Biochemical bases for storing fruit and vegetable products in a controlled atmosphere

At the center of physiological and biochemical processes during the ripening of fruits and vegetables is biological oxidation, which also covers such a concept as respiratory gas exchange or respiratory activity. All the most important transformations in tissues are associated with respiration - hydrolysis, synthesis, oxidation, decay and other changes, as well as the rate of maturation, storage time. All physiological and biochemical changes in fruit and vegetable products are made due to the energy released during respiration. In the process of respiration, many intermediate substances necessary for the body are also formed, and ballast compounds are also removed. The aim of the work was to determine the influence of individual components of the gaseous medium on the rate of respiration of fruit and vegetable products. The objects of research were winter varieties of apples: Jonathan, Mantua, Renet Simirenko; vegetables: carrots and garlic; fruits of pears and lemons. With the optimal storage regime in RA, the respiration of apples of various varieties proceeds evenly and slowly. So, after 5-7 months of storage, the respiration intensity of apple varieties Jonathan, Renet Simirenko was 53-78% compared with fruits stored under normal conditions (control). In RA with an oxygen concentration of 4-5% and carbon dioxide of 5-6%, the intensity of garlic respiration was 57% lower compared to the control. A medium containing 6,1% oxygen and 5,4% carbon dioxide had a similar effect on the respiration rate of carrots. Analyzing apples stored under normal conditions and in chambers with RA, it was found that the conditions of a controlled gas environment significantly reduced the intensity of ethylene release. It has been determined that elevated concentrations of carbon dioxide and reduced oxygen in the surrounding atmosphere delay the ripening and over ripening of fruit and vegetable products, contribute to better preservation of biologically active and other compounds, lengthen their shelf life and reduce losses. As a result of the impact of elevated concentrations of carbon dioxide on enzymatic processes, the process of oxygen uptake by fruit tissues slows down.