Study of the dynamics of the restoring potential indicator of homogenious canned fruit in the process of storage

Abstract

The dynamics of the indicator of the reducing ability of two-component canned fruit during 24 months of storage has been studied. A hypothesis has been proposed that during storage of two-component puree products based on lingonberries, cranberries, strawberries and apples, there are two time-parallel, but opposite in process values: inhibitory interaction between individual chemical components and accumulation of RH-active hydrolysis products. A hypothesis has also been proposed that during storage of two-component puree products based on grapes, cherries and apples, there are two consecutive process times: some initial accumulation of hydrolytic active components and accumulation of RH-active hydrolysis products. It has been established that for the studied systems (with the exception of grapes) there is a certain tendency towards a negative relationship between the reducing ability of canned food and the initial value of the indicator at the time of the start of storage. The data obtained are primary in the overall picture of the formation of the redox properties of homogeneous products.

Keywords

• antioxidant activity
• reduction potential
• homogeneous products
• storage