CHEMICAL COMPOSITION OF FROZEN BIOFORTIFIED PEPPER AND PUMPKIN

Gregoriy Deinychenko, Olha Yudicheva

Abstract


Practicability of the use of biofortified sweet pepper of Zoloto Skifov variety and pumpkins of Sviten variety for processing by freezing is proved. The test samples were grown using a liquid, organic, environmentally friendly fertilizers “Riverm” (control – vegetables that were grown using standard technology). Vegetables were frozen at –23 °C after preconditioning and packaging. Storage of finished products was at –18 °C for 6 months. The research found that during the freezing and storage of vegetables gradual loss of sugars is occurred. Biofortified frozen pepper at 6-th month of storage contains 87.9 % of total initial sugar, biofortified frozen pumpkin – 59.5 %.
Test samples of peppers and pumpkins after storage are more valuable for the sugar content than the controls. Changes of pectin amount were observeded during the freezing and storage of samples. After 6 months their content increased by an average of 52 % of the original content in the used raw materials. Tissue content immediately after freezing peppers and pumpkins also increased on average by 61 %, but after 3 months of storage began to decline and these changes lasted until the end of life. Freezing had an impact on the amount of hemicellulose in frozen vegetables. After 6 months of storage biofortified vegetables contained an average of 58.1 % of hemicellulose in comparison with its original content. During the freezing and storage of test and control samples of peppers and pumpkins, there is a general pattern of change in the content of sugars and polysaccharides, but after 6 months of storage the most valuable are biofortified vegetables. This is due to the high nutritional value of fresh biofortified vegetables that were used for processing.


Keywords


biofortification; fertilizer; “Riverm”; freezing; sugar; pepper; pumpkin

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DOI: http://dx.doi.org/10.21303/2461-4262.2016.00081

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Copyright (c) 2016 Gregoriy Deinychenko, Olha Yudicheva

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ISSN 2461-4262 (Online), ISSN 2461-4254 (Print)