RESPIRATION INTENSITY OF BLACK CURRANT FRUITS TREATED BY THE SUBSTANCES WITH ANTIMICROBIAL FUNCTION UNDER DIFFERENT STORAGE CONDITIONS
The study results of the process of respiration intensity of blackcurrant fruits treated by the substances with antimicrobial function while storing without cooling in terms of a refrigerator and modified gas environment were given. Keeping quality of fruits was combined with physiological-and-bioch...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Uman National University of Horticulture
2017-12-01
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| Series: | Вісник Уманського національного університету садівництва |
| Online Access: | http://www.visnyk-unaus.udau.edu.ua/assets/files/articles/Buleten2017/1/12.pdf |
| Summary: | The study results of the process of respiration intensity of blackcurrant fruits treated by the substances with antimicrobial function while storing without cooling in terms of a refrigerator and modified gas environment were given. Keeping quality of fruits was combined with physiological-and-biochemical changes. It was determined that slowing down the process of fruits respiration occurred within the first 10–15 days (control variant) and 25–30 days (variants with treatment), after this its intensity increased gradually and reached climacteric rise on the 30th–35th day in fruits treated by solutions of sorbic acid and sodium benzoate with index growth to 10–29 %, and on the 35th–40th day in fruits treated with solution of citric acid and ethyl alcohol with index growth to 6–34 % depending on the variety and the year of research. Treatment of fruits by substances with antimicrobial function allowed prolonging occurrence of climacteric rise of respiration that helped to extend the duration of fruits storing. It was defined that respiration intensity of fruits while their putting for storing lowered sharply with its further increase in control variants on the 35th day, when in the variants with treatment by substances with antimicrobial function – on the 65th day. In general, refrigeration storage of fruits in terms of MGE allowed extending the period of respiration process stabilization to 20 days in fruits without treatment (control variant) and to 50 days in variants with fruits treatment by substances with antimicrobial function which in turn slowed down the processes of fruits overripening |
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| ISSN: | 2310-0478 2310-046X |