RESEARCH CHANGES IN ENZYME ACTIVITY DURING STORAGE OF TABLE GRAPE VARIETIES IN DIFFERENT OPTIONS

The study aims to study changes in enzyme activity during storage of different table grape varieties. In the work, the objects were three widely used grape varieties in Azerbaijan: white (Ganja table), pink (Marandi Shemakha) and red (Black Asma). The purpose of the study is likely to be to identify changes in the activity of various enzymes in these grape varieties under different storage conditions. As a result of a study of table grape varieties stored in a refrigeration chamber with a controlled gas environment (3–4% CO2, 2–3% O2) at temperatures of -1 and -2 °C and air humidity of 90–95%, a significant decrease in enzyme activity was revealed at a temperature inside the pulp of 0…+1 °C compared to other options. Also, in the Marandi Shamakhi grape variety, the activity of all studied enzymes (ascorbate oxidase, o-diphenoloxidase, peroxidase and catalase) was suppressed by 100%. These results indicate a significant influence of temperature and gas environment on the activity of enzymes and the quality of grapes during storage. The study revealed that the pink grape variety Marandi Shamakhi has a significantly higher content of minerals, in particular potassium, magnesium and even iodine, compared to other varieties. When storing table grape varieties, it was found that the activity of the studied enzymes during storage according to the 5th option not only decreases compared to other options, but some of them even completely stop their activity by 100%. As a result of enzyme inactivation during storage of grape varieties, the appearance and quality indicators of the Marandi Shamakhinsky grape variety were superior to other varieties. It was found that when storing grape varieties in the V-th option, less minerals were consumed during respiration compared to other options. Therefore, it is recommended to store the grape varieties in this study according to the proposed 5th method.