The Effect of Food Coating Treatment on the Change of Chlorogenic and Caffeic Acid Content in Cherry Fruits in Period of Storage

Abstract

The article detected the effect of pre-treatment of cherry fruits with solutions of chitosan and salicylic acid on the content of chlorogenic and caffeic acid. The research have been conducted at the research station of pomology named after L.P. Symyrenko of the Institute of Horticulture of NAAS with cherry fruits of varieties 'Alpha' and 'Pamiat Artemenko'. For studies of 15 trees of each variety the day before harvest, sprayed with a solution of 1% chitosan; 1% chitosan with salicylic acid (100 mg L -1 ). Fruits were removed at the consumer stage of ripeness from four different places of the crown from each tree of a certain variety and type of processing, placed in boxes weighing 5 kg for storage at a temperature of 1±0.5 °C and relative humidity of 95 ± 1%. Unprocessed cherry fruits were taken as a control. It was found that pre-treatment of cherry fruits with solutions of polysaccharide compositions contributed to the significant preservation of phenolic substances. Moreover, the most effective was the treatment of fruits with a solution of chitosan with salicylic acid, in which the loss of phenolic substances was 5.0−5.5%, including chlorogenic -10.0−11.0% and caffeic acid -36.8−40.1%.