The effect of treatment wiih antioxidant compositionon on the number of standard fruits after the coid storage

Abstract

Researches are dedicated to the search of new effective antioxidant compositions for processing fruits before . The purpose of the research was in the scientific substantiation of the affects of the antioxidant composition on the exit of standard fruits after refrigeration storage. Fruits of apple varieties dared, Golden Delicious, Reinette Simirenko, flora, fruits pear varieties Conference, Victor, cure, Izyuminka of Crimea and plum fruit varieties cornflower, Stanley Uhorka Italian were selected for researches. The processing with antioxidant compositions was made in storage by imprisoning them into the working solution prepaired in advance. Processing time - 10 seconds. The fruits were dried with the help of aeration. Variants of the processing: K –control, which was taken by the fruit, processed by water; Variant 1 - AKM - complex composition which contains a mixture dimetilsulfoskid, butilhidroksitoluol (ionol) of Polyethylene glycol; Varient 2 - AKRL - a mixture of ascorbic acid, rutin that lecithin; Variant 3 -DL - a mixture of dimetilsulfoskid, ionol of lecithin. The storage was done in plastic boxes 15 kg of fruit each. Storage temperature 0 ± 1 ° C, humidity 95%. Conducted studies found that processing with antioxidant composition promotes the rise of the output of standard products by 4 ... 10%, and the decrease of technical spoilageandthe absolute living by 1,2....17,5 times in case when extending the shelf life in average of 13 ... 70 days depending on processing options, the sort and type of fruits. The largest positive effect was recorded during the processing of antioxidant composition on the basis of ionol dimethylsulfoxide while lecithin.