During prolonged storage at low temperatures, meat quality deteriorates due to the activation of the oxidation of unsaturated fatty acids. The use of antioxidants in feeding birds to the prefabricated period and during storage of meat significantly inhibits its oxidative damage and prolongs the terms of storage. Vitamin E is traditionally used as one of the most effective fat-soluble antioxidants. The purpose of the work was conducting a comparative analysis of the effects of high content of vitamin E, depending on the technology of its application, on the oxidative damage of geese meat in the course of low temperature storage. The meat of the first experimental sample was obtained from geese that received feed with twice the content of vitamin E in the pre-slaughter period. The meat of the second test sample was obtained by treating geese meat with a vitamin E solution, before low temperature storage. The results of the experiment proved that regardless of the technology of vitamin E application, it contributes to the inhibition of the oxidative damage. An increase of vitamin E dose in the geese dietary is more effective . The content of secondary lipoperoxidation products in the meat of the control sample stored for 210 days increased by 5.3 times, in the first test sample by 2.5 times, and in the second sample by 4.6 times. An additional use of vitamin E in both studied samples contributed to the preservation of unsaturated fatty acids, but the mechanisms of exposure and changes in the content of individual acids in experimental samples are significantly different.

Priss o., danchenko e., evlash v., Zhukova v., verkholantseva v., stepanenko d. introductionThe analytical review of literature sources, as well as their own experience in the study of the influence of negative factors on the preservation of fruit and vegetable products indicates that oxidative stress is a key link in the pathogenesis of pathological processes in fruits during refrigeration [1][2][3][4][5][6]. The most significant factor leading to oxidative stress during storage of fruit and vegetable products is low temperatures. Storage in the cooled state makes it possible to significantly reduce the metabolism and continue the post-harvest life of the fruit. However, in thermophilic crops of tropical and subtropical origin, which include cucumbers, the adaptive capacity for cold is extremely limited. Storage at temperatures below the sensitivity limit leads to functional disorders and a rapid loss of quality [7].To prevent losses during cold storage, slow the metabolism and maintain the high value of vegetable products, in the world practice widely use post-harvest processing [8]. Despite the efforts of researchers, effective solutions to eliminate chilling injury during storage of fruit vegetables have not been found to date. Preventing oxidation reactions with antioxidants (direct approach) can be very effective in combination with measures of an indirect (nonchemical) approach. To better understand the responses of antioxidant defense systems to the effects of various direct and indirect treatments, further research is needed. The obtained information will be important in development of combined post-harvest methods for their practical application. These considerations allow to consider the chosen direction of research as relevant. the object of research and its technological auditThe object of research is the process of utilization of active forms of oxygen by cucumber tissues during storage.According to DSTU 3247-95, fresh cucumbers from protected ground can be stored for up to 15 days at a temperature of 10-14 °C, and from open ground at 7-10 °C [9]. Cucumbers, like other physiologically immature vegetables, quickly respond to a drop in temperature below optimal regimens by the appearance of physiological disorders [10]. Symptoms of chilling injury (CI) in them are the appearance of small dark dredges with a softened watered surface with time rapidly increase and mollify. It has been established that their development is primarily due to damage to the structure of cell membranes, and the key motive for the degradation of membrane compartments is lipid peroxidation (LPO), which is activated by intense generation of reactive oxygen species (ROS) [11]. The product of free radical oxidation and the biological marker of oxidative stress is malonic dialdehyde (MDA) [12]. Its dynamics during refrigeration is a reflection of the level of oxidative damage of cells and the reserve-adaptive potential of fruits. An increase in the MDA level indicates a strengthening of LPO processes [13].ROSs are generated in the...