Investigation of the Influence of Antimicrobial Preparations on the Shelf Life of Broccoli Cabbage

Abstract

and vegetable and storage Kharkiv National Agricultural University named after V. V. Dokuchayev "Dokuchaevske -2", Kharkiv region, Ukraine, 62483 zim-hot@rambler.ru Ludmila Gaevaya Department of fruit and vegetable and storage Kharkiv National Agricultural University named after V. V. Dokuchayev "Dokuchaevske -2", Kharkiv region, AbstractStudies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The content of the main components of the chemical composition (dry substances, dry soluble substances, sugars, vitamin C) of broccoli cabbage is analyzed depending on the characteristics of the hybrid. The effect of antimicrobial treatment on the natural loss of cabbage, microbiological lesions during storage has been studied. Antimicrobial preparations Baikal EM-1 (dilution of working solution in water 1: 500), 0.5 % solution of citric, 0.2 % benzoic, 0.05 % sorbic acid, and also 0.5:0.5 % solution of vitamins C and P (ascorutin), water for the preparation of solutions had a temperature of 23...25 °C.The processing of fruit and vegetable products with various chemicals is aimed at prolonging the shelf life, increasing the shelf life and increasing the yield of commercial products at the end of storage.It is established that the natural loss of broccoli cabbage during storage depends on the characteristics of the hybrid and the type of antimicrobial preparation. Treatment with preparations increases the shelf life of broccoli cabbage to 30-50 days with a natural weight loss of up to 6.1 %, and ensures minimal disease burden.Treatment with antimicrobial agents reduces the loss of dry substances, dry soluble substances, sugars, vitamin C. The most effective is the treatment of broccoli with acids. It has been established that ascorbic acid is contained in broccoli cabbage, with hydrolysis from which ascorbic acid is split off, the content of which is increased.The maximum effective storage of broccoli cabbage at a temperature of 0±1 oС and relative humidity of 90-95 %, pretreatment with preparations of antimicrobial action.The proposed method of processing broccoli cabbage with antimicrobial preparations before storage allows the use of vegetable Reports on research projects (2018), «EUREKA: Life Sciences» Number 4 14 Food Science and Technology raw materials for post-harvest treatment. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique.

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

“…The microbial inactivation effects are mainly due to pH reduction, disturbance of membrane transport and/or permeability, anion accumulation, or reduction in internal cellular pH (Ramos et al, 2013). Acidification with citric acid was used to preserve fresh cut apples (DiPersio et al, 2003;Derrickson-Tharrington et al, 2005;Chen et al, 2016) and iceberg lettuce (Akbas & Olmez, 2007) while dipping in solutions of benzoic and sorbic acids was performed to increase the shelf life of broccoli florets (Irkin et al, 2015;Pusik et al, 2018). Citric and ascorbic acids have been used in fresh and fresh-cut fruits and vegetables to control browning (Li-Qin et al, 2009).…”

Research into preservation of broccoli depending on the treatment with antimicrobic preparations before storage

“…This reduced disease losses in 10 times and maintained the quality of fruits [24]. Immersion of peaches in water of 37 °C and their subsequent treatment with Cryptococcus laurentii reduced losses caused by blue mold and wet rot [25]. Sorbic acid and benzoic acids act against mold fungi and yeast and partly bacteria [4].…”

Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries

“…Citric and ascorbic acids are commonly used in fruit and vegetable washing (Velázquez et al, 2009;Ramos et al, 2013) while other acids, such as propionic, sorbic, and benzoic acids, have been used for many years as food and drink preservatives. Akbas and Olmez (2007) reported that lactic and citric acid dipping could be alternative treatments to chlorine dipping to prolong the shelf life of fresh-cut iceberg lettuce while Pusik et al (2018) found that treatment with 0.5% solution of citric acid, 0.2% benzoic acid, 0.05% sorbic acid increased the shelf life of broccoli. Jiang et al (2004) reported that 0.1 M citric acid extended the shelf life, inhibited surface coloration and disease development, and reduced the loss in eating quality of fresh-cut Chinese water chestnut while Pao and Petracek (1997) demonstrated that infusion of peeled oranges with citric acid solution (0.1, 0.25, 0.5, and 1.0% w/v) during the peeling process reduced the surface pH of peeled fruits and extended their shelf life due to the inhibition of spoilage bacteria.…”