Effect of heat treatment with antioxidants on the content of bioactive compounds during storage of zucchini

Authors

DOI:

https://doi.org/10.15587/2312-8372.2016.60339

Keywords:

zucchini, storage, antioxidants, heat treatment, ascorbic acid, phenolic compounds, pigments

Abstract

The combination of heat treatment and exogenous antioxidants allows extending the storage time of zucchini. However, the effect of heat treatments with antioxidants on the complex of bioactive compounds is not considered. In this article, an influence of heat treatment with composition of antioxidants on the dynamics of ascorbic acid, phenolic compounds, chlorophylls and carotenoids during storage of zucchini is investigated.

It is established that heat treatment with composition of antioxidants inhibits the activity of ascorbate oxidase in zucchini in average of 25...27 %, allowing slow rate of decay of ascorbic acid at 25...33 % compared with control samples. After 24 days of storage amount of ascorbic acid in treated zucchini higher than in control zucchini after 12 days of storage. Amount of polyphenols grows during storage of zucchini. The applied treatment inhibited the growth rate of phenolic compounds on average 1,8 times for the Tarmino hybrid and 1,9 times for the Kavili hybrid compared with control zucchini. This inhibition is due to higher maintenance activity of polyphenol oxidase in treated zucchini. Heat treatment with antioxidants inhibits the degradation of chlorophyll and carotenoids. Treated zucchini contain for 15...17 % of chlorophylls and 19...22 % carotenoids more than control.

Thus, postharvest heat treatment with composition of antioxidant allows stabilizing the content of main bioactive compounds during storage of zucchini.

Author Biography

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

Candidate of Agricultural Sciences, Associate Professor

Department of technology of processing and storage of agricultural products

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Published

2016-01-21

How to Cite

Прісс, О. П. (2016). Effect of heat treatment with antioxidants on the content of bioactive compounds during storage of zucchini. Technology Audit and Production Reserves, 1(1(27), 72–76. https://doi.org/10.15587/2312-8372.2016.60339

Issue

Vol. 1 No. 1(27) (2016): Mechanical engineering and machine building. Energy, energy-saving technologies and equipment

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Олеся Петрівна Прісс

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