PROPERTIES AND PROMISING WAYS OF SEABUCKTHORN UTILIZATION AT ALTAI

Transcription

1 Yury A. Zubarev PROPERTIES AND PROMISING WAYS OF SEABUCKTHORN UTILIZATION AT ALTAI The Lisavenko Research Institute of Horticulture for Siberia 49 Zmeinogorskiy Tract, Barnaul, Russia.

2 List of varieties breed by Lisavenko Institute Variety Novost Altaya (Novelty of Altai) Dar Katuni (Gift of the Katun river) Zolotoy Pochatok (Golden branch) Maslichnaya (Full of oil) Vitaminnaya (Consist of vitamins) Orangevaya (Orange-colored) Obilnaya (Abundant) Chuyskaya (Chuya river) Zolotistaya Sibiri (Golden of Siberia) Samorodok (Nugget) Prevoschodnaya (Magnificent) Year Velikan (Giant) Variety Yantarnaya (Amber-colored) Obskaya (From the Ob river) Sibirskaya (From Siberia) Aley (m) (Aley river) Panteleevskaya (proper name) Luchezarnaya (Radiant) Lubimaya (Favorite) Altaechka (Altai inhabitant) Zivko (Proper name) Chulishmanka (Chulishman river) Year Variety Chechek (Flower (Altai lng.) Ruet (October (unkn. lng.) Tenga (Village at Altai) Ayula (Mount. at Altai) Ulala (Village at Altai) Inja (Inja river) Solnechnaya (Sunny) Gnom (m) (Dwarf) Elizaveta (Proper name) Altayskaya (From Altai) Avgustina (Ripen in August) Year Variety Ogni Eniseya (Light of Enisey) Azurnaya (Delicate) Dzemovaya (From jam) Zemchuznitsa (Pearl box) Sudarushka (Madam) Rosinka (Drop of dew) Sentyabrinka (September) Klavdia (Proper name) Essel (Untranslatable) Etna (Etna Volcano) Zlata (Gold) Year

3 SBT varieties ranging (240 cultivars under evaluation, years ) Mass of 100 berries, g % Color % Shape % Taste % Pedicle length, mm % < 50 1,3 yellow 1,9 roundish 4,3 sore 58,1 < 3 6, ,0 orange-yellow 7,5 oval 49,1 sweet-sore 25, , ,6 yellow-orange 10,6 wideoval 20,5 sore-sweet 10,6 > 5 17, ,8 orange 55,6 cylindrical 14,3 sweet 6, ,4 10,6 reddishorange inverselyegg-shaped 11, ,8 orange-red 5, ,9 red 9, ,8 > 120 0,6 Red-colored dominate group Green-colored prospective group

4 Group No Group No Ranging of sea-buckthorn cultivars by biochemical composition, years Dry matter, % Range <8,0 8,0-9,9 10,0-11,9 12,0-13,9 >14,0 Vitamin C, mg/100 g Range <50,0 50,0-99,9 100,0-149,9 150,0-199,9 >200,0 % 5,6 27,2 50,7 13,6 3,0 % 13,9 36,1 35,1 11,3 3,6 Red-colored dominate group Green-colored prospective group Sugar, % Range <4,0 4,0-4,9 5,0-5,9 6,0-6,9 >7,0 Carotenoides, mg/100 g Range <10,0 10,0-19,9 20,0-29,9 30,0-39,9 >40,0 % 22,2 28,1 34,8 11,9 3,0 % 17,1 59,8 17,5 3,6 2,0 Range <1,0 1,0-1,4 1,5-1,9 2,0-2,4 >2,5 Range <3 3,0-3,9 4,0-4,9 5,0-5,9 >6,0 Acid, % Oil, % % 2,6 28,5 57,6 9,9 1,3 % 10,8 42,2 35,5 9,2 2,4

5 100% SBT s e e dlings berry m as s de pe nding on initial form s. Proge ny analy s is 90% 80% > 90 g 70% 60% 50% g g 40% g 30% 20% 10% g < 50 g 0% Avgustina х x Gnom m Druzina х Gno m Druzina х Druzina х Eliz aveta х Inja х Gno m Inja х Teng a х Tenga х Cross combination Chechek х Che chek х Che chek х Chechek х Chechek х 2-18 Che chek х х х х Gno m х 4-93 Avgustina variety progeny distinguished for high level of large berry seedlings (more than 30% of them have the berry mass 90 g and higher (100 pcs). There are no seedlings with the feature below 60 g).

6 SBT seedlings thornness level depending on initial forms. Progeny analysis 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 4 points 3 points 2 points 1 point 0 points 0% Cro s s co m banatio n Avg us tina х Gno m Druz ina х Gno m Druz ina х Druz ina х Eliz ave ta х Inja х Gno m Inja х Te ng a х Te ng a х Che c he k х Che c he k х Che hcek х Cheche k х Chechek c hek х x 2-18 Che c he k х х х х Gno m х 4-93 High per cent of thorn free seedlings (13,1%) has shown Chechek x 2-18 cross combination, as well as progeny of Avgustina x Gnom, Chechek x and Chechek x have thornness 2 point and lower.

7 100% Be rry te ar-off fe ature s of SBT s e e dlings depending on initial form s. Proge ny anly s is 90% 80% 70% 60% 50% 40% 30% 20% Dry S e midry We t 10% 0% Cros s c ombination Avg us tina х Gno m Druz ina х Druzina x х Gnom m Druzina х Elizaveta х Inja х Inja х Gno m Teng a х Teng a х Chechek х Chechek х Chechek х 2-18 Chechek х Chechek х Chechek х х х х 4-93 Seedlings from Druzina x Gnom are distinguished for dry tear-off characteristics of berries (32,0% - dry, 36,0% - semidry).

8 Klavdia (2006): low tear-off level, high productive, palatable Essel (2006): large berry size, sweet taste, high productivity Variety Tear-off effort, g Berry weight, g Yield, t/ha Organoleptic estimation, point juice Chuyskaya (st.) ,7-14,2 4,0 4,0 Klavdia ,2-12,1 4,0 4,3 Essel ,0-13,7 3,9 4,2 jam fresh 4,0 4,4 4,8

9 Etna (2009): early ripening, redcolored, high productivity Zlata (2009): late-ripening, large berry size, high productivity Variety Tear-off effort, g Berry weight, g Yield, t/ha Organoleptic estimation, point juice Chuyskaya (st.) ,72-0,90 12,7-14,2 4,0 4,0 Zlata ,11-1,26 11,7-19,5 3,6 4,3 Etna ,84-0,91 8,3-15,9 3,7 4,1 jam Date of ripening

10 Organoleptic estimation SBT juice Type of varieties Appearance Taste Aroma Total average max Sweet Red-colored Late ripening Organoleptic estimation SBT jam (raw material : sugar ratio 1:0.6) Type of varieties Appearance Taste Aroma Consistency Total Sweet 3,9 4,6 3,9 4,6 4,0 3,8 3,9 Red-colored 4,3 4,8 4,3 4,6 4,3 4,6 4,3 4,9 4,3 Late ripening 4,2 4,2 4,6 4,3 4,1 4,8 4,2 4,6 Organoleptic estimation SBT jam (raw material : sugar ratio 1:0.8) Type of varieties Appearance Taste Aroma Consistency Total Sweet 4,0 4,8 4,1 4,1 4,6 3,9 4,9 4,1 4,8 Red-colored 4,2 4,9 4,2 4,2 4,9 4,2 4,9 4,2 4,8 Late ripening 4,3 4,8 4,3 4,6 4,4 4,6 4,2 4,3

11 Types of SBT juice layering Hybrid 1 Hybrid 2 Essel Altaiskaya Several varieties (Altaiskaya) have been found distinguished for homogeneous consistency

12 Types of SBT jam layering Altaiskaya Hybrid 3 Essel Hybrid 4 Several varieties (hybrid 4) have been found distinguished for homogeneous consistency

13 Two processing schemes Ultrasonic treatment Raw material Washing, inspection Blanching, Grinding, Pasteurization by MAG Packing Usual method Raw material Washing, inspection Blanching Grinding Packing Pasteurization 85-90? Closing Closing Storage Storage

14 Mechano-acoustic homogenizer SBT homogenate

15 Estimation of different SBT varieties processed by MAG Variety Size of crushed seeds Altayskaya small, insensible not present 20.0:0.5 evenly Dzemavaya large not present 19.3:1.2 evenly Elizaveta large Layering (juice-oil), cm fresh not present after storage (12 month) 19.3:1.2 Seed s parts distribution in the product fresh bottom concentrated after storage (12 month) evenly bottom concentrated bottom concentrated Inja middle 20.0: :0.5 evenly Chechek small, insensible not present 20.2:0.3 evenly Seabuckthornpumpkin mix small, insensible not present 19.7:0.8 evenly evenly evenly evenly

16 Biochemical composition of SBT homogenate depending on different terms of treatment Variant berries ,4-27,29-4,2 - - st. t? - Terms Vitamin C, mg/100 g Min - fresh 44,9 after 6 month 44,9 Carotenoides, mg/100g fresh , ,3-5,6-0, ,3-5,1-1, ,3-5,6-0, ,3-4, ,3 17,1 4,4 5,7 0, ,3 17,3 5,6 0, ,2 17,2 5,3 4,6 0, ,3 17,3 5,7 2,3 0, ,3 17,3 4,4 5,6 0,74 5,4 after 6 month 5,4 fresh 7,2 Sugar, % Pectin, % after 6 month 7,2 fresh 1,04 after 6 month - 0, ,54 0,31 0,43 0,42 0,37

17 Biochemical composition of vine material from different SBT varieties Parameter 1 year Altayskaya 2 year average 1 year Elizaveta 2 year average Dry matter, % 3,0 3,4 3,2 3,4 3,0 3,2 Sugar, % 0 0,2 0,1 0,2 0,4 0,3 Titratable acidity, g/l 13,0 13,4 13,2 13,4 11,5 12,5?? 3,20 3,20 3,20 3,20 3,20 3,20 Polyphenol, mg/l Alcohol, % 11,7 10,8 11,2 11,3 10,8 11,0 Volatile acids, g/l 0,52 0,39 0,28 0,39 0,52 0,46 Vitamin C, mg/100 g 15,7 29,8 22,8 10,1 33,5 21,8 SO 2, mg/l (total) 141,4 151,1 146,3 147,5 139,4 143,5 SO 2, mg/l (available) 19,0 19,8 19,4 18,9 14,1 16,5

18 Biochemical and organoleptic estimation sbt-grape mixed wines sbt : grape wine material ratio Alcohol,, % white grape red grape white grape Acid, g/l red grape Organoleptic value, point white grape red grape 90:10 13,1 13,0 12,7 12,5 8,6 8,7 80:20 12,8 12,7 9,4 9,2 9,0 9,0 70:30 12,3 12,0 7,1 7,3 9,5 9,4 60:40 12,1 11,9 6,6 6,9 9,3 9,3 50:50 11,9 11,7 6,4 6,6 9,2 9,3

19 Thank You!