Investigation of the influence of processing methods by antioxidant compositions on the keeping quality of the fruit

Abstract

Research is devoted to scientific assessment of the impact of antioxidant compositions treatment methods for preservation of fruit production. As an object model is used the fruits of apple varieties Aidared, Golden Delicions, fruits of pear varieties Iziumynka Krymu and Konferentsiia, fruits of plum varieties Voloshka and Stenlei. Fruits were treated by three antioxidant compositions. Fruits treated by water and without treatment were taken as a control. Application of antioxidant composition on the surface of fruits served in four ways: immersion in working solutions, irrigation by working solutions on the line of preparing fruit for storage, irrigation on the parent plants and by aerosol method in the storage. After processing, the fruits were stored at a temperature of 0±1 °C and relative humidity of 90-95 %. As a result it was found that the value of the average daily fruit loss during storage has the most significant impact type of antioxidant composition. Application of antioxidant composition on the fruit surface can be performed by any of the three studied methods: immersion in working solutions, irrigation by working solutions on the line of preparing fruit for storage, irrigation on the parent plants. The aerosol method of processing the fruit is not acceptable when using such antioxidant compositions that are not capable of forming a gas dispersed environment.