Establishment of regularities of biochemical transformations in grape berries during refrigerated storage with preliminary thermal treatment

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.323631

Keywords:

table grape varieties, heat treatment of grapes, refrigerated storage of grapes, biochemical parameters of grapes

Abstract

The paper is devoted to the study of biochemical transformations in grapes during refrigeration storage with preliminary heat treatment. The object of the study was nine table grape varieties. Of these, white – Ganja Table, Karaburnu, Chasselas White, Agadai; pink – Nimrang, Marandi Shamakhi, Taifi Pink; red – Kyzyl Izyum and Muscat Hamburg. For better preservation of table grapes and reduction of nutrient losses before placing them in the refrigeration chamber, they were preliminarily subjected to heat treatment for 5 minutes at a temperature of 65–70 °C in a drying cabinet. Then the grapes were stored in refrigeration chambers for 6–8 months, at a temperature of 0–1 °C and air humidity of 85–95 %. Biochemical studies of the grapes were conducted before placing them and every 30–40 days until the end of storage, as well as before and after heat treatment. After heat treatment, all grape varieties show a gradual restoration of the activity of the studied enzymes during the storage period, but this activity does not reach the initial level. Studies have shown that after heating the products, reactivation is possible if at least a weak enzyme activity is preserved, and it is more intense during the first day of storage. During long-term refrigeration of grapes in a refrigeration chamber, a decrease in the catalytic activity of enzyme systems leads to a decrease in the rate of catalytic processes, that is, biochemical transformations of carbohydrates, phenolic substances, vitamins, organic acids, pectin substances and other components, and thereby contributes to the preservation of the nutritional value of grapes. However, storing grapes with preliminary heat treatment contributes to a greater decrease in the catalytic activity of enzymes, and thereby inhibition of biochemical transformations of grape nutrients. This, ultimately, contributes to better preservation of grapes, their aroma, taste, appearance and their chemical components. Marandi Shamakhi, Nimrang, Ganja Table and Karaburnu are distinguished by a smaller change in the content of vital components.

Author Biographies

Ilhama Kazimova, Azerbaijan State University of Economics

PhD, Senior Lecturer

Department of Engineering and Applied Sciences

Vugar Mikayilov, Azerbaijan State Oil and Industry University

Professor

Department of Technology of Organic Substances and High-Molecular Compounds

Elza Omarova, Azerbaijan State University of Economics

PhD, Associate Professor

Department of Engineering and Applied Sciences

Afet Gasimova, University of Technology of Azerbaijan

PhD, Associate Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Biological Sciences, Professor

Department of Food Engineering and Expertise

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Establishment of regularities of biochemical transformations in grape berries during refrigerated storage with preliminary thermal treatment

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Published

2025-02-26

How to Cite

Kazimova, I., Mikayilov, V., Omarova, E., Gasimova, A., & Nabiyev, A. (2025). Establishment of regularities of biochemical transformations in grape berries during refrigerated storage with preliminary thermal treatment. Technology Audit and Production Reserves, 1(3(81), 31–38. https://doi.org/10.15587/2706-5448.2025.323631

Issue

Vol. 1 No. 3(81) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Afet Gasimova, Ahad Nabiyev, Ilhama Kazimova, Vugar Mikayilov, Elza Omarova

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