ENERGY CONSUMPTION OF CHERRY FRUITS DURING STORAGE FOR POLYSACCHARID COMPOSITION TREATMENTS

Abstract

It was shown that cherry fruits are a valuable fruit crop with a limited shelf life, so now it is important to develop new technologies for long-term storage of fruits using post-harvest processing. The physical and physiological properties of cherry fruits during treatment with polysaccharide compositions have been studied. The effect of pre-treatment with salicylic acid and chitosan solutions on cherry fruits, respiration rate and heat release is shown. For research, cherry fruits of Shpanka and Lotivka varieties common in Ukraine were sprayed with an aqueous solution of 50 mg/l or 100 mg/l of salicylic acid, 0.5% or 1% aqueous solution of chitosan. A day later, the fruits were removed from the trees, placed in boxes of 5 kg, stored at a temperature of 1 ± 0.5°C and relative humidity of 95 ± 1% in the following options: control - unprocessed fruits and cherries treated with a solution of salicylic acid or chitosan. Pre-treatment of cherry fruits with a solution of salicylic acid caused a decrease in respiration rate from 7.0 to 13.0 mg of CO2 / kg ∙ h and 12.0 to 18.0 mg of CO2 / kg ˑ h, which helped reduce heat loss 0.07… 0.14 and 0.13… 0.19 kJ / t ∙ day, and ventilation productivity of 1.5… 1.9 times. The heat intensity of cherry fruits treated with chitosan solution was lower than in the control and was 0.16 - 0.32 kJ / t ∙ day, compared with 0.2 - 0.33 kJ / t bу day in the control of the ventilation rate of 7.4 - 12.35m3 / t∙h (control) and 5.93 - 11.95 m3/t ∙ h for processed cherry fruits. Therefore, pre-treatment with a solution of salicylic acid and chitosan will help reduce the temperature of the embankment of the fruit with lower ventilation capacity.