TECHNOLOGICAL ASSESSMENT OF USEFULNESS OF BLACK CURRANT VARIETIES TO JUICE PRODUCTION

Abstract

The results of chemical and technological evaluation of 53 black currant cultivars from the VNIISPK collection for juice production are given. The studies were conducted in accordance with the generally accepted methods in the period 1967-2017. Juice yield, its organoleptic qualities and nutritional value were studied. The cultivar Minay Shmyrev was taken as a standard one. The average juice yield was 59.5%, while in the standard it was 76.9%. The variability among the cultivars was high (V = 20/7%). With an average tasting score of 4.4 points organoleptic characteristics were stable (V = 3.7%). The average content of soluble solids in the juice was 7.9%, which was below provided by Technical Regulations (TR) (10.0%). The following black currant cultivars maximally met the TR requirements: Nadezhda (11.0%), Ladushka (9.6%), Iskushenie (9.5%), Kantata (9.3%), Blagoslovenie (9.2%) and Alfa (9.1%). The average content of titrated acids was 1.76% while in the standard it was 1.63%. Due to the high acidity, none of the samples met the TR requirements (not more than 1.3%), so acidity adjustment is necessary in the production process. The average content of ascorbic acid in the juice was 77.9 mg/100 g from 44.0 mg/100 g (Nura) to 93.4 mg/100 g (Ekzotica) while in the standard it was 97.5 mg/100 g. The content of P-active substances in the juice varied from 56.4 mg/100 g (Blagoslovenie) to 521.6 mg/100 g (Pamyat Michurina) at an average of 224.4 mg/100 g and 213.1 mg/100 g in the standard. According to a complex of chemical and technological indicators for use in juice production, the VNIISPK cultivars Iskushenie and Nadezhda suitable for intensive cultivation technologies are recommended.