Determining biochemical qualitative indicators of grapes during long-term storage
DOI:
https://doi.org/10.15587/1729-4061.2024.302794Keywords:
Ganja table, Marandi Shamakhi, Karaburnu, Kyzyl raisins, ascorbate oxidase, o-diphenol oxidase, peroxidase, catalase, long-term storageAbstract
This paper reports a study aimed at determining the biochemical quality indicators of grapes during long-term storage. The object of research was nine table varieties of ripened grapes. These include white varieties – Tabrizi, Karaburnu, White Shasla, Agadai; pink varieties – Nimrang, Marandi Shamakhi, Taifi pink; red varieties – Kyzyl raisins and Hamburg Muscat.
The grapes were stored in refrigerators for 5–6 months, at a temperature of 0–1 °C and air humidity of 87–95 %. The grapes were studied before planting and 30–40 days before the end of storage.
Long-term refrigerated storage of grapes using weekly fumigation with sulfur dioxide is accompanied by a decrease in the activity of oxyreductases and a gradual increase in the activity of pectinesterase. This causes changes in the quantity and proportions of nutrients and other chemical components that determine the nutritional and biological value of the final product.
It was revealed that during the sale of ripened grapes stored using weekly fumigation with sulfur dioxide, the activity of the studied oxyreductases is slightly restored in pink varieties – Nimrang, Taifi pink, and in white varieties – in Karaburnu and Tabrizi. In the Marandi Shamakhi variety, the activity of enzymes does not change, therefore, for a long time in these grape varieties, especially in the Marandi Shamakhi variety, darkening and softening of the berries are not observed during their sale.
Among the studied table grape varieties, Tabrizi, Karaburnu, Nimrang, and Marandi Shamakhi, with long-term refrigerated storage using weekly fumigation with sulfur dioxide, have the longest shelf life; under a controlled gas environment, the results reported here could prove useful in practice
References
- Pənahov, T. M., Səlimov, V. S., Zari, A. M. (2010). Azərbaycanda üzümçülük. Bakı: Müəllim, 224.
- Kazımova, İ. H. (2014). Müxtəlif üzüm sortlarından istifadə etməklə konyak şərab materialı istehsalı texnologiyasının işlənməsi. Gəncə, 22.
- Nəbiyev, Ə. Ə., Moslemzadeh, E. Ə. (2008). Qida məhsullarının biokimyası. Bakı: Elm, 444.
- Vlassi, E., Vlachos, P., Kornaros, M. (2018). Effect of ozonation on table grapes preservation in cold storage. Journal of Food Science and Technology, 55 (6), 2031–2038. https://doi.org/10.1007/s13197-018-3117-y
- Crisosto, C. H., Garner, D., Crisosto, G. (2003). Developing optimal controlled atmosphere conditions for “thompson seedless” table grapes. Acta Horticulturae, 600, 817–821. https://doi.org/10.17660/actahortic.2003.600.128
- Orucov, V. M. (2014). Üzüm sortlarının yetişməsi və saxlanması zamanı fenol birləşmələrinin tədqiqi. Bakı, 22.
- Kyazimova, I. G. (2013). Okislitel'nye fermenty vinograda, vliyayushchie na kachestvo kon'yachnyh vinomaterialov. Vinodelie i vinogradarstvo, 4, 41–43.
- Nabiyev, A., Kazimova, I., Kazimova, İ., Gasimova, A., Nasrullayeva, G., Yusifova, M. (2023). Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon. Eastern-European Journal of Enterprise Technologies, 5 (11 (125)), 67–75. https://doi.org/10.15587/1729-4061.2023.289778
- Salimov, V. et al. (2022). Examination of Variability in Morphological and Biological Characteristics of Some Grape Varieties of Azerbaijan. Viticulture studies, 2 (2), 81–93. Available at: https://www.researchgate.net/publication/362365345_Examination_of_Variability_in_Morphological_and_Biological_Characteristics_of_Some_Grape_Varieties_of_Azerbaijan
- Ghorbani, B., Pakkish, Z., Najafzadeh, R. (2017). Shelf life improvement of grape (Vitis vinifera L. cv. Rish Baba) using nitric oxide (NO) during chilling damage. International Journal of Food Properties, 20 (sup3), S2750–S2763. https://doi.org/10.1080/10942912.2017.1373663
- Kiseleva, G. K., Ilyina, I. A., Petrov, V. S., Zaporozhets, N. M., Sokolova, V. V., Vyalkov, V. V. (2022). Use of the peroxidase enzyme to diagnose the resistance of grape varieties (Vitis vinifera L.) to low temperatures. Horticulture and Viticulture, 4, 27–33. https://doi.org/10.31676/0235-2591-2022-4-27-33
- Kazimova, İ., 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
- Kazimova, İ., Nabiyev, A., Omarova, E. (2021). Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening. Eastern-European Journal of Enterprise Technologies, 6 (11 (114)), 43–51. https://doi.org/10.15587/1729-4061.2021.247963
- Cefola, M., Pace, B. (2016). High CO2-modified atmosphere to preserve sensory and nutritional quality of organic table grape (cv. ’Italia’) during storage and shelf-life. European Journal of Horticultural Science, 81 (4), 197–203. https://doi.org/10.17660/ejhs.2016/81.4.2
- Kunter, B., Unal, O. B., Keskin, S., Hatterman-Valenti, H., Kaya, O. (2024). Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons. Frontiers in Plant Science, 15. https://doi.org/10.3389/fpls.2024.1321210
- Peng, Q., Zhou, Q. (2008). Antioxidant Capacity of Flavonoid in Soybean Seedlings under the Joint Actions of Rare Earth Element La(III) and Ultraviolet-B Stress. Biological Trace Element Research, 127 (1), 69–80. https://doi.org/10.1007/s12011-008-8218-4
- Gerzhikova, V. G. (Ed.) (2009). Metody tehnohimicheskogo kontrolya v vinodelii. Simferopol', 304.
- De Simone, N., Pace, B., Grieco, F., Chimienti, M., Tyibilika, V., Santoro, V. et al. (2020). Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods, 9 (9), 1138. https://doi.org/10.3390/foods9091138
- Flamini, R., Traldi, P. (2009). Mass Spectrometry in Grape and Wine Chemistry. John Wiley & Sons. https://doi.org/10.1002/9780470552926
- Gorlov, S. M., Tiagusheva, A. A., Yatsushko, E. S., Karpenko, E. N. (2020). Modern technologies for grape storing. Polythematic Online Scientific Journal of Kuban State Agrarian University. https://doi.org/10.21515/1990-4665-159-022
- Kazimova, I. H., Nabiyev, A. A. (2023). Study of Pectin Substances During Storage of Different Varieties of Table Grape Growing in Azerbaijan. Chemistry of Plant Raw Material, 2, 361–368. https://doi.org/10.14258/jcprm.20230211951
- Pintać Šarac, D., Torović, L., Orčić, D., Mimica-Dukić, N., Đorđević, T., Lesjak, M. (2024). Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia. Food Chemistry, 448, 139099. https://doi.org/10.1016/j.foodchem.2024.139099
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Ahad Nabiyev, İlhama Kazimova, Maryam Mammadaliyeva, Sevinj Maharramova, Gunash Nasrullayeva, Mehriban Yusifova
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
