№ 5 (2025)
- Жылы: 2025
- Мақалалар: 5
- URL: https://journals.rcsi.science/0022-9148/issue/view/23674
Бүкіл шығарылым
Articles
Technological solutions in the field of dried onion production, presented in modern sources of scientific and technical information
Аннотация
The paper presents an overview of technological solutions in the field of dried onion production based on the analysis of open sources of scientific and technical information. Dried onion is a popular raw material used in the production of a wide range of food products and has great export potential. Improving its production technologies aimed at improving product quality requires appropriate scientific support, and research in this area is conducted both in the Russian Federation and abroad. The paper presents an analytical review of scientific and technical information on the technological properties of onion varieties in relation to raw material growing regions and drying methods, considers drying methods (convective, sublimation, radiation) and industrial equipment used for these purposes, and presents data on the influence of drying methods and parameters on the kinetics of the process and the properties of finished products. The effect of the drying method and temperature regime on the shelf life of the components of the chemical composition of the raw materials is considered. Data from foreign sources on the improvement of onion drying technologies using solar energy are presented, which is important for tropical countries that are leaders in onion production. Based on the analysis of sources of scientific and technical information on this topic, it was concluded that the main areas of research work on improving the technology of dried onion production are the study of dehydration methods from the standpoint of the physical aspects of drying. The main emphasis is on the processes of heat and mass transfer, which can be judged by the drying curves. At the same time, insufficient attention is paid to the issues of substantiating the drying parameters and their impact on the quality of the finished product. Also, the issues of forming the technological properties of the raw materials used for this processing method have not been sufficiently developed. Further research work in this area should be aimed at solving these issues.
Potato and vegetables. 2025;(5):31-36
31-36
Improving the technology of obtaining alcohol extracts from capsicum fruits for the production of bitter tincture
Аннотация
The antioxidant and antimicrobial properties of many plant extracts are of great interest as natural additives in both the pharmaceutical and food industries, particularly the distillery. Extracts in the distillery industry make it possible to create original and competitive drinks, mainly related to the category of bitter tinctures, among which tinctures based on hot capsicum, belonging to the group of plant species from the genus Capsicum of the Solanaceae family, have gained the most popularity. It is well known that the fruits of capsicum, depending on the variety, vary in color, sharpness and size. Ripe fruits have a color from white to dark red, while the intensity of the red color and sharpness are the main parameters of their quality. The carotenoid pigment lycopene is mainly responsible for the red color, and the alkaloid capsaicin is responsible for the sharpness. The degree of spiciness in cultivated varieties of all types of capsicum is usually measured in Scoville thermal units, the value of which varies from 0 (bell pepper) to about 2–3 million units (hot pepper). It should be noted that capsaicin is a strong irritant that requires the use of protective glasses, respirators and compliance with the rules for handling hazardous materials, and therefore research is currently underway to improve extraction methods from hot pepper fruits by selectively removing capsaicinoids. In particular, some research focuses on the development of fractionated extraction methods. This article presents the results of a study related to the use of two–stage extraction, where the extraction of extractives from dry whole pepper is carried out at the first stage, and from ground raffinate at the second stage. This approach made it possible to reduce the dangerous effects of burning substances on practitioners directly involved in this technological operation, as well as to obtain two extracts with different concentrations of solids and severity.
Potato and vegetables. 2025;(5):37-43
37-43
Monitoring the varietal identity and quality of potato mini-tubers using soil control
Аннотация
The article presents the results of comparative field trials of cultivar samples selected from lots of potato mini-tubers in order to confirm their compliance with regulatory requirements regarding varietal identity, varietal purity and symptoms of diseases controlled in potato seed production. The experimental plot is located at the Korenevo experimental base of Lorkh Potato Research Center (Moscow Region). The soil is sod-podzolic sandy loam. The predecessor is a busy steam with the sowing of sidereal crops. Mineral fertilizers were applied when cutting the ridges in doses of N90P90K120. The cultivars selected from seed potato lots for comparative verification tests were planted individually on two parallel rows with a 75x30 cm planting pattern. In the 2022-2024 seasons, 154 varieties of mini-tubers were evaluated, obtained from 15 producers of original seed potatoes for comparative field trials. During the growing season, cultivar samples of mini-tubers on plots were visually examined to identify plants with atypical varietal signs and external symptoms of diseases transmitted through seed material. Three assessments of varietal characteristics were carried out in different phases of plant growth and development to identify typical deviations in the general appearance of the bush, the shape of the tubers, the color of their peel and pulp. For a detailed study of the detected plants with deviant characteristics, the UPOV scale was used, which includes an assessment of the degree of severity of the characteristics during varietal identification of potato. Based on the results of the assessments carried out on the totality of varietal characteristics of the plant, stem, leaf, inflorescence, the presence of plants with deviations in the typicality of varietal characteristics in 1 sample was revealed, varietal admixtures were detected in 2 samples. Exceeding the established tolerances of the standard for viral diseases (PVY) was detected in 12 samples of mini-tubers. Plants with external signs of bacteriosis damage controlled by the tolerances of the standard (black stem) were not detected. The indicators of plant productivity and crop structure varied depending on the conditions of the season, the ripening time of the varieties and mainly corresponded to their varietal characteristics.
Potato and vegetables. 2025;(5):44-48
44-48
Comparative evaluation of F1hybrids of cherry tomato with different fruit colors based on a set of biochemical, biometric and organoleptic parameters
Аннотация
The article presents the results of competitive variety testing of F1 hybrids of cherry tomato (Lycopersicon esculentum Mill., var. cerasiforme). The aim of the study was to conduct a comparative evaluation of F1 hybrids of cherry tomato with different fruit colors based on a set of biochemical, biometric and organoleptic parameters. The study was conducted at the Krimsk breeding center «Gavrish» (Krasnodar Territory, V light zone) in 2023-2024. The samples were studied for a set of characteristics, including biometric (fruit weight, number of fruits in inflorescence, total yield) and biochemical parameters (content of dry soluble substances, dry matter, monosaccharides, titratable acidity), as well as organoleptic indicators. Significant differences in the complex of biochemical and organoleptic parameters between the color groups were established. Thus, over the entire observation period, the highest dry matter content was characteristic of yellow-fruited hybrids (x̅ = 8.7%), monosaccharides for red-fruited hybrids (x̅ = 4.8%), the highest value of the sugar-acid coefficient and tasting assessment was also noted in the red-fruited group (x̅ = 10.6 and 3.9 points, respectively). As a result of the study, the following F1 hybrids were isolated and submitted to the State Variety Testing: red-fruited - k-2717/20 «F1Cheruti»; yellow-fruited - k-2742/20 «F1 Pikachu»; pink-fruited - k-2749/20 «F1 Monami»; brown-fruited - k-2754/20 «F1Roxy», which combine high productivity with good organoleptic properties.
Potato and vegetables. 2025;(5):49-54
49-54
Selection of the optimal concentration of sodium chloride (NaCl) solution for rapid assessment of cucumber (Cucumis sativus L.) for salinity resistance
Аннотация
The article presents the results of research on the selection of the optimal concentration of sodium chloride solution (NaCl) for the evaluation of the source material and the search for genetic sources of resistance to salinity for cucumber breeding (Cucumis sativus L.). The research was conducted at ARRIVG, a branch of the Federal State Budgetary Scientific and Scientific Institution of the Russian Federation and Poisk Agrofirm LLC (Russian Federation, Moscow Region, Ramenskiy district, Vereya village) during 2021-2023. The laboratory experiment was carried out in two versions: with dry and sprouted cucumber seeds. Based on an analysis of the effect of the concentration of sodium chloride solutions (NaCl) (50, 100, 150, 200, 250, 300 mmol/l) has an inhibitory effect on cucumber seedlings (a decrease in the number of germinated seeds in a solution of sodium chloride (NaCl), a decrease in the length of the root and the average weight of one seedling). The optimal concentration of 200 mmol/l sodium chloride (NaCl) solution was determined to assess the development of cucumber seedlings. The effectiveness of using this selection material assessment method has been proven. A strong negative inverse effect of sodium chloride (NaCl) solution concentration on cucumber seed germination, rootlet length, and average sprout weight (r> –0,80) was revealed. Strong positive direct relationships were found between the number of germinated seeds in sodium chloride (NaCl) solution and rootlet length (r> 0,70); average sprout weight and rootlet length (r> 0,90); average sprout weight (sprouted seeds) and average sprout weight (dry seeds) (r> 0,90); rootlet length (sprouted seeds) and rootlet length (dry seeds) (r> 0,90).
Potato and vegetables. 2025;(5):55-60
55-60