The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by post-harvest thermal processing by antioxidant compositions. Fruits of cucumbers of the hybrids Masha and Afina, bush pumpkins Kavili and Tamino, sweet pepper of the hybrids Nikita and Hercules, tomato of the varieties Novachok and Rio Grande Original were used for the studies. It was established, that the respiratory rate of pumpkin fruit vegetables is importantly influenced by the variety specificity. The respiratory level of pumpkin vegetables directly correlates with the sum of active temperatures of the period of fruits formation and reversibly – with precipitation and hydrothermal coefficient. The influence of the variety specificity for nightshade vegetables is leveled, and among meteorological planting conditions the important intense influence on the respiratory rate is realized by the sum of active temperatures of the period of fruits formation and ripening. Precipitation and hydrothermal coefficient have the important influence only on pepper fruits. It was established, that the use of post-harvest thermal processing by antioxidant compositions results in inhibition of respiratory processes in fruit vegetables at storage.

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

The article component composition of creamy dessert with whipped consistence on the basis of cottage cheese using alternative plant raw materials – chufa and Jerusalem artichoke tubers or honey was established and proved. This allowed to obtain finished product with low glycemic index. The possibility of using the chufa is shown (earth almond), as a carrier of mono- and polyunsaturated fatty acids (which make up about 82% of the total content), allows to receive desserts with recommended composition of fatty acids. It is shown that preliminary processing of chufa to finely ground semi-product is advisable for its uniform distribution through the dessert volume and formation of its homogeneous whip consistence. A comprehensive two-stage method for chufa preprocessing is developed, which allows to provide products with necessary technological and organoleptic properties. These studies considered for selection of scientifically sound processing modes Cyperus esculentus L. According to the research was the method of cleaning Cyperus esculentus L. Crushed Cyperus esculentus L. recommended for further use in desserts. It is shown that applying of artichoke processing to candied fruits is appropriate for provision of the necessary properties of artichoke flavor while maintaining preventive properties of fructooligosacharides of  tubers. A new technological approach for producing candied fruits is developed, which yielded a product with a reduced content of mono-and disaccharides, if the inulin of raw materials is preserved. The model of technological system of milk and vegetable dessert making is developed, which allows developing qualitative principle technological schemes of production of dessert with functional additives. The recipe composition and principal technological scheme of production of dairy-vegetative desserts are developed. The influence of technological factors and recipe composition on rheological, microbiological and organoleptic quality of desserts is observed. The article analyzes the nutritional value of dessert with functional additives. The regulatory documentation is developed. New technologies are implemented in restaurant enterprises.

Встановлена суттєва варіативність респіраторного метаболізму за роками досліджень у огірків, кабачків і перцю; у томатів вона найнижча. Для всіх овочів, незалежно від специфіки сорту, виявлена позитивна кореляція між інтенсивністю дихання та сумою активних температур періоду вегетації. Встановлено зворотний зв'язок між дихальною активністю та кількістю опадів впродовж вегетації. Показано, що овочі після теплової обробки антиоксидантами відрізняються уповільненням дихання впродовж зберігання Ключові слова: зберігання, овочі, теплова обробка, антиоксиданти, інтенсивність дихання, абіотичні фактори, кореляція Установлена существенная вариативность респираторного метаболизма по годам исследований у огурцов, кабачков и перца, у томатов она самая низкая. Для всех овощей, независимо от специфики сорта, выявлена положительная корреляция между интенсивностью дыхания и суммой активных температур периода вегетации. Установлена обратная связь между дыхательной активностью и количеством осадков во время вегетации. Показано, что овощи после тепловой обработки антиоксидантами отличаются замедлением дыхания при храненииКлючевые слова: хранение, овощи, тепловая обработка, антиоксиданты, интенсивность дыхания, абиотические факторы, корреляция UDC 664.8.038:678.048[635.62:635.64]

The article deals with different methods of preparing Jerusalem artichoke tubers to stabilize the color of semi-finished products and finished products. The varieties Interés and Violet de Rennes were chosen as objects of study. The purpose of this work is to study the activity of the enzyme system of Jerusalem artichoke tubers, followed by the use of raw materials as an ingredient in the preparation of culinary dishes with high nutritional and biological value. In accordance with the objective, the characteristics of the enzymatic composition of the material under study were researched. It was found that of the oxidoreductases present, the most active enzyme is polyphenol oxidase. It has been established that in the tubers of Jerusalem artichoke, the activity of polyphenol oxidase is in 1.8 times lower, peroxidase – in 1.34 times higher; ascorbate oxidase is in 2.79 times higher than that of Violet de Rennes tubers. A comparative analysis was performed on the reduction of the activity of enzymes and the preservation of the mass fraction of L-ascorbic acid in heat treatment and microwave processing. It has been established that the most successful method of treating Jerusalem artichoke tubers in order to inactivate the enzyme system and to preserve L-ascorbic acid is a microwave processing of 600 W in 1 minute. Studies have shown that with such preparation, the semi-finished product does not change color, the activity of the enzyme polyphenol oxidase decreases by 20 times, and the maintenance of the content of L-ascorbic acid is 68.4%. In further studies, it is important to study the technologies for preparing culinary dishes based on Jerusalem artichoke tubers using the results obtained to stabilize the color and preserve the biologically active substances of the raw materials.