Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations

UDC 635.21

Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations

Kiprushkina E.I., Kolodyazna V.S.

The paper covers studies results of the formation of phenolic compounds and the dynamics of their content during the cold storage of potato tubers infected by P. infestans and treated with suspension of antagonistic bacteria of the genus Bacillus. The pseudo-first order synthesis reaction rate constants of chlorogenic, caffeic acid and flavonoids are determined. It is shown that the bacteria B. species st. 083, B. subtilis st. ch.13 induce the synthesis of these acids.
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Keywords: antagonistic bacteria, potatoes, phenolic compounds, chlorogenic acid , caffeic acid, long-term storage.

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