutaev, I.H., & Daudova, T.I. (2022). Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts. Food Processing: Techniques and Technology, 52(2), 271–281. (In Russ.) https://doi.Org/10.21603/2074-9414-2022-2-2362

6. Guseynova, B.M., & Musaeva, R.T. (2023). Nutrient profile of local breeding and introduced cherry varieties cultivated under Dagestan conditions. Izvestiya vuzov. Food technology, (392), 10-17. (In Russ.) https://doi.org/10.26297/0579-3009.2023.2-3.2.

7. Zaremuk, R.Sh., & Dolya, Yu.A. (2021). Sweet cherry competitive varieties for the horticulture of the Krasnodar Territory. Horticulture and viticulture, 3, 29-35. (In Russ.) https://doi.org/10.31676/0235-2591-2021-3-29-35

8. Kiseleva, T. L., Karpeev, A. A., Smirnova, Yu. A., Amalickij, V. V., Safonov, V. P., Cvetaeva, E. V., Blinkov, I. L., Kogan, L. I., Chepkov, V. N., & Dronova, M. A. (2007). Medicinal properties of food plants. Publishing house: FNKETS TMDL Roszdrava, 533 p. – ISBN 5-93854-044-5. (In Russ.)

9. Kodentsova, V.M., Zhilinskaya, N.V., & Shpigel, B.I (2020). Vitaminology: from molecular aspects to improving technology of vitamin status children and adults. Problems of Nutrition, 89(4), 89-99. (In Russ.) https://doi.org/10.24411/0042-8833-2020-10045

10. Kolodyazhnaya, V. S., Rumyantseva, O. N., & Kiprushkina E. I. (2023). The history and the prospects of food refrigeration. Journal of International Academy of Refrigeration, (1), 47–54. (In Russ.) https://doi.Org/10.17586/1606‑4313‑2023‑22‑1-47-54

11. Korotkiy, I.A., & Sakhabutdinova, G.F. (2019). Improvement and analysis of processes of low-temperature processing of vegetable mixtures. Refrigeration Technology, 108(9), 51-55. (In Russ.) https://doi.org/10.17816/RF104170

12. Megerdichev, E.Ya. (2003). Technological requirements for varieties of vegetable and fruit crops intended for various types of preservation. Moscow: Russian Agricultural Academy, 95 р. (In Russ.)

13. Pershakova, T.V., Kupin, G.A., Yakovleva, T.V., Gorlov, S.M., Aleshin, V.N., & Babakina M.V. (2022). Development of a Summary Matrix of Biologization of the Processes of Quality Formation and Prevention of Losses of Vegetables and Fruits in the System "Production - Transportation - Storage - Sale": Scoping Review. Storage and Processing of Farm Products, (4), 52-64. (In Russ.) https://doi.org/10.36107/spfp.2022.299

14. Praskova, Ju. A., Kiseleva, T.F., Reznichenko, I. Yu., et al. (2021). Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging. Food Processing: Techniques and Technology, 51(1), 159–169. (In Russ.) https://doi.Org/10.21603/2074-9414-2021-1-159-169

15. Prichko, T. G., & Alekhina, E. M. (2018). Quality parameters of the fruits of new cherries varieties. Vestnik of The Russian agricultural science, 6, 45-48. (In Russ.). DOI: 10.30850/vrsn/2018/6/45-48

16. Smetneva, N.S., Pogozheva, A.V., Vasil’ev, Yu. L., Dydykin, S.S., Dydykina, I.S., & Kovalenko A.A. (2020). The role of optimal nutrition in the prevention of cardiovascular diseases. Problems of Nutrition, 89(3), 114–124. (In Russ.) https://doi.org/10.24411/0042-8833-2020-10035

17. Tutelyan, V.A., Nikityuk, D.B., Baturin, A.K. et al. (2020). Nutriome as the direction of the “main blow”: determination of physiological needs in macro- and micronutrients, minor biologically active substances. Problems of Nutrition, 89(4), 24–34. (In Russ.) https://doi.org/10.24411/0042-8833-2020-10039

18. Arevström, L., Bergh, C., Landberg, R., H., Wu, H., Rodriguez-Mateos, A., Waldenborg, M., Magnuson, A., Blanc,S., & Frobert, O. (2019). Freeze-dried bilberry (Vaccinium myrtillus) dietary supplement improves walking distance and lipids after myocardial infarction: an open label randomized clinical trial. Nutrition Research, 62, 13–22. https://doi.org/10.1016/j.nutres.2018.11.008

19. Aune, D., Giovannucci, E.L., Boff etta, P., Fadnes, L.T., Keum, N., Norat, T., & et al. (2017). Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality – a systematic review and doseresponse meta-analysis of prospective studies. Int. J. Epidemiol, 46(3), 1029–1056. https://doi.org/10.1093/ij e/dyw319.

20. Bacchetti, T., Turco, I., Urbano, A., Morresi, C., & Ferretti, G. (2019). Relationship of fruit and vegetable intake to dietary antioxidant capacity and markers of oxidative stress: A sex-related study. Nutrition, 61, 164-165. https://doi.org/10.1016/j.nut.2018.10.034

21. Ballistreri, G., Continella, A., Gentile, A., Amenta, M., Fabroni, S., & Rapisarda, P. (2013). Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy. J. Food Chemistry, 140 (4), 630-638. https://doi.org/10.1016/j.foodchem.2012.11.024

22. Bilbao-Sainz, C., Thai, S., Sinrod, A. J. G., Chiou, B. S., & McHugh, T. (2019). Functionality of freeze-dried berry powder on frozen dairy desserts. Journal of Food Processing and Preservation, 43(9), Article e14076. https://dx.doi.org/10.1111/jfpp.14076

23. Celli, G. B., Ghanem, A., & Su-Ling Brooks, M. (2016). Influence of freezing process and frozen storage on the quality of fruits and fruit products. Food Reviews International, 32(3), 280-304. https://doi.Org/10.1080/87559129.2015.1075212

24. Chareonrungrueangchai, K., Wongkawinwoot, K., Anothaisintawee, T., & Reutrakul, S. (2020). Dietary factors and risks of cardiovascular diseases: an umbrella review. Nutrients, 12(4), Article ID 1088. https://doi.org/10.3390/nu12041088

25. Gubanenko, G. A., Pushkareva, E. A., Rechkina, E. A., Balyabina, T. A., Korbmakher, T. V., & Strupan E. A. (2021). The study of indicators on quality of pectins from secondary plant raw materials of Krasnoyarsk region, IOP Conf. Ser.: Earth Environ. Sci. 640 062021, https://doi.org/10.1088/1755-1315/640/6/062021

26. Johnson-Down, L., Willows, N., Kenny, T., Ing, A., Fediuk, K., Sadik, T., Man Chan Hing, & Batal, M. (2019). Optimization modelling to improve the diets of first nations individuals. Journal of Nutritional Science, (8), 1-18. https://doi.org/10.1017/jns.2019.30

27. Mamatov, Sh., Aripov, M., Meliboyev, M., & Shamsutdinov, B. (2020). Advantages of Quick-Freezing Technology of Cherry. International Journal of Innovative Technology and Exploring Engineering (IJITEE), 9(3), 3254-3256. https://doi.org/10.35940/ijitee.C8917.019320

28. Rayman Ergün, A., Gürlek, N., & Baysal, T. (2020). Effects of Freezing Rate on The Quality of Cherry Tomatoes. Yuzuncu Yıl University Journal of Agricultural Sciences, 30(2), 317-327. https://doi.org/10.29133/yyutbd.670610

29. Sajad, M. W., Masoodi, F. A., Haq Ehtishamul, Ahmad Mukhtar, & Ganai, S. A. (2020). Influence of processing methods and storage on phenolic compounds and carotenoids of apricots. LWT-Food Science and Technology, 132, 109846. https://doi.org/10.1016/j. lwt. 2020.109846

30. Schudel, S., Prawiranto, K., & Defraeye T. (2021). Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. Journal of Food Engineering, 293. https://doi.org/10.1016/j.jfoodeng.2020.110376

31. Shuhan Feng, Jinfeng Bi, Timo Laaksonen, Patrick Laurén, & Jianyong Yi. (2024). Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies. Trends in Food Science & Technology, 143, 104267. https://doi.org/10.1016/j.tifs.2023.104267

32. Simona Oancea, Olga Draghici, & Otto Ketney. (2016). Changes in total anthocyanin content and antioxidant activity in sweet cherries during frozen storage, and air-oven and infrared drying. Fruits, 71, 281–288. https://doi.org/10.1051/fruits/2016025.

33. Tam, E., Keats, E.C., Rind, F., Das, J.K., & Bhutta, Z.A. (2020). 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, 12(2), 289. https://doi.org/10.3390/nu12020289.

34. Usenik, V., Fabcic, J., & Stampar, F. (2008). Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Сhemistry, 107, 185-192. (In Russ.) https://doi.org/10.1016/j.foodchem.2007.08.004

35. Vaishali, Harsh P Sharma, Uttam Dholu, Sugandha Sharma & Arpit Patel (2020). Effect of freezing systems and storage temperatures on overall quality of perishable food commodities. The Pharma Innovation Journal, 9(9), 114-122.  https://dx.doi.org/10.22271/tpi

36. Xiang, Li, Weidong, Wu, Kun, Li, Xueming Ren, & Zian Wang. (2022). Experimental study on a wet precooling system for fruit and vegetables with ice slurry. International Journal of Refrigeration, 133, 9-18. https://doi.org/10.1016/j.ijrefrig.2021.10.001

37. Yashmita, G., & Pradeep, S. N. (2023). Recent developments in freezing of fruits and vegetables:Striving for controlled ice nucleation and crystallizationwith enhanced freezing rates. J. Food Science, 88, 4799–4826. https://doi.org/10.1111/1750-3841.16810

38. Yeung Andy Wai Kan, Tzvetkov, N.T., Zengin Gokhan, Wang Dongdong, Xu Suowen, Mitrović Goranka, & et al. (2019). The berries on the top. J. Berry Research, 9(1), 125–139. https://doi:10.3233/JBR-1803574.

39. Zhang, W., Jiang, H., Cao, J., & Jiang, W. (2021). Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables. Trends in Food Science & Technology, 113, 355–365. https://doi.org/10.1016/j.tifs.2021.05.009