E. V. Zinchenko. Biological model of egg-plants suitable for processing.

UDC 635 : 581.19 : 664.8 : 635.646

DOI: 10.31521/2313-092X/2018-3(99)-14

V. Zinchenko. 

Annotations. It is develop a biological model of raw materials suitable for treatment (by the example eggplant) and recommendations on the use of new varieties eggplant for the production fermented products. It is simplify the methodology for chemical-technological varietal testing of vegetable raw materials for the processing industry. . In the case variety testing, single sampling technique should be used to provide reliable data and possibility of comparing them, and then it is study of varieties or hybrids in different natural and climatic conditions. All jobs on chemical and technological variety testing should be carried out according to a single method for comparative results and correct conclusions: technological analysis of raw materials, chemical analysis of raw materials, experimental canning, technological and chemical analysis of finished products, organoleptic evaluation of test canned vegetables (pickles). For each variety, data are taken from chemical and technical analyzes experimental preservation and results of organoleptic evaluation of finished products. According to available data, it is make conclusions and suggestions for each variety or hybrid of the suitability for preservation (pickles) or it is need for further testing with other types canning. Research on the selection and chemical-technological evaluation of newly created varieties and hybrids of vegetable crops are makes possibility to prevent the clogging of raw materials from varieties and hybrids with poor technological properties and low nutritional value. It is also allow having an appropriate assortment of raw materials with different periods of maturation, which will provide reduction peak loads in the processing industry. Knowledge of the technological requirements which are presented to vegetable raw materials for the processing industry, It will allow scientists to purposefully create varieties and hybrids, and cannery fabrics will to purchase raw materials most suitable for the production of this or that type of canned food. Data of these studies contribute to improving the quality of finished products and reduce raw material losses. The biological model of raw materials suitable for processing (egg eggplant) has been created, method for chemically-technological varietal testing of vegetable raw materials for the processing industry (for example, eggplant fruit)  has been simplified, recommendations have been developed regarding the use of new eggplant varieties for the production of fermented products. With the conducted research, it was simplify the selection of varieties vegetable crops of selection of the Institute of Vegetable and Melons of the National Academy of Sciences Ukraine, cultivating in the conditions of the Left-Bank Forest-Steppe of Ukraine, it is suitable for processing with a high social and economic effect.

Key words: eggplant fruits, raw material, processing, biological model, chemical and technological evaluation

References:

  1. Zaxarchuk, O. V. (2010). Formuvannya ta rozvy`tok ry`nku sortiv rosly`n [Formation and development of the market for plant varieties] (Economics and management of the national economy). Kyiv, Ukraine. [in Ukrainian]
  2. Gejcya, V. M. (2010). Novy`j kurs : reformy` v Ukrayini 2010-2015 : Nacional`na dopovid` [New Course: Reforms in Ukraine 2010-2015: National Report]. Kyiv : NVCz NBUV. [in Ukrainian]
  3. Dobrovol`s`ka, S. R. (2012). Factors of formation of branch structure of production in agriculture. Naukovy`j visny`k L`vivs`kogo nacional`nogo universy`tetu vetery`narnoyi medy`cy`ny` ta biotexnologij im. S.Z. Gzhy`cz`kogo: ekonomichni nauky` [Scientific herald of the Lviv National University of Veterinary Medicine and Biotechnology. SZ Gzhytsky: economic sciences], T. 14, (4 (54)). [in Ukrainian]
  4. Ly`xochvor, V. V., Petry`chenko V. F. (2010). About revolutionary changes in technology in crop production. Pro revolyucijni zminy` u texnologiyax v rosly`nny`cztvi [Grain], 7, 42–48. [in Ukrainian]
  5. Tehnologicheskie trebovanija k sortam ovoshhnyh kul’tur, prednaznachennyh dlja konservirovanija (rekomendacii) [Technological requirements for varieties of vegetable crops intended for canning (recommendations)]. (1986). Moskva : Agropromizdat. [in Russian]
  6. Borisov, V. A., Litvinov, S. S., Romanova, A. V. (2003). Kachestvo i lezhkost’ ovoshhej [Quality and quality of vegetables]. Moskva. [in Russian]
  7. Milipovich, P. (Ed.). (1981). Influence of variety and methods of cultivation on the yield and quality of sweet pepper Meterialy 2-go mezhdunarodnogo simpoziuma po kachestvu ovoshhej aterials of the 2nd International Symposium on Quality of Vegetables [Materials of the 2nd International Symposium on Quality of Vegetables] (75-77). 1981, Jugoslavija, Tiraspol’. [in Russian]
  8. Gorodilova, N. N., Stepanjashina, T. T. (1982). Technological evaluation of zoned and promising varieties of white cabbage BSSR. Povyshenie urozhajnosti uluchshenie kachestva ovoshhej v Belorussii. [Increase in productivity improving the quality of vegetables in Belarus] (82-91). 1982, Minsk. Belarus. [in Russian]
  9. Tehnologicheskie kachestva i himicheskij sostav raspostranennyh v Bolgarii sortov ovoshhnyh kul’tur, kak syr’ja dlja konservnoj promyshlennosti. Voprosy produktivnosti syr’ja i kachestva ovoshhnyh kul’tur [Technological qualities and chemical composition of varieties of vegetable cultures distributed in Bulgaria, as raw materials for the canning industry. Questions of the productivity of raw materials and the quality of vegetable crops]. (1967). Sofija : Bolgarija. [in Russian]
  10. Mamonov, L.K. (1979). About a preliminary physiological model of a grade of a winter wheat for Northern Kazakhstan. Povyshenie produktivnosti i ustojchivosti zernovyh kul’tur [Increase the productivity and sustainability of cereals], (26-33) Kazahstan. Alma-Ata : Nauka. [in Russian]
  11. Boroevich, S. S. (1984). Principy i metody selekcii rastenij [Principles and methods of plant breeding]. Moskva : Kolos. [in Russian]
  12. Andryushhenko, A. V., Kry`vy`cz`ky`j, K. M. (2005). Test varieties in Ukraine: past and present. Sortovy`vchennya ta oxorona prav na sorty` rosly`n [Variety study and protection of rights to plant varieties] 2, 156-168. [in Ukrainian]
  13. Megerdichev, E. Ja. (2003). Tehnologicheskie trebovanija k sortam ovoshhnyh i plodovyh kul’tur, prednaznachennym dlja razlichnyh vidov konservirovanija [Technological requirements for vegetable and fruit crops intended for various types of canning]. Moscow: Rosselkhozakademiya. [in Russian]
  14. Orlov, N. P. (1989). Proizvodstvo, hranenie i realizacija soleno-kvashenyh ovoshhej i plodov [Production, storage and sale of salted-pickled vegetables and fruits]. Kiev: The harvest. [in Russian]
  15. Domoretskyi, V. A. (Ed.). Zagal`ni texnologiyi xarchovy`x vy`robny`cztv [General technologies of food production]. Kyiv: University “Ukraine”. [in Ukrainian]
  16. Baklazhany` svizhi. Texnichni umovy` : DSTU 2660-94 [Eggplants fresh. Specifications: State Standart 2660-94]. (1994). Kyiv: Gosstandart of Ukraine. [in Ukrainian]
  17. Ovochi soloni. Zahalʹni tekhnichni umovy GOSU 15.3-16304966-01-2002 [Food canned food. Ovochi soloni : State Standard 15.3-16304966-01-2002]. (2002). Kyiv: Gosstandart of Ukraine. [in Ukrainian]
  18. Konservy. Ovochi marynovani. Tekhnichni umovy DSTU 8092:2015 [Food canned food. Konservy. Ovochi marynovani : State Standard 8092:2015]. (2015). Kyiv: Gosstandart of Ukraine. [in Ukrainian]
  19. Produkty pishhevye konservirovannye. Metody opredelenija organolepticheskih pokazatelej, massy netto ili obema i massovoj doli sostavnyh chastej : GOST 8756-79 [Food canned food. Methods for determining organoleptic parameters, net or volume weight and mass fraction of constituents: State Standard 8756-79]. (1986). Moscow: Standards Publishing House. [in Russian]