Innovative storage technology of modern commercial black currant cultivars

Gudkovskii, V.A.; Кожина, Л. В.; Akimov, M. Yu.; Жидехина, Т В

doi:10.17660/actahortic.2020.1277.69

Cited by 5 publications

(2 citation statements)

References 7 publications

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“…This could allow the development of models to predict the maintenance of optimal fruit structure during storage under various conditions. Furthermore, different storage technologies can affect changes in biochemical and other quality indicators, e.g., total soluble solids, citric acid, vitamin C, the total content of phenolic compounds, color, firmness, and taste [ 22 ]. In further studies, models to predict the chemical properties of stored black currants can be developed.…”

Section: Resultsmentioning

confidence: 99%

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Application of Imaging and Artificial Intelligence for Quality Monitoring of Stored Black Currant (Ribes nigrum L.)

Ropelewska

2022

Foods

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The objective of this study was to assess the influence of storage under different storage conditions on black currant quality in a non-destructive and inexpensive manner using image processing and artificial intelligence. Black currants were stored at a room temperature of 20 ± 1 °C and a temperature of 3 °C (refrigerator). The images of black currants directly after harvest and fruit stored for one and two weeks were obtained using a digital camera. Then, texture parameters were computed from the images converted to color channels R (red), G (green), B (blue), L (lightness component from black to white), a (green for negative and red for positive values), b (blue for negative and yellow for positive values), X (component with color information), Y (lightness), and Z (component with color information). Models for the classification of black currants were built using various machine learning algorithms based on selected textures for RGB, Lab, and XYZ color spaces. Models built using the IBk, multilayer perceptron, and multiclass classifier for textures from RGB color space, and the IBk algorithm for textures from Lab color space distinguished unstored black currants and samples stored in the room for one and two weeks with an average accuracy of 100%, and the kappa statistic and weighted averages of precision, recall, Matthews correlation coefficient (MCC), receiver operating characteristic (ROC) area, and precision–recall (PRC) area equal to 1.000. This indicated a very distinct change in the external structure of the fruit after the first week and more and more visible changes in quality with increasing storage time. A classification accuracy reaching 98.67% (multilayer perceptron, Lab color space) for the samples stored in the refrigerator may indicate smaller quality changes caused by storage at a low temperature. The approach combining image textures and artificial intelligence turned out to be promising to monitor the quality changes in black currants during storage.

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Section: Resultsmentioning

confidence: 99%

“…For example, fruit color and gloss are essential quality indicators [ 20 ]. In addition to the quality and chemical composition of berries, sensory attributes related to taste, appearance, and structure can also change during storage [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Imaging and Artificial Intelligence for Quality Monitoring of Stored Black Currant (Ribes nigrum L.)

Ropelewska

2022

Foods

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The prospects of using apples and pears to obtain biologically active substances

et al. 2022

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Relevance. Apples and apple juices are healthy food products with a large amount of biologically active substances. The polyphenols contained in them are powerful natural antioxidants. They prevent the development of many chronic heart diseases and have many pharmacological properties. Thus, polyphenols increase the resistance of blood vessels, improve blood circulation, protect elastin and collagen fibers, and serve as fundamental elements supporting skin tissues. Apples contain such practically valuable substances as pectins. At the same time, in fresh apples, protopectin prevails over soluble pectin and makes up 52.3– 97.0% of the total amount.Methods. The objects of the study were the fruits of apple varieties: Voskhod, Talgar Bayterek, Sarkyt and Saya, as well as pear varieties: Bostandyk, Nagima, Sylyk, Zhazdyk. The fruits of apples and pears were harvested from September to mid-October 2021 in Saryagash district, in the farm "Tenge". Experimental data were obtained in the laboratory of the South-Kazakhstan University named after M. Auezov. At the first stage of the study, the quality of apples was determined in accordance with the requirements of GOST R 54697–2011. At the second stage, physico-chemical parameters were determined according to standard methods. The content of soluble solids was determined by the refractometric method using a refractometer, at ambient temperature 20±0.5 °C, The mass fraction of dry substances was determined by the refractive index. The sum of sugars — according to the Bertrand method.Result. Studies have established that the fruits of all studied varieties of apples and pears grown in Kazakhstan, according to organoleptic and physico-chemical indicators, contain high levels of chemicals and phenolic compounds, but the most valuable source of biologically active substances were apples of variety Baiterek and pears of variey Zhazdyk.

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The content of flavonoids in various varieties of pears of Kazakhstan selection

et al. 2022

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Relevance. Fruits and vegetables are an excellent source of substances with antioxidant and healthy properties. Such substances include polyphenols, carotenoids and triterpenoids. Phenolic compounds have strong antioxidant, anti-inflammatory, antiviral and anti-carcinogenic properties. Pear is the main fruit crop of regions with mild climate and have growing cultivation scales. Pear flavonoids contribute to the coloring of fruits, protect them against pathogens and are healthy ingredients of fruits. The purpose of the research is to analyze the content of flavonoids in pears of Kazakhstan selection.Methods. The methods used in the study are as follows: determining solids content (the found value is expressed in units of the mass fraction of sucrose in an aqueous solution of sucrose, which under given conditions has the same refractive index as the analyzed solution, in %) titratable acidity (determination of the mass concentration of titratable acids in terms of malic, tartaric or citric acids (μg/mL) was carried out using potentiometric titration with sodium hydroxide solution to pH = 8.1), total sugars (the permanganate method is based on the ability of sugar carbonyl groups to reduce copper (II) oxide to copper (I) oxide in an alkaline medium), sugar-acid index, ascorbic acid (vitamin C) content, total phenolic compounds content, total flavonoids content.Results. The comparison analyses shows Syilyk and Zhazdyk varieties have the highest values of studied traits,. Specifically, physico-chemical indicators: solids content, total sugars and titratable acidity. Also the best indicators are shown in biological active compounds: sugar-acid index, ascorbic acid (vitamin C) content, total phenolic content and total flavonoids content. The polyphenols content in all pear varieties have high values in the range 107–124 μg/mL. Extracts of Syilyk and Zhazdyk pears have highest values of biologically active substances, and might be recommended for the development of technology in order to obtain concentrates and to enrich the compositions of the food products.

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Innovative storage technology of modern commercial black currant cultivars

Cited by 5 publications

References 7 publications

Application of Imaging and Artificial Intelligence for Quality Monitoring of Stored Black Currant (Ribes nigrum L.)

Application of Imaging and Artificial Intelligence for Quality Monitoring of Stored Black Currant (Ribes nigrum L.)

The prospects of using apples and pears to obtain biologically active substances

The content of flavonoids in various varieties of pears of Kazakhstan selection

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