ORGANOLEPTIC EVALUATION OF CHERRY FRUITS BY PRE-TREATMENT WITH POLYSACCHARIDE COMPOSITIONS

Cherry fruits have a short shelf life due to the period of their storage. Therefore, to extend it, a search for new storage technologies is underway. The purpose of the research carried out during 2016-2019 at the experimental pomology station named after L.P. Simirenko IS NAAN, was the determination of the organoleptic and physical characteristics of fresh cherry fruits before and after storage when processed with polysaccharide compositions. Studies have shown that the weight of cherry varieties Zhadana, Chance, Optimist and In Memoriam Artemenko are large, their weight ranges from 5.2 to 4.8 g. The color of cherry fruits, experimental varieties, determined by the light transmittance did not indicate a significant difference within the variety. The sugar-acid index of cherry fruits prevailed in cherry fruits of Elegant and Alpha varieties, taking values above 5. Cherry fruits had a good organoleptic evaluation. Among all the experimental varieties, the fruits of the Elegant cherry variety were distinguished by their excellent tasting evaluation, appearance and gloss. According to the studied physical and organoleptic parameters and the cluster analysis, the Griot Podbelsky variety (control) was more universal. According to the group of indicators, the fruits of cherry varieties: Alpha, Optimist and Zhadana differed from Elegant and Chance. The smallest changes, compared to the control, in the fruits of cherries varieties Alpha and Optimist. After storage of cherry fruits treated with chitosan with salicylic acid compared to untreated fruits, the taste of the fruit did not deteriorate. Fruits treated with a solution of salicylic acid with chitosan or sodium alginate had an excellent tasting score. The prospect of further research is to establish the effect of polysaccharide compositions based on chitosan and sodium alginate and organoleptic characteristics of cherries of different varieties after storag