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Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism
(Tallinn: Scientific Route OÜ, 2025) Holiachuk, Serhii
Abstract This review article addresses modern strategies for reducing postharvest losses in fruit vegetables by regulating oxidative metabolism during storage. Fruit vegetables such as tomatoes, peppers, eggplants, cucumbers, zucchinis, pumpkins, and melons are highly perishable and susceptible to chilling injury due to their intense postharvest respiration and high moisture content. The article summarizes the physiological and biochemical responses of plant tissues to cold stress, including membrane damage, oxidative stress, and the imbalance of endogenous antioxidants. Emphasis is placed on combined treatment approaches that integrate physical methods (heat treatments, UV irradiation, modified atmosphere storage) with the application of bioactive substances, including phytohormones and natural antioxidants. The review highlights the role of heat-induced stress tolerance, antioxidant defense systems, and nanostructured delivery forms in mitigating cold-related metabolic disorders. It argues that the effectiveness of such strategies depends on species- and cultivar-specific responses, maturity stage, and preharvest conditions. A physiological understanding of tissue metabolism is essential to optimize storage parameters and design effective protective treatments
Development of technology and study of properties of gluten-free shortbread biscuits
(Lutsk: LNTU, 2025) Holiachuk, Serhii; Hunko, Yurii; Fedorus, Yurii
The number of persons with gluten intolerance is rising in the modern world, which calls for the creation of specialised goods that may satisfy their demands. The aim of the research was to develop a recipe for gluten-free shortbread biscuits with cherry filling. The research was carried out using the expert method, sensory analysis and statistical methods of processing research data. To achieve this goal, it was proposed to use a mixture of almond and coconut flour as a raw material for shortbread buiscits. It had been determined that the development of gluten-free products required the implementation of innovative technologies, the incorporation of alternative ingredients, and the analysis of the properties of raw materials and final products. Various model compositions of shortbread biscuits were developed based on mixtures of almond and coconut flour with different proportions of the mixture components (MС1 – 75:25, MС2 – 50:50, MС3 – 25:75). A sensory analysis of the model compositions of gluten-free shortbread biscuits was carried out, and their organoleptic characteristics were determined. As a result of the studies, a sensory profilogram of model shortbread compositions was obtained, which can be used to determine, which model composition was characterised by the best indicators (it was found that MС1 had the best indicators). The brittleness index of gluten-free shortbread biscuits was also determined depending on the content of almond flour in the mixture. The physicochemical parameters of various model compositions of gluten-free shortbread biscuits were determined and the results of these studies were analysed. The development of gluten-free shortbread biscuits with cherry filling allows expanding the range of flour confectionery products with a healthful orientation

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