Kalajda K. The formation and preservation of consumption value of Actinidia fruits and products of their processing

The thesis is devoted to the vital problem of quality formation of Actinidia fruits, conditions and ways of their storage for fresh consumption and chemical-technological assessment of their processability, in particular for high biological value confiture with Actinidia fruits. The technology of fruit storage in different conditions using different ways of packaging for fresh consumption and processing has been theoretically grounded and put into practice. According to the results of studies the expediency of storage of Actinidia fruits packed in polyethylene bags at the temperature 0...+1 C has been established. Chemical-technological evaluation of Actinidia fruits grown in the Forest-Steppe Zone of Ukraine has been made and their suitability for different types of technological processing has been confirmed.