Abstract
The studies are devoted to the scientific grounding of expedience of after-harvest processing by antioxidant compositions for preventing the development of pathogenic microflora on fruit surfaces during a long storage. For the studies were used apple fruits of the varieties Aidared, Golden Dushesse, Renet Simirenka, pear fruits of the varieties Victoria, Crimea Raisin and Cure, plum fruits of the varieties Voloshka, Stanley and Italian Ugorka. Fruits were processed by immersion in the following antioxidant compositions: ACM is a mixture of dimethyl sulfoxide, ionol and polyethylene glycols; AARL – mixture of ascorbic acid, routin and lecithin; DL – mixture of dimethyl sulfoxide, ionol and lecithin. Fruits, processed by water, were used as a control. Exposition - 10 seconds. Storage was carried out at the temperature 0±1 ºС, relative air humidity 90–95 %. It was established that in the period of fruits laying for storage, the mean amount of epiphyte microflora was fixed on surfaces of plump and pear fruits of the mean ripening term. In the variety composition of epiphyte microflora prevailed spores of mesophyl aerobic and facultative-anaerobic microorganisms. Their mean number on apple fruits surface was 9,6·103 CCU/g, pear fruits – 10,6 103 CCU/g, plump fruits – 18·103CCCU/g. AOC processing of all types of fruits essentially decreased the speed of both MAFAnM and micromycetes growth. It was demonstrated that the used compositions in 2…3,5 times decreased the level of day losses from microbiological spoilage during the whole storage period. The most positive effect was received at using compositions, based on dystinol and lecithin. Multifactor analysis determined that the level of day losses from microbiological spoilage was mainly influenced by factors of raw material variety features (factor A) and antioxidant compositions processing (factor D). The shares of influence are 24 and 21 % respectively.
Highlights
Fresh fruit products are considered as the main component of human functional nourishment
In the period of fruits laying for storage, the mean amount of epiphyte microflora was fixed on surfaces of plump and pear fruits of the mean ripening term
It may be connected with the fact that antioxidant compositions (AOC) include lecithin that is considered as a nutritive medium for cultivation of several species of microorganisms
Summary
Fresh fruit products are considered as the main component of human functional nourishment. Their consumption must be even during a whole year [1]. Fruits can be received directly from a garden only during 3...4 months [2]. The question of their long storage regulation gains a specific priority. The main problem that appears at fruit raw material storage is a loss of commodity qualities as a result of affection by fungal moulds. At that the level of products losses may reach 23 % [3]
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