Abstract

The influence of freezing regimes and low-temperature storage of different blackcurrant varieties on their quality factors is investigated. The influence of low-temperature processing on sugar and vitamin C preservation, titratable acidity, free moisture content in blackcurrant berries, as well as the objective taste factor of the berries has been determined. Studies have revealed low-temperature regimes of processing and storage, allowing the best manner of keeping blackcurrant quality factors studied.

Keywords

Blackcurrants, sugar, titratable acidity, objective taste factor, freezing, storage

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