Research ofwintergarlic storage depending on the elements of the post-harvest refinement

Authors

  • Ludmila Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture, 44, Alchevskykh str., Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0002-5465-2771
  • Vlаdimir Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture, 44, Alchevskykh str., Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0001-5028-9461
  • Olga Postnova Kharkiv Petro Vasylenko National Technical University of Agriculture, 44, Alchevskykh str., Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0001-6617-8643
  • Iryna Safronska Luhansk National Agrarian University, 68, Slobozhanska str., Starobilsk, Lugansk region, Ukraine, 92703, Ukraine https://orcid.org/0000-0003-1442-6312
  • Vitalii Chervonyi Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-9085-2260
  • Valentyna Mohutova Luhansk National Agrarian University, 68, Slobozhanska str., Starobilsk, Lugansk region, Ukraine, 92703, Ukraine https://orcid.org/0000-0001-5982-2875
  • Aleksandr Kaluzhnij Kharkiv Petro Vasylenko National Technical University of Agriculture, 44, Alchevskykh str., Kharkiv, Ukraine, 61002, Ukraine

DOI:

https://doi.org/10.15587/2312-8372.2020.197959

Keywords:

biological treatment, Gliocladin, Phytosporin, microorganism affliction, weight loss, increase in shelf life

Abstract

The object of research is the effect of post-harvest treatment with biological products on the safety of winter garlic. One of the most problematic places is to increase the shelf life of winter garlic for food and at the same time reduce disease damage. Processing of products with biological preparations before laying them in storage, the active strains of which are able to suppress the development of plant diseases, reduce production losses during storage.

During the study, varieties of Merefiansky white and Merefiansky pinkwinter garlic grown in the forest-steppe of Ukraine are used. The preparations Gliokladin and Phytosporin are used at a concentration of 2% during the growing season and before being stored. Natural losses, the number of sprouted bulbs of garlic and affected by microbiological diseases, the total losses and the yield of standard products are determined.

Processing vegetable products with biological products of various actions helps to extend the shelf life and increase the yield of standard products at the end of storage. It was found that treatment with biological products reduces the incidence of garlic diseases. After 6 months of storage, the untreated bulbs defy themselves with diseases of 8.33–8.93 %. Treatment with Phytosporin reduces the damage to microorganisms to 6.28–6.88 %. The most effective is the treatment of bulbs with Glyocladine. The number of affected bulbs decreases to 2.67–2.69 %. Biological treatment most suppresses the development of fusarium and bacteriosis. The number of affected bulbs is 0.2–0.65 and 1.1–1.6 %, respectively.

The safety of winter garlic has a strong direct relationship with weight loss, the number of people affected by diseases and the amount of sprouted bulbs. The processing of garlic by biological preparations for storage does not ensure complete elimination of the harmful species, but only reduces the harmfulness of microorganisms to an acceptable level.

The proposed method for processing garlic bulbs with biological products before storage will reduce losses and extend the period of consumption. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique.

Author Biographies

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

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, 44, Alchevskykh str., Kharkiv, Ukraine, 61002

Doctor of Agricultural Sciences, Professor

Department of Agrotechnology and Ecology

Olga Postnova, Kharkiv Petro Vasylenko National Technical University of Agriculture, 44, Alchevskykh str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Technologies for Processing and Food Industries

Iryna Safronska, Luhansk National Agrarian University, 68, Slobozhanska str., Starobilsk, Lugansk region, Ukraine, 92703

PhD, Associate Professor

Department of Management, Statistics and Economic Analysis

Vitalii Chervonyi, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Equipment for Food and Hospitality Industry named after M. I. Belyaeva

Valentyna Mohutova, Luhansk National Agrarian University, 68, Slobozhanska str., Starobilsk, Lugansk region, Ukraine, 92703

PhD, Associate Professor

Department of Technologies of Food Production

Aleksandr Kaluzhnij, Kharkiv Petro Vasylenko National Technical University of Agriculture, 44, Alchevskykh str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Technologies of Processing of Food Production named after T. P. Yevsiukova

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Published

2019-12-24

How to Cite

Pusik, L., Pusik, V., Postnova, O., Safronska, I., Chervonyi, V., Mohutova, V., & Kaluzhnij, A. (2019). Research ofwintergarlic storage depending on the elements of the post-harvest refinement. Technology Audit and Production Reserves, 1(3(51), 31–37. https://doi.org/10.15587/2312-8372.2020.197959

Issue

Vol. 1 No. 3(51) (2020): Chemical engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2020 Ludmila Pusik, Vlаdimir Pusik, Olga Postnova, Iryna Safronska, Vitalii Chervonyi, Valentyna Mohutova, Aleksandr Kaluzhnij

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