The stability of the quality characteristics of brewing hop varieties under conditions of climate change that effect on the accumulation of bitter acids and the formation of beer’s technological properties that is important for both producers and brewers. The aim of this study was to determine the impact of varietal characteristics and weather factors on the formation of alpha and beta acids content in aromatic and bitter hop varieties in the Zhytomyr region of Ukraine. Studies conducted from 2012 to 2022 established that the average alpha acids content in the cones of aromatic hop varieties was 4.0% and in bitter hop varieties was 7.7%, while the beta acids content was 4.9% and 4.8%, respectively. Inter-varietal differentiation was observed: among aromatic varieties, the highest accumulation of alpha and beta acids was characteristic of the Zagrava variety (5.4% and 6.2%) and the minimum was characteristic of the Klon 18 variety (2.5% and 3.3%); among bitter varieties, the highest values were found for the Ruslan (8.5% and 6.0%) and Xantha (8.6% and 5.6%) varieties and the lowest for the Promin variety (6.0% and 3.7%). It was established that the content of alpha acids is characterized by greater variability across the years of the study (Vp = 9.4–24.0%) compared to beta acids (Vp = 9.8–16.1%), that indicates their greater sensitivity to weather conditions. During the research period, the dominant influence of genotype on the formation of alpha acids content (53.2–66.3%) and beta acids content (67.1–72.0%) was demonstrated, while the contribution of weather conditions ranged from 12.4% to 20.9% and the interaction between varietal characteristics and weather conditions ranged from 17.5% to 32.4%. It was established that beta acids are characterized by higher genetic determination and stability, while alpha acids are more dependent on weather conditions during the growing season. The ratio of beta acids to alpha acids across the years of the study corresponds to typical ranges for the respective variety groups, with average values of 1.29 for aromatic varieties and 0.63 for bitter varieties, confirming the possibility of using this indicator as a criterion for the technological evaluation of hops. The most adaptable varieties were Zagrava and Ruslan, which combined high levels of alpha and beta acids accumulation with low variability across years. The study results provide valuable information on the characteristics of alpha and beta acids content formation in hops depending on genotype and weather conditions, which is the basis for predicting the quality of brewing raw materials.
The study of the physicochemical composition indicators of Marsala blended wine samples aged at 45–50°C has shown that during the aging period under O₂-containing conditions, especially in initially heat-treated samples, a decrease in the amount of sugars, an increase in the amount of saturated esters, and a decrease in the amount of phenolic compounds were observed. A similar situation was also observed in the amount of saturated esters. This is related to the acceleration of melanoidin and ester formation reactions during heat treatment under oxygenated conditions. In samples aged for one year under oxygenated conditions with heat treatment, a dark amber color, a soft balanced taste, and a vanilla-noted aroma were formed, whereas under oxygen-free conditions this was expressed quite weakly. During the heat treatment of blended samples by traditional and electrothermal methods, it was found that, compared to the control, the amounts of hydroxymethylfurfural (HMF), furfural, and furan-2 acid were significantly lower in the experimental samples. If in the control variant treated by the traditional method HMF was 87 mg/dm³, furfural 0.8 mg/dm³, and furan-2 acid 2.1 mg/dm³, then in the first electrothermally treated experimental sample these indicators were 64 mg/dm³, 0.6 mg/dm³, and 1.7 mg/dm³, respectively. It was found that by adding concentrated juice to the blend, the amounts of glucose, sucrose, and fructose in the samples increased significantly, which in turn affected the previous indicators, namely the amounts of HMF, furfural, and furan-2 acid, creating a basis for their significant increase. If in samples boiled at 40°C the HMF amount was 2.8 g/kg, furfural 0.05 g/kg, and furan-2 acid 0.21 g/kg, then at 80°C these indicators were 3.3, 0.08, and 0.82 g/kg, respectively, being higher. Since the intensity of formation of these compounds increases at high temperature, it is important to take this into account in the production of concentrated juice.
This article is devoted to the intensification of candied fruit production from mandarin secondary material resources. A new technological scheme for the production of candied tangerine fruits has been developed. In the technological scheme for the production of dietary candied mandarin peel from raw materials, we propose: instead of thermal processes, blanching in water, convective drying, blanching and drying in the field of infrared (IR) rays, instead of sugar - in the technological scheme we select low-calorie “saccharin” (aspartame). As a result of research, modes for blanching mandarin secondary material resources in the field of infrared rays were established, namely: Irradiation density P=0,35-0,40 kw/m2; distance between the material under study and the infrared ray generators Н=20 cm; Material thickness δ=9 cm; Duration of thermal irradiation τ =50-53 sec (95–98°C); residual moisture content of the semi-finished product is 73-75 %. The modes for drying mandarin secondary material resources in the field of infrared rays have been established, namely: P =0,35-0,40 kw/m2; Н =20 cm; δ =9 cm; τ =25-27 min (100–105°C); residual moisture content of the semi-finished product is 21–23 %. Thermal treatment of mandarin secondary material resources in the field of infrared rays is feasible and promising. The intensity of the process increases 5 times or more compared to the existing method, the quality of the product improves (0,5-0,6 points).
This study investigated the effects of light-emitting diode (LED) wavelengths as a postharvest pre-treatment to improve the physiological quality index and delay the deterioration of market-displayed tomatoes (Solanum lycopersicum). Tomatoes are highly perishable climacteric fruits characterized by rapid developmental and ripening processes, which cause significant economic losses within the postharvest supply chain, particularly at wholesaler and retailer outlets. To address this problem, fresh tomato samples were subjected to a 5-day pre-treatment phase inside a cooling chamber at a temperature of 5 degrees Celsius and 90% relative humidity under a 16/8-hour light/dark photoperiod. The administered treatments included white LED, 5Blue:1Red (5B:1R) LED, 5Red:1Blue (5R:1B) LED, and a control group kept in complete darkness. Following this phase, the tomatoes were transferred to simulated retail market environment conditions (24 degrees Celsius and 78% relative humidity) for a 24-day shelf display period, with data collection occurring every three days. The experimental results demonstrated that the 5B:1R LED pre-treatment was the most effective waveband for preserving the intrinsic qualities of the fruit. Compared to the control group, the 5B:1R LED successfully delayed fruit ripening and red color accumulation, showing a 19.9% decrease in the a-value and a 7.71% decrease in the L-value, while simultaneously boosting the accumulation of yellow-orange carotenoid pigments by increasing the b-value by 20.3%. Furthermore, this treatment maintained the highest physical integrity of the fruit, resulting in a 43.1% increase in flesh firmness over the control group. The 5B:1R LED also recorded the highest acidity level with an 8.7% increase over the control samples, which implies a stronger resistance against microbial and pathogenic attacks. Regarding sugar concentration, the 5R:1B LED performed best during short-term display, accelerating total soluble solids accumulation by 1.2% over the control within 12 days. However, for an extended display period of up to 18 days, the 5B:1R LED provided a more sustained increase in sugar concentrations due to its capacity to delay senescence. In conclusion, the application of a 5B:1R LED pre-treatment offers a highly effective and sustainable technique to enhance the postharvest shelf life of tomatoes, providing valuable practical benefits for producers and retailers to minimize commercial losses and boost economic growth.
The article investigates the effect of ultrasonic treatment on the quality indicators of set-type yogurt enriched with chia seeds (Salvia hispanica). The relevance of the study is conditioned the need to introduce innovative technologies in the dairy industry in order to increase the biological value of products, improve their textural characteristics, and intensify technological processes. Chia seeds are considered a promising functional ingredient rich in proteins, dietary fiber, polyunsaturated fatty acids, and antioxidants; however, their use may negatively affect the consistency and fermentation process. The aim of the study is to determine the effect of ultrasonic treatment on the physicochemical, microbiological, and organoleptic properties of yogurt with the addition of chia seeds. The object of the study is the process of ultrasonic treatment of a milk–plant system, while the subject is the changes in the properties of the finished product. The study employed a set-type yogurt production method with different concentrations of chia seeds (2–6%), as well as ultrasonic treatment (frequency 20 kHz, duration 8 minutes) at the stage of raw material preparation. According to the results of sensory evaluation, the optimal concentration of chia seeds was found to be 2%, which ensures the best consumer properties and quality of the final product. It has been proven that the use of ultrasound intensifies the fermentation process, as evidenced by an increase in titratable acidity (up to 105 °T), a decrease in pH (to 4.3), an increase in effective viscosity, and a reduction in fermentation time from 8 to 6 hours. A positive effect of ultrasonic treatment on microbiological indicators has also been established, particularly the stimulation of lactic acid bacteria growth and a reduction in the level of contaminating microflora. Additionally, it was found that ultrasonic treatment enhances the homogeneity of the system and improves the water-holding capacity of the product. The obtained results indicate the feasibility of using ultrasonic treatment in the technology of yogurts with functional additives, which allows improving product quality and increasing production efficiency.
