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vol. 16, nr. 2 (2010)
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Influence of storage conditions on qualitative changes of hop cultivars Marynka and Lubelski
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Artur Mazurek
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Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin ul. Skromna 8, 20-950 Lublin |
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vol. 16 (2010), nr. 2,
pp. 369-375
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abstract:
The influence of storage conditions on processes during forcing the granulates and cones of Marynka and Lubelski hop cultivars was determined. Contents of phenolic compounds, anti-oxidation capacity by means of FRAP (ferric ion reducing antioxidant parametr) technique, and the level of hop forms ripening with the help of HIS (hop storage index) method were determined. Granulates stored under vacuum are characterized by the strongest stability within the range of remaining polyphenols content, as well as anti-oxidation capacity, as compared to granulate stored under carbon dioxide atmosphere or in the air. Decreasing the storage temperature has the strongest impact on delay of changes occurring in stored hop products.
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keywords:
hop quality, storage conditions
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original in:
Polish
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