Труды Кубанского государственного аграрного университета


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2018, № 73

UDC: 634.45:631.563.8
GSNTI: 68.35.71

Pomological description of the fruit of the persimmon and a tasting of their products

Persimmon fruits are a valuable food product, they contain a lot of nutritious and necessary for the human body compounds. The content of carbohydrates in ripe persimmons reaches 25,9%, with most of them being fructose and glucose, which allows them to be used as a dietary product. Persimmon fruits can also serve as sources of other important substances for the body, such as vitamins, polyphenolic substances, carotenoids and a number of organic compounds of potassium, calcium, iron and iodine. A fairly wide range of biologically active substances in Persimmon allows it to be used as a curative and prophylactic against catarrh, stomach ulcers, anemia, Graves' disease and scurvy. The process of storing such a valuable product in fresh form is quite complex and costly. The solution to this problem is the processing of fruits and the preparation of various foods that would preserve the useful properties of persimmons. Following the market development trends, it is necessary to develop and improve the technologies of fruit processing to create new biologically valuable food products from persimmon, which will increase the profitability of production and raise the level of the share of products produced in Russia. Within the framework of the research work, an analysis was made of the possible use of persimmon fruit of introduced varieties and varieties of selection of the Nikitsky Botanical Gardens, the National Scientific Center of the Russian Academy of Sciences, for the production of food products such as candied fruits, jams and dried fruits. The results of a pomologic evaluation of fresh fruits and a tasting evaluation of products of fruit persimmon fruit processing are presented.
Keywords: Pomological evaluation, tasting, fruit, persimmon, products of processing, candied fruit, jam, dried fruits
DOI: 10.21515/1999-1703-73-227-231

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Authors:

  1. Khokhlov Sergey Yurievich, Phd in Agriculture, Head; Subtropical fruit and nut crops laboratory, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".
  2. Melnikov Vladimir Anatolievich, scientific researcher; Subtropical fruit and nut crops laboratory, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".
  3. Panyushkina Evgeniya Sergeevna, junior scientific; Subtropical fruit and nut crops laboratory, Federal State Institution of Science "Order of the Labour Red Banner Nikita Botanical Gardens - National Scientific Center Russian Academy of Science".