UDC 635.25: 664.8.047
https://doi.org/10.25630/PAV.2024.42.64.003
Yanchenko E.V., Ivanova M.I., Kolomiets A.A., Kaukhcheshvili N.E., Gryzunov A.A.
The article presents the results of a study of fresh bulbs and dried products of five domestic onion varieties cultivated on alluvial meadow soils of the Zamoskvoretsky floodplain, in terms of their economic, biological, biochemical, commodity and organoleptic indicators. The varieties most suitable for convection drying have been identified. It has been established that the marketability of both fresh bulbs and dried products depends on the weight of the bulbs. The highest marketability of bulbs (94.1 and 95.2%) was formed by the Globus and Golden Domes varieties, having a marketable bulb weight of 81.1 and 83.3 g, respectively. It has been established that the content of solids and sugars in fresh bulbs affects the yield and quality of dried products. The best quality and taste of a dry product with a high yield of dry product (16-18.6%) are distinguished by the varieties Globus and Golden Domes, whose bulbs accumulated 12.7 and 13.6% of dry matter during the growing season, respectively. A correlation has been established between the content of solids and sugars in fresh bulbs (r = +0.90). According to the set of quality indicators determined for fresh and dried onion products, the Globus and Golden Domes varieties are the most suitable for convection and low-temperature vacuum drying. Fresh bulbs and dried raw materials of these varieties are characterized by a balanced content of basic biochemical components and high organoleptic characteristics, provide a high yield of dried products (over 14.1%). For the production of 1 kg of dried products, 7,106-7,745 kg of fresh raw materials of the Globus variety and 7,437-8,22 kg of the Golden Domes variety are needed. Dried onions contain a significant amount of vitamin C: with convective drying – from 13.6 to 19.6 mg%, vacuum – from 18.1 to 27.1 mg%. Dried products of the Globus variety have a high biological value – 27.1 mg% vitamin C.
Key words: onion, vegetables, varieties and hybrids, biochemical quality indicators, processing, convective drying, low-temperature vacuum drying
Yanchenko E.V., Cand. Sci. (Agr.), leading research fellow of the department of agriculture and agricultural chemistry, ARRIVG – branch of FSBSI FSCV. E-mail: elena_0881@mail.ru
Ivanova M.I., Dr. Sci. (Agr.), prof. of RAS, senior research fellow, ARRIVG – branch of FSBSI FSCV. E-mail: ivanova_170@mail.ru
Kolomiets A.А., Cand. Sci. (Agr.), research fellow, ARRIVG – branch of FSBSI FSCV. E-mail: a-kolomiec@list.ru
Kaukhcheshvili N.E., Cand. Sci. (Engin.), Head of the Laboratory of Frozen and Dehydrated Food Products, All-Russian Research Institute of the Refrigeration Industry. E-mail: djosnk@rambler.ru
Gryzunov A.A., research fellow at the Laboratory of Frozen and Dehydrated Foods, All-Russian Research Institute of the Refrigeration Industry. E-mail: grizunov@rambler.ru
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For citing: Technological assessment of onion varieties for their suitability for processing. E.V. Yanchenko, M.I. Ivanova, A.A. Kolomiets, N.E. Kaukhcheshvili, A.A. Gryzunov. Potato and vegetables. 2024. No4. Pp. 18-23. https://doi.org/10.25630/PAV.2024.42.64.003 (In Russ.).
