Wild-growing lingonberries and cranberries quality indicators study at different periods of storage

The aim of the study is to establish the shelf life of supplies from wild cranberries and lingonberries to substantiate the possibility of using them as an enrichment additive in the production of jelly marmalade. The objectives of the study are to assess the organoleptic and physicochemical indicators of the quality of supplies at different storage periods. Research was carried out at the Department of Commodity Science and Expertise of Goods of the Siberian University of Consumer Cooperatives. Methods for the study of quality indicators were used in accordance with the requirements of the current regulatory documents. The object of the study is unpasteurized cranberry and lingonberry supplies, the technological scheme of which provided for the following operations: inspection and washing of fresh berries, rubbing berries, mixing with citric acid (10 % of the weight of berries) and sugar in a ratio of 1:2. The samples were packed in sterile containers and stored at a temperature of 5-7 °C for one year. Control assessment of organoleptic quality indicators was carried out every three months, physical and chemical - at the beginning and end of storage. For the organoleptic quality assessment, a descriptive point scale was developed; a nomenclature of single quality indicators was determined, and weight factors was assigned. The testing of the point scale for the organoleptic assessment of supplies during the entire storage period was carried out. The quality of berry supplies during the entire storage period corresponded to the requirements of the standards. After nine months of storage, the berry stock was characterized by the following organoleptic characteristics: thick and uniform consistency, with slight signs of sugaring, taste, smell, color - pronounced, characteristic of the type of berries. Based on the study of physical and chemical indicators, it was found that after nine months of storage, the quantitative content of sugars and acids did not affect the gelling ability, which makes it possible to recommend berry supplies for use as an enrichment additive in the production of jelly marmalade. The shelf life of the berry supply is set at nine months.