BIOCHEMICAL CHANGES OF GRAPES DURING STORAGE

Abstract

The article presents the work of the domestic selection on the study of the dynamics of vitamin C content, dry matter mass and mass fraction of moisture and sugar during the storage of grapes grown in organic farming. Analytical work was carried out from the date of storage (October-November) to the end (December). According to the results of the study, significant changes in the composition of all components occurred in the first two months of storing grapes in the refrigerator. In addition, the proportion of calcium (Ca) also decreased. We explain this by the evaporation of moisture in the berry and the expenditure of energy on breathing. When the temperature decreases in grapes, slow biochemical processes occur. The technology of storage in a controlled gas environment allows you to preserve the species and taste characteristics of grapes and stone fruits for 7-9 months. At the same time, the products loaded into the warehouse do not come into contact with harmful chemical compounds and do not lose their useful properties. The best preserved was the pink Taifi variety, and the lowest indicator was the Kyzyl tan variety. The study showed that the Kyzyl tan variety with the highest calcium content in berry juice had the highest yield of commercial grapes during the study period