PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI

The fruit and berry vegetable raw materials applied in food production technologies have a positive impact on the consumer properties of ready-made product. The qualitative composition and the quantitative content of separate elements in fruit and berry raw materials have been studied in the work (wild strawberry, gooseberry, cherry, raspberry, banana, wild rose and kiwi). The studied samples conformed to the requirements of standards in appearance, coloring, taste and smell. Physical and chemical indicators, such as the content of solids, sugars, pectinaceous substances, organic acids, the titrable acidity of the crude and processed fruit and berry raw materials have been defined. It has been established that the highest quantity of carbohydrates, including sucrose, is in bananas, the lowest quantity is in raspberry. There is no sucrose in wild strawberry and wild rose. Cellulose is in all fruit and berry raw materials, its highest content is in raspberry. Pectinaceous substances are mainly in gooseberry. It has been established that all fruit and berry raw materials are rich with organic acids, except bananas. Apple acid is the only that prevails in bananas. At the same time the acidity of bananas is low. The titrable acidity of wild strawberry is the highest which is proved by the fact of lack of sucrose in it. It has been shown that fruit and berry raw materials contain such vitamins as B1, B2, B6, PP, β-carotene, K1, E and C. The greatest amount of vitamin C is in wild rose, there are also a lot of group B vitamins in wild rose, tocopherols prevail in wild rose and gooseberry. All types of fruit and berry raw materials are rich with major macro and microelements. It follows from the obtained data that the physical and chemical indicators can not be the objective criteria of identification of the crude and processed fruit and berry raw materials as their values for different types of raw materials are very close, and sometimes they coincide. Some indicators, such as the content of vitamin C and total of carotinoids can indirectly be suitable for the identification of group of fruit and berry raw materials, but they do not allow to define a type of fruit and berry raw materials.


INTRODUCTION
The fruit and berry vegetable raw materials applied in food production technologies have a positive impact on the consumer properties of ready-made product. In particular, it favorably affects the organoleptic characteristics of finished goods: taste, aroma and color. At the same time the vegetable components play a role of natural dyes and fragrances. Thanks to the presence of biologically active agents, fruit and berry vegetable raw materials have a good effect on the human body [1,2].
Merchandising characteristics of fruit and berry raw materials: the high nutrition and biological value, the simplicity in the preparation for production, the wide range of fruits and berries and their derived products allow to use them effectively in various food technologies, including dairy products technologies [3].
The studied fruits and berries as vegetable objects with the prevalence of water in their composition have no high caloric value: 100 g of the edible part give only 30-100 kcal [4]. Easily digested carbohydrates prevailing in the dry weight are the main energyyielding material in the composition of fruits and berries. Fruits and berries are of the highest value in nutrition as a source of biologically active agentsvitamins, macro-and microelements, specific substances and food fibers. Thanks to the presence of the listed groups of compounds, fruits and berries improve digestion, the activity of cardiovascular system, the neuroemotional state of the person, therefore a lot of fruits and berries are irreplaceable in nutrition. The average annual need of the person for fruits and berries is 7 kg. [4].
Fruits and berries, first of all, are an effective source of various carbohydrates among which there are sugars, polyols, pectinaceous substances, cellulose and hemicellulose. Sugars are digestible carbohydratesglucose, fructose, sucrose because of a sweet taste inherent in them. The total content of sugars is from 1.0 to 20% [5,6,7]. Monosugars, glucose and fructose prevail. Their content is approximately equal in a lot of fruits and berries. The amount of sucrose (disaccharide) does not exceed 1% in the majority of them. Fructosethe sweetest and most dietary valuable sugar which is expedient for use in the diets with a low caloric content, and also in the food of children and diabetics prevails in the composition of raspberry. Pectinaceous substances and cellulose are carbohydrate polymers, they are not digestible for the human body, but their physiological role is high enough. Pectinaceous substances are part of cells and noncellular clusters. These are derivatives of galacturonic acid. There is soluble pectin and insoluble pectin (protopectin) [8,9]. The ratio between soluble pectin and protopectin in the composition of fruits and berries changes in the course of growth, maturing and storage. Therefore, changes of consistence become noticeable as well. The content of pectinaceous substances with high jellifying properties which are shown at a certain ratio of pectinaceous substances, sugar and acids [10] in fruits and berries is 0.2-1.8%.
The purpose of work consisted in the determination of parameters of quality of fruit and berry raw materials. The study problems included the determination of titrable acidity, content of vitamins and minerals and also toxic components in fruit and berry raw materials.
All fruit raw materials used in the work were studied upon the organoleptic and physical and chemical indicators of quality according to the requirements of the relevant normative documents.
The test specimens were selected in accordance with GOST 26313-84 "Products of fruit and vegetable processing. Acceptance rules and methods of sampling". The raw materials are mixed and the single samples are selected from different layers of a product by means of a scoop, a sampler, a siphon and so forth, weighing 100-500 g each. The number of single samples from each unit of transport packing must be not less than two. The total weight of specimen from each selected unit of transport packing must be from 0.3 to 3.0 kg depending on the weight of the product needed for the tests.
The fruits of raspberry were assessed for the compliance with the requirements of GOST R 54691-2011. The appearance, maturity degree, state, smell and taste of berries, the presence of the agricultural fruits and berries damaged by agricultural depredators, the rotten and spoiled berries are assessed in an organoleptic way [11,12].
The indicators of quality of fruits of wild strawberry were assessed in accordance with GOST 6828-89. The appearance, maturity degree, taste and smell, the presence of the sick and damaged berries of wild strawberry are determined in an organoleptic way; the size of berries -by measuring to a precision of no more than 0.1 mm [13].
Each fraction was weighed. All weighings were performed to a precision of no more than 0.01 kg. Table 1 presents the carbohydrate composition of fruits and berries.

RESULTS AND DISCUSSION
The analysis of tabular data allows to draw a conclusion that the highest quantity of carbohydrates, including sucrose, is in bananas and the lowest is in raspberry. There is no sucrose in wild strawberry and wild rose. Cellulose is in all fruit and berry raw materials, its highest content is in raspberry. Pectinaceous substances are mainly in gooseberry. Table 2 presents the titrable acidity and qualitative composition of organic acids of the studied fruits and berries, Table 3 the content of vitamins.
Fruits and berries are a source of the mineral substances playing an important role in metabolic processes. The total of mineral substances or ash in the composition is 0.2-0.54%. Macro-, micro-and ultramicroelements are found in the composition of ash.
Analyzing these tables, it is possible to note that all fruit and berry raw materials are rich with organic acids, except bananas. Apple acid is the only that prevails in bananas. At the same time the acidity of bananas is low. It is explained by the existence of a large amount of sucrose. The titrable acidity of wild strawberry is the highest which is proved by the fact of lack of sucrose in it.
The qualitative composition and the quantitative content of separate elements are different which is caused by their biological and specific features to accumulate elements, the provision of soils with available forms of elements. In some cases the mineral composition can facilitate the identification of products of processing and prove their naturalness, but is not an objective criterion of specific identification of fruit and berry raw materials.
It follows from the tabular data that fruit and berry raw materials contain such vitamins as B 1 , B 2 , B 6 , PP, βcarotene, K 1 , E and C. The greatest amount of vitamin C is in wild rose, there are also a lot of group B vitamins in wild rose, tocopherols prevail in wild rose and gooseberry. Table 4 presents the content of mineral substances in the studied raw materials.
Analyzing Table 4 it is possible to draw a conclusion that all types of fruit and berry raw materials are rich with major macro -and microelements.   Table 5 gives the indicators of quality. As the tabular data show, the quality of the studied raspberry conforms to the requirements of GOST, the content of toxic elements in raspberry does not exceed the admissible level (Table 12), the samples of raspberries can be applied for further studies. Table 6 provides data on gooseberry. Analyzing Table 6, it has been established that the samples of gooseberry are typical in shape and coloring, the taste is sourish and sweet, peculiar to this grade, without a foreign smack.
The content of toxic elements in gooseberries did not exceed the admissible level (Table 12). Table 7 provides data on wild strawberry.
Proceeding from the data of Table 7, it has been established that the samples of berries of wild strawberry are typical in appearance, coloring, taste and smell, and correspond to the high grade. The content of toxic elements does not exceed the admissible level (Table 12), the berries can be used for further tests. Table 8 presents the indicators of quality of hips.
The tabular data testify that the samples of hips conform to the requirements of GOST for all the indicators and can be used for further tests. The content of toxic elements does not exceed the admissible level (Table 12). Table 9 gives the indicators of quality of the cherry used for the studies.   The whole false fruits of various shape cleared of sepals and pedicels: from spherical, ovoid or oval to strongly extended spindle-shaped; the length of fruits is 0.7-3 cm, the diameter is 0.6-1.7 cm. There is a small round opening or a pentagonal platform on top of the fruit. Fruits consist of the overgrown receptacle (hypanthium) and numerous fruitlets (nutlets) enclosed in its cavity. The fruit walls are dense, fragile, the external surface is glossy, more rarely mat, more or less savoyed. The fruits are thickly covered inside with long and very stiff bristly hairs. The nutlets are small, oblong, with poorly prominent sides.
Whole, pure, from the spherical to the oval shape, the length of fruits is 1.8-3.2 cm, the diameter is 0.8-1.8 cm.
There is a round opening on top of the fruit, the fruits consist of hypanthium and the fruitlets (nutlets) enclosed in its cavity. The walls are dense, the external surface is glossy and savoyed. The fruits are covered inside with long stiff bristly hairs. The nutlets are small, oblong, with poorly prominent sides.  Table 9. Indicators of quality of Prunus fruticosa (ground cherry, the grade "Altayskaya lastochka"), n = 5

Name of the indicator
Characteristics and norms in accordance with GOST in fact

Appearance
The fruits typical for this pomological grade (first) in shape and coloring. The fruits typical and untypical for this pomological grade (second) in shape and coloring.
The fruits are typical for this pomological grade in shape and coloring.

Maturity
The fruits uniform in maturity, but not green and not overmature (first grade) The fruits are not uniform in maturity, but not green and not overmature are allowed (second grade) The fruits are uniform in maturity Size to the largest cross-section diameter, mm, not less than: 15 (first grade) Not rated (second) 17 + 0.5 including that for small-fruited grades (Vladimirskaya, Samarkandskaya, Rastun'ya, Kartulialubali, Shubinka) and also that for ground and Nanking cherry 12 (first grade) Not rated (second) -Analyzing the data of Table 9, it has been established that the samples of cherry correspond to the first market grade upon the quality indicators, have a typical shape and coloring, the content of toxic elements does not exceed the admissible level (Table 12). Table 10 gives the indicators of quality of the bananas used for further studies. Mature bananas, i.e. that of the harvest degree of maturity, of extra grade, produced in Ecuador have been studied.
The analysis of tabular data testifies that the samples of bananas correspond to the market extra grade, the content of toxic elements does not exceed the admissible level (Table 12). Table 11 presents the indicators of quality of the studied fruits of kiwi.
It follows from the tabular data that the samples of kiwi are high-grade and can be used for further studies. The content of toxic elements does not exceed the admissible level (Table 12).
The analysis of tabular data testifies that the quality of the studied types of fruit and berry raw materials conforms to the requirements of normative documents according to the content of toxic elements and can be applied for further tests and the determination of specific identification.
The performed assessment of quality of fruit and berry raw materials with the application of organoleptic and physical and chemical methods of analysis provided by the existing normative documents has shown that the organoleptic method of assessment is the most acceptable for the purpose of identification of fresh fruits and berries. In case of the processed raw materials this method is subjective and is based only on the definition of taste, aroma and color of the applied vegetable raw materials which can be imitated by means of nutritional supplements -dyes and fragrances [14].
The physical and chemical indicators, such as the content of solids, sugars, pectinaceous substances, organic acids and titrable acidity can not be the objective criteria of identification of the crude and processed fruit and berry raw materials as their values are very close, and sometimes coincide in different types of raw materials. Some indicators, such as the content of vitamin C and total of carotinoids can indirectly be suitable for the identification of group of fruit and berry raw materials, but they do not allow to define a type of fruit and berry raw materials [15,16].
Some physical and chemical methods, for example IR-spectrometry, allows to identify fresh fruit and berry raw materials and to establish the fact of availability of fruit and berry raw materials in foodstuffs, but does not allow to reveal theis species [17].
Thus, the performed studies on the assessment of quality of the fresh and processed fruit and berry raw materials have shown that the organoleptic and physical and chemical methods of analysis regulated by the existing regulatory system have limited capacities in the assessment of species of raw materials. The fruits are of the same pomological grade. The fruits in brushes are dense, fresh, pure, whole, healthy, developed, not miss-shaped, without flower remains, with highly prominent ridge sides. The crown is green, its cutoffs are plain, smooth, healthy, not overdried The fruits are of the same pomological grade. The fruits in brushes are dense, fresh, pure, whole, healthy, with highly prominent ridge sides. The crowns are green, their cutoffs are plain, smooth, not overdried Taste and smell A specific smell of ripe bananas, the taste is sweet, without a foreign smack and aroma The taste is specific, sweet, without a foreign smack and aroma.

Maturity
When cutting fruits lacteal juice is well emitted. The fruits are of the harvest degree of maturity with a greenish-yellow or yellow skin but not overmature, dense, roundish, the pulp is creamy When cutting fruits lacteal juice is well emitted. The fruits are of the harvest degree of maturity with a yellow skin, not overmature, dense, roundish, the pulp is creamy Sizes of the fruits: to the largest cross-section diameter, cm 3.0-4. The surface damages of skin without touching the pulp, mechanical damages and those caused by agricultural depredators on one fruit with the total area of, cm 2 , not more than 1.0 2.0 0.5 + 0.02 Content of fruits with latex streaks (spots), %, not more than: -in area not more than 10 cm 2 Not limited 0 -in area more than 10   Mass fraction of the fruits with surface skin defects, the total area of which is not more than 1 cm, %, not more than Not allowed 5.0 10.0 -