Levytska S. Prediction of the quality of frozen broccoli cabbage

The dissertation is devoted to the scientific justification of the forecasting quality frozen broccoli cabbage. Varietal differences in the chemical composition of broccoli cabbage zoned in Ukraine varieties suitable for cultivation in the areas of forest-Steppe, Steppe and Polesie. The tendencies of changes in their consumer properties during storage were investigated, which made it possible to determine the Parthenon Cabbage variety as the most suitable for freezing. It was found that the optimal temperature for the storage of frozen broccoli cabbage is minus 10 ° C, at which the maximum crystallization of all forms of physico-chemically bound moisture occurs, which makes it impossible for biochemical processes to proceed, contributes to the maximum preservation of the consumption properties of cabbage and provides a reduction in the energy intensity of production, since it is significantly lower than the recommended storage temperature of frozen fruits and vegetables minus 18 ° C. It has been scientifically proven that the most important factors affecting the quality of frozen broccoli cabbage is the content of ascorbic acid, chlorophyll and isothiocyanates, which are the basis of the developed quality model.