Affiliation
a Kemerovo Institute of Food Science and Technology (University)
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Abstract
It is a known fact that there is an interconnection between linear dimensions of pinons, enzyme system activity and pinon stability during storage. At the same time, the influence of quality of freshly harvested pinons of Siberian stone pine on post-harvest ripening forming their quality hasn’t been fully investigated. The purpose of the research is to study quality alterations of pinons of Siberian stone pine during post-harvest ripening The research revealed that the rate of biochemical processes in under-ripe pinons is significantly higher, than that in ripe pinons, therefore at first more intensive accumulation of storage compounds including cedar oil takes place in them. However, pinons, which haven’t reached maturity, a priori, are incapable to accomplish ripening outside the plant and processes connected with synthesis give place to deconstructive processes of hydrolysis and oxidation. As a result, this not only reduces oil output, but also leads to decreasing its quality. Some oil remains in cake, products of lipids destruction making the cake inedible, which lowers production profitability. In addition, biochemical processes proceeding actively, intense metabolism takes place, moisture exudation in particular. When pinons aspiration is scarce, self-heating of inside layers and mold formation of outside layers can take place. In any case, it may ruin the pinons as raw materials for fat and oil production. During research, it has been found that maturity level of pinons has a crucial influence on their storage consistency and oil quality. Therefore, reasonability to develop individual technologies for preparation of pinons having different morphological characteristics to storing, for storage and processing becomes obvious.
Keywords
Post-harvest ripening,
seeds storage,
oil quality,
quality of pinon of Siberian stone pine
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