EVALUATION OF KIWI FRUITS DEPENDING ON PACKING CONDITIONS

The article deals with the evaluation of kiwi fruits under different storage conditions. The results of the study of conformity of marking, organoleptic, physical and safety indicators of kiwifruit of Hayward variety with the requirements of normative documentation are given; changes in vitamin C content, weight of fruits, microbiological parameters in kiwi fruit during storage, depending on the type of packaging. The study was conducted at the beginning of storage and for 9 weeks (at 1 week intervals) in the following packaging materials: the container (tray) in which the fruit was transported; parchment for packaging of citrus fruits; cellophane film with holes. The following standardized measurement methods were used: voltammetric (heavy metal content: lead, cadmium, copper, zinc); gravimetric (kiwi mass loss during storage); iodometric (vitamin C content); microbiological. It has been found that the labeling of Hayward kiwi fruit from FRUTTA VIVA (Italy) meets the requirements of UNECE DECU FFV-46: 2007. According to the results of the organoleptic study, the kiwi fruits provided for the research were found to be of good quality, undamaged, clean, with no signs of rot and spoilage, which meets the requirements for the first variety according to the normative document. Heavy metals in kiwi fruits were measured and their content in kiwi fruits was found to be in the following concentrations, mg / kg: lead - 0.0319; cadmium - 0.008; copper - 0.765; zinc - 1.4, which is in accordance with current regulations. It was found that the lowest weight loss of kiwi fruit was recorded during the storage of samples in parchment for packaging citrus fruits (8.5 %). The average loss of kiwi mass was observed during storage of fruits in a container for transport (9.1 %). The most significant weight loss of the kiwi resulted in the storage of fruits in the cellophane film with holes (9.6 %). It has been found that vitamin C is best stored in prototypes packaged in parchment for packaging citrus fruits (43,9 % loss). The highest losses of vitamin C (56,1 %) were observed during storage in the kiwi container. In addition, it has been found that kiwi can be stored in the home for a long time, but after 9 weeks of storage, the fruits lose almost half of the initial amount of vitamin C. Studies of the quantitative and qualitative composition of the microbiota of kiwi fruit indicate that the indicators of total bacterial contamination are within the permitted limits, both in the package and without packaging. The obtained results allow to recommend for storage of kiwi at 8 °C parchment for packaging of citrus fruits.