Determining the effect of treating table beet with biopreparations before storage on its preservation

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.229084

Keywords:

table beet, storage, biopreparations, preservation, components of chemical composition, damage by microorganisms

Abstract

The study reported here aimed to explore the preservation of table beet depending on its treatment with bio preparations before storage in order to prolong its shelf life.

The effect of aqueous solutions of the biopreparations Phytosporine and Gamair in concentrations of 0.2 %, 0.3 %, and 0.5 % on the intensity of quality loss by beetroots during storage was investigated.

It was found that the treatment with the bio preparations reduced the total weight loss by the roots Zepo F1 by 7.9‒10.3 %, Carillon F1 ‒ by 6.8‒7.7 %. The daily weight loss by untreated beetroots due to the damage induced by microorganisms ranged from 0.08±0.01 % at a storage temperature of 1±1 °С to 0.1±0.01 % at a storage temperature of 15±1 °С, respectively.

The sugar content in beetroots non-treated with bio preparations decreases during storage by 21.6–25.0 %. Treating beetroots with a 0.3 % solution of Phytosporine reduces sugar losses over 150 days at a storage temperature of 1±1 °С by 3.7–6.5 %; with a 0.3 % Gamair solution ‒ by 8.8–12.8 %.

The loss of vitamin C ranged from 39.4 % to 41.2 % relative to the initial content in the control. The treatment with Phytosporine reduced the loss of vitamin C to 17.4 % in Zepo F1, and 25.4 % ‒ in Carillon F1; with Gamair ‒ to 28.0 and 29.3 %, respectively. At a storage temperature of 15±1 °С, the content of vitamin C decreased by 1.5‒1.8 times over 90 days.

It was established that the preservation of table beet depends on the shape of a root. At a storage temperature of 1±1 °С, the weight loss by cylindrical beetroots is 5.1 %, rounded shape ‒ 5.4 %. The yield of marketable products ranges from 74.2 to 82.9 % for the Carillon F1 hybrid, and for Zepo F1 of a round shape ‒ 73.3–80.5 % depending on the storage temperature.

The technique of treating table beet before storage with bio preparations allows using Phytosporine and Gamair for post-harvest treatment of vegetable raw materials. When devising new, low-cost, environmentally friendly, and affordable technologies, this is an important tool.

Author Biographies

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture

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

Doctor of Agricultural Sciences, Professor, Head of Department

Department of Agrotechnology and Ecology

Veronika Bondarenko, Kharkiv Petro Vasylenko National Technical University of Agriculture

PhD, Associate Professor

Department of Agrotechnology and Ecology

Ludmila Gaevaya, Kharkiv National Agrarian University named after V. V. Dokuchaev

PhD, Lecturer

Department of Fruit and Vegetable And Storage

Nina Lyubymova, Kharkiv Petro Vasylenko National Technical University of Agriculture

Doctor of Technical Sciences, Professor

Department of Agrotechnology and Ecology

Galyna Sukhova, Kharkiv National Agrarian University named after V. V. Dokuchaev

PhD, Associate Professor

Department of Crop Production

Nataliya Didukh, Kharkiv National Agrarian University named after V. V. Dokuchaev

PhD, Lecturer

Department of Fruit and Vegetable and Storage

Galina Slobodyanyk, Uman National University of Horticulture

PhD, Associate Professor

Department of Vegetable Growing

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Published

2021-04-30

How to Cite

Pusik, L., Pusik, V., Bondarenko, V., Gaevaya, L., Lyubymova, N., Sukhova, G., Didukh, N., & Slobodyanyk, G. (2021). Determining the effect of treating table beet with biopreparations before storage on its preservation. Eastern-European Journal of Enterprise Technologies, 2(11 (110), 23–32. https://doi.org/10.15587/1729-4061.2021.229084

Issue

Vol. 2 No. 11 (110) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Nina Lyubymova, Galyna Sukhova, Nataliya Didukh, Galina Slobodyanyk

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