Effect of hot treatment by antioxidants on the shelf life and quality of sweet pepper

Authors

  • Олеся Петрівна Прісс Tavria State Agrotechnological University, B.Khmelnitsky Avenue, 18, Melitopol, Zaporizhia obl. Ukraine, 72312, Ukraine https://orcid.org/0000-0002-6395-4202
  • Валентина Василівна Калитка Tavria State Agrotechnological University, B.Khmelnitsky Avenue, 18, Melitopol, Zaporizhia obl. Ukraine, 72312, Ukraine https://orcid.org/0000-0002-8506-9159

DOI:

https://doi.org/10.15587/1729-4061.2014.23717

Keywords:

storage, postharvest treatment, antioxidants, sweet peppers, chilling injury

Abstract

In order to prolong shelf life of sweet pepper and maintain its high quality heat treatment solution by integrated antioxidant is proposed in the article.

This treatment involves dipping the fruit in a solution of antioxidant complex with ionol, lecithin and horseradish root extract at a temperature of 45 .C for 15 min. The use of this treatment allows to extend the duration of pepper fruits storage for 2 weeks. The level of chilling injury can be reduced in 7 ... 9 times, the chilling severity can be reduced in 9 ... 12 times. An average weight loss per day during treatment is reduced almost twice, the rate of decline of dynamic firmness is reduced in 1.4 times. All this contributes to the increasing of the commodity products output of, which makes up 88 % with taking into account weight loss after storage for 30 days.

Author Biographies

Олеся Петрівна Прісс, Tavria State Agrotechnological University, B.Khmelnitsky Avenue, 18, Melitopol, Zaporizhia obl. Ukraine, 72312

PhD, associate professor

Department of technology of processing and storage of agricultural products

Валентина Василівна Калитка, Tavria State Agrotechnological University, B.Khmelnitsky Avenue, 18, Melitopol, Zaporizhia obl. Ukraine, 72312

Professor

Scientifical Research Institute of agricultural technologies and ecology

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Published

2014-04-25

How to Cite

Прісс, О. П., & Калитка, В. В. (2014). Effect of hot treatment by antioxidants on the shelf life and quality of sweet pepper. Eastern-European Journal of Enterprise Technologies, 2(12(68), 14–18. https://doi.org/10.15587/1729-4061.2014.23717

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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