Effect of heat treatment with biopreparation on the quality of tomato fruit during storage

Authors

DOI:

https://doi.org/10.15587/2706-5448.2021.235533

Keywords:

storage of tomatoes, tincture of biomass of the larvae of the greater wax moth, sugar content, titratable acidity

Abstract

Tomato fruits are characterized by a high content of biologically active substances, which makes them an irreplaceable component of nutrition. However, tomatoes are perishable products and require additional measures to extend storage. One of the most problematic areas is the limited use of synthetic chemicals for processing fruit prior to storage. An alternative to them are natural exogenous preparations with antioxidant and disinfectant effects, which are environmentally friendly. However, the treatment of fruits with natural substances does not have sufficient efficiency in comparison with synthetic ones, which requires a combination with other post-harvest measures to increase cold stress. The object of research is the process of storing tomato fruits using heat treatment with a biological product. Numerous studies indicate the feasibility of using the processing of fruits with biological products to extend their storage duration. Standardized preparations based on bee products are of great interest. The research carried out in this work is aimed at extending the shelf life of tomato fruits while maintaining their quality by heat treatment of tomatoes with a solution of a biological product (tincture of the biomass of the larvae of the greater wax moth) before storage. In the course of the study, it was found that such treatment prolongs the shelf life of blank tomatoes up to 50 days, which is 40 % longer compared to the control. It has been proven that fruits treated with a biological product demonstrate a low level of metabolic processes. This is due to the fact that the proposed treatment slows down the rate of accumulation and degradation of sugars and organic acids. In particular, in fruits treated with a biological product, the sugar content is 8.8–10.6 % higher than in the control. The rate of decrease in the level of titratable acidity in the variants treated with the biological product is 15–19 % slower than in the control. The above results indicate the effectiveness of the use of a biological product for storing tomato fruits in comparison with similar measures.

Author Biographies

Olesia Priss, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Technical Sciences, Professor

Department of Technology of Processing and Storage of Agricultural Products

Valentina Zhukova, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

Serhii Holiachuk, Lutsk National Technical University

PhD, Associate Professor

Department of Technologies and Equipment of Processing Industries

Tetiana Karman, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

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Published

2021-07-02

How to Cite

Priss, O., Zhukova, V., Holiachuk, S., & Karman, T. (2021). Effect of heat treatment with biopreparation on the quality of tomato fruit during storage. Technology Audit and Production Reserves, 3(3(59), 40–45. https://doi.org/10.15587/2706-5448.2021.235533

Issue

Vol. 3 No. 3(59) (2021): Chemical engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2021 Olesia Priss, Valentina Zhukova, Serhii Holiachuk, Tetiana Karman

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