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CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

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Kolodyaznaya V. S., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Rumiantceva O. N., Albulov A. I., Rogozina E. A.

Progress on Chemistry and Application of Chitin and its Derivatives

2019

vol. 24

75 - 83

This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and relative humidity of 90–95% for 45 days. During the storage of avocado fruit, the fat content was determined by the Soxhlet method and free fatty acids were determined on a Shimadzu 20-AD chromatograph. It has been established that palmitic, palmitoleic, oleic, and linolenic acids predominate in Fuerto avocado fruit. It has been shown that during storage of avocado fruit treated with preparations, the hydrolysis of fats (triacylglycerides) is slowed down, which reduces the accumulation of free fatty acids. It was determined that treatment of fruit with the preparation “KHAN-8” slows down the oxidation of arachidonic acid, which is a resistance inducer of the fruit to phytopathogens.

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1 Progress on Chemistry and Application of Chitin and its Derivatives

1 2019

1 Albulov A. I.

1 Broyko Y. V.

1 Kiprushkina E. I.

1 Kolodyaznaya V. S.

1 Rogozina E. A.

1 Rumiantceva O. N.

1 Shestopalova I. A.

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CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE