Research into preservation of broccoli depending on the treatment with antimicrobic preparations before storage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140064

Keywords:

quality of broccoli, antiseptics, storage life, components of chemical composition, preservation

Abstract

We studied the effect of antimicrobial preparations on the preservation and quality of broccoli. We established that antimicrobial preparations such as Baikal EM-1, 0.5 % citric acid solution, 0.2 % benzoic acid solution, 0.05 % sorbic acid solution, 0.5:0.5 % solution of vitamins C and P (ascorutin) ‒ contribute to prolonging the storage life of broccoli for 5‒20 days depending on the hybrid. The treatment with preparations reduces losses per day by 1.2‒3.0 times, it provides the yield of commercial products at 76.8‒86.2 %.

The treatment of broccoli with antimicrobial preparations, with ascorutin especially, provides a dry matter content of 1.1‒2.6 times higher than in the control variant, which contributes to a decrease in the intensity of consumption of dry soluble substances and vitamin C. At the end of storage, the content of total sugar and disaccharides is equal to the level of the control variant, or exceeds its content by 1.2 and 1.5‒2.0 times, respectively. The variants with acids and ascorutin have more of them. The content of monosaccharides remains at the initial level. The loss of mass due to evaporation of water is 1.3‒1.8 times higher.

Baikal EM-1 and ascorutin inhibit intensity of expansion of pathogenic microorganisms better than other drugs for 10‒15 days. Ascorutin provides 0.8‒2.2 % lower loss of weight due to diseases and physiological disorders and a 4.1‒7.6 % larger yield of commercial products at prolonged storage. Ascorutin, citric acid, sorbic acid and benzoic acid inhibit development of pathogenic microorganisms on broccoli more actively.

The proposed method for the treatment of broccoli with antimicrobial preparations before storage makes it possible to use antiseptics, such as Baikal EM-1, 0.5 % citric acid solution, 0.2 % benzoic acid solution, 0.05 % sorbic acid solution, 0.5:0.5 % solution of vitamins C and P (ascorutin) ‒ for the post-harvest treatment of vegetable raw materials. This is an important technique for the development of new, low-cost, environmentally friendly and affordable storage technologies.

Author Biographies

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61000

Doctor of Agricultural Sciences, Professor

Department of technologies of processing of food production named after T. P. Yevsiukova

Vlаdimir Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61000

Doctor of Agricultural Sciences, Professor

Department of Agrotechnology and Ecology

Nina Lyubymova, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskykh str., 44, Kharkiv, Ukraine, 61000

Doctor of of Technical Sciences, Professor

Department of Agrotechnology and Ecology

Veronika Bondarenko, Kharkiv National Agrarian University named after V. V. Dokuchayev township Dokuchaevsky, Kharkiv district, Kharkiv region, Ukraine, 62483

PhD

Department of fruit and vegetable and storage

Ludmila Gaevaya, Kharkiv National Agrarian University named after V. V. Dokuchayev township Dokuchaevsky, Kharkiv district, Kharkiv region, Ukraine, 62483

Teacher

Department of fruit and vegetable and storage

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Published

2018-08-02

How to Cite

Pusik, L., Pusik, V., Lyubymova, N., Bondarenko, V., & Gaevaya, L. (2018). Research into preservation of broccoli depending on the treatment with antimicrobic preparations before storage. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 20–28. https://doi.org/10.15587/1729-4061.2018.140064

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya

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