The influence of antioxidant heat treatment on utilization of active oxygen forms during storage of cucumbers

Authors

  • Olesia Priss Tavria State Agrotechnological University, 18, B. Khmelnitsky ave., Melitopol, Ukraine, 72310, Ukraine https://orcid.org/0000-0002-6395-4202
  • Olena Danchenko Melitopol State Pedagogical University named after Bogdan Khmelnitsky, 20, Heroes of Ukraine str., Melitopol, Ukraine, 72312, Ukraine
  • Viktoria Yevlash Kharkiv State University of Food Technology and Trade, 333, Klochkovskaya str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-7479-1288
  • Valentina Zhukova Tavria State Agrotechnological University, 18, B. Khmelnitsky ave., Melitopol, Ukraine, 72310, Ukraine https://orcid.org/0000-0002-1963-659X
  • Valentуna Verkholantseva Tavria State Agrotechnological University, 18, B. Khmelnitsky ave., Melitopol, Ukraine, 72310, Ukraine https://orcid.org/0000-0003-1961-2149
  • Dmytrо Stepanenko Melitopol State Pedagogical University named after Bohdan Khmelnytsky, 20, Hetmanska str., Melitopol, Ukraine, 72313, Ukraine https://orcid.org/0000-0002-6757-9382

DOI:

https://doi.org/10.15587/2312-8372.2017.108530

Keywords:

cucumber storage, heat treatment with antioxidants, malonic dialdehyde, superoxide dismutase, catalase, peroxidase

Abstract

The effect of heat treatment with antioxidants on the degree of chilling injury, the dynamics of malonic dialdehyde and enzymatic antioxidants in the storage of cucumbers is analyzed. It is shown that the combination of heat treatment and the antioxidant composition Chl+I+A makes it possible to avoid chilling injury until the end of storage.

Cucumbers with heat treatment with antioxidants for the entire storage time demonstrate deviations from the background value of malonic dialdehyde by no more than 13.5 %, which reflects the stable functioning of the antioxidant system. Heat treatment with biologically active substances can slow the rate of decrease in activity of superoxide dismutase, which contributes to its activity at 60 % of the initial value after 28 days of storage.

The use of this treatment induces catalase activity in cucumbers, which grows according to the degree of their cold tolerance. Heat treatment with antioxidants regulates the activity of peroxidase in cucumbers, which is evidence of the slowing down of aging processes.

Author Biographies

Olesia Priss, Tavria State Agrotechnological University, 18, B. Khmelnitsky 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

Viktoria Yevlash, Kharkiv State University of Food Technology and Trade, 333, Klochkovskaya str., Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Chemistry, Microbiology and Nutritional Hygiene

Valentina Zhukova, Tavria State Agrotechnological University, 18, B. Khmelnitsky ave., Melitopol, Ukraine, 72310

PhD, Senior Lecturer

Department of Technology of Processing and Storage of Agricultural Products

Valentуna Verkholantseva, Tavria State Agrotechnological University, 18, B. Khmelnitsky ave., Melitopol, Ukraine, 72310

PhD, Senior Lecturer

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Dmytrо Stepanenko, Melitopol State Pedagogical University named after Bohdan Khmelnytsky, 20, Hetmanska str., Melitopol, Ukraine, 72313

PhD, Associate Professor

Department of Ecology and Zoology

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Published

2017-07-25

How to Cite

Priss, O., Danchenko, O., Yevlash, V., Zhukova, V., Verkholantseva, V., & Stepanenko, D. (2017). The influence of antioxidant heat treatment on utilization of active oxygen forms during storage of cucumbers. Technology Audit and Production Reserves, 4(3(36), 35–41. https://doi.org/10.15587/2312-8372.2017.108530

Issue

Vol. 4 No. 3(36) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Olena Danchenko, Olesia Priss, Viktoria Yevlash, Valentina Zhukova, Valentуna Verkholantseva, Dmytrо Stepanenko

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