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original articleIssue 15 (2) 2016 pp. 145-150

Elena Vasylyshyna

Faculty of Engineering and Technology, Uman National University of Horticulture, Ukraine

Influence of freezing and storing cherry fruit on its nutritional value

Abstract

Background. Cherries are a valuable dietary raw material and possess medicinal properties. Considering the nutritional, medical and vitamin value of cherry fruits, the purpose of this research was to produce a scientific justification for preserving the quality of cherry fruits using different freezing methods.
Material and methods. To do this, cherry fruits from the Lotovka (Cerasus vulgaris) variety were frozen in various ways: packed in polyethylene bags (control); previously suspended in a 20% sugar solution and packing frozen cherry in polyethylene bags; suspended in a 20% sugar solution with the addition of 4% ascorutin and frozen followed by pre-packaging in polyethylene bags; cherry fruits were frozen in a 20% sugar solution in plastic cups of 0.25 cm3; they were also frozen in a 20% sugar solution with the addition of 4% ascorutin in plastic cups. The frozen products were stored at a temperature not higher than –18°C for up to 6 months.
Result. Studies have shown the appropriateness of freezing cherry fruits, particularly in a 20% sugar solution with the addition of 4% ascorutin. The advantages of these fruits are in ascorbic acid preservation in 1.5 times and reduction of tanning and coloring substances only by 27%, soluble solids to 7%, sugars – 4%, acids – 12%, in tasting evaluation of 5 points.
Conclusions. Frozen cherry fruits in a 20% sugar solution with the addition of 4% ascorutin can be used in dietary nutrition for patients with cardiovascular diseases.

Keywords: frozen cherry fruits, soluble solids, ascorbic acid, tanning and coloring substances
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/3_2_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.2.14

For citation:

MLA Vasylyshyna, Elena. "Influence of freezing and storing cherry fruit on its nutritional value." Acta Sci.Pol. Technol. Aliment. 15.2 (2016): 145-150. http://dx.doi.org/10.17306/J.AFS.2016.2.14
APA Vasylyshyna E. (2016). Influence of freezing and storing cherry fruit on its nutritional value. Acta Sci.Pol. Technol. Aliment. 15 (2), 145-150 http://dx.doi.org/10.17306/J.AFS.2016.2.14
ISO 690 VASYLYSHYNA, Elena. Influence of freezing and storing cherry fruit on its nutritional value. Acta Sci.Pol. Technol. Aliment., 2016, 15.2: 145-150. http://dx.doi.org/10.17306/J.AFS.2016.2.14