Distinctive features of the biochemical composition sea buckthorn fruits of Altai selection
https://doi.org/10.37493/2307-910X.2023.2.14
Abstract
The article presents data on the biochemical composition of sea buckthorn fruits zoned and grown on the territory of the Altai Territory. The information on the distinctive features of the most common varieties in the selection of Azhurnaya, Altai, Inya, Chechek, Chuiskaya is summarized. The biochemical composition of sea buckthorn fruits of these varieties has been studied. A wide variability in the content of sugars, titrated acids, ascorbic acid and aroma-forming compounds affecting the taste characteristics of sea buckthorn fruits and determining its further use has been established.
About the Authors
E. D. Rozhnov
Altai State Technical University named after I.I. Polzunov
Russian Federation
Russian Federation
Rozhnov Evgeny Dmitrievich - Doctor of Technical Sciences, Associate Professor of the
Department of Biotechnology, Biysk Institute of Technology (branch),
659305, Biysk, Hero of the Soviet Union Trofimov str., 27
M. N. Shkolnikova
Ural State University of Economics
Russian Federation
Russian Federation
Shkolnikova Marina Nikolaevna - Doctor of Technical Sciences, Associate Professor,
Professor of the Department of Food Technology,
620144, Yekaterinburg, 8 Marta str./Narodnaya Volya, 62/45
O. V. Chugunova
Ural State University of Economics
Russian Federation
Russian Federation
Chugunova Olga Viktorovna - Doctor of Technical Sciences, Professor, Head of the
Department of Food Technology,
620144, Yekaterinburg, 8 Marta str./Narodnaya Volya, 62/45
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Review
For citations:
Rozhnov E.D., Shkolnikova M.N., Chugunova O.V. Distinctive features of the biochemical composition sea buckthorn fruits of Altai selection. Modern Science and Innovations. 2023;(2):145-150. (In Russ.) https://doi.org/10.37493/2307-910X.2023.2.14
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