The research of the phenolic compound in to persimmon fruits during long term storage

Authors

  • S.O. Kurbanova Азербайджанский технологический университет
  • A.A. Nabiyev Азербайджанский технологический университет

Keywords:

phenolic compounds, catechin, epicatechins, chlorogenic acid, vanillic acid, persimmon fruit varieties Hiakume

Abstract

The studies found that the presence of the phenolic compound is determiner in inhibition of oxidation processes in the persimmon fruit during long term storage in the cold store with controlled atmosphere (3.4 % C02and 2.3% О2). These conditions are determined betterfruit preservation during five months or longer without deterioration of eating qualities.

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Published

2016-11-23

Issue

No. 6 (2016): november-december

Section

SCIENTIFIC STUDIES

How to Cite

Kurbanova, S., & Nabiyev, A. (2016). The research of the phenolic compound in to persimmon fruits during long term storage. Vestnik of the Russian Agricultural Science, 6, 65-67. http://www.vestnik-rsn.ru/index.php/vrsn/article/view/344