APPLICATION OF MULTICRITERIA OPTIMIZATION METHOD TO SELECT THE BEST VARIETIES OF FROZEN CHERRY FRUIT

Abstract

Cherry is widely known in Ukraine due to its sweet-sour taste and attractive color. However, the shelf life of the cherry fruit is only 10−15 days. Therefore, in order to ensure the annual population's consumption of these fruits, it is necessary to study the suitability of new varieties of this crop for freezing and prolonged storage. The aim of the research was to apply a multi-criteria optimization method for choosing a better variety of frozen fruits of varieties Alpha, Zhadana, Chance, Elegant, Memory of Artemenko, Optimistka, Podbelskа, grown on the research station of the Pomology them L.P. Simirenko IS NAAS. The application of the multi-criteria optimization method will make it possible to fully identify the effect of qualitative indicators and the values of the intervals of allowable values for determining the most suitable for freezing of cherry fruit. According to the research results, the content of components of the chemical composition of cherry fruit depends on the characteristics of the variety. The loss of cellular fruit juice ranges from 7,2% in the Memory of Artemenko class to 10,9 % in the Alpha. The content of dry soluble substances is in the amount of 14,71 % in the grade Chance to 15,21 % − Memory of Artemenko. The value of sugars in the fruit cherries of these varieties ranges from 9,57 to 10,77 %. The presence of titrated acids, which, together with the sugars, determines the taste of the fruits is at 1,68 % for the Elegant variety and the highest fruit cherry variety Memory of Artemenko. The highest vitamin C value is given to the fruits of the cherry variety Memory of Artemenko – 10,6 mg/100 g and the lowest − Optimist 7,9 mg/100 g. In the complex of physico-chemical indicators, by the method of multicriteria optimization, it is suggested to recommend the production for freezing fruits of varieties of cherries: Memory of Artemenko, Elegant and Alpha.

Keywords

• cherry fruit
• dry soluble substances
• sugars
• acids
• ascorbic acid