Substantiation of the choice of optimal concentrations of active ingredients of the antioxidant composition for fruit treatment before storage

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.105630

Keywords:

treatment of fruits with antioxidant composition, prolongation of shelf life, daily loss during storage

Abstract

The object of this research is the technological process of refrigerated storage of fruit products. In order to reduce the level of losses during normal refrigeration, a technological audit is carried out to solve this problem by applying antioxidant compositions for post-harvest treatment of fruits. The aim of research is development of a new antioxidant composition and optimization of its composition. The use of this composition for post-harvest treatment of fruits contributes to the extension of their shelf life and the reduction of the level of daily loss. The treatment with antioxidant compositions (AOC) was performed in storage facilities by immersing them in pre-prepared working solutions. Exposure – 10 seconds. The fruit was dried by ventilation. Options for treatment: K – control, option 1 – DL – a mixture of dimethyl sulfoxide, ionol and lecithin. The following concentrations of active substances were studied: distinol 0–0.048 %, lecithin 0–6 %. The effectiveness of exposure to various concentrations of active substances is determined by the average level of daily loss of fruit during storage, consisting of the sum of mass losses and losses caused by microbiological diseases and functional disorders, referred to the number of days of storage. The following concentrations of active substances in the developed antioxidant composition are established by optimization: apple and pear fruits storage – distinol concentration is 0.041...0.042 %, the lecithin concentration is 2.9 %. Plum fruits storage, respectively: distinol – 0.022 %, lecithin – 3.4 %.

Author Biographies

Marina Serdyuk, Tavria State Agrotechnological University, 18, B. Khmelnytskoho ave., Melitopol, Ukraine, 72310

PhD, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

Igor Velichko

PhD, Associate Professor

Olesia Priss, Tavria State Agrotechnological University, 18, B. Khmelnytskoho ave., Melitopol, Ukraine, 72310

Doctor of Technical Sciences, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

Olena Danchenko, Melitopol State Pedagogical University named after Bogdan Khmelnitsky, 20, Heroes of Ukraine str., Melitopol, Ukraine, 72312

Doctor of Agricultural Sciences, Professor

Department of Technology of Processing and Storage of Agricultural Products

Luidmila Kurcheva, Tavria State Agrotechnological University, 18, B. Khmelnytskoho ave., Melitopol, Ukraine, 72310

PhD, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

Baiberova Svitlana, Tavria State Agrotechnological University, 18, B. Khmelnytskoho ave., Melitopol, Ukraine, 72310

PhD, Assistant

Department of Technology of Processing and Storage of Agricultural Products

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Published

2017-05-30

How to Cite

Serdyuk, M., Velichko, I., Priss, O., Danchenko, O., Kurcheva, L., & Svitlana, B. (2017). Substantiation of the choice of optimal concentrations of active ingredients of the antioxidant composition for fruit treatment before storage. Technology Audit and Production Reserves, 3(3(35), 44–49. https://doi.org/10.15587/2312-8372.2017.105630

Issue

Vol. 3 No. 3(35) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Igor Velichko, Marina Serdyuk, Olesia Priss, Olena Danchenko, Luidmila Kurcheva, Baiberova Svitlana

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