Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations
Annotation
The paper covers studies results of the formation of phenolic compounds and the dynamics of their content during the cold storage of potato tubers infected by P. infestans and treated with suspension of antagonistic bacteria of the genus Bacillus. The pseudo-first order synthesis reaction rate constants of chlorogenic, caffeic acid and flavonoids are determined. It is shown that the bacteria B. species st. 083, B. subtilis st. ch.13 induce the synthesis of these acids.
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