STUDY OF PECTIN SUBSTANCES DURING STORAGE OF DIFFERENT VARIETIES OF TABLE GRAPE GROWING IN AZERBAIJAN
UDC 577.152.41
Abstract
This study is aimed at solving the problem of providing the population with fresh grapes not only for one or two months, but all year round. To increase the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes were determined.
The objects of study were unripe, ripe (ripe) and overripe table grape varieties widely used in the country (white varieties – Ganja table and Garaburnu, pink grape varieties – Marandi Shamakhinsky, Taifa pink, as well as red grape varieties Chernaya Asma and Pobeda). As a result of the study, it turned out that unripe and overripe red table grape varieties (Chernaya Asma and Pobeda) are richer in pectin compared to other varieties. They contain pectin substances up to 0.40–0.50 g/100 cm3. According to the content of pectin substances, pink varieties of grapes are in second place – 0.42–0.28 g/100 cm3. From a comparison of grape varieties, it is known that the amount of pectin in white table grape varieties is less than in other varieties – 0.36–0.25 g/100 cm3.
During the storage of white table grape varieties, pectin decreased within the range of 24.0–48.0%, protopectin - by 16.6–38% and for pectin this indicator decreased by 5%. This figure was 7.1–50% in pink and 23.7–45% in red table grape varieties. The decrease in pectin during storage is associated with an increase in the activity of pectin enzymes. Therefore, it is considered expedient to store table grape varieties in a refrigerator according to the first option, i.e. under conditions of RHS 3–4% CO2 and 2–3% O2, at a relative humidity of 85–92%.
And also studies have shown that for long-term and high-quality storage in a refrigerator, three options are more suitable: from white grape varieties Ganja table, from pink varieties – Marandi Shamakhinsky, and from red varieties – Black Asma.
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Kazimova I.H., Nabiyev A.A. Eastern-European Journal of Enterprise Technologie, Technology and Equipment of Food Production, 2022, vol. 6, no. 11, pp. 34–43. DOI: 10.15587/1729-4061.2022.268025.
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