The research objective was studying the efficiency of application of technological processing on keeping of pectinaceous substances of vegetable raw materials. The research problems were the definition of the con- tent of pectinaceous substances in freshly harvested baskets inflorescences of sunflower after the thresh and during storage; the determination of activity of pectinolytic enzymes in fresh raw materials and during storage; studying the influence of technological pro- cessing on the activity of pectinolytic enzymes and an exit of pectinaceous substances in the course of stor- age. As objects of research five varieties of sunflower zoned and most extended to the territories of Krasnodar Region served: Leader, Anniversary, Leader, Confec- tionery, Leader. For the definition of mass fraction of pectin substances in vegetable raw materials calcium- pectat method was used, the activity of pectinesterase by electrometric method was defined, for the determina- tion of activity of a poligalaсturonase a titrimetric method was used, an exit of pectinaceous substances by alco- hol precipitationwas determined. In sunflower hearts right after cleaning and the thresh and further after 12 and 24 months of storage defined mass fraction of pectinaceous substances. Storage was carried out at 15-20 0C, the humidity of air of 70 %, in the dark, dry room. Conducted researches showed the following: freshly harvested sunflower hearts need to be subjected to processing at the temperature of 100 °C during 2 h; the storage of sunflower hearts is expedient to carry outin closed storages at relative humidity of air no more than 70 %. The increase of relative humidity of air is undesirable as it promotes the moistening of sunflower hearts and mold and other microorganisms develop- ment that sharply reduces quality of peсtin containing raw materials; storage of the development subjected to heat treatment is possible within 12-24 months in due conditions without change of mass fraction of pectin substances
plant-based materials, sunflower hearts, pectin substances, pectinolytic enzymes, processing procedure
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