Abstract
The study reported here aimed to explore the preservation of table beet depending on its treatment with bio preparations before storage in order to prolong its shelf life. The effect of aqueous solutions of the biopreparations Phytosporine and Gamair in concentrations of 0.2 %, 0.3 %, and 0.5 % on the intensity of quality loss by beetroots during storage was investigated. It was found that the treatment with the bio preparations reduced the total weight loss by the roots Zepo F1 by 7.9‒10.3 %, Carillon F1 ‒ by 6.8‒7.7 %. The daily weight loss by untreated beetroots due to the damage induced by microorganisms ranged from 0.08±0.01 % at a storage temperature of 1±1 °С to 0.1±0.01 % at a storage temperature of 15±1 °С, respectively. The sugar content in beetroots non-treated with bio preparations decreases during storage by 21.6–25.0 %. Treating beetroots with a 0.3 % solution of Phytosporine reduces sugar losses over 150 days at a storage temperature of 1±1 °С by 3.7–6.5 %; with a 0.3 % Gamair solution ‒ by 8.8–12.8 %. The loss of vitamin C ranged from 39.4 % to 41.2 % relative to the initial content in the control. The treatment with Phytosporine reduced the loss of vitamin C to 17.4 % in Zepo F1, and 25.4 % ‒ in Carillon F1; with Gamair ‒ to 28.0 and 29.3 %, respectively. At a storage temperature of 15±1 °С, the content of vitamin C decreased by 1.5‒1.8 times over 90 days. It was established that the preservation of table beet depends on the shape of a root. At a storage temperature of 1±1 °С, the weight loss by cylindrical beetroots is 5.1 %, rounded shape ‒ 5.4 %. The yield of marketable products ranges from 74.2 to 82.9 % for the Carillon F1 hybrid, and for Zepo F1 of a round shape ‒ 73.3–80.5 % depending on the storage temperature. The technique of treating table beet before storage with bio preparations allows using Phytosporine and Gamair for post-harvest treatment of vegetable raw materials. When devising new, low-cost, environmentally friendly, and affordable technologies, this is an important tool.
Highlights
Table beet occupies one of the leading positions among vegetables for its taste and medicinal properties
The study aims to determine the preservation of table beet depending on its treatment with biological preparations before storage, which could prolong the duration of their consumption
Our analysis of variance showed that the treatment with biological preparations affects the natural weight loss of roots during storage at a temperature of 1±1 °С by 73 %; increasing the storage temperature to 15±1 °С reduces the impact to 39 %
Summary
Table beet occupies one of the leading positions among vegetables for its taste and medicinal properties. Owing to the original set of nutrients and food components, they are necessary food for people of all ages It is a valuable product for baby and diet food as it contains eas-. The use of conventional storing technologies in compliance with standard storage conditions (relative air humidity and temperature) does not always provide for a sufficiently low amount of losses. The application of biological drugs can improve the efficiency of processing, take care of product quality preservation, increase the range of controlled phytopathogenic microorganisms, and reduce the risk of resistance development. This is an important tool in the development of new, low-cost, environmentally friendly, and affordable technologies. The use of antimicrobial drugs to prolong the period of consumption of fresh produce is relevant
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