Shelf Stability of Semi-Finished Purees from Gooseberry Berries

Introduction: During the storage of fruit purees, numerous changes occur, many of them resulting in poor product quality.

Purpose: to study the shelf stability of physico-chemical, microbiological and organoleptic parameters of semi-finished puree products from gooseberry berries.

Materials and Methods: The study focuses on qualitative characteristics of semi–finished gooseberry purees produced using traditional technologies and involving the implementation of a rotary dispersing device (MAG-50) from fresh and quick-frozen raw materials of Senator and Rozovy 2 varieties. They were stored in glass jars under 20 °C and relative humidity of air not more than 75 % in a place protected from direct sunlight for 30 months. The research utilizes conventional methods.

Results: It was found out that the shelf life had a significant impact on the studied product quality indicators, regardless of the varirty and condition of the raw materials used in the processing, as well as their production technology (the influence strength is more than 82.0%). After the end of the studied storage period of the product, the amount of soluble solids, sugars and titrated acids decreased by an average of 6.0, 6.9 and 3.6 %, respectively. The loss of dietary fiber and ascorbic acid was an average of 7.1 and 48.4%, respectively. Also, there was no growth of microorganisms. The preservation of organoleptic assesments by the end of the studied storage period of the product for appearance, color, texture, smell, taste and aftertaste, respectively, was on average 78.8, 81.4, 80.7, 81.9 and 81.1 %.

Conclusion: Studies have shown that the use of a rotary dispersing device in the manufacture of semi-finished gooseberry purees increases the stability of microbiological and organoleptic indicators.

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