STORAGE OF FROZEN GREEN PEA AND POSSIBILITIES OF ITS DURABILITY PROGNOSIS

Ab s t r a c t. The aim of undertaken research was to determine possibilities of usage of mathe-matical description of frozen green pea quality changes in its durability prognosis. The research material was stored at a constant temperature of –25°C and –18°C and at a temperature varying from –25°C to –18°C with a 48-hour change cycle. On the basis of achieved storing research results, critical features were specified, that is the chlorophyll content, vitamin C content and sensory evaluation. Changes of the critical features of the studied vegetable in all storing variants were described with series of curves with specified equations. As a result of performed regression analysis and determination of fitting to empirical data, increased universality for prognosis of frozen green pea durability was stated for a model with a linear form. K e y wo r d s: critical features, durability prognosis, frozen green pea, frozen vegetable