ANALYSIS OF THE CHEMICAL COMPOSITION OF APPLES AND APRICOTS STORED IN REFRIGERATION CHAMBERS.
Abstract
This article analyzes the changes in the chemical composition of apples and apricots stored in refrigeration chambers and explores how these changes contribute to preserving the fruits' quality and extending their shelf life. The study focuses on the reduction in respiration rate, the slowdown of enzymatic activity, and the inhibition of microbial growth during refrigeration. The results highlight the importance of proper storage conditions and provide insights into maximizing the benefits of refrigeration in preserving these fruits.
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