Study of the influence of postharvest ripening on the quality parameters of rapeseed and seed of brown mustard at the subsequent storage
Abstract
The increase in the production of vegetable oils necessitates the further improvement of the technology of storing oilseeds. It is known that the formation of the technological quality of oilseeds is closely related to its morphological characteristics, as well as to the characteristics of the biochemical processes occurring in the seeds, depending on the external conditions and the phase of their development. The article contains comparative results of studies of the dynamics of qualitative indicators of rapeseed and seed of brown mustard, which passed and not passed post-harvest ripening in the process of storage.
About the Authors
A. V. Pchelnikova
RUE "Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus"
Belarus
Belarus
Pchelnikova Anna Vladimirovna – Research Fellow of the Department of Confectionery and Fat-and-Oil Products
29 Kozlova street, Minsk 220037
V. N. Babodey
RUE "Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus"
Belarus
Belarus
Babodey Valentina Nikolaevna – head of the Department of Confectionery and Fat-and-Oil products
29 Kozlova street, Minsk 220037
K. I. Zhakova
RUE "Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus"
Belarus
Belarus
Zhakova Kristina Ivanovna – candidate of Technical Sciences, Scientific Secretary
29 Kozlova street, Minsk 220037
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Review
For citations:
Pchelnikova A.V., Babodey V.N., Zhakova K.I. Study of the influence of postharvest ripening on the quality parameters of rapeseed and seed of brown mustard at the subsequent storage. Food Industry: Science and Technology. 2018;11(3):53-67. (In Russ.)
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