Estimation of the favourability of the fruits of the red and white currant promise cultivars and hybrid forms to different types of processing
Estimation of the favourability of the fruits of the red and white currant (Ribes rubrum L.) promise cultivars and hybrid forms to different types of processing / Tereshchenko Y. Y., Voitok T. I. // Sadivnytstvo (Horticulture). Ц 2017. Ц 72. Ц P. 128-136. Ц Refs.: 15. Ц in Ukrainian.
The author presents the results of the researches concerning the favourability of four currant cultivars (Darnytsya, Lasunya, Snizhanka, Vyborova) and hybrid form 85-1-5 to the swift freezing and different types of processing, in particular,for making jelly and natural juice. In the process of the work the content of dry soluble substances, organic titrated acids, sugars and ascorbic acid in fresh and defrostated berries and juice was determined and general degustation appreciation of ready-made products was carried out. According to the complex of the main qualitative indices cvs have been selected the fruits of which are favourable for exercising above mentioned processes.
Key words: red currant fruits, defrostation, natural juice, jelly, storage period, dry soluble substances content, organic titrated acids, vitamin C, sugars, general tasting appreciation.
2 Tabl., 3 Fig.