Abstract
Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.
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Claims 8
Claim · model-written summary
Pectinesterase remained more stable in mature grape varieties.
Verbatim
e0“the pectinesterase enzyme remained more stable in mature varieties”
t0“table grape varieties”
Claim · model-written summary
Nutrient absorption in respiration was significantly slowed in ripe grapes.
Verbatim
e0“in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down”
Claim · model-written summary
Pectinesterase activity gradually increased as grapes matured.
Verbatim
e0“as they mature, the activity of the pectinesterase enzyme gradually increases”
t0“table grape varieties”
Claim · model-written summary
White Ganja grapes were judged suitable for long-term cold storage.
Verbatim
e0“grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable”
Claim · model-written summary
Pink Shamakhi Marandi grapes were judged suitable for long-term cold storage.
Verbatim
e0“grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable”
Claim · model-written summary
Red Black Asma grapes were judged suitable for long-term cold storage.
Verbatim
e0“grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable”
Claim · model-written summary
Controlled-atmosphere cold storage retained better grape quality than other variants.
Verbatim
e0“table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants”
Claim · model-written summary
Pectinesterase activity declined during refrigerated storage but was not fully suppressed.
Verbatim
e0“When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed”
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