INFLUENCE OF STORAGE CONDITIONS ON CHANGES IN THE QUALITY OF NEW SORTS OF FLAX

In this work, the literary search has shown that although flax is a traditional agricultural crop, the use of processed products in the diet and pharmacological direction is limited by linseed oil, therefore it is necessary to introduce flax seeds into the food industry, develop assortment and technology for obtaining products based on it and inform the population about the benefits that they bring to their health. The study of literary sources on this issue also made it possible to verify the statement that flax is a waste-free culture. The increase in demand for environmentally friendly and natural products in many sectors of the economy opens up a huge potential for the use of lub-fiber raw materials, for example, in clothing, medicines, building materials, etc. Therefore, lately the area of application of stems and bast fibers of flax in various industries. This is due to the specific properties of this raw material, which in a certain range of products can not be replaced by other types of raw materials. This can be achieved only with sufficient quantities of benign flax seeds to be stored for a long period of time. The main indicators of the chemical composition of seeds of new varieties of flax and their changes during storage are determined. It has been established that freshly harvested flax seeds enter the enterprises in a satisfactory condition: they have high oil content (fat content 38.4–47.0%), humidity (7.4–8.7%), within the established humidity limits. It is shown that as a result of the active activity of lipase during storage for 12 months there is a significant hydrolysis of fat. This is evidenced by an increase in the acid number (CF) of the oil. The increase in the peroxide number characterizes the deeper oxidation process