Introduced hawthorn species technological assessment

The purpose of the study is to conduct a technological assessment of promising species of hawthorn (Crataegus L.), to determine the possibility of their use as raw materials for the manufacture of vitamin products for food purposes. Research objectives are to carry outt a biochemical analysis of fresh fruits, to make processed products (compotes, jam, jelly), to develop a jelly recipe (including with the addition of a spicy-aromatic component), to evaluate the obtained canned food by biochemical and organoleptic indicators. Objects of re-search are fruits of introduced species of hawthorn (C. pinnatifida, C. arnoldiana, C. submollis, C. punctata var. Aurea, C. nigra), collected on the territory of scientific plantations of the Federal State Budgetary Scientific Institution of Federal Altai Scientific Center of Agrobiotechnology of the Department of Lisavenko Research Institute of Horticulture for Siberia (LRIHS) in 2016–2020 and products of their processing (compotes, jam, jelly). Bio-chemical studies in fresh fruits and canned food were carried out according to standard methods in the laboratory of industrial technologies of LRIHS. The fruits of C. pinnatifida were superior to other forms in terms of the content of soluble solids, organic acids, and vitamin C (24.2 %, 3.0 %, and 75.0 mg/100 g, respectively). High levels of acidity, sugar-acid index, and pectin content were observed in fruit C. nigra (0.7 %, 14.4, 2.7 %, re-spectively). A high degree of "preservation" of vitamin C (17.9 mg/100 g) and the amount of polyphenols (525.4 mg/100 g) was revealed in the compote from the fruits of C. punctata var. aurea. It was found that the studied species are suitable for making compotes, preserves, jellies. All manufactured products have high organoleptic qualities (4.4–4.8 points). Canned food retains a high level of biologically active substances. In the course of the study, the recipe for making jelly was improved, including reduced sugar content and the addition of a spicy-aromatic component. The use of a spicy-aromatic component in the recipe increases the content of vitamin C and the number of polyphenols in the final product.