POSSIBILITIES FOR PRODUCTION OF NECTARS AND PUREES FROM FRUITS OF BLACK CHOKEBERRY (ARONIA MELANOCARPA)

The objective of this study was to develop new products based on black chokeberry fruits and to observe the variation in physico-chemical composition during fruit processing and after 6- and 12-month storage.
The studies showed that during processing and storage the most considerable variation occurred in the biologically active substances ascorbic acid and anthocyans.
After black chokeberry fruit processing, the ascorbic acid content decreased about two times in the puree and four times in the nectars.
After 12-month storage, the ascorbic acid decrease was about four times in the purees and two times in the nectars.
For the anthocyans it was about three times in the purees and nearly six times in the nectars.
After 12 months of storage, the anthocyan decrease was four times in the purees and about two times in the nectars.
Irrespective of that variation, the new products retained a high level of biologically active substances, which makes them suitable for prophylaxis and aid to curative processes in socially important diseases.

I Balkan Symposium on Fruit Growing

D. Georgiev, D. Ludneva

fruits, nectars, purees, ascorbic acid, processing

https://doi.org/10.17660/ActaHortic.2009.825.95