GOOSEBERRY PASTILA STABILITY DURING STORAGE

The aim of the study is to evaluate the effect of shelf life on the stability of the physicochemical, microbiological and organoleptic properties of gooseberry pastila. The object of the study was the qualitative characteristics of pastila made from fresh and quick-frozen gooseberries of the Senator and Rozovyj 2 varieties during storage for 7 months at a temperature of 16–20 °C in polypropylene stick packages. Standard research methods were used. The shelf life had a significant effect on changes in the content of moisture, sugars, organic acids, mesophilic-aerobic and facultative-anaerobic microorganisms, mold fungi, yeast, organoleptic assessments of the surface, structure, smell and taste in the pastila – the influence strength was more than 83.0 % (p < 0.05). The shelf life of the products did not have a significant effect on changes in the content of dietary fiber and minerals, organoleptic assessments of shape and color (p > 0.05). Upon expiration of the studied storage period of the products, the amount of moisture and sugars decreased by an average of 2.4 %, the amount of organic acids and microorganisms increased on average by 1.03 and 2.80 times, respectively, the estimates of significant organoleptic indicators remained on average 84.7 %. By the end of the studied shelf life of the pastila, the content of the studied microorganisms approached critical values, which determined its shelf life of 6 months. Significant losses of moisture and structure estimates, the growth of mesophilic-aerobic and facultative-anaerobic microorganisms were noted in products made from semi-finished products from quick-frozen gooseberries of the Senator variety; losses of sugars and surface estimates, yeast growth - from fresh berries of the Senator variety; mold growth and loss of surface estimates – from fresh berries of the Rozovyj 2 variety; increase in the amount of organic acids and loss of taste and smell ratings – from quick-frozen berries of the Rozovyj 2 variety.