Determining quality indicators of table grape varieties during storage in a refrigerating chamber in different variants

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.268025

Keywords:

Table Ganja, Marandi Shamakhi, Black Asma, ascorbate oxidase, o-diphenol oxidase, peroxidase, catalase

Abstract

This study considers determining the quality indicators of table grape varieties when stored in a refrigerating chamber for different variants. The objects were white table grape variety, widely used in Azerbaijan, Ganja table grape variety, pink grape variety – Marandi Shamakhi, as well as the red grape variety Black Asma. Grape varieties stored in the refrigerator were studied according to five options.

Table grape varieties were  stored in  a refrigerating chamber under conditions  of an adjustable gas environment (3–4 % CO2, 2–3 % О2) at a temperature of –1 and –2 °C, with air humidity of 90–95 %. It was found that at a temperature inside the pulp of 0+1 °C, the activity of enzymes decreased significantly compared to other options. In addition to the enzyme ascorbate oxidase, the activity of the studied enzymes o-diphenol oxidase, peroxidase, and catalase  was 100 % suppressed  in the Marandi Shamakhi grape variety. The inactivation of enzyme activity prevented the consumption during respiration of the nutrients that make up the grapes. As a result of slowing down metabolic processes, the appearance, naturalness, and nutritional value of the Marandi Shamakhi grape variety are significantly superior to other varieties.

When storing grape varieties according to option 5, the smallest total losses were observed in the Marandi Shamakhi grape variety. Very few microbiological losses were detected during the storage of the Marandi Shamakhi grape variety compared to other variants and varieties. It was stored in a refrigerating chamber in a controlled gas environment (3...4 % CO2, 2–3 % О2, at the temperature of the chamber of –2…–3 °C). A tasting was also carried out to determine the quality indicators when storing grape varieties in different versions; for version 5, the assessment was high

Author Biographies

İlhama Kazimova, Azerbaijan State University of Economics

Doctor of Philosophy in Engineering, Senior Lecturer

Department of Engineering and Applied Sciences

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Science in Biology, Professor Professor

Department of Food Engineering and Expertise

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Determining quality indicators of table grape varieties during storage in a refrigerating chamber in different variants

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Published

2022-12-30

How to Cite

Kazimova, İlhama, & Nabiyev, A. (2022). Determining quality indicators of table grape varieties during storage in a refrigerating chamber in different variants. Eastern-European Journal of Enterprise Technologies, 6(11 (120), 34–43. https://doi.org/10.15587/1729-4061.2022.268025

Issue

Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 İlhama Kazimova, Ahad Nabiyev

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