PRELIMINARY QUALITY RESULTS REGARDING S.V.18402 INTERSPECIFIC HYBRID BERRIES PROCESSED BY MULTIPLE TECHNIQUES TO OBTAIN A NOVEL FOOD PRODUCT

Authors

  • R. Sandor Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • T. M. Gocan Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • F. D. Bora Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • Ad. Hoble Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • A. C. Babeș Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • R. Indrea Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • C. I. Bunea Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author
  • Am. Călugăr Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Author

DOI:

https://doi.org/10.51258/RJH.2023.23

Keywords:

grape, interspecific hybrid, jam, dry substance, organoleptic appreciation

Abstract

In this study, SV 18402 interspecific hybrid (PIWI group grapevines) was subjected to processing by syruping the berries before boiling. The variants were: V1.1. - grape product from berries without skin – filtered; V1.2. - grape product from berries without skin – unfiltered; V2.1. - grape product from berries with skin– filtered; V2.2. - grape product from berries with skin – unfiltered. Before processing, raw material was assessed for total soluble solids (186 g/l sugar), pH (3.25), and acidity (7.35 g/l tartric acid). The variants of products measure soluble dry substance over 67% the minimum amount stipulated by the international standard, which guarantees the conservability of the product. Regarding sensory comparison, products from the whole berries (skin, pulp, and seeds) proved to be more acceptable by the general public, as compared to the other variants.

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References

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Published

2023-12-15

How to Cite

(1)
R. Sandor; T. M. Gocan; F. D. Bora; Ad. Hoble; A. C. Babeș; R. Indrea; C. I. Bunea; Am. Călugăr. PRELIMINARY QUALITY RESULTS REGARDING S.V.18402 INTERSPECIFIC HYBRID BERRIES PROCESSED BY MULTIPLE TECHNIQUES TO OBTAIN A NOVEL FOOD PRODUCT. RJH 2023, 4, 203-206. https://doi.org/10.51258/RJH.2023.23.

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