CHANGE OF BIOLOGICAL ACTIVE SUBSTANCES OF FRUITS CHERRY IN THE PERIOD OF STORAGE UNDER PRE-TREATMENT OF POLYSACCHARIDE COMPOSITIONS
2020
O. Vasylyshуna
Cherry fruits are appreciated because they contain vitamins, a unique blend of phenolic compounds and anthocyanins. However, term of their consumption is limited by the period of their maturation, so today we are looking for new storage technologies. The purpose of the research conducted during 2016−2019 years on the basis of L.P. Simirenko Pomology Experimental Station of the National Academy of Agrarian Sciences of Ukraine, was to determine the effect of pre-treatment with chitosan solutions (1 %)and with chitosan(1 %) with salicylic acid (100 mg/l) to change the content of ascorbic acid, tannins and coloring matter, and antioxidant activity of the cherry fruit Alpha and Artemenko Pamiat varieties during storage. As a result of research was identified, that during the storage of fruits cherries the content of ascorbic acid decreases to 41 and 47,4 %; tannins and coloring matter - to 14,1−14,9 % and antioxidant activity to 39−41 %. Using the pre-treatment of the cherry fruit by a solution of chitosan, the loss of ascorbic acid content are reduced to 36,1−33,3 %; tannins and coloring matter to 9,4−12,2 %; and antioxidant activity 28−30 % The lowest losses were observed for cherry fruits treated by solution of chitosan with salicylic acid, in the content of ascorbic acid to 18,3−19,8 %, tannins and coloring matter to 8,2−9,5 %, and antioxidant activity 25−26 %. Between cherry fruit antioxidant activity and the content of tannins and coloring matter as well ascorbic acid were founded strong correlations with correlation coefficients r=0,93 r=0,98. The perspective of further research is studying the effect of pre-treatment by solution of chitosan with salicylic acid for the cherry fruits during storage and change their antioxidant composition.
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