The application of chemical and holistic test methods to assess indicators of different technologies of actinidia berries

Abstract

Percentage concentration of vitamin C of lyophilized actinidia berries ‘Lande’ and ‘Paukstes Sakarva’ is almost 4 times higher than in frozen actinidia berries of these varietes. Comparing different varieties, frozen berries ‘Lande’ and lyophilized berries ‘Paukstes Sakarva’ have more vitamin C. After determining lyophilized and frozen actinidia berries ‘Lande’ and ‘Paukstes Sakarva’ electrochemical quality indicators, calculated amount of energy P shows that lyophilized and frozen actinidia berries ‘Lande’ have the lowest numerical values of energy P and lyophilized and frozen actinidia berries ‘Paukstes Sakarva’ have the highest numerical values of energy P. Crystalogram criteria shows that frozen berries ‘Lande’ crystalograms have higher numerical value scores than those of lyophilized berries. Lyophilized actinidia berries ‘Paukstes Sakarva’ crystalograms have higher numerical value scores than those of frozen berries. According to different research methods, holistic indicators whole (P value, biocrystallization) shows more valuable ‘Lande’ berries, chemical indicator - vitamin C concentration shows more valuable ‘Paukstes Sakarva’ berries; according to different berries preparation techniques holistic indicators (P value, biocrystallization) show more valuable ‘Lande’ berries, chemical indicators show more valuable ‘Paukstes Sakarva’ berries