Активність антиоксидантних ферментів плодів вишні протягом зберігання за обробки розчином карагенану

Abstract

Due to the significant pollution of the environment in the world, the demand for safe, clean, ecological products, including the use of edible biodegradable packaging based on polysaccharides, proteins, etс. is growing. The article shows the effect of carrageenan-based polysaccharide solutions on the antioxidant enzymatic activity of cherry fruits. Recently, the study of the role of antioxidant enzymes in plant cells, which includes superoxidedismutase, catalase, peroxidase, ascorbateperoxidase, is increasing, which are able to prevent the formation of hydroxyl radicals, the passage of oxidative stress and prevent the accumulation of oxygen and hydrogen peroxide and protection against it. To carry out research, cherry fruits of "Alfa" and "Pamyat Artemenko" varieties were selected, which were pre-sorted, washed and stored according to the options: without treatment (control sample) and treated with a mixture of solutions of 0.6% glycerin and carrageenan of 1% and 2% concentration. Cherry fruits were immersed in previously prepared solutions, taken out, dried, placed in boxes and stored in a refrigerator at a temperature of 1.0±0.5°С and a relative humidity of 95.0±1.0%. The analysis of the conducted studies made it possible to establish that after storage, the treatment of cherry fruits with a 2% carrageenan solution was the most effective, which made it possible to reduce the activity of antioxidant enzymes during 15 days of storage: peroxidase by 48.3—49.2% and polyphenoloxidase — by 61.1% —71.4%. Until the end of storage, the lowest superoxidedismutase activity was ob-served in cherry fruits treated with 2% carrageenanso-lution — 9.5—11.1%. An average correlation dependence was established between antioxidant enzymes of cherry fruits. The perspective for further research will be further studi¬es of the use of biodegradable films based on carrageenan on the quality of cherry fruits during storage.