Name
Kupin Grigoriy Anatolievich
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
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Articles count: 19
The article lists the characteristic and scrutinizes features
of modern topinambur varieties. Data, characterizing
acres in crops and crop yield abroad and in Russian
Federation, are analyzed. Classification traits of
topinambur varieties, included in the state register of
selection achievements, are studied. Data on crop yield,
duration of vegetative period, composition of carbohydrate
complex, content of vitamins, macro- and microelements
are systematized. The article studies most
popular foreign topinambur varieties. The carried out
analysis of scientific sources on agrobiological properties
and chemical composition of topinambur varieties
allowed choosing varieties, which are the most promising
for industrial processing
The article analyzes the existing technologies and
methods of storage of tubers of topinambur. We have
analyzed the traditional methods of storage of tubers of
topinambur - in containers, boxes or bags in storage or
in the ground clamps. Russian and foreign topinambur
tubers storage technologies in modified atmosphere,
with use of easily removable wax coating, with plant
extracts treatment, at different storage temperatures are
studied. We have also carried out analysis of scientific
and patent sources led to the conclusion that existing
technologies and methods of storing topinambur tubers,
which do not allow reducing to the maximum extent
the weight loss and the inulin hydrolysis during
storage. A reasonable conclusion was made about the
advisability of further studies in the field of innovative
technologies and methods of preparation for storage
and storage of topinambur tubers, ensuring minimal
weight loss, as well as maximum preservation in their
structure of inulin, vitamin C and other biologically
active substances during storage
The article provides experimental data, which help to
substantiate the effectiveness and feasibility of
application of plant resources, produced by the rubbing
of the pears in the production process of puree as raw
material for the production of secondary food additive.
For the first time, with the use of pulsed NMR it is
established that processing of secondary resources of
pears processing in UHF EMF influence on the
redistribution of bound and free moisture, i.e., the
maximum transition was for linked moisture to free
moisture, noted in the processing of secondary
resources in UHF EMF with the rate of heating
(increase in temperature) 0,4 °С/s to a temperature of
60 °С. It is established that such processing of
secondary resources of processing of pears allows to
increase the average speed of the subsequent IR-drying
and reduce the time IR drying in 2 times in comparison
with IR-drying of control sample (without
pretreatment in UHF EMF). Pre-treatment of
secondary resources of processing of pears to UHF
EMF for the identified modes allows for their
subsequent IR-drying to reduce the loss of vitamin C,
23.9% and P-active substances – by 20.6% compared
with the control sample. We have developed technological modes of production of food additives
from secondary resources of processing of pears,
providing maximum preservation in its composition of
thermolabile biologically active substances – vitamin
C and P-active substances. On the basis of these
studies, there was developed a set of technical
documentation, including TU 10.39.25-423-
040801346-2016 "Food additive. Pear Powder" and a
technological instruction for the production of food
additives
Based on the complex of studies carried out, the
formulation of wafers (wafer sheets) enriched with
food additives "Powder from the tubers of Jerusalem
artichoke" and skimmed sunflower lecithin was
developed, as well as the formulation of fat filling
enriched with a complex of food additives "Powder
from tubers of Jerusalem artichoke", "Powder from
hips" And low-fat sunflower lecithin. A recipe was
developed and an assessment of the organoleptic and
physicochemical parameters of enriched waffles with a
filling was made. The storage period, ensuring safety
and maximum preservation of consumer properties,
was established. The study of the nutritional value of
the developed waffles with filling allowed to establish
that in comparison with the control sample they
contain inulin and vitamin C, while the degree of
satisfaction of the daily demand for these nutrients
with consumption of 100 g of the developed product is
16.46 and 24.65% respectively. In addition, the
developed products, in comparison with the control
sample, are characterized by an increased content of
dietary fiber, potassium, magnesium, phosphorus, iron,
vitamins B1, B2 and B6
The article presents the results of studying the influence of some types of packaging materials used in conjunction with Inter Fresh’s ethylene absorber (sachets) on commercial quality and losses of Alexandria zucchini, Lyubov sweet pepper and tomatoes cv. Inkas during storage. The study was carried out using StePac Xtend bags, creating a modified atmosphere. The objects of research were stored for 14 days at a temperature of 8 – 10 °С and air relative humidity of 90±3 %. One sachet for ethylene absorption was placed in Xtend bags. It was found that when stored under these conditions, the total weight loss is: for tomatoes – 0.3% when using Xtend bags and Inter Fresh ethylene absorbers, 1.8% when using traditional packaging materials; for zucchini – 0.4% when using Xtend bags and Inter Fresh ethylene absorbers, 1.6% when using traditional packaging materials. Losses associated with microbiological damage during storage of zucchini and tomatoes were not observed. During storage of sweet pepper microbiological spoilage took place, which, apparently, was the result of increased contamination with pathogenic microorganisms
The article presents the results of studying the influence of the method of treatment before storage and storage parameters, including the relative air humidity, on the value of general losses of carrots. The taproots treatment before putting into storage was carried out with electromagnetic fields of extremely low frequency and the bio-preparation Vitaplan. After treatment, the taproots were kept at a temperature of +2±1°С for 56 days and +25±1°С for 21 days. In the process, the relative air humidity was changed from 40 to 90%. At a storage temperature of +2±1°C, the lowest total loss was observed at a relative humidity of 90%. At a storage temperature of +25±1°С, the optimal, from the point of view of decreasing the general losses, turned out to be the relative air humidity of 70%: with decreasing relative air humidity to 40%, significant increase of natural losses was observed, because the taproots were losing water intensively, and with increasing relative air humidity to 90%, favorable conditions were created for the growth of pathogenic microflora, which caused significant losses from the microbiological decay. The method of pretreatment of carrot taproots, providing the lowest general loss during storage in all the studied conditions, was joint treatment with ELF EMF and the bio-preparation called Vitaplan
Long-term storage of fruits can be achieved by means
of decreasing microbial contamination of their surface
as a result of fruits pre-treatment by biopreparations
before dispatching for storage. In the current study
patterns of influence of fruits pre-treatment with the
“Ekstrasol” biopreparation in a number of
concentrations of bioagent on the microbial
contamination of their surface during storage are
revealed. The “Ekstrasol” preparation is a biofungicide,
containing the Ch-13 strain of Bacillus subtilis bacteria
and their metabolites. As research objects there were
chosen apples of a zoned in the Krasnodar region
variety called Idared and pears of a zoned in the
Krasnodar region variety called Conference, harvested
in 2016. The apples and the pears were stored over a
period of 6 months in the low temperature conditions.
Samples were withdrawn every month over the period
of storing. The species composition and quantity of the
most prevalent microorganisms, potentially causing the
spoilage of apples and pears during storing, were
identified. The optimal concentration of the bioagent,
which provides the maximal decreasing of microbial
contamination of fruits’ (apples and pears) surface, is
established – 106
CFU/g, dosage of solution – 1 ml per 100 g of fruit
The article presents data characterizing the
composition of macro and micronutrients from
secondary resources of pumpkin processing – pumpkin
pomace. We have found that extracts of pumpkin are
valuable raw materials for the production of food
additives, as they contain proteins, dietary fiber,
including pectin and protopectin, minerals, as well as
such biologically active substances as vitamin C, β-
carotene and P-active substances using nuclear
magnetic relaxation, it is shown that pretreatment of
pomace pumpkin in the microwave electromagnetic
field of certain parameters before IR drying allows to
transfer part of the bound moisture free moisture, that
allows to intensify the subsequent process IR drying.
We have developed an innovative technology of
production of food supplements from pumpkin
extracts, which is protected by Russian patent for the
invention and having the “know-how” status. The
article presents data describing the organoleptic and
physical and chemical indicators of quality nutritional
supplements, formulated according to the developed
technological regimes
Fruits are an important part of the diet of humans and
many animals. In case of an improperly organized
process of storing of fruits, the loss of mass and
decrease of quality can be substantial. This makes
relevant the research, aimed at enhancing existing and
developing new technologies of fruits storing. In this
article, the results of the investigation of influence of
complex treatment of fruits with electromagnetic fields
of extremely low frequency (EMF ELF) and а biopreparation
on the change of microbial contamination
of their surface and on the loss of mass in the process
of long-term storage are revealed. Apples of the Idared
variety and pears of the Conference variety were the
objects of research. The change of microbial
contamination of the surface of fruits, undergone a few
types of pre-treatment (EMP ELF, bio-preparation
“Vitaplan”, complex treatment “EMP ELF + the biopreparation”
and no special treatment), after storing during 7 months in case of pears and 8 months in case
of apples is shown in the article. It was found, that the
greatest decrease of content of microorganisms on the
fruits’ surface is achieved as a result of the complex
treatment, combining the treatment with EMP ELF and
an aqueous solution of the “Vitaplan” bio-preparation.
The effective parameters of such a treatment for apples
and pears are represented
Technologies of fruits storing known at the present
time, solving actual problems – slowing down
biochemical processes, inhibiting ethylene synthesis,
do not provide fully the preservation of quality of
fruits due to not taking into consideration the
peculiarities of microflora of fruits and
microbiological processes, taking place during storage.
Purpose of the research: investigation of influence of
complex treatment of fruits with electromagnetic fields
of extremely low frequency (ELF EMF) and the biopreparation
“Vitaplan” on changing of losses of
biologically active substances in the process of longterm
storage. Objects of the research: apples of the
Idared variety and pears of the Conference variety,
regionalized in the Krasnodar region. Mass shares of
the vitamin C and P-active substances were measured in the process of storing. ELF EMF treatment was
conducted on an experimental installation. Fruits were
exposed to the action of electromagnetic fields with
specified parameters. Complex treatment of fruits
(apples and pears) with ELF EMF and the biopreparation
“Vitaplan” before dispatching for storage
allows preserving the biologically active substances –
the vitamin C and P-active substances – to the
maximum degree. Synergetic effect, appearing due to
the complex action of electromagnetic field and the
bio-preparation, allows decreasing the processing time
in the electromagnetic field