Influence of varietal characteristics the cabbage in the quality of the products used for pickling after a long storage period
| Autor: | V. I. Tereshonok, M. Yu. Markarova, N. E. Posokina, L. L. Bondareva, S. M. Nadezhkin |
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| Jazyk: | English<br />Russian |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Овощи России, Vol 0, Iss 6, Pp 91-95 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2072-9146 2618-7132 |
| DOI: | 10.18619/2072-9146-2019-6-91-95 |
| Popis: | Relevance. Fermentation of cabbage is a common way of processing, which allows to preserve and strengthen its useful qualities. To date, breeders have proposed a significant number of varieties and hybrids of cabbage, each of which has its own individual biochemical characteristics. Traditional sauerkraut is carried out after harvest. Long storage can affect the change in the content of organic acids and sugars in cabbage.Methods. The aim of the work was to study the parameters of the fermentation process of eight varieties and hybrids of cabbage by selection in the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center by the intensity of sugar reduction, accumulation of organic acids, organoleptic parameters and activity of lactic acid microorganisms. Fermentation was carried out after a 5-month period of storage of heads.Results. The results showed that the storage period did not affect the fermentation result of most of the studied varieties and hybrids of cabbage. There are varietal differences in the initial content of mono-and disaccharides, organic acids, which affected the fermentation process. The increased content of malic acid in the variety population Podarok, F1 Severyanka contributed to the slowdown of the first stage of fermentation. Varietal features of the Parus population contributed to the slowdown of the first and second stages of fermentation, which was manifested in a decrease in the rate of destruction of sugars. Variety Zymovka 1474 in the process of processing by fermentation accumulates a significant amount of succinic acid, which can characterize its special difference among the studied varieties and hybrids. The best organoleptic characteristics were distinguished by hybrids of fermented cabbage F1 Likova, F1 Natali, F1 Mechta and F1 Snezhinka. The results of the study suggest that the processing of cabbage by fermentation should take into account its individual varietal biochemical features. This will not only preserve the valuable nutritional properties of the cabbage itself, but also strengthen them by optimizing the natural process of lactic acid fermentation. The result will be the best organoleptic effect achieved by an optimal combination of lactic and citric acids and mono-sugars. |
| Databáze: | Directory of Open Access Journals |
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