The influence of low temperatures on the content of dry and pectin substances in apple fruit
Journal Title: «Таврійський науковий вісник» - Year 2018, Vol 101, Issue
Abstract
The article presents the results of studies on the effect of low temperatures on the content of dry and pectin substances in fruits of industrial apple varieties. We studied the fruit of three varieties of apple trees - Topaz, Remo and Florina. After carrying out analytical studies after defrosting, it was determined that the content of solids decreases by 0.92-2.67%, the total content of pectin decreases by 5.6-26.85%. The increase in the hydrate-pectin content and the decrease in the protopectin content are also characteristic of all varieties. The study found that no significant effect on the basic biochemical indicators of apple fruits under the influence of low temperatures was observed
Authors and Affiliations
Д. О. Кисельов, І. В. Гриник, Т. М. Чеченєва
Keywords
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