-
Yury A. Zubarev
PROPERTIES AND PROMISING WAYS
OF SEABUCKTHORN UTILIZATION AT ALTAI
The Lisavenko Research Institute
of Horticulture for Siberia
49 Zmeinogorskiy Tract, Barnaul, Russia.
E-mail: [email protected]
www.niilisavenko.ru
-
List of varieties breed by Lisavenko Institute
2009
2009
2006
2006
2005
2004
2004
2004
2001
2001
2000
Year
Zlata
(Gold)
Etna
(Etna Volcano)
Essel
(Untranslatable)
Klavdia
(Proper name)
Sentyabrinka
(September)
Rosinka
(Drop of dew)
Sudarushka
(Madam)
Zemchuznitsa
(Pearl box)
Dzemovaya
(From jam)
Azurnaya
(Delicate)
Ogni Eniseya
(Light of Enisey)
Variety
2001Avgustina
(Ripen in August)1990
Chulishmanka
(Chulishman river)1979
Prevoschodnaya
(Magnificent)
1997Altayskaya
(From Altai)1990
Zivko
(Proper name)1979
Samorodok
(Nugget)
1997Elizaveta
(Proper name)1988
Altaechka
(Altai inhabitant)1979
Zolotistaya Sibiri
(Golden of Siberia)
1997Gnom (m)
(Dwarf)1987
Lubimaya
(Favorite)1979
Chuyskaya
(Chuya river)
1996Solnechnaya
(Sunny)1985
Luchezarnaya
(Radiant)1979
Obilnaya
(Abundant)
1994Inja
(Inja river)1985
Panteleevskaya
(proper name)1979
Orangevaya
(Orange-colored)
1994Ulala
(Village at Altai)1985
Aley (m)
(Aley river)1972
Vitaminnaya
(Consist of vitamins)
1992Ayula
(Mount. at Altai)1981
Sibirskaya
(From Siberia)1964
Maslichnaya
(Full of oil)
1992Tenga
(Village at Altai)1981
Obskaya
(From the Ob river)1963
Zolotoy Pochatok(Golden branch)
1992Ruet
(October (unkn. lng.)1979
Yantarnaya
(Amber-colored)1963
Dar Katuni(Gift of the Katun river)
1990Chechek
(Flower (Altai lng.)1979
Velikan
(Giant)1963
NovostNovost AltayaAltaya(Novelty of Altai)
YearVarietyYearVarietyYearVariety
-
Mass of 100
berries, g% Color % Shape % Taste %
Pedicle
length, mm%
< 50 1,3 yellow 1,9 roundish 4,3 sore 58,1 < 3 6,2
50-59 10,0 orange-yellow 7,5 oval 49,1 sweet-sore 25,0 3-5
76,3
60-69 20,6 yellow-orange 10,6wide-
oval20,5 sore-sweet 10,6 > 5 17,5
70-79 28,8 orange 55,6 cylindrical 14,3 sweet 6,3
80-89 14,4reddish-
orange10,6
inversely-
egg-shaped11,8
90-99 13,8 orange-red 5,0
100-109 6,9 red 9,4
110-119 3,8
> 120 0,6
SBT varieties ranging(240 cultivars under evaluation, years
2006-2010)
Red-colored – dominate group
Green-colored – prospective group
-
Ranging of sea-buckthorn cultivarsRanging of sea-buckthorn
cultivars
by biochemical composition, years 2006-2010by biochemical
composition, years 2006-2010
%Range%Range%Range
Group
No
2,4>6,02,0>40,03,6>200,05
9,25,0-5,93,630,0-39,911,3150,0-199,94
35,54,0-4,917,5 20,0-29,935,1100,0-149,93
42,23,0-3,959,8 10,0-19,936,150,0-99,92
10,814,05
9,92,0-2,411,96,0-6,913,612,0-13,94
57,61,5-1,934,85,0-5,950,710,0-11,93
28,51,0-1,428,14,0-4,927,28,0-9,92
2,6
-
SBT s e ed lings be rry m as s
depending on initial fo rm s . Progeny analy s is
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Av
gu
sti
na
х G
no
m
Dru
zin
a х
Gn
om
Dru
zin
a х
35
-61
-22
44
Dru
zin
a х
11
30
-86
Eli
za
ve
ta х
14
31
-86
Inja
х G
no
m
Inja
х 3
5-6
1-2
24
4
Te
ng
a х
35
-61
-22
44
Te
ng
a х
23
4-9
3
Ch
ec
he
k х
35
-61
-22
44
Ch
ec
he
k х
14
31
-86
Ch
ec
he
k х
11
70
-86
Ch
ec
he
k х
25
2-9
3
Ch
ec
he
k х
2-1
8
Ch
ec
he
k х
12
99
-83
53
5-7
3-2
х 3
5-6
1-2
24
4
11
70
-86
-2 х
11
70
-86
11
86
-85
-3 х
Gn
om
13
20
-86
-6 х
4-9
3
Cross
combination
> 90 g
80-90 g
70-80 g
60-70 g
50-60 g
< 50 g
Avgustina variety progeny distinguished for high level of large
berry seedlings
(more than 30% of them have the berry mass 90 g and higher (100
pcs). There
are no seedlings with the feature below 60 g).
Avgustina x Gnom
-
SBT seedlings thornness leve l
depending on initial forms . Progeny analys is
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Av
gu
sti
na
х G
no
m
Dru
zin
a х
Gn
om
Dru
zin
a х
35
-61
-22
44
Dru
zin
a х
11
30
-86
Eli
za
ve
ta х
14
31
-86
Inja
х G
no
m
Inja
х 3
5-6
1-2
24
4
Te
ng
a х
35
-61
-22
44
Te
ng
a х
23
4-9
3
Ch
ec
he
k х
35
-61
-22
44
Ch
ec
he
k х
14
31
-86
Ch
eh
ce
k х
11
70
-86
Ch
ec
he
k х
25
2-9
3
Ch
ec
he
k х
2-1
8
Ch
ec
he
k х
12
99
-83
53
5-7
3-2
х 3
5-6
1-2
24
4
11
70
-86
-2 х
11
70
-86
11
86
-85
-3 х
Gn
om
13
20
-86
-6 х
4-9
3
Cro s s
co m banatio n
4 po ints
3 po ints
2 po ints
1 po int
0 po ints
High per cent of thorn free seedlings (13,1%) has shown Chechek
x 2-18
cross combination, as well as progeny of Avgustina x Gnom,
Chechek x 1170-86
and Chechek x 252-93 have thornness 2 point and lower.
Chechek x 2-18
-
Berry tear-o ff feature s o f SBT s eed lings
depending on initial form s . Progeny anly s is
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Av
gu
sti
na
х G
no
m
Dru
zin
a х
35
-61
-22
44
Dru
zin
a х
Gn
om
Dru
zin
a х
11
30
-86
Eli
za
ve
ta х
14
31
-86
Inja
х 3
5-6
1-2
24
4
Inja
х G
no
m
Te
ng
a х
35
-61
-22
44
Te
ng
a х
23
4-9
3
Ch
ec
he
k х
11
70
-86
Ch
ec
he
k х
25
2-9
3
Ch
ec
he
k х
2-1
8
Ch
ec
he
k х
12
99
-83
Ch
ec
he
k х
14
31
-86
Ch
ec
he
k х
35
-61
-22
44
53
5-7
3-2
х 3
5-6
1-2
24
4
11
70
-86
-2 х
11
70
-86
13
20
-86
-6 х
4-9
3
Cros s
c ombination
Dry
S e midry
We t
Seedlings from Druzina x Gnom are distinguished for dry tear-off
characteristics of
berries (32,0% - dry, 36,0% - semidry).
Druzina x Gnom
-
Klavdia (2006): low tear-off level,
high productive, palatable
Essel (2006): large berry size, sweet
taste, high productivity
4,8
4,4
4,0
fresh
VarietyTear-off
effort, g
Berry
weight, gYield, t/ha
Organoleptic estimation, point
juice jam
Chuyskaya (st.) 120-150 72-90 12,7-14,2 4,0 4,0
Klavdia 110-130 74-76 7,2-12,1 4,0 4,3
Essel 160-170 91-110 9,0-13,7 3,9 4,2
-
5.08
20.09
25.08
Date of
ripeningVariety
Tear-off
effort, g
Berry
weight, gYield, t/ha
Organoleptic
estimation, point
juice jam
Chuyskaya (st.) 114-137 0,72-0,90 12,7-14,2 4,0 4,0
Zlata 160-174 1,11-1,26 11,7-19,5 3,6 4,3
Etna 148-164 0,84-0,91 8,3-15,9 3,7 4,1
Etna (2009): early ripening, red-
colored, high productivity
Zlata (2009): late-ripening, large berry
size, high productivity
-
4.13.44.33.54.23.34.53.6Late ripening
4.53.44.63.64.13.14.83.6Red-colored
4.74.24.74.35.04.35.04.2Sweet
maxaveragemaxaveragemaxaveragemaxaverage
TotalAromaTasteAppearanceType of varieties
4,64,24,84,14,74,34,64,24,74,2Late ripening
4,74,34,94,34,64,34,64,34,84,3Red-colored
4,73,94,73,84,74,04,63,94,63,9Sweet
maxaveragemaxaveragemaxaveragemaxaveragemaxaverage
TotalConsistencyAromaTasteAppearanceType of
varieties
Organoleptic estimation SBT juice
4,74,34,74,24,64,44,64,34,84,3Late ripening
4,84,24,94,24,94,24,74,24,94,2Red-colored
4,84,14,93,94,64,14,74,14,84,0Sweet
maxaveragemaxaveragemaxaveragemaxaveragemaxaverage
TotalConsistencyAromaTasteAppearanceType of
varieties
Organoleptic estimation SBT jam (raw material : sugar ratio –
1:0.8)
Organoleptic estimation SBT jam (raw material : sugar ratio –
1:0.6)
-
Types of SBT juice layering
Hybrid 1 Hybrid 2 Essel Altaiskaya
Several varieties (Altaiskaya) have been found distinguished
for
homogeneous consistency
-
Types of SBT jam layering
Altaiskaya EsselHybrid 3 Hybrid 4
Several varieties (hybrid 4) have been found distinguished
for
homogeneous consistency
-
Two processing schemes
Blanching,
Grinding,
Pasteurization
by MAG
Raw material
Washing,
inspection
Grinding
Packing
Closing
Storage
Blanching
Pasteurization 85-90°?
Ultrasonic treatment Usual method
Storage
Closing
Packing
Raw material
Washing,
inspection
-
Mechano-acoustic
homogenizer
SBT homogenate
-
small, insensible
small, insensible
middle
large
large
small, insensible
Size of crushed
seeds
evenly
evenly
evenly
bottom
concentrated
bottom
concentrated
evenly
after storage
(12 month)
19.7:0.8
20.2:0.3
20.0:0.5
19.3:1.2
19.3:1.2
20.0:0.5
after storage
(12 month)freshfresh
Variety
Layering (juice-oil), cm Seed’s parts distribution
in the product
Altayskaya not present evenly
Dzemavaya not present evenly
Elizaveta not presentbottom
concentrated
Inja 20.0:0.5 evenly
Chechek not present evenly
Seabuckthorn-
pumpkin mixnot present evenly
Estimation of different SBT varieties processed by MAG
-
-
----
0,321,047,27,25,45,444,944,9-st.
0,37
0,42
0,43
0,31
0,54
-
-
-
-
-
5,6
2,3
4,6
5,6
5,7
-
-
-
-
-
17,3
17,3
17,2
17,3
17,1
-
-
-
-
-
60
61
57
61
54
-
-
-
-
-
after 6
month
after 6
month
after 6
month
after 6
monthfreshfreshfreshfresh
Variant
Terms Vitamin C,
mg/100 g
Carotenoides,
mg/100gSugar, % Pectin, %
t°? Min
berries - - 160,4 27,29 4,2 -
1 40 10 0 23,3 4,7 -
2 40 20 0 17,3 5,6 0,84
3 40 30 0 17,3 5,1 1,18
4 50 10 0 17,3 5,6 0,94
5 50 20 0 17,3 4,6 -
6 50 30 54 17,3 4,4 0,74
7 50 40 61 17,3 4,7 0,53
8 60 20 57 17,2 5,3 0,58
9 60 30 61 17,3 5,7 0,82
10 60 40 60 17,3 4,4 0,74
Biochemical composition of SBT homogenate depending
on different terms of treatment
-
16,514,118,919,419,819,0SO2, mg/l (available)
143,5139,4147,5146,3151,1141,4SO2, mg/l (total)
21,833,510,122,829,815,7Vitamin C, mg/100 g
0,460,520,390,280,390,52Volatile acids, g/l
11,010,811,311,210,811,7Alcohol, %
122612361215122612151236Polyphenol, mg/l
3,203,203,203,203,203,20??
12,511,513,413,213,413,0Titratable acidity, g/l
0,30,40,20,10,20Sugar, %
3,23,03,43,23,43,0Dry matter, %
average2 year1 yearaverage2 year1 year
ElizavetaAltayskayaParameter
Biochemical composition of vine material
from different SBT varieties
-
9,39,39,29,26,66,66,46,411,711,711,911,950:5050:50
9,39,39,39,36,96,96,66,611,911,912,112,160:4060:40
9,49,49,59,57,37,37,17,112,012,012,312,370:3070:30
9,09,09,09,09,29,29,49,412,712,712,812,880:2080:20
8,78,78,68,612,512,512,712,713,013,013,113,190:1090:10
redred
grapegrape
whitewhite
grapegrape
redred
grapegrape
whitewhite
grapegrape
redred
grapegrape
whitewhite
grapegrape
OrganolepticOrganoleptic
value, pointvalue, pointAcidAcid, , gg//llAlcoholAlcohol, %,
%sbt
sbt : grape : grape
winewine
materialmaterial
ratioratio
Biochemical and organoleptic estimation sbt-grape mixed
wines
-
Thank You!
