50 years of scientific and pedagogical activity, 40 years of work on the Don land

On May 23, 2023, Mikhail  Kopus, Doctor of Biological Sciences, leading researcher of the Laboratory of Biochemical and Agrochemical Assessment and Grain Quality of the Center for Fundamental Scientific Research of the Donskoy ANC, turns 75 years old.
Mikhail Kopus is the founder, head and executor of research and evaluation of breeding and seed material on protein (biochemical) markers (genetics of grain and seed quality) on the Don.

Introduction. A properly selected and described research design determines the validity and reliability of the results obtained in the course of an original empirical study. Therefore, it is important for the researcher not only to understand its architecture but also to construct its optimal iteration.

Purpose. The purpose of this editorial article is to describe the logic of construction, functional content, and optimal scope of an empirical research design.

Research Design Architecture. The stages of planning the research based on the "onion model" (research philosophy, approach to theory development, methodological choice, strategy(ies), time horizon,, data collection and data analyses) are described, which allows the reader to understand not only the external but also the internal logic of the research.

Conclusions. The materials of this editorial article are designed to help authors effectively plan empirical research, understanding not only its procedural aspects but also its philosophy. This approach will increase the readability index of the article and attract the attention of the readership to the research.

Introduction. During the technological processes of processing blueberries (Vaccinium myrtillus), the amount of natural biologically active substances (BAS), in particular polyphenolic complexes and proanthocyanidins, is reduced to varying degrees. The analysis of publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries made it possible to identify a problematic field of research — an insufficient degree of study and systematization of the influence of technological parameters on the safety of biologically active complexes of blueberries.

Purpose. The authors set a goal to critically analyze the existing blueberry processing technologies in order to identify the prospects for complex blueberry processing technologies, including those using biotechnological techniques that allow obtaining various functional products.

Materials and Methods. Literature sources containing up-to-date information on the methods of processing blueberries (Vaccinium myrtillus L.), published in the period from 2010 to 2022, were analyzed. The following search engines and electronic libraries were used: Scopus, Web of Science, Google Scholar, Medline, E-library. Results. It is revealed that the most promising methods, from the point of view of the preservation of the complex of bioactive substances of blueberries and the intensity of technological processes, are sublimation and IR drying, freezing. These methods make it possible to obtain products (concentrated juice, blueberry powder) with minimal losses of raw materials and with maximum preservation of vitamin-mineral and anthocyanin complexes of blueberries. It is shown that complex technologies, deep processing technologies based on the use of a combination of physical and physico-chemical processes, and biotechnology with the use of highly specific enzyme preparations, including complex action, are of particular interest.

Conclusions. The analysis of the publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries has revealed a problematic field of research — the insufficient degree of knowledge and systematization of the influence of technological parameters on the safety of biologically active blueberry complexes. Of particular importance for the organization of innovative and technologically  advanced  processing industries are complex technologies and technologies of deep processing, which make it possible to increase the efficiency of technological processes and obtain a wide range of food ingredients and biologically active substances from secondary products.

Introduction. Drying is an efficient food preservation technology. When using infrared drying lamps, one of the disadvantages is the uneven heating of the product over the surface of the trays,which causes overheating in one part of the tray and underdrying in the other part. Little attention is paid to research in this area, so the search for ways to ensure uniform heating of product trays during infrared drying is an urgent task.

Purpose. The purpose of this work was to select the characteristics of the reflector of an infrared drying lamp, such as the focal length of the cylinder paraboloid, the depth of the parabola and the location of the source from the surface of the tray to ensure uniform heating of the tray with raw materials and increase the energy saving of infrared drying.

Materials and Methods. With the help of the program, an optical system of heat supply was modeled and the distribution of the thermal radiation flux density over the surface of the tray was studied. A radiation source was modeled in the form of a cylindrical infrared lamp, 10 mm in diameter, 400 mm long, and a tray with raw materials, 400x400 mm in size. The analysis was carried out with the number of rays 50,000.

Results. In the course of the study, the parameters of the parabolic radiator were selected: the focal length of the reflector is 70 mm, the depth of the reflector is 200 mm, the distance between the tray and the lamp is 152 mm. The main parameters of a parabolic reflector are focal length and depth. The last characteristic was chosen at 200 mm in order to preserve as much as possible the entire radiation flux from the lamp, directing it to the tray.Experiments were carried out on infrared drying of grapes using a selected reflector and without it. The simulated reflector makes it possible to reduce the difference in moisture content between the dry product located on the periphery and in the center of the tray.

Conclusions. The design of the reflector proposed in the work provides more uniform heating of the product over the entire area of the tray. Experiments on drying grape berries were carried out, confirming the results of calculations. A possible direction for further research may be to study the distribution of the light flux in reflectors of a different design to ensure optimal uniformity of the incidence of light rays on the area of the tray with the smallest possible size of the drying chamber and the lowest energy loss of the emitter to the environment. 

Introduction. The physiological norms of nutrition and the intake of food enriched with various essential substances are the subject of study by many specialists, including technologists. Therefore, it is important to study the properties of products using functional groups of substances. Secondary raw materials are a source of biologically and physiologically important substances that can be used in the fortification of food, including yogurt products, in order to reduce the deficiency of essential substances that can lead to a violation of nutritional status, and also have a positive economic effect from the point of view of resource-saving production technology.

Purpose. Study of the technology of production of a product based on secondary dairy raw materials — buttermilk and determination of its quality indicators.

Materials and Methods. The research was conducted at the Department of Technology of Storage and Processing of Animal Products of the Russian State Agricultural Academy named after K.A. Timiryazev together with the All-Russian Research Institute of Dairy Industry. Raw materials for the production of yogurt and yogurt product were supplied from the zoo station of the RGAU — MSHA named after K.A. Timiryazev. Studies of raw materials and dairy products were carried out according to generally accepted methods.

Results. Physicochemical and rheological parameters were studied in the developed products. Based on the data obtained, it was found that the yoguric product, with the use of secondary raw materials of buttermilk, has a lower calorie content compared to the classic yogurt made from milk. Also, the high content of B vitamins in buttermilk makes it possible to obtain a product with pronounced biologically active properties. It was found that the microflora characteristic of traditional yogurt was present in the studied samples of the yogurt product, these are Str.thermophillus and Lbm.bulgaricus. Cell viability is high, at the end of the shelf life and it averaged 5,04 · 107 CFU/cm3, which is confirmed by the indicator of acid formation in products — more than 100 ° T.

Conclusions. The developed technology of yogurt product production is not only resourcesaving, but also belongs to the field of careful production. The resulting product can be recommended as a dietary supplement, as a source of biologically active substances.

Introduction. In the Russian Federation, rye flour bread is a traditional food product, which is a source of many valuable nutrients for humans: vitamins B1, B2, B9, PP, minerals — phosphorus, iron, manganese, copper, selenium, etc. Currently, according to the data of the Scientific Research Institute of the Bakery Industry, the “Roskachestvo” of the Russian Federation and the mass media, a certain proportion of bakery products from rye flour and its mixture with wheat with defects (small volume, not elastic, crumbling or crumbling when chewing crumb, not pronounced odor, etc.) is supplied to commercial enterprises for sale to the population. To evaluate the baking properties of flour, methods are needed to obtain criteria that provide an objective characteristic of a particular property of flour with a high degree of reliability. According to the scientists of the Scientific Research Institute of the Bakery Industry and technologists of bakery enterprises, some methods for determining the baking properties of rye flour, established by the quality standard, are not informative enough. It is advisable to verify the indicators of the baking properties of rye flour, as well as the inclusion of additional indicators and methods for a more complete assessment of the baking properties of rye flour. 

Purpose. The study of the baking properties of the 41st sample of rye baking flour, supplied to a number of baking enterprises of the Russian Federation and the justification of the need to improve the methodological base in order to improve the quality of bakery products.

Materials and Methods. The work used 41 samples of rye baking flaked flour, provided to the Scientific Research Institute of the Bakery Industry by baking enterprises of the Russian Federation. The quality of flour was determined by the methods provided for by GOST standards (mass fraction of moisture,whiteness, number of drops, ash content, coarseness of grinding, color, smell, taste and presence of mineral impurities). Additionally, the amylolytic activity of flour on the Amylograph device and the protein content were determined.

Results. The studied flour samples meet the required quality indicators in terms of moisture and organoleptic parameters, however, only four flour samples meet the requirements in terms of physical and chemical indicators, as well as protein content,the remaining samples do not meet the standard from one to four indicators.

Conclusions. The conducted studies also indicate that the methods for determining the size and autolytic activity of flour do not provide the proper information content of the characteristics of these indicators, which makes it necessary to adjust them or develop new more representative methods. 

Introduction. Consumers consider pomegranate juice one of the most beneficial for health. The limited production of pomegranates in Russia cannot meet the needs of Russian consumers with juices of its own production. Pomegranate juices are produced from concentrates or pasteurized direct-squeezed juices imported from different countries, there is no information about their antioxidant properties.

Purpose. Study of the content of the main biologically active substances and antioxidant activity of pomegranate juice of various brands on the consumer market, and their influence on the formation of antioxidant properties.

Materials and Methods.The objects of research were freshly pressed juice from pomegranate fruits (control)and samples of commercial pomegranate juices produced using different technologies: "Grande", "Benature", "Grante" — direct-squeezed juice; "Swell", "O'keй", "Rich", "Gold Brand" - reconstituted pomegranate juice; "Nar" — reconstituted juice with the addition of direct-squeezed juice. In juices, the total content of phenolic compounds, anthocyanin, flavonoids, tannins and vitamin C was determined. The antioxidant activity of juices was determined by two methods: FRAP and coulometrictitration based on the measurement results of which the antioxidant index was calculated.

Results. Juices of industrial production differed significantly in the amount of biologically active substances, the spread of values in their content between juices was 40–50 %, they contained significantly less total anthocyanin and total flavonoids than freshly-pressed juice. Total tannins prevailed in the composition of phenolic compounds of all juices (40–75 %). The antioxidant activity of juices varied depending on the method of determination. The FRAP test showed the highest values of antioxidant activity in the reconstituted pomegranate juice "Rich", and the coulometric titration showed the highest values in the direct-squeezed pomegranate juice "Benature". Juices had the highest antioxidant index Rich>Benature>Grante, the values of which were more than 85 %. The antioxidant properties of pomegranate juices depend on the total amount of phenolic compounds (R 2 > 0.772) and total tannins (R 2 > 0.538).

Conclusions. The formation of antioxidant properties of pomegranate juices depends on the amount of total phenolic compounds and total tannins. The results of the evaluation of the antioxidant properties of commercial pomegranate juices can be used in the development of functional beverages. 

Introduction. In this Scoping review the sources devoted to the issue of creating an aromatic profile of brewing products (from 2015 to 2022) are analyzed, provided that all requirements for finished products are met within the framework of quality standards in force in the industry.

Purpose. The purpose of the review was to analyze the influence of the plant raw materials used, as well as microorganisms on the formation of the aromatic profile of beer, with respect to positive and negative aspects from the point of view of the quality of finished brewing products.

Materials and Methods. The review includes scientific publications by Russian and foreign authors on the formation of the aromatic and flavor profile of brewing products due to organic compounds of grain and vegetable raw materials. The search for scientific sources on the topic under study in Russian and English was carried out in the Web of Science, Scopus databases and in the electronic library eLibrary.ru.

Results. The data on the use of a limited list of grain unmodified raw materials were revealed, the contribution of its organic compounds to the aromatic profile of beer was noted. The positive influence of various classes of compounds affecting the formation of the volatile profile of beer is noted. The data on the insufficient number of low-molecular compounds providing active fermentation activity of microorganisms were revealed. The influence of specific organic compounds of modified grain raw materials, their contribution to the formation of various aromatic shades, which expands the range of brewing products, is recorded. The undesirable effect of the lack of low-molecular-weight carbohydrate and nitrogenous compounds, as well as the presence of free phenolic forms of substances that can have a negative impact on the quality of beer, has been revealed. The information on the influence of yeast strains, their diverse metabolism and contribution to the formation of the profile of brewing products is analyzed. Research interest has been recorded in expanding the list of hybrid strains to create new organoleptic shades that may have an undesirable character and introduce extraneous tones into beer.

Conclusions. Within the framework of the current requirements of the quality standard, limiting the list of plant raw materials used for beer production, the issue of the formation of various flavors is still open, despite tangible scientific achievements in the field of diversity of the raw material base.

Introduction. Lipolysis of triacylglycerols under the action of its own enzymatic system in sunflower seeds is a natural biochemical process in which mono- and diglycerides of fatty acids are formed. These substances are precursors of toxic food contaminants - glycidol and monochloropropanediol esters, which are formed in the technology of fat processing. In order to reduce the likelihood of their formation, it is of high practical interest to study the effect of the components of the composition of oilseed raw materials on the natural biochemical processes in sunflower seeds in storage.

Methods. The work used modeling of the three-dimensional structure of lipase by homology, phylogenetic analysis, multiple alignment of amino acid sequences, analysis of Ramanchandran maps, molecular docking.

Results. It is shown that the closest to the lipase of sunflower seeds in the amino acid sequence is the pancreatic lipase of a dog (Canis lupus familiaris), encoded by the MPL1 gene. It was determined that according to the multiple alignment of amino acid sequences, the active centers of the studied sunflower lipases ATLIP1, LIPG, MPL1 are not included in the conservative sites, but the active centers of sunflower lipase MPL1 are closest to the conservative sites of a potential template for modeling.

Conclusions. Based on the results of multiple alignment of amino acid sequences and phylogenetic analysis, it was determined that the selected templates for constructing a model of sunflower lipases are closely related and can be used for homologous modeling. Inhibitors of lipase activity of microbial origin showed a stable correlation with the values of the concentration of semi-maximal inhibition of IC50. According to the results of molecular docking of minor components of oilseed raw materials, it was shown that chlorogenic and neochlorogenic acids and daidzein have the greatest affinity for lipase.

Introduction. The formation of a segment of a new generation of food products with stable functional properties is associated with a number of problems due to the significant variability in the quality of the feedstock. One of the ways to implement this direction can be the use of Pickering's emulsion as a matrix for the delivery of food bioactive ingredients. As stabilizing particles, the use of microstructured plant polysaccharides is promising, which determines the relevance of the presented studies.

Purpose of the study is to study the applicability of non-thermal ultrasound effects for the modification of plant polysaccharides, which will be used as stabilizing particles in the technology of emulsions used in the production of food systems.

Materials and Methods. The objects of the study were samples of Pickering emulsions with a lipid fraction based on cold-pressed linseed oil «Uralsky», stabilized with microstructured Fucoidan and sodium alginate (Alg—Na). For microstructuring, cavitation effects are applied, generated by low-frequency ultrasound with a frequency of mechanical vibrations of 22 ± 1.65 kHz and a radiation intensity of at least 10 W/cm2.

Results. During the study,the antioxidant activity,disperse characteristics and morphological changes in the structure of particles, as well as the nature of their incorporation into Pickering emulsions, were evaluated. Established rational modes of microstructuring. An increase in antiradical activity against DPPH was noted for fucoidan — 5.2 times (630 W/l; 30 min), for Alg—Na — 7.4 times (630 W/l; 18 min). After sonochemical microstructuring, polysaccharide microparticles stack differently in the Pickering emulsion system, which affects the viscosity and stability over time.

Conclusions. The presented studies confirm the effectiveness of sonochemical microstructuring of brown algae polysaccharides for stabilizing Pickering emulsions with proven bioactivity, which makes it possible to use them in the technology of food systems of a new generation

Introduction. The main disadvantages of technology for choux semi-finished for eclairs and profiteroles are the use of solid animal fats and high requirements for wheat flour in terms of the quantity and quality of gluten. Replacing solid fat with hemp oil and wheat flour with a gluten-free mixture of hemp and rice flour will provide a product enriched with a unique complex of nutrients and reduce the risks of a number of diseases. However, these replacements of prescription components will lead to a fundamental change in the structural basis of the dough and the use of new technological solutions.

Purpose. Development of technology for gluten-free custard semi-finished products for eclairs and profiteroles based on hemp seed processing products (oil and flour) and proteinpolysaccharide mixtures.

Materials and Methods. Experimental samples of the choux semi-finished product were prepared with the replacement of wheat flour with a gluten-free mixture of hemp and rice flour and solid animal fat with hemp oil. The necessary structure formation in the dough was achieved by introducing protein-polysaccharide mixtures, in which whey powder or soy protein isolate and a triple mixture of polysaccharides - sodium alginate, pectin, sodium
carboxymethylcellulose were used. Studies of the physicochemical, organoleptic and X-ray diffraction characteristics of the choux semi-finished product were carried out depending on the technology and recipe of preparation.

Results. Experimentally proved the possibility of obtaining choux semi-finished for eclairs and profiteroles with high nutritional properties using a new technology, according to which wheat flour is completely replaced with a gluten-free mixture consisting of hemp and rice flour in a ratio of 50:50, and instead of solid animal fat, hemp oil is added, encapsulated in shells made of protein-polysaccharide mixtures. Finished products had good physical, chemical and organoleptic characteristics. It was noted that the products had a slightly darker surface color, a pleasant taste and aroma, as well as a more uniform structure of the wall surrounding the internal cavity.

Conclusions. The results obtained can be used to improve the technology of flour confectionery products with the involvement of new sources ofvaluable plant raw materials.

Introduction. The production process of producing the final products of the food industry requires compliance with the regulated parameters of processing raw materials. The control of the defining parameters of the technology allows us to ensure the requirements of quality and safety. Increasing the efficiency and competitiveness of the enterprise is achieved by the introduction of production management systems and digital technologies. To reduce the share of manual data collection and automated control of the technological cycle, it is proposed to use digital control and monitoring systems of equipment. Taking into account that the quality of processing of fruit and berry raw materials is directly related to heat treatment operations, it is necessary to ensure control and management of processes at these stages.

Purpose.The purpose ofthe study is to develop the concept and provide an automated control system for vacuum dehydration of fruit and berry raw materials,with the implementation of control algorithms in the SIMATIC PCS7 environment, using programmable logic controllers Siemens Simatic.

Materials and Methods.The object of research is a control and automation system for vacuum dehydration of fruits and berries having a solid frame and a capillary–porous structure, with an initial humidity of up to 90 %. The Simatic WinCC development environment was used as methods of research and implementation of the management methodology of the information system of dehydration processes. The research was carried out on the original design of the drying unit. Determination of the effective moisture diffusion coefficient and the drying rate constant was realized by numerical methods by solving the Arrhenius model for non-isothermal conditions.

Results. The result of the analysis was an algorithm for changing the parameters of the dehydration process. It is proposed to use reduced pressure during the first drying periods and subsequent conductive power supply to accelerate the dehydration processes. Three control cycles are defined. Initially, conductive heating is carried out up to 60 °C at atmospheric pressure. Next, the dryer chamber is evacuated to a pressure of 0.5 kPa and up to 0.2 kPa. The duration of preheating for berry raw materials is up to 10 minutes, the second drying cycle is up to 15 minutes at a temperature of 35 °C. The duration of the third cycle is 20 minutes, at a saturation point temperature of 22 °C. The tasks of process control using programmable logic controllers Siemens Simatic are formulated. Control channels and control parameters are described to ensure the safety of bioactive components of raw materials.

Conclusions. In the Simatic WinCC design environment, modules with functions are implemented: receiving and transmitting the values of the drying process parameters; visual control; configuration and parameter adjustment; forced parameter change; viewing information about events registered in the technological system. A system for visualizing the drying process has been developed. Operator interfaces are implemented on the Simatic HMI control panel. 

Introduction. Ozonation makes it possible to carry out grain disinfection, pre-sowing seed treatment, disinfection of grain storage, deodorization of products, sanitation of damaged grain. However, ozonation promotes a number of chemical reactions that affect the grain.

Purpose. Determination of the influence of ozone treatment regimes on the quality indicators of winter wheat grain.

Materials and Мethods. When obtaining an ozone-air mixture, a concentration-controlled ozonizer manufactured by OZON PROM-TECH LLC was used, in which ozone generation occurs due to pulsed voltage and frequency converters from the air. The quality indicators of grain were determined according to the relevant GOST standards.

Results. It was found that ozone treatment of grain material for 1–4 hours with an ozone concentration in the range of 1.24–2.62 mg/m3 increases the gluten content in winter wheat grain from 21 % to 23–24 %. At the same time, the IDC indicator increased from 68 units in the control variant to 71–81 units in experimental samples. The protein content in the grain increased from 9.74 % to 10.69–15.0 %, depending on the mode of ozone treatment. The vitreous content of the grain during ozonation in the studied concentration range ranged from -5 to 7 % relative to the control value of 58 %. The fat content in the grain varied around the control by 0.95–1.2 times. Large exposures, as a rule, negatively affected the quality of grain.

Conclusions. The rational ozonation time was 100 minutes with an ozone concentration in the ozone-air mixture of about 1.6 mg/m3. This will increase the content of gluten in grain by 2 %, protein — by 2 %, fat – by 1.2 times,the IDC index will increase by 7 units, and vitreous — by 4 %. At the same time, the rational dose of ozone treatment was 179 mg·min/m3.

Introduction. Currently, both in Russia and abroad, spelt is gaining popularity as a dietary product of healthy nutrition. Spelt grain flour is widely used in the production of bakery, pasta, flour confectionery products, regular consumption of which helps to strengthen the immune system, improve the functioning of the cardiovascular, digestive and reproductive systems, reduces the risk of anemia, infectious and oncological diseases.

Purpose. The paper presents the results of a study of the possibility of using bare grain spelt of the Gremme variety in the production of whole-grain pasta.

Materials and methods. Objects of research: spelt grain of the Gremme variety of the 2018 harvest, grown in the Orel region; laboratory samples of pasta dough; samples of semifinished pasta; laboratory samples of pasta; samples of pasta produced on a single-root pasta press of periodic action by P. Dominioni. The research methods were carried out according to the following indicators: grain moisture, gluten content and properties, protein content, nature, weight of 1000 grains, total vitreousness, number of drops, starch content, initial temperature of starch gelatinization. The temperature of the maximum viscosity and viscosity of the starch gel were determined on the Amilotest AT-97 device in mode 2; the maximum shear stress of the pasta dough was determined on the ST-1M device; the cooking properties of pasta were also determined.

Results. The method of preliminary preparation of spelt grain before its use in the production of pasta is substantiated. Soaking parameters: hydromodule – 1:1, water temperature – 45 ° C, soaking duration – 45 minutes.

Conclusion. The influence of the duration of soaking of Gremme spelt grain on the amount and properties of raw gluten and starch, rheological parameters of pasta dough and cooking properties of grain pasta has been studied. The loss of dry matter during the cooking of prototypes did not exceed 6%, which meets the requirements of regulatory documents and characterizes the products as high-quality products.

Introduction. In the context of solving the protein problem, technological solutions for the rational use of protein resources of animal origin in the food industry, public catering, and the primary processing of raw materials of animal origin are presented, which are extremely relevant for the agro industrial complex of the Russian Federation in the conditions of a turbulent market and new geopolitical realities. There is a long overdue need for sectoral import substitution in industries processing raw materials of animal origin, in the meat industry, etc. Domestic scientific developments can be used to replace imported dietary supplements, protein supplements, products with the trademark "Collagen", etc.

Purpose. To study the structure and properties of protein systems based on complex biopolymers and to form recommendations for the introduction of domestic developments that have been actively developed in universities and research institutes for 30-40 years.

Research materials. Protein systems based on fibrous proteins, biologically active protein additives "Collagens".

Materials and Methods. To achieve this goal, samples of protein systems based on fibrous proteins obtained in the laboratory by the method of controlled hydrolysis, as well as biologically active protein supplements of the Collagen trademark, were used as an object of testing. The study of rheological, microstructural and other properties was carried out by the following methods: rotational viscometry, optical microscopy, scanning electron microscopy (Coxem), elemental microanalysis, mathematical data processing with calculation of standard deviations, graphical approximation of test data by standard software.

Results. New data on the structure, physical, including rheological and chemical properties of protein systems have been obtained. In particular, the rheograms testified to the nonlinear behavior of the systems, which allows them to be attributed to pseudoplastic colloids. The elemental composition of individual protein systems was analyzed, which revealed the presence of trace elements (due to the influence of the raw material factor), the functions in vivo are not fully elucidated.

Conclusions. The ways of solving the problem of complex, fiber-forming biopolymers are substantiated, new data on the structure and properties of raw materials and animal products are obtained, practical recommendations for early application (under the import substitution program) in biotechnology, food production, meat industry, animal raw materials processing enterprises are highlighted.

Introduction. When storing apples, functional disorders (FDs) are the main danger: browning of the skin (scald) and subcutaneous spotting (bitter pitting), they account for the main percentage of losses.

Purpose. Identification of cultivars resistant and genetically predisposed to FDs, in the process of low-temperature storage in various modes. Determination of the intensity of surface damage (SDI) of fruits by scald for a more accurate assessment of the quality of the final product and the selection of optimal modes for specifying the shelf life of fruits.

Materials and Methods. The fruits of VNIISPK apple cultivars Vavilovskoye, Ivanovskoye, Ministr Kiselyov and Rozhdestvenskoye were stored in +2 °C and — 1 °C modes. At the end of storage, the fruits were distributed into 4 groups depending on the SDI by scald. Results. The following functional disorders were observed: low-temperature decomposition of the pulp (LTD); scald; low temperature burn (LTB); overripe, browning of the pulp and wilting. Fruits of all studied cultivars were affected by scald to varying degrees,the percentage of losses was 12.6 % of the total number of stored fruits, 8.2 % were attributed to healthy, 4.4 % — to waste. Fruits were more damaged in the +2 °C mode. There was no scald on the fruits of Ivanovskoye. The largest percentage of scald 5.4 % was on the area <5 % of the fruit surface, and the smallest percentage 0.1 % was on the fruit surface area >50 %. On average, the minimum losses from FDs were in the mode of — 1 °C. Under this regime, fruits of Ministr Kiselyov and Rozhdestvenskoe were affected by LTD and LTB.

Conclusions. A different degree of damage to apple fruits and their individual reaction to the temperature regime of storage has been established, the best mode is 1 ° C. A specific grouping of fruits by SDI makes it possible to separate them more accurately by quality during sale, to monitor the degree of their damage in various temperature storage conditions with the fixation of the results within the designated boundaries of the surface area. It is necessary to adjust the temperature conditions of storage of fruits of the studied cultivars.