Affiliation
a Siberian University of Consumer Cooperation
Copyright ©Kadochnikova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
In the article the results of research on dynamics of the basic food substances of the frozen wild and cultivated blackberry (moisture, sugars, organic acids, anthocians and pectinaceous substances) in the course of storage are presented. It is revealed that with different forms and pomologic grades of blackberry the trends of the processes are almost identical, the quantity of sugars gradually decreases during the whole period of storage, the hydrolysis of sucrose and pectinaceous substances takes place which involves the changes in organoleptic characteristics. High provision of the investigated blackberry with phenolic compounds namely anthocians, characteristic of the given berries, is marked. By the results of the research the conclusion is drawn that the more the provision of blackberry with solids, mainly sugars, and the less free moisture, the safer the original content is
Keywords
Blackberry,
storage,
dynamics of quality,
carbohydrates,
phenolic compounds
