Functional product – squash and melon jam

Abstract

Relevance. Providing the population with functional, environmentally friendly and high-quality food is an urgent scientific and state problem. With prolonged use of contaminated products, the risk of various diseases increases. Therefore, the human diet should consist of functional, environmentally friendly products. The main goal of this research work was the production of high-quality jam from environmentally friendly raw materials of plant origin.Methods. For the preparation of the jam, the fruits of the Sosnovsky zucchini variety and the Lada melon of the technical and biological degree of maturity were used. The technological process of making jam took place in accordance with the technological requirements for this type of product. The content of biochemical parameters: dry matter, the amount of sugars, pectin and nitrates) were determined in fresh and finished (after the fermentation period) products.Results. Jam with a melon aroma was obtained with a glucose content of 4.5-6.73%, fructose - 4.66-7.17% with an accumulation of nitrates in the range of 127.1 mg / kg (fruits of biological maturity) and 131.6 mg / kg (fruits of technical maturity), which is 3.0-3.1 times lower than the maximum permissible concentration. The tasting committee rated the jam made from fruits of technical maturity at 4.3 points, and biological at 4.8 points. Thus, summarizing the results of our research, we can conclude that the jam made from zucchini fruits with the addition of melon is a functional, high-vitamin, environmentally friendly food product with high taste.

Assessment of Some Agrochemical Types on the Biochemical Composition of Tomato’s Cultivars (<i>Solanum lycopersicum</i> L.)

“…Hybrid Heinz 3402 F 1 on all variants of the experiment with leaf treatments showed a decrease in dry matter content relative to the control (8.12%) by 0.03...0.50%. In hybrid Sister F 1 , the indicators of dry matter content in fruits increased in variants with application of Agricola up to 8.38 %, Aminovit -8.29 %, Aminofol - [29,31,32], which reported on the dry matter content in tomato fruits within 5.55-8.80 %. In the variant with application of Speedfol the index decreased by 0.30% and was 5.73%.…”

“…Where S represents the sugar content of the fruit and A refers to the fruit's acidity. The sugar-acid index is biologically significant as it indicates that the higher the index than the standard sugar-acid index for tomatoes [3,31], the sweeter and more delicious the fruit. The vitamin-nitrate index (К VN ) was expressed as the ratio of the fruit's vitamin C content to its nitrates, and calculated using the formula:…”

“…The maximum values were observed in the variants with application of Aminofol -7.06% and Speedfol -7.05%. The sugar content in tomato fruits depends not only on the physiological and biochemical characteristics of the variety, but also on the growing conditions of the plants, in particular, on the use of fertilizers and irrigation [31]. As mentioned by Yu.…”

“…As mentioned by Yu. O. Akimova [31], the largest amount of sugar in tomato fruits is formed when the threshold of pre-watering soil moisture during the fruiting period is maintained at the level of 70% NV and the corresponding calculated norms of mineral nutrition [30]. According to the academician A.…”