Investigating figs properties safety subjected to shock freezing

The purpose of the study is a comparative characteristic of the consumer properties of fig varieties cultivated on the Black Sea coast, the preservation of their properties after shock freezing and defrosting, and the development of a dessert from defrosted figs. Object: varieties of figs growing on the territory of Greater Sochi - Krymskij chernyj, Temri (Abhazskij), Sabruciya rozovaya, Brunsvik harvest 2020 and 2021. The commercial quality of fresh fig fruits before freezing was determined according to GOST 34322-2017. “Figs are fresh. Specifications”. Fig fruits of selected varieties, harvested at the end of August 2020-2021, were simultaneously subjected to shock freezing using the Abat shock freezer shock-20-1/1, freezing time was 4 hours, the temperature in the center of the fruits reached -18 °С. Next, the fruits were packed in plastic containers with lids of 0.8 dm3 each and stored in the freezer compartment of a refrigerator at a temperature of -18 °C and a relative air humidity of 90-95 %. The content of vitamin C was determined according to GOST 7047-55, the content of vitamin PP - in accordance with GOST R 50479-93. The mass fraction of potassium in fruits was determined on a Spectr AA-240 FS absorption spectrometer. Quantitative determination of anthocyanins was carried out by spectrometric method in accordance with GOST 32709-2014. Based on the totality of the results, it was found that the Sabruciya rozovaya variety is characterized by the best preservation of consistency and taste properties. The same variety is characterized by the maximum content of potassium, vitamins C and PP. Defrosted fruits of the Sabruciya rozovaya variety were used to develop a low-calorie dessert that was highly appreciated by tasters.