Studying the preservation of Brussels sprout depending on its treatment with antimicrobial preparations before storage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.216431

Keywords:

Brussels sprout, sorbic acid, benzoic acid, citric acid, Baikal EM–1, ascorutin

Abstract

The effect of antimicrobial preparations on the intensity of losses in the quality of Brussels sprout heads during storage has been scientifically substantiated. Brussels sprout heads were treated with antimicrobial solutions before storage. The following solutions were used: 0.05 % sorbic acid, 0.2 % benzoic, 0.5 % citric acid, Baikal EM-1, 0.5 % solution of ascorutin. The heads were stored in boxes lined with a 40 µm thick polyethylene film.

Treatment with antimicrobial preparations increases the shelf life of Brussels sprout to 50 days without significant weight loss. A solution of sorbic acid significantly reduces the natural mass loss by Brussels sprout after 10 days of storage. The effect of other preparations is observed only on day 30 of storage. Standard product output is 85.2–86.9 % depending on the features of the hybrid.

Antimicrobial preparations contribute to the preservation of chemical components in Brussels sprout heads. At the end of storage, the content of dry matter, dry soluble substances, total sugar, and ascorbic acid is 5‒8 % higher than that in the control variant. A greater content of some components of the chemical composition is observed in produce treated with solutions of sorbic and benzoic acids before storage.

Solutions of sorbic and benzoic acids effectively hinder the development of harmful microorganisms on the heads of Brussels sprout.

The result of this study has established that a 0.05 % solution of sorbic acid and a 0.2 % solution of benzoic acid are more effective at contributing to the preservation of quality by Brussels sprout heads. Sorbic and benzoic acids do not affect the organoleptic properties of products and are safe for humans. This makes it possible to recommend to use their solutions as an effective and safe measure to preserve the quality of vegetable produce over its long-term storage

Author Biographies

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture Аlchevskykh str., 44, Kharkiv, Ukraine, 61002

Doctor of Agricultural Sciences, Professor

Department of Optimization of Technological Systems named after T. Yevsiukov

Vlаdimir Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture Аlchevskykh str., 44, Kharkiv, Ukraine, 61002

Doctor of Agricultural Sciences, Professor, Head of Department

Department of Agrotechnology and Ecology

Veronika Bondarenko, Kharkiv Petro Vasylenko National Technical University of Agriculture Аlchevskykh str., 44, Kharkiv, Ukraine, 61002

PhD, Senior Lecturer

Department of Agrotechnology and Ecology

Ludmila Gaevaya, Kharkiv National Agrarian University named after V. V. Dokuchaev p/o “Dokuchaevske-2”, Kharkiv dist., Kharkiv reg., Ukraine, 62483

PhD, Lecturer

Department of Fruit and Vegetable and Storage

Natalja Kyruchina, Institute of Vegetable and Melon Growing of the National Academy of Agrarian Sciences of Ukraine Institutska str., 1, Selektsionnoe vill., Kharkіv dist., Kharkiv reg., Ukraine, 62478

PhD, Senior Researcher

Laboratory of Selection of Biennial and Rare Crops

Halyna Slobodyanyk, Uman National University of Horticulture Institutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of Vegetable Growing

Serhii Shchetyna, Uman National University of Horticulture Institutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of Vegetable Growing

Maryna Shchetyna, Uman National University of Horticulture Institutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of Ecology and Life Safety

Lidiia Kononenko, Uman National University of Horticulture Institutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of Crop Production 

References

  1. Pereira, P. M. de C. C., Vicente, A. F. dos R. B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93 (3), 586–592. doi: https://doi.org/10.1016/j.meatsci.2012.09.018
  2. Chiavaro, E., Mazzeo, T., Visconti, A., Manzi, C., Fogliano, V., Pellegrini, N. (2012). Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts. Journal of Agricultural and Food Chemistry, 60(23), 6019–6025. doi: https://doi.org/10.1021/jf300692a
  3. Kim, J. K., Shin, E.-C., Kim, C. R., Park, G. G., Choi, S. J., Park, C.-S., Shin, D.-H. (2013). Effects of Brussels Sprouts and Their Phytochemical Components on Oxidative Stress–Induced Neuronal Damages in PC12 Cells and ICR Mice. Journal of Medicinal Food, 16 (11), 1057–1061. doi: https://doi.org/10.1089/jmf.2012.0280
  4. Manchali, S., Chidambara Murthy, K. N., Patil, B. S. (2012). Crucial facts about health benefits of popular cruciferous vegetables. Journal of Functional Foods, 4 (1), 94–106. doi: https://doi.org/10.1016/j.jff.2011.08.004
  5. Pusik, L., Pusik, V., Postnova, O., Safronska, I., Chervonyi, V., Mohutova, V., Kaluzhnij, A. (2020). Preservation of winter garlic depending on the elements of postharvest treatment. Eastern-European Journal of Enterprise Technologies, 2 (11 (104)), 24–32. doi: https://doi.org/10.15587/1729-4061.2020.200842
  6. Patrignani, F., Siroli, L., Serrazanetti, D. I., Gardini, F., Lanciotti, R. (2015). Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Trends in Food Science & Technology, 46 (2), 311–319. doi: https://doi.org/10.1016/j.tifs.2015.03.009
  7. Scollard, J., Francis, G. A., O’Beirne, D. (2013). Some conventional and latent anti-listerial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable systems. Postharvest Biology and Technology, 77, 87–93. doi: https://doi.org/10.1016/j.postharvbio.2012.11.011
  8. Muriel-Galet, V., Cerisuelo, J. P., López-Carballo, G., Aucejo, S., Gavara, R., Hernández-Muñoz, P. (2013). Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control, 30 (1), 137–143. doi: https://doi.org/10.1016/j.foodcont.2012.06.032
  9. Abdolahi, A., Hassani, A., Ghosta, Y., Bernousi, I., Meshkatalsadat, M. (2010). Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape. Journal of Plant Protection Research, 50 (1). doi: https://doi.org/10.2478/v10045-010-0008-2
  10. Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 88, 1–7. doi: https://doi.org/10.1016/j.postharvbio.2013.09.004
  11. Gatto, M. A., Ippolito, A., Linsalata, V., Cascarano, N. A., Nigro, F., Vanadia, S., Di Venere, D. (2011). Activity of extracts from wild edible herbs against postharvest fungal diseases of fruit and vegetables. Postharvest Biology and Technology, 61 (1), 72–82. doi: https://doi.org/10.1016/j.postharvbio.2011.02.005
  12. Marpudi, S. L., Abirami, L. S. S., Pushkala, R., Srividya, N. (2011). Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian Journal of Biotechnology, 10, 83–89. Available at: http://nopr.niscair.res.in/handle/123456789/10956
  13. Monzón-Ortega, K., Salvador-Figueroa, M., Gálvez-López, D., Rosas-Quijano, R., Ovando-Medina, I., Vázquez-Ovando, A. (2018). Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol. Journal of Food Science and Technology, 55 (12), 4747–4757. doi: https://doi.org/10.1007/s13197-018-3397-2
  14. Alberio, G. R. A., Muratore, G., Licciardello, F., Giardina, G., Spagna, G. (2015). Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes. Food Science and Technology (Campinas), 35 (2), 299–306. doi: https://doi.org/10.1590/1678-457x.6471
  15. Agriopoulou, S., Stamatelopoulou, E., Sachadyn-Król, M., Varzakas, T. (2020). Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects. Microorganisms, 8 (6), 952. doi: https://doi.org/10.3390/microorganisms8060952
  16. Pawlowska, A. M., Zannini, E., Coffey, A., Arendt, E. K. (2012). “Green Preservatives”: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria. Advances in Food and Nutrition Research, 66, 217–238. doi: https://doi.org/10.1016/b978-0-12-394597-6.00005-7
  17. Myronyuk, S. (2015). The effect of antimicrobic treatment on the quality and storage duration of aubergine fruits. Zbirnyk naukovykh prats Vinnytskoho natsionalnoho ahrarnoho universytetu. Seriya: Tekhnichni nauky, 1 (1 (89)), 111–116. Available at: http://lib.udau.edu.ua/handle/123456789/5556
  18. Manolopoulou, E., Varzakas, T. (2011). Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride. Food and Nutrition Sciences, 02 (09), 956–963. doi: https://doi.org/10.4236/fns.2011.29130
  19. Abd-Elhady, M. (2014). Effect of citric acid, calcium lactate and low temperature prefreezing treatment on the quality of frozen strawberry. Annals of Agricultural Sciences, 59 (1), 69–75. doi: https://doi.org/10.1016/j.aoas.2014.06.010
  20. Chiumarelli, M., Pereira, L. M., Ferrari, C. C., Sarantópoulos, C. I. G. L., Hubinger, M. D. (2010). Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut “Tommy Atkins” Mango. Journal of Food Science, 75 (5), E297–E304. doi: https://doi.org/10.1111/j.1750-3841.2010.01636.x
  21. 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. doi: https://doi.org/10.15587/1729-4061.2018.140064

Downloads

Published

2020-12-31

How to Cite

Pusik, L., Pusik, V., Bondarenko, V., Gaevaya, L., Kyruchina, N., Slobodyanyk, H., Shchetyna, S., Shchetyna, M., & Kononenko, L. (2020). Studying the preservation of Brussels sprout depending on its treatment with antimicrobial preparations before storage. Eastern-European Journal of Enterprise Technologies, 6(11 (108), 52–59. https://doi.org/10.15587/1729-4061.2020.216431

Issue

Vol. 6 No. 11 (108) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2020 Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Natalja Kyruchina, Halyna Slobodyanyk, Serhii Shchetyna, Maryna Shchetyna, Lidiia Kononenko

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.