The change of lipid peroxidation in apples during the storage depending on the coating

The article is devoted to the processes occurring in cells of pome fruits, particularly in pomological apples, such as Jonathan and Reinette Simirenko. The membrane damage is the most likely reason of irreversible defects in the cell, which can be characterized by the level of lipid peroxidation (LPO). Thus, LPO can serve as an integral indicator of the physiological state of fruit tissues, as well as an indicator of availability of membrane components for hydrolytic enzymes. This in turn can cause a change of compartmentation of enzymes of phenolic and peroxide metabolism, which stipulates the existing shifts in tissue metabolism. LPO has been determined by photometry of a colored complex with an absorption maximum at 520 nm appearing during the interaction of thiobarbituric acid (TBA) and malondialdehyde (MDA) formed during the oxidation of unsaturated fatty acids. The paper presents the research results on the influence of polymer coatings on the level of lipid peroxidation (LPO) in biomembranes, isolated from the examined apples. It is shown that the coating applied to the surface of apples, due to the reduction of oxygen supply to the tissues, slows down oxidation processes, including the formation of LPO. The use of the studied options of coating is accompanied by a decrease in the level of LPO and the formation of unsaturated components with a shorter chain: myristic and palmitic acids. The polymer coating on the surface of apples allows you to preserve the structural integrity of fruit tissues. Polymer coatings also slow down fluctuations in the concentration of unsaturated free fatty acids compared to a check sample. The apples processed with polymer coatings retain for a long period of time inherent appearance, color, consistency and flavor.