Solar-air drying of eggplant – on the way to waste-free production
https://doi.org/10.18619/2072-9146-2021-6-82-85
Abstract
The growth in the cost of raw materials, vehicles, fuel, incomplete use of the crop leads to an increase in the cost of grown products. As you know, in the process of harvesting and its marketing, about 25-35% are products not sold on time, non-standard products, which are not inferior in nutritional value to the standard and stripping products. Such products are discarded or partially sold by agreement. Processing this part of the crop by solar-air drying is one of the ways to reduce crop losses and make the cultivation technology low-waste and resource-saving.
Materials and methods. On the basis of the All-Russian research institute of irrigated vegetable and melon growing – branch of Precaspian agrarian federal scientific center of the Russian academy of sciences (FSBSI “PAFSC RAS”), work was carried out to study the quality of dried eggplants of the institute's selection that were not realized in due time and cleanup collection. For work, they took the fruits of the varieties Nizhnevolzhsky, Panther, Almazny, Astrakom. The goal of the work is to ensure the protection of unsold marketable products, as well as the fruits of the stripping collection from spoilage and obtaining a new product with good nutritional and taste properties, which makes the eggplant growing technology low-waste. Before and after drying, the main chemical substances were determined: the amount of sugars, dry substances, ascorbic acid, nitrates.
Results Our results prove that from each ton of unsold products, you can get from 80 to 106 kg of complete dietary products. Ready-made dried eggplants contain, depending on the variety, from 21.17 to 23.86% of the total sugar, the amount of ascorbic acid ranges from 1.63 mg /% to 2.61 mg /%. The amount of nitrates is 7.6-10.2 times less than the permissible (1200 mg / kg) level. Solar-air drying is low-cost, since its storage and transportation requires fewer containers and vehicles. The amount of dried products is reduced to the original, depending on the grade and weight of the loaded raw materials per square meter by 9.4-12.5 times.
About the Authors
V. A. MachulkinaRussian Federation
Vera A. Machulkina – Doc. Sci. (Agriculture), Leading Researcher of the laboratory for quality assessment
Kamyzyak
O. P. Kigashpaeva
Russian Federation
Olga P. Kigashpaeva – Cand. Sci. (Agriculture), leading researcher, head of the department. laboratories of breeding and seed production
Kamyzyak
A. V. Gulin
Russian Federation
Alexander V. Gulin – Cand. Sci. (Agriculture), Leading Researcher of the department of breeding and seed production, director
Kamyzyak
R. H. Kapanova
Russian Federation
Rufina H. Kapanova – Junior Researcher of the Department of Breeding and Seed Production
Kamyzyak
References
1. Gordeev A.V. Solving problems of food security. The world of agribusiness. 2008;(1):4-6. (In Russ.)
2. Ivanova V.M. The growth of agriculture as a factor of development of food industry and food market. Food industry. 2016;(2):8-11. (In Russ.)
3. Machulkina V.A. Waste-free technology of vegetable and melon products. Potatoes and vegetables. 2017;(7):22-23. (In Russ.)
4. Geraskina N.V. Selection of eggplant for the South of Russia. Potatoes and vegetables. 2016;(7):33-34. (In Russ.)
5. Kigashpaeva O.P., Avdeev A.Yu. New varieties of eggplant for canning. Potatoes and vegetables. 2016;(7):35-36. (In Russ.)
6. Medical and biological requirements and sanitary standards of the quality of food raw materials and food products. M.: Publishing house of standards, 1990. P.94- 100. (In Russ.)
7. Hygienic requirements for safety and nutritional value of food products M., 2002. (In Russ.)
8. Baturin A.K., Mendelssohn G.I. Nutrition and health: problems of the XXI century. Food industry. 2005;(5):105-107. (In Russ.)
9. Machulkina V.A., Sannikova T.A., Puchkov M.Yu., Antipenko N.A. Environmental safety eggplant depending on the age and size of the fruit. Food technology and processing industry of AIC – healthy food. 2015;(3):39-44. (In Russ.)
10. Saburov N.V., Antonov M.V. Storage and processing of fruits and vegetables. M.: SEL'khozizdat, 1952. P.325-339. (In Russ.)
11. Kudryashova A.A. Influence of nutrition on human health. Food industry. 2004;(12): 88-90. (In Russ.)
12. Matheson V.A., Arutyunova N.A. Food Quality. Food industry. 2015;(4):50-53. (In Russ.)
13. Kononkov P.F. Vegetables – the basis of healthy nutrition. Potatoes and vegetables. 2007;(1):8-9. (In Russ.)
14. Machulkina V.A., Sannikova T.A., Puchkov M.Yu., Antipenko N.A. The value of the size of the fruit for processing. Science almanac. 2017;2-1(28):296-301. (In Russ.)
15. Bogatyrev A.N., Makeeva I.A. Problems and perspectives in the production of natural food. Food industry. 2014;(21):8-10. (In Russ.)
16. Dospekhov B.A. Field experiment technique. M., Agropromizdat, 1979. 415 p. (In Russ.)
17. Korinets V.V., Ivanova E.I., Machulkina V.A., Sannikova T.A., Pivovarov V.F., Pavlov A.V., Paraskova O.T. OST Dried eggplants. Industrial raw materials. Technical conditions. Industry standards for typical technological processes for the production of seeds, vegetables and melons. M., 2003. Р.279-286. (In Russ.)
18. Metlitskiy L.V. Biochemistry of fruits and vegetables. M., 1970. 230 p. (In Russ.)
Review
For citations:
Machulkina V.A., Kigashpaeva O.P., Gulin A.V., Kapanova R.H. Solar-air drying of eggplant – on the way to waste-free production. Vegetable crops of Russia. 2021;(6):82-85. (In Russ.) https://doi.org/10.18619/2072-9146-2021-6-82-85