name
Rodionova Lyudmila Yakovlevna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
• Kuban State Agrarian University
Research interests
Web site url
—
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 19
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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BIOCHEMISTRY OF SOME PERSPECTIVE TABLE GRAPES
06.00.00 Agricultural sciences
Description
The article contains results of the study of biochemistry of some perspective table grape varieties: Aniuta, Vodograi, Nizina and Jubilee Novocherkasska, yield in 2013 from the Central zone of Krasnodar region. At the time of redy yield the combination of sweetness and acidity of fruits were favorable. The ratio of fructose to glucose was 1.69; 1.36; 2.00; 1.13, respectively, in grapes Aniuta, Vodograi, Nisina, Jubilee Novocherkasska. According to the percentage of fructose in fruit juice varieties Aniuta, Vodograi and Jubilee Novocherkasska close to each other (50.93; 56.14; 51.23%). According to the percentage of glucose similar varieties Aniuta and Nizina (33 - 34.27%), Vodograi and Jubilee Novocherkasska (41.16 - 45.22%). Sort Jubilee Novocherkasska, had content in berries close fructose and glucose. Most of fructose (66.02%) in berries variety Nizina. In berries studied cultivars organic acid content was: wine 3128 - 3861, malic 982 - 3753, citric 109 - 317, amber 3 - 115 mg / dm3. The highest concentrations of potassium and sodium cations are presented in berries varieties Aniuta: potassium - 1219 sodium - 35.13 mg / dm3 and cations magnesium and calcium in berries Jubilee Novocherkasska 46.75 and 73.64 mg / dm3. The lowest concentration of potassium and sodium cations observed in grape Vodograi, magnesium - from grape Aniuta, calcium - at grape Nizina. We studied grape bunches are large, not dense, beautiful, berries are large, harmonious taste. Tasting score fresh grapes varieties Aniuta, Vodograi, Nizina, Jubilee Novocherkasska 7.6; 7.4; 7.8; 7.8 points respectively
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PEAR AS A SOURCE OF BIOLOGICALLY ACTIVE SUBSTANCES FOR PRODUCTS OF FUNCTIONAL PURPOSES
06.00.00 Agricultural sciences
Description
Biochemical quantitative and qualitative indices of pear fruit have been investigated in six varieties of pears grown in Prikybanskoy horticultural zone of the Krasnodar region. The investigation has been done with pear fruit in the stage of maturity for harvesting and after 90 days after storage in refrigerator. Quantitative content of dry matter, sugars, vitamins C and P and fraction pectin content in fruits and squeezing of fruits as well as changes in the process of storage have been established
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THE INFLUENCE OF LOW TEMPERATURES ON THE QUALITY OF PECTINACEOUS SUBSTANCES FRUITS AND BERRIES
Description
In the article we present the results of the researches of influence of low temperatures on the qualitative characteristics of pectin substances of cherry fruit and berries currant. Comparing the information before and after freezing shows that qualitative indicators are decreasing, but only slightly
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Description
In the article we present the results of researches of influence of low temperatures on the qualitative characteristics of pectin substances of pome fruit. Comparing the information before and after freezing shows that qualitative indicators are decreasing, but only slightly
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EXPLORING THE POSSIBILITY OF OBTAINING PECTIN EXTRACTS OF HIGH PURITY
Description
The article describes a possibility of obtaining food pectin extracts of high purity form secondary raw materials such as sunflower anthodiа. The relevance of the use of pectin extracts as independent products or as an ingredient in food products for therapeutic and prophylactic purposes is determined by the high complexing ability of pectin substances in the dissolved form, in comparison with the commercial powder pectin. The use of pectin extracts reduces the cost of the final product by reducing the number of technological procedures. As dried plant material is mainly used for the production of pectin and pectin extracts, the article presents the study of the swelling process of dried and crushed sunflower anthodiа. It is established that the inclusion of the swelling process as a separate technological process for the production of pectin extract from the sunflower anthodiа is impracticable. The study on further processing of vegetable raw materials by electroactivated water system (EAWS) to reduce the content of ballast substances in raw material in relation to pectin and increase the purity of pectin extract is also presented. Some processing options of sunflower anthodia with EAWS of various рН were considered as well. The decrease in the content of dry substances in the processing of plant material that characterizes the decrease in the number of ballast substances is shown. We have also calculated the purity of the obtained pectin extracts
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Description
Healthy nutrition is the foundation of the nation and the most important factor affecting the length of human life. Therefore, the search and the use of new sources of food are important. One of such source is the ancient culture of quinoa (Chenopodium quinoa), known as a "qinoa", "quinva" or "rice quinoa. The uniqueness of the quinoa is its chemical composition, the absence of anti-nutritional substances and unpretentious in growing and harvesting. Currently quinoa is grown in more than 70 countries. In Russia, quinoa is not cultivated, although the presence of different agro-ecological zones of the plains to the highlands allows it to grow. In April 2014 quinoa was first planted in the Krasnodar region. In September, quinoa whisk acquired red and yellow. The seeds have a size of between 1 and 2.5 mm. Preliminary calculations yield was approximately 39hundredweight / hectare, which is the basis for the introduction of quinoa in a mass planting. Thus, quinoa can be grown in Russia in the Krasnodar region, thereby ensuring its own raw material base for development of new specialized foods (gluten-free) and prophylactic (high nutritional value) destination
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Description
The article shows the influence of pre-treatment with a solution of sodium chloride and a solution of succinic acid in various concentrations to clean the baskets-of inflorescences of sunflower from the ballast towards the pectin substances. The application of these solutions helps to reduce protein, coloring and aromatic substances contained in baskets-inflorescences of sunflower, as well as easing the connection of calcium ions with protopectin in inflorescences of sunflower, in the future, cleaned baskets-blossoms of the sunflower are used as raw material for producing high-quality pectin extract
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06.00.00 Agricultural sciences
Description
The article contains the results of the study of mechanical composition of grapes and biochemical characteristics of white wine grapes for the production of juice of direct extraction and blending. Thus, the yield of studied grapes ranged from 7.5 to 13.2 t / ha: highest yielding varieties and hybrids of Pervenets Magaracha and Tsitronnyy Magaracha, and the lowest - Chardonnay and Pinot blanc. At an average weight of clusters of varieties were divided into three groups - large clusters (230-243 g) in varieties Pervenets Magaracha and Tsitronnyy Magaracha, medium (181-184 g) - the varieties Chardonnay and Pinot blanc, small (112-116 g) - the varieties Bianca and Viorica. By weight of the 100 berries were divided into four groups - Bianca and Viorica (I), Pervenets Magaracha (II), Chardonnay (III), Pinot blanc and Tsitronnyy Magaracha (IV). Weight of 100 seeds from the largest varieties Pinot blanc and Bianca, and the lowest - in the varieties of Tsitronnyy Magaracha and Chardonnay. The solids content in the juices of these varieties ranged from 19.4 to 21.8%, which corresponded to branded products and higher of commodity varieties. Mass concentration of sugars ranged from 18.4 to 21.3 g / 100 cm3. Titratable acid content in the juice was varied from 0.65 to 0.78 g / 100 cm3. Sugar-acid ratio, defined as the ratio of concentration of sugars and titratable acids ranged from 23.6 to 30. The recommended values for this indicator were within 22-30. According to the results of the tasting, we rated "excellent" the juices from the varieties of Tsitronnyy Magaracha, Viorica (19 points) and Bianca (17 points); "good" marks were given to the juices from Pinot blanc, Chardonnay, Pervenets Magaracha: this means that we can get juices of excellent quality from the grape varieties under study with the title of ampelographic variety; in addition, the juice of the grape of varieties Chardonnay, Pinot blanc, Bianca, Pervenets Magaracha due to their potassium content will be functional to improve the cardiovascular system. On the basis of the tasting we have conducted mixing of the juices from the varieties of Viorica and citron Magaracha with other juice varieties 50:50 and 70:30. Sensory evaluation showed that blending juices from the varieties of Viorika and citron juice Tsitronnyy Magaracha other varieties improves product quality and 50:50 increases by one the total score, and 70:30 - two units. Blend of the varieties of Viorica and Tsitronnyy Magaracha does not increase the total score, but gives the product a special flavor and aroma. Hence, using the grape varieties under study we can produce varietal juices with the name of their ampelographic type and blended juices to extend the assortment
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COMPOSITION OF THE CLUSTERS ANDBIOCHEMISTRY OF FLORA, NIZINA AND ANYUTA TABLE GRAPES
06.00.00 Agricultural sciences
Description
The article presents the characteristics of the mechanical composition of clusters, the chemical composition of grape juice and fresh grapes and wine tasting evaluation of three varieties of table. We have identified the following uvologic indicators of clusters of cultivars Flora, Nisina and Anyuta: structure - 90.0; 91.5; 87.3; addition - 8.0; 6.6; 10.8; structural - 6.4; 5.4; 8.1; berries - 17.6; 15.0; 10.4. In the studied berries of grape varieties the mass concentrations of sugars and titratable acids were in the range 18,1-23,5 and 0,73-0,78 g/100 cm3 respectively. The combination of sweetness and acidity causes high taste properties of grapes. In grape berries of Flora and Nizina the concentration of fructose was two times more than glucose. Differences in the content wine, malic, lemon and succinic acids in berries varieties of Flora and Nizina were insignificant. In the berries of Anyuta variety, the concentration of lemon and succinic acids was more, malic was less than other varieties. Most of the studied varieties of berries contain malic and wine acids. More of cations of potassium, sodium, calcium and magnesium then in other varieties and it contain less than Anyuta berries. The difference in the content of various cations in the berries of varieties of Flora and Nizina is negligible. Tasting score of fresh grape of Flora variety was 7.0, Nisina - 7.8 and Aniyta - 7.6 points
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06.00.00 Agricultural sciences
Description
The article gives the results of the study of the texture of the grapes and biochemical characteristics of red wine grape varieties of Cabernet Sauvignon, Cabernet Franc, Merlot, Sapeari, Tsimladar, Pinot Noir for the production of juice of direct extraction and blending. The studied varieties in terms of the structure of the cluster may be divided into three groups of blackpinene (21.1), Cabernet Franc and Tsimladar (18.7 - 17.5), Cabernet Sauvignon, Merlot, Saperavi (16.5 - 16.8) , and bunches of addition in terms of two groups - Tsimladar (17.6), Cabernet - Sauvignon and other (15.6 - 16.4). The structural component of grapes varieties ranged from 5.2 to 5.9, berry index - from 62.1 to 83.4, the output of the wort from 74.2 to 76.3%. The content of sugars and acids in the berries of all varieties is favorable for the production of beverages. The largest Tartaric acid content was found in the juice of the varieties of Cabernet Sauvignon, Pinot Black, malic acid - in the juice of varieties Saperavi, Merlot, Tsimladar, citric acid - in the juice Tsimladar varieties, Cabernet Sauvignon, Saperavi. The ratio of tartaric acid to the content of the apple juice Cabernet Sauvignon was 2.9: 1, Cabernet Franc 2.6: 1, Pinot Black 2.5: 1, Merlot and Tsimladar 1.6: 1, 1.1 Sapevari: 1. According to the content of potassium cations, sodium, magnesium and calcium there were chosen three varieties of Cabernet Sauvignon and Cabernet Franc. The lowest content of potassium and magnesium cations was in the variety of Tsimladar, Sodium – in the varieties Merlot and Saperavi, calcium – in Saperavi. Excellent tasting commended for juices was given to Cabernet Sauvignon, Saperavi, Tsimladar, good – to Cabernet Franc, Merlot, Pinot black. Best blending juice obtained by mixing the juice of the grape of the varieties of Cabernet Sauvignon and Pinot black 70:30, Saperavi and Pinot black 50:50. From the grapes of produced varieties, we can produce juice and varietal by name ampelographic variety and blended to extend the range
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