Chemical composition and technological qualities of peach cultivars and forms

Abstract

As a result of the tasting assessment of peach processing products: compotes, jam, slices in syrup, confiture, puree, the best quality of products was obtained from four cultivars and forms. An increased content of biologically active substances was determined in compote made from two cultivars; in jam - from one cultivar and form; in the product slices in syrup - two cultivars and shapes; in confiture – one form; in puree – one cultivar. When comparing the content of biologically active substances in fresh peach fruits and products of its processing, it was found that in canned food the content of dry substances on average for cultivars was significantly higher than in fresh fruits. The amount of ascorbic acid was higher in fresh fruits than in processed ones. The content of titratable acidity in both cultivars was approximately the same (0.3–0.4%), with the exception of the product of slices in syrup, in which the concentration of titratable acids was the highest. The amount of total phenolic compounds in fresh fruits was higher than in processed products, with the exception of jam, in which their amount was the largest.