საკვანძო სიტყვები
ხურმის პროდუქცია
ხურმის გადამუშავება
როგორ უნდა ციტირება
ანოტაცია
სტატია მიმოხილვითი ხასიათისაა. გამოკვლეულია და წარმოდგენილია ხურმის ნაყოფების მორფოლოგიური მახასიათებლები, ბიოქიმიური მაჩვენებლები. მცენარის უპირატესობები სხვა ხილთან მიმართებაში. კვლევებით დგინდება, რომ ხურმის ნაყოფები მაღალი კვების ღირებულებით გამოირჩევიან, თუმცა მასზე მოთხოვნოლების ხარისხს და წარმოების მასშტაბებს ამცირებს მთრთიმლავი ნივთიერებების (ფლავანოიდების) მაღალი შემცველობა. თავისუფალი ფლავანოიდების მაღალი შემცველობა აუარესებს გემურ თვისებებს. აქვე აღსანიშნავია, რომ ფლავანოიდებს გააჩნიათ მაღალი ბიოლოგიური და სამკურნალო ღირებულება და მისი შემცველობა ხურმაში სხვა ხილთან შედარებით რამდენჯერმე მაღალია. მიმოხილვის ანალიზმა აჩვენა, რომ თავისუფალი ფლავანოიდების მოცილებით გემური თვისებები უმჯობესდება, თუმცა სამკურნალო/ბიოლოგიური ღირებულება უარესდება. მიზანშეწონილია ტექნოლოგიური პროცესების წარმართვისაც ყურადღება გამახვილდეს ფლავანოიდების არა მოცილებაზე არამედ გადაფარვაზე სხვადასხვა გემური დანამატების გათვალისწინებით. რეკომენდირებულია რძეპროდუქტების დანამატების გამოყენება სიმწკლარტის გადაფარვისათვის და კვებითი და ბიოლოგიური ღირებულების გაზრდისათვის. ხურმის გადამუშავების ტექნოლოგიური პროცესების გამარტივებით და გემური თვისებების გაუმჯობესებისთ მოხერხდება ხურმაზე მოთხოვნილების ხარისხის გაზრდა, რაც თავის მხრივ გამოიწვევს წარმოების მასშტაბების ზრდას. რეკომენდაცია ეძლევა ხურმის გადამუშავების უნარჩენო ტექნოლოგიას და შუალედური ნახევარფაბრიკატული პროდუქციის (კონცენტრატებისა და ფხვნილების) წარმოებას, რაც გაზრდის ხურმაზე სეზონის ხანგძლივობას.
წყაროები
Astha Sharma, Anju K. Dhiman, Surekha Attri, Preethi Ramachandran. Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp. First published: 05 February 2021. https://doi.org/10.1111/jfpp.15274
Rosa Direito, João Rocha, Bruno Sepodes, Maria Eduardo-Figueira. From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product. 20 September 2021
https://doi.org/10.3390/nu13093283
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