The influence of Phytomag preparation on the intensity of apple and plum fruits ripening processes in the post-harvest period | Influenta preparatului Fitomag asupra intensitatii proceselor de maturare la fructele de mar si prun pe durata perioadei post-recoltare
2014
Bujoreanu, N., Academia de Stiinte a Moldovei, Chisinau (Republic of Moldova). Inst. de Genetica, Fiziologie si Protectie a Plantelor | Harea, I. | Bejan, N.
In order to provide quality fruits throughout the year for the market, it is necessary to develop and implement new and modern methods of storage. The investigations presented in this study had the aim to determine the influence degree of Phytomag preparation on the processes of apple and plum fruits ripening in the postharvest period. After treating the apple and plum fruits with Phytomag preparation and putting them in specialized boxes for 24 hours, they were stored in refrigerated chambers at the temperature of 10C and 85-90% relative air humidity. Apple fruits were stored for 120 days, and the plums - 30 days. In order to determine the influence degree of Phytomag preparation on the intensity of fruit ripening processes, the research was focused on the following biochemical and technological indices: the content of starch, carbohydrates, titratable acids, ascorbic acid (vit.C), flesh firmness and fruit shrinkage. The etylene synthesis inhibitor Phytomag significantly reduces the activity of the enzyme complex and, consequently, it slows down the biodegradation process of plastic substances involved in the ripening processes of apple and plum fruits. At the moment of removal from storage, the investigated fruits were characterized by a higher fruit pulp firmness, freshness, better aroma and flavor compared to the control variant, fact which enables us to conclude that, if necessary, their storage period could be extended.
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