Effect of heat treatment with antioxidants on oxygen radical scavenging during storage of zucchini squash

Authors

DOI:

https://doi.org/10.15587/1729-4061.2015.56188

Keywords:

zucchini squash, storage, heat treatment, antioxidants, malonic dialdehyde, superoxide dismutase, catalase, peroxidase

Abstract

Despite the proven effectiveness of heat treatment and antioxidants for reducing oxidative chilling injury, their combined effect during storage of zucchini squash was not considered in this aspect. The paper describes the results of investigating the effect of heat treatment with the antioxidant composition on the chilling injury level, the amount of malonic dialdehyde and dynamics of enzymatic antioxidants during storage of zucchini squash.

It was found that application of heat treatment with antioxidants reduces the chilling injury during storage of zucchini squash. The combination of heat treatment and antioxidants allows to reduce or stabilize the amount of malonic dialdehyde at the same level, depending on the chilling sensitivity of the zucchini squash hybrid. Heat treatment with antioxidants induces the activity of superoxide dismutase and catalase in the beginning of storage. The superoxide dismutase activity stabilizes until the 18th day of storage at the same level, and catalase activity reduction slows down by 30...40% depending on the zucchini squash hybrid. Using heat treatment with antioxidants reduces the growth rate of peroxidase activity compared to control samples by 7...18%. Close inverse correlations between the level of malonic dialdehyde, the activity of superoxide dismutase and catalase indicate the strengthening of the antioxidant function of these enzymes in experimental groups of fruits.

The combination of heat treatment and antioxidants to prepare zucchini squash for storage allows to effectively reduce oxidative chilling injury.

Author Biographies

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

Professor

Scientifical Research Institute of agricultural technologies and ecology

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Published

2015-12-18

How to Cite

Прісс, О. П., & Калитка, В. В. (2015). Effect of heat treatment with antioxidants on oxygen radical scavenging during storage of zucchini squash. Eastern-European Journal of Enterprise Technologies, 6(10(78), 47–53. https://doi.org/10.15587/1729-4061.2015.56188

Issue

Vol. 6 No. 10(78) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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