Substantiating the criteria for evaluating the quality of frozen sweet cherry fruits using the method of multi-criteria optimization

Abstract

The object of this study is the process of preserving the biochemical and sensory quality parameters in frozen semi-finished sweet cherry products. The modern food industry requires stable product quality, expanding the range of products, and preserving the nutritional value of raw materials, taking into account seasonality. An important role belongs to frozen fruit raw materials. However, their quality is often unpredictable, making it difficult to ensure stable technological characteristics of the end product. In this context, the scientific substantiation of the criteria for assessing the quality of frozen sweet cherry fruit is of particular relevance. For the current study, the fruits of 33 varieties of sweet cherries of different ripening periods were used. The statistical evaluation of freshly frozen fruits of cherry varieties by a set of parameters and values of the objective function was analyzed. Using the method of multicriteria optimization, the most suitable sweet cherry varieties for freezing were identified. The best early ripening sweet cherry variety was determined to be Skazka (rank 1) – φ(x5)=4.67. Optimal for freezing were cherry fruits of medium ripening, the Talisman variety (rank 1) – φ(х5)=3.58. Based on the values of objective functions, the best for freezing is the late-ripening sweet cherry, the Krupnoplidna variety (rank 1) – φ(x1)=3.43. On the basis of the research, biochemical and sensory criteria for assessing the quality of frozen semi-finished products of early, medium, and late ripening sweet cherry varieties were devised for their further use in production. The results could be used to improve the criteria for assessing the quality of frozen fruit raw materials within the zero-waste fruit supply chain, which ensures the efficiency and sustainable use of resources for all stakeholders.