Abstract
We studied the effect of antimicrobial preparations on the preservation and quality of broccoli. We established that antimicrobial preparations such as Baikal EM-1, 0.5 % citric acid solution, 0.2 % benzoic acid solution, 0.05 % sorbic acid solution, 0.5:0.5 % solution of vitamins C and P (ascorutin) ‒ contribute to prolonging the storage life of broccoli for 5‒20 days depending on the hybrid. The treatment with preparations reduces losses per day by 1.2‒3.0 times, it provides the yield of commercial products at 76.8‒86.2 %. The treatment of broccoli with antimicrobial preparations, with ascorutin especially, provides a dry matter content of 1.1‒2.6 times higher than in the control variant, which contributes to a decrease in the intensity of consumption of dry soluble substances and vitamin C. At the end of storage, the content of total sugar and disaccharides is equal to the level of the control variant, or exceeds its content by 1.2 and 1.5‒2.0 times, respectively. The variants with acids and ascorutin have more of them. The content of monosaccharides remains at the initial level. The loss of mass due to evaporation of water is 1.3‒1.8 times higher. Baikal EM-1 and ascorutin inhibit intensity of expansion of pathogenic microorganisms better than other drugs for 10‒15 days. Ascorutin provides 0.8‒2.2 % lower loss of weight due to diseases and physiological disorders and a 4.1‒7.6 % larger yield of commercial products at prolonged storage. Ascorutin, citric acid, sorbic acid and benzoic acid inhibit development of pathogenic microorganisms on broccoli more actively. The proposed method for the treatment of broccoli with antimicrobial preparations before storage makes it possible to use antiseptics, such as Baikal EM-1, 0.5 % citric acid solution, 0.2 % benzoic acid solution, 0.05 % sorbic acid solution, 0.5:0.5 % solution of vitamins C and P (ascorutin) ‒ for the post-harvest treatment of vegetable raw materials. This is an important technique for the development of new, low-cost, environmentally friendly and affordable storage technologies.
Highlights
Fresh vegetables have a limited storage period even under conditions of optimum temperature and humidity
At the end of storage, the number of broccoli-headed affected with diseases was more than half, and in variants without treatment, with washed heads, it was 70 % with the of research were 28.0–47.5 % for Ironman F1, 26.9–43.7 % for Agassi F1, and 30.8–49.1 % for Beaumont F1 depending on the preparation, which was larger than the control variant by application of Baikal EM-1 and citric acid. 30 % of them were 1.2–1.9 times (Table 2)
The natural losses fluctuated within – 0.11–0.15 % for Agassi F1, within 0.07–0.13 % for Ironman F1, and they were somewhat smaller for the Beaumont F1 hybrid – within 0.05–0.10 %
Summary
Fresh vegetables have a limited storage period even under conditions of optimum temperature and humidity. They lose content of components of their chemical composition. Technology and equipment of food production and vegetables lose 20–25 % of their volume due to diseases even under optimal storage conditions [1]. It is necessary to perform post-harvest treatment of vegetables and fruits with chemicals to overcome losses and, as a consequence, to increase storage period. There is a need to find new substances of natural origin under existing conditions of ecological deterioration, when various negative environmental factors affect the environment and the human body. Treatment with antiseptics increases the yield of commercial products and maximizes taste and nutritional and therapeutic properties of broccoli. The development of a technology for storing broccoli with the use of antimicrobial substances, which should be environmentally friendly and simple in implementation, is essential and relevant
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