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.
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Claims 10
Claim · model-written summary
After heat treatment, grape enzyme activity gradually recovered during storage but did not reach the initial level.
Verbatim
e1“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”
Claim · model-written summary
Reactivation of grape enzymes after heating was possible and more intense during the first day of storage.
Verbatim
e1“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”
e2“reactivation is possible if at least a weak enzyme activity is preserved, and it is more intense during the first day of storage”
Claim · model-written summary
A decrease in the catalytic activity of enzyme systems leads to a decrease in the rate of catalytic processes during long-term refrigeration of grapes.
Verbatim
e3“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”
Claim · model-written summary
Storing grapes with preliminary heat treatment gave a greater decrease in enzyme catalytic activity.
- Taxon
- grapese4
- Treatment
- preliminary heat treatmente4
- Outcome
- catalytic activity of enzymese4
- Direction
- greater decreasee4
Not reportedComparator
Verbatim
e4“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”
Claim · model-written summary
Storing grapes with preliminary heat treatment inhibited biochemical transformations of grape nutrients.
- Taxon
- grapese4
- Treatment
- preliminary heat treatmente4
- Outcome
- biochemical transformations of grape nutrientse4
- Direction
- inhibitione4
Not reportedComparator
Verbatim
e4“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”
Claim · model-written summary
Storing grapes with preliminary heat treatment contributes to better preservation of grapes, their aroma, taste, appearance and chemical components.
Not reportedComparator
Verbatim
e4“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”
e5“contributes to better preservation of grapes, their aroma, taste, appearance and their chemical components”
Claim · model-written summary
Marandi Shamakhi showed a smaller change in the content of vital components during storage.
Verbatim
e1“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”
e6“Marandi Shamakhi, Nimrang, Ganja Table and Karaburnu are distinguished by a smaller change in the content of vital components”
Claim · model-written summary
Nimrang showed a smaller change in the content of vital components during storage.
Verbatim
e1“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”
e6“Marandi Shamakhi, Nimrang, Ganja Table and Karaburnu are distinguished by a smaller change in the content of vital components”
Claim · model-written summary
Ganja Table showed a smaller change in the content of vital components during storage.
Verbatim
e1“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”
e6“Marandi Shamakhi, Nimrang, Ganja Table and Karaburnu are distinguished by a smaller change in the content of vital components”
Claim · model-written summary
Karaburnu showed a smaller change in the content of vital components during storage.
Verbatim
e1“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”
e6“Marandi Shamakhi, Nimrang, Ganja Table and Karaburnu are distinguished by a smaller change in the content of vital components”
The same questions in other papers
heat · nutrient: content · VitisPositive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.