Uman NUH | today: 06/27/2020

CHANGES BIOLOGICALLY ACTIVE SUBSTANCES, CHLOROGENIC ACIDS AND COFFEE CHERRIES IN THE FRUIT DURING STORAGE SUBSTANCES FOR THEIR TREATMENT ANTIMICROBIAL ACTION

Author(s) Vasylyshynа O. V. , PhD of Agricultural Sciences, Associate Professor, , Uman National University of Horticulture
Category Primary processing of crop products
year 2016 issue №2, 2016
pages 35-38 index UDK 664.8.032:634.23
DOI
Abstract The results of the impact of the storing, method of processing content of cherry fruit and safety coffee and chlorogenic acid. Founded, that the level fenolkarbonovyh acids during storage is reduced and its reduction increases susceptibility to browning of fruit damage and fungal diseases, and as a result, it reduces the output of marketable products. Was established as a result of research , that depending on how the storage level of ascorbic acid in fruit decreased almost 1,5 times, while routine – increasing. Noted the stabilizing role of ascorbic acid when changing routine
Key words biologically active compounds, ascorbic acid, synergy, chlorogenic, caffeic acid, phenolcarbonic acid fruits cherry storage
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