INVESTIGATION OF THE INFLUENCE OF ANTIMICROBIAL PREPARATIONS ON THE SHELF LIFE OF BROCCOLI CABBAGE

  • Ludmila Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture
  • Vladimir Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture
  • Nina Lyubymova Kharkiv Petro Vasylenko National Technical University of Agriculture
  • Veronika Bondarenko Kharkiv National Agricultural University named after V. V. Dokuchayev
  • Ludmila Gaevaya Kharkiv National Agricultural University named after V. V. Dokuchayev
Keywords: antiseptics, components of chemical composition, shelf life, storage losses, commercial products

Abstract

Studies 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 raw materials for post-harvest treatment. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique.

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Author Biographies

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of technologies of processing of food production

Vladimir Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of Agrotechnology and Ecology

Nina Lyubymova, Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of Agrotechnology and Ecology

Veronika Bondarenko, Kharkiv National Agricultural University named after V. V. Dokuchayev

Department of fruit and vegetable and storage

Ludmila Gaevaya, Kharkiv National Agricultural University named after V. V. Dokuchayev

Department of fruit and vegetable and storage

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Published
2018-08-02
How to Cite
Pusik, L., Pusik, V., Lyubymova, N., Bondarenko, V., & Gaevaya, L. (2018). INVESTIGATION OF THE INFLUENCE OF ANTIMICROBIAL PREPARATIONS ON THE SHELF LIFE OF BROCCOLI CABBAGE. EUREKA: Life Sciences, (4), 13-19. https://doi.org/10.21303/2504-5695.2018.00681
Section
Food Science and Technology