STUDY OF THE GELLING PROPERTIES OF PECTINS OF BLACK CURRANT BERRIES IN THE PROCESS OF LOW-TEMPERATURE STORAGE
Abstract
A signifi cant role in the manufacture of jelly fruit and berry products is given to black currants, due to the high content of pectin substances in berries. It is established that the average value of this indicator in the berries of the studied varieties was 11,41% with predominance of protopectin in them. In the process of low temperature storage of the berries it was revealed an increase of pectin in average by varieties on 4%. It has been established that fresh and frozen berries of a black currant are characterized by a high degree of eterification (more than 50%), which favorably characterizes them for processing.
About the Authors
N. V. Myasishcheva
I. S. Turgenev Orel State University
Russian Federation
Russian Federation
M. A. Makarkina
All-Russian Research Institute of Fruit Crop Breeding
Russian Federation
Russian Federation
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Review
For citations:
Myasishcheva N.V., Makarkina M.A. STUDY OF THE GELLING PROPERTIES OF PECTINS OF BLACK CURRANT BERRIES IN THE PROCESS OF LOW-TEMPERATURE STORAGE. Pomiculture and small fruits culture in Russia. 2017;49:249-252. (In Russ.)
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