Changes in biologically active substances of stone fruits under the influence of low temperatures

• Main Authors: Sobol Irina, Rodionova Ludmila, Donchenko Ludmila, Stepovoy Artem
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/full_html/2021/06/bioconf_biphv2021_06017/bioconf_biphv2021_06017.html

Sufficient consumption of natural biologically active substances (BAS) – vitamins, dietary fiber, mineral compounds – reduces the risk of developing diseases associated with negative external factors. A large number of BAS are contained in the cherry plum fruits. Cherry plum is characterized by storage short term, during which quality changes are possible. Studies have been conducted on the low temperatures effect the change of BAS in cherry plum fruits. Studied objects were five cherry plum varieties grown in the Russian southern regions – Dinnaya, Zhemchuzhina, Obilnaya, Puteshestvennitsa, Neberdzhayskaya ranyaya. It was found that during storage, the physical and chemical parameters change slightly, the dry substances content decreases (within 1.3-3.2 %), sugars (5.5-7.0 %), the total acids content increases (2.8 3.3 %). The BAS content slight decrease during storage does not significantly affect the nutritional value of cherry plum fruits. The ascorbic acid reduction is 9.8-17.3 %, the anthocyanins content decreases on average from 16.9 to 19.7 %, the beta-carotene content decreases by 8.7-14.8 %, the reduction level of pectin substances is 15.75-22.2 %. Thus, the freezing method application allows to preserve valuable BAS in cherry plum fruits and use them in the future as a basis for the production of functional food products.