name
Maslovsky Sergey Alexandrovich
Scholastic degree
•
Academic rank
associated professor
Honorary rank
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Organization, job position
• RSAU – MAA named after K.A. Timiryazev
доцент
Research interests
технологии хранения и переработки плодов и овощей, технологии бродильных производств и виноделия
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 2
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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Description
One of the promising ways of deep processing of beetroot is the production of sterilized mashed semi-finished product. The quality of the finished product is determined by a complex of factors, among which an important role is played by the varietal characteristics of the raw materials. Research on the technological evaluation of table beet varieties and hybrids for suitability to this method of processing was carried out in 2018 on the basis of the Department of Agriculture and Agrochemistry of the All-Russian Research Institute of of Vegetable Growing, a branch of the Federal State Scientific Center of the Russian Academy of Sciences and the Department of Fruit and Vegetable Storage and Processing Technologies Timiryazev. In the course of the research, the following tasks were solved: analysis of the raw materials for the main biochemical quality indicators (the content of dry substances, sugars, betanin, nitrates); laboratory production of sterilized puree semi-finished product and its evaluation by chemical composition and organoleptic characteristics. Based on the biochemical parameters of raw materials, the domestic varieties of single-seeded Russkaya odnosemyannaya (21.5%), Bordovaya VNIIO (20.1%) and Karina (19.8%) were distinguished according to the content of dry substances. According to the sugar content, varieties such as Karina (11.43%), Bordovaya VNIIO (11.19%) and Bordo 237 (11.03%) were distinguished. We have established a significant superiority of domestic varieties over foreign hybrids on the content of betaninand identified characteristic changes in the chemical composition of puree semi-finished product compared with the feedstock - a decrease in the content of dry substances, sugars, nitrates, a significant destruction of betanin. The highest scores on the complex of organoleptic indicators were obtained by samples of mashed semi-finished products made from beet varieties Smuglyanka, Bordo 237, Bordovaya VNIIO and Pablo F1 hybrid. - 21.6 ... 22.9 points on a 25-point scale. They should be recommended for industrial cultivation in the areas of procuring activity of canning enterprises engaged in the production of mashed semi-finished products
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SUSTAINABILITY OF MODERN VARIETIES AND HYBRIDS OF BEETROOT TO DISEASES DURING LONG-TERM STORAGE
Description
Fungal and bacterial diseases are the main cause of losses of beetroot during storage. Resistance to them should be regarded as an important economic value of this culture. Analyzing biennial data on the preservation and damageability of diseases during the storage of 18 samples of varieties and hybrids of beetroot grown in the Moscow region, samples were identified that have complex resistance to phomosis, gray and root rot, the most harmful diseases noted during the storage of beetroot. These are varieties Bordo 237, Bordovaya VNIIO, Dvusemyannaya TSHA, and Pablo F1 hybrid, which provide a yield of merchandise products of at least 80% and are characterized by a minimal degree of damage to the above-mentioned diseases. The above varieties and hybrids can be recommended for introduction into industrial vegetable growing and use in further breeding work as donors of resistance to diseases
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