Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 84828 10.21603/2074-9414-2024-2-2505 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Gooseberry Microbiota during Storage Развитие микобиоты ягод крыжовника при хранении https://orcid.org/0000-0002-2249-7666 Мотовилова Наталья Владимировна Motovilova Natalya V. motovilovanv@sfsca.ru https://orcid.org/0000-0003-2561-9953 Голуб Ольга Валентиновна Golub Olga V. https://orcid.org/0000-0002-3756-1798 Чекрыга Галина Петровна Chekryga Galina P. Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation 03 07 2024 03 07 2024 54 2 261 274 21 02 2023 05 09 2023 https://fptt.ru/en/issues/22705/22678/

Ягоды в питании человека рассматриваются как источник биологически активных веществ. Ягоды крыжовника обладают оригинальными органолептическими характеристиками и высокой пищевой ценностью. Однако информации о контаминации микромицетами ягод крыжовника недостаточно. Цель работы – определение состава микобиоты ягод крыжовника вида Ribes uva-crispa L. и его изменение в зависимости от сорта и условий хранения. Объект исследования – микобиота ягод крыжовника сортов Сенатор и Розовый 2. Ягоды собрали на биополигоне Сибирского федерального научного центра агробиотехнологий Российской академии наук, хранили в течение 18 суток при температуре 18 ± 2 и 4 ± 2 °С и относительной влажности воздуха 90–95 %. Методы исследования – общепринятые и стандартные. В микобиоте исследуемых сортов ягод крыжовника выявили микромицеты, отнесенные по морфологическому строению к 9 родам, частота встречаемости которых менялась от 20 до 100 % (Aspergillus, Mucor, Penicillium, Rhizopus, Alternaria, Aureobasidium, Cladosporium, Cryptococcus и анаэробные дрожжи). Микромицеты рода Fusarium выявили только в микобиоте ягод сорта Сенатор. Особенностью микобиоты ягод сорта Сенатор являлась 100 %-ая встречаемость грибов родов Penicillium, Alternaria, Aspergillus и Cladosporium, в микобиоте ягод сорта Розовый 2 отметили 80 %-ую встречаемость Penicillium и Cladosporium. Численность микромицетов ягод сорта Сенатор была в 2 раза меньше, чем ягод сорта Розовый 2, – 558 и 945 соответственно. Увеличение численности микромицетов ягод сорта Сенатор происходило за счет грибов рода Cladosporium, Розовый 2 – Penicillium. В микобиоте обоих сортов ягод не выявили возбудителей мучнистой росы – аскомицетов. В процессе хранения на развитие дрожжей и дрожжеподобных грибов влиял сорт ягод, на развитие мицелиальных грибов – сорт и температура хранения. Полученные данные расширяют объем научных знаний о родовом составе микобиоты ягод крыжовника, что определяет выбор мероприятий, обеспечивающих предотвращение их порчи.

Berries are a source of biologically active substances in human diet. Gooseberries have attractive sensory properties and high nutritional value. However, modern science knows little about micromycetic contamination of gooseberry. The research objective was to define the mycobiota composition of Ribes uva-crispa L. varieties during storage. The study featured the mycobiota of gooseberry varieties Senator and Rozoviy 2. The berries were harvested on the test field of the Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences. They were stored for 18 days at 18 ± 2 and 4 ± 2°C and a relative humidity of 90–95%. The authors used standard research methods to identify the mycobiota and attribute them to nine genera by morphological structure: Aspergillus, Mucor, Penicillium, Rhizopus, Alternaria, Aureobasidium, Cladosporium, Cryptococcus, and anaerobic yeast. The frequency of occurrence varied from 20 to 100%. Micromycetes of the genus Fusarium were present only in the Senator sample, which also demonstrated a 100% occurrence of Penicillium, Alternaria, Aspergillus, and Cladosporium. In the sample of Rozoviy 2, Penicillium and Cladosporium occurred in 80%. The Senator sample was twice as low in micromycetes as the Rozoviy 2 berries: 558 vs. 945, respectively. The Senator berries grew in micromycetes due to the Cladosporium fungi while Rozoviy 2 owed its micromycetic increase to Penicillium. Both varieties showed no signs of ascomycetes known as a powdery mildew agent. During storage, the growth of yeast and yeast-like fungi depended on the variety of berries while the growth of mycelial fungi depended on the variety and storage temperature. The data obtained expand the scope of scientific knowledge about the generic composition of gooseberry mycobiota, which may help to select correct anti-spoilage measures.

 Ribes uva-crispa L. ягода сорт микобиота плесневые грибы дрожжи микробиота хранение Ribes uva-crispa L. berry variety mycobiota mold fungi yeast microbiota storage

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