Biochemical composition of feijoa fruits under various storage

Abstract

The article discusses the issues of changes in the main biochemical components (mono- and disaccharides, organic acids) in feijoa fruits under different fruit storage conditions (temperature and humidity were regulated). Biochemical analyses were performed by capillary electrophoresis. As a result, an increase in soluble solids was revealed against the background of a decrease in fruit weight. An active decrease in the amount of all mono- and disaccharides was recorded after two weeks of storage. At the end of the experiment, the previously discovered oxalic and tartaric acids were not present in the fruits, and the amount of citric and malic acid was significantly reduced. It was determined that the most optimal storage conditions for feijoa fruits are a temperature of +8 °C and air humidity within 36 %.