TECHNOLOGICAL CHARACTERISTIC OF A NEW APPLE TREE VARIETIES OF VNIISPK SELECTION FOR JAM PRODUCTION

Abstract

The data of the technological assessment for the suitability of new VNIISPK apple cultivars for jam are given: Aleksandr Boyko, Blagodat, Prazdnichnoye, Ivanovskoye and Patriot of winter maturation and Osipovskoye of summer maturation. Antonovka was taken as a standard cultivar. It is shown that according to organoleptic indicators, jam from all cultivars corresponded to GOST 31712-2012 and was at the standard level (4.4 points). However, according to the general tasting assessment, taking into account the appearance and taste, the jam from Patriot surpassed the jam from the standard cultivar; the jam from Blagodat was rated lower than the jam from Antonovka.  A low variation of tasting ratings was noted (V = 2.8%), which indicates the stability of the technological properties of the cultivars on which the consumer quality of the finished jam depends. In accordance with the requirements of GOST 31712-2012 for the content of soluble solids in jam, the studied cultivars are recommended for the production of various types of jam: sterilized, "homemade", unsterilized using a preservative and without. The high content of soluble solids in the jam of Alexandr Boyko and Osipovskoye makes these cultivars very promising for this type of processing, since it allows packing jam into various types of containers, including large ones without preservative. In terms of the content of titrated acids in jam, almost all cultivars were inferior to Antonovka. Only Osipovskoye and Prasdnichnoe met the requirements of the standard for this indicator (at least 0.3%). According to the content of catechins in jam, none of the cultivars exceeded Antonovka (37.9 mg / 100g). Blagodat and Prasdnichnoe contained the lowest amount of catechins in jam (8.4 mg/100 g). As a result of technological study, it was found that the greatest suitability for jam was characterized by Aleksandr Boyko, Osipovskoye, Blagodat and Prasdnichnoe. Jam made from the fruits of these cultivars can be packed in containers of various capacities, including large ones and without the use of preservative.