THE USE OF THE NEW APPLE HYBRIDS FRUITS WITH RED PULP IN THE FOOD INDUSTRY

NIKOLAY M. SOLOMATIN(1), ELENA SOLOMATINA(1), VLADIMIR N. SOROKOPUDOV(2), OLGA A. SOROKOPUDOVA(2), NINA I. MYACHIKOVA(3), CECILIA GEORGESCU(4*)

1. Michurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, Russia
2. Federal State Budget Scientific Institution, All-Russian Horticultural Institute for Breeding, Agrotechnology and Nursery, 4 Zagorevskaya, 115598, Moskow, Russia
3. Federal State Autonomous Educational Institution of Higher Education Belgorod National Research University, Institute of Pharmacy, Chemistry and Biology, 85 Pobedy, 308015, Belgorod, Russia
4. ”Lucian Blaga” University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, 7-9 I. Ratiu, 550012, Sibiu, Romania
*Corresponding author: cecilia.georgescu@ulbsibiu.ro

Abstract

Juice, compote, fruit chips, obtains from hybrids apple fruits was made and analyzed. Juice from red-flesh apples has attractive anthocyanin color, high content of antioxidants and a higher acidity. Stewed fruit of red-apple apples fully corresponds to the necessary indicators for organoleptic and chemical composition, but it has an unusual color for apple compote. Chips from red-flesh apples are the most promising type of products. Along with the conservation of anthocyanin in the drying process, they have a perfectly acceptable sugar-acid index and a high content of anthocyanins.

Keywords

acidity anthocyanins apple hybrids juice natural dyes processing soluble dry matter vitamin C
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