UDC 635.82:664.8.03.014
 
DJATLOV V.,
doctor of technical sciences, professor,
DonetskNational Universityof Economics and Trade named after Mykhailo Tugan-Baranovsky
 
MEDVEDKOVA I.,
candidate of technical sciences, associate professor,
DonetskNational Universityof Economics and Trade named after Mykhailo Tugan-Baranovsky
 
 POPOVA N.,
assistance lecturer,
DonetskNational Universityof Economics and Trade named after Mykhailo Tugan-Baranovsky
 
PATTERNS OF BIOCHEMICAL PROCESSES IN FRESH FRUIT, VEGETABLES AND MUSHROOMS DURING STORAGE
 
 The article defines the general patterns and interrelation between the change of ratio of contents of albumen and globulin, intensity of breathing, colour of apples skin and sporiferous layers of champignons, stored under different conditions. It was observed that one of the main factors of preservation of plant production is ageing of proteins, and the quantitative ratio of albumen and globulin is the objective indicator of the level of fruit, vegetables and mushrooms ripeness and can be used to forecast their preservation.
 
 PATTERNS OF BIOCHEMICAL PROCESSES IN FRESH FRUIT, VEGETABLES AND MUSHROOMS DURING STORAGE