Abstract
The influence of antioxidant heat treatment on utilization of active oxygen forms during storage of cucumbers
Highlights
The analytical review of literature sources, as well as their own experience in the study of the influence of negative factors on the preservation of fruit and vegetable products indicates that oxidative stress is a key link in the pathogenesis of pathological processes in fruits during refrigeration [1,2,3,4,5,6]
Compositions consisted of components of bactericidal and antioxidant action: chlorophyllipt (Chl), ionol (I) and lecithin (L) [31]
Evaluation of CI development during storage was carried out on a subjective scale from 0 to 3 points and reflected through the chilling injury index (I), which was calculated by the formula: II
Summary
The analytical review of literature sources, as well as their own experience in the study of the influence of negative factors on the preservation of fruit and vegetable products indicates that oxidative stress is a key link in the pathogenesis of pathological processes in fruits during refrigeration [1,2,3,4,5,6]. The most significant factor leading to oxidative stress during storage of fruit and vegetable products is low temperatures. To prevent losses during cold storage, slow the metabolism and maintain the high value of vegetable products, in the world practice widely use post-harvest processing [8]. Preventing oxidation reactions with antioxidants (direct approach) can be very ef fective in combination with measures of an indirect (nonchemical) approach. To better understand the responses of antioxidant defense systems to the effects of various direct and indirect treatments, further research is needed. The obtained information will be important in development of combined post-harvest methods for their practical application. These considerations allow to consider the chosen direction of research as relevant
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