STUDYING THE EFFECT OF POST-HARVEST RIPENING ON THE QUALITY PARAMETERS OF RAPE AND BROWN MUSTARD OILSEEDS DURING STORAGE

Increase of vegetable oils production provides for the further improvement of oily raw materials storage technology. It is known that technological quality of oilseeds is formed in close relation to its morphological characteristics, as well as peculiarities of biochemical processes inside of seeds, depending on external conditions and their development phase. The paper presents comparative results of researches of dynamics of qualitative and biochemical parameters of rape and brown mustard oilseeds with and without post-harvest ripening during storage. Research has shown that in order to produce high-quality fat-and-oil products, oilseeds must necessarily undergo the ripening process in artificial conditions, where the seeds are taken after they reach ripeness level enough for harvesting. Considering that the main period of oilseed storage is mainly destructive, seeds that have not undergone post-harvest ripening have active disintegration process even in case they are stored in perfect conditions. This process considerably reduces quality of seeds and their storage period. Based on the researches, practical recommendations were developed for post-harvest ripening and storage of oilseeds. The presented research data can be used to optimize the existing technologies of oily raw material post-harvest ripening and storage, to increase process quality of processed seeds and obtain high-quality fat-and-oil products. Acknowledgements. The research described in this work was carried out within the framework of the state research program “Quality and efficiency of agroindustrial production” for 2016–2020 (subprogram “Food security”).

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