INVESTIGATION OF THE INFLUENCE OF ANTIOXIDANT COMPOSITIONS ON DEVELOPMENT OF MICROBIOLOGICAL SPOILAGE IN STORAGE OF FRUITS

  • Marina Serdyuk Tavria State Agrotechnological University, Ukraine
  • Dmytro Stepanenko Melitopol State Pedagogical University named after Bohdan Khmelnytsky, Ukraine
  • Olesia Priss Tavria State Agrotechnological University, Ukraine
  • Tatiana Kopylova Melitopol State Pedagogical University named after Bohdan Khmelnytsky, Ukraine
  • Nonna Gaprindashvili Tavria State Agrotechnological University, Ukraine
  • Alina Kulik Tavria State Agrotechnological University, Ukraine
  • Vita Atanasova Odessa National Academy of Food Technologies, Ukraine
  • Maryana Kashkano Odessa National Academy of Food Technologies, Ukraine
  • Julia Kozonova Odessa National Academy of Food Technologies, Ukraine
Keywords: apple fruits, pear fruits, plump fruits, dimethyl sulfoxide, ionol, polyethylene glycols, after-harvest processing, fungal molds

Abstract

The studies are devoted to the scientific grounding of expedience of after-harvest processing by antioxidant compositions for preventing the development of pathogenic microflora on fruit surfaces during a long storage. For the studies were used apple fruits of the varieties Aidared, Golden Dushesse, Renet Simirenka, pear fruits of the varieties Victoria, Crimea Raisin and Cure, plum fruits of the varieties Voloshka, Stanley and Italian Ugorka. Fruits were processed by immersion in the following antioxidant compositions: ACM is a mixture of dimethyl sulfoxide, ionol and polyethylene glycols; AARL – mixture of ascorbic acid, routin and lecithin; DL – mixture of dimethyl sulfoxide, ionol and lecithin. Fruits, processed by water, were used as a control.  Exposition - 10 seconds. Storage was carried out at the temperature 0±1 ºС, relative air humidity 90–95 %. It was established that in the period of fruits laying for storage, the mean amount of epiphyte microflora was fixed on surfaces of plump and pear fruits of the mean ripening term. In the variety composition of epiphyte microflora prevailed spores of mesophyl aerobic and facultative-anaerobic microorganisms. Their mean number on apple fruits surface was 9,6·103 CCU/g, pear fruits – 10,6 103 CCU/g, plump fruits – 18·103CCCU/g. AOC processing of all types of fruits essentially decreased the speed of both MAFAnM and micromycetes growth. It was demonstrated that the used compositions in 2…3,5 times decreased the level of day losses from microbiological spoilage during the whole storage period. The most positive effect was received at using compositions, based on dystinol and lecithin. Multifactor analysis determined that the level of day losses from microbiological spoilage was mainly influenced by factors of raw material variety features (factor A) and antioxidant compositions processing (factor D). The shares of influence are 24 and 21 % respectively. 

Downloads

Download data is not yet available.

Author Biographies

Marina Serdyuk, Tavria State Agrotechnological University

Department of technology of processing and storage of agricultural products

Dmytro Stepanenko, Melitopol State Pedagogical University named after Bohdan Khmelnytsky

Departmento of "Ecology and Zoology"

Olesia Priss, Tavria State Agrotechnological University

Department of technology of processing and storage of agricultura lproducts

Tatiana Kopylova, Melitopol State Pedagogical University named after Bohdan Khmelnytsky

Department of "Ecology and Zoology"

Nonna Gaprindashvili, Tavria State Agrotechnological University

Department of technology of processing and storage of agricultural products

Alina Kulik, Tavria State Agrotechnological University

Department of technology of processing and storage of agricultural products

Vita Atanasova, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Maryana Kashkano, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Julia Kozonova, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

References

Myagerdichev, E. Ya. (2000). Plodoovoschnaya promyishlennost na rubezhe vekov, Pischevaya promyishlennost, 7, 49.

Barth, M., Hankinson, T. R., Zhuang, H., Breidt, F. (2009). Microbiological Spoilage of Fruits and Vegetables. Compendium of the Microbiological Spoilage of Foods and Beverages, 135–183. doi: 10.1007/978-1-4419-0826-1_6

Serdyuk, M. E., Baiberova, S. (2016). Vpliv abIotichnih faktorIv na rozvitok fIzIologIchnih rozladIv ta mIkrobIologIchnih zahvoryuvan pId chas holodilnogo zberіgannya plodіv yablunі. PratsI Tavrіyskogo derzhavnogo agrotehnologіchnogo unіversitetu, 16 (1),192–203.

Brackett, R. E. (1987). Microbiological consequences of minimally processed fruits and vegetables. Journal of Food Quality, 10 (3), 195–206. doi: 10.1111/j.1745-4557.1987.tb00858.x

Serdyuk, M. Ye., Bajbyerova, S. S. (2015). Oky`sny`j stres i anty`oksy`dantna sy`stema zaxy`stu plodiv yabluni. Xarchova nauka ta texnologiya, 9 (2), 79–85

Serdyuk, M., Stepanenko, D., Baiberova, S., Gaprindashvili, N., Kulik, A. (2016). Substantiaton of selecting the method of pre-cooling of fruits. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 62. doi: 10.15587/1729-4061.2016.76235

Juhneviča, K., Skudra, G., Skudra, L. (2011). Evaluation of microbiological contamination of apple fruit stored in a modified atmosphere. Environmental and Experimental Biology, 9, 53–59.

Jacxsens, L., Devlieghere, F., Van der Steen, C., Debevere, J. (2001). Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. International Journal of Food Microbiology, 71 (2-3), 197–210. doi: 10.1016/s0168-1605(01)00616-x

Stepanenko, D. S. Tarusova, N. V., Gogunskaya, P. V. (2012). Mikrobiologicheskie aspektyi hraneniya svezhih plodov, obrabotannyih elektroionizirovannyim vozduhom. Bіologіchniy vіsnik Melіtopolskogo pedagogіchnogo unіversitetu іmenі Bogdana Hmelnitskogo, 1, 143–152.

Рriss, O. Zhukova, V., Bandura, I. (2015). Mikrobiologichni xvoroby pry zberiganni plodovyx ovochiv. Prodovol`cha industriya APK, 5, 35–38.

Najchenko, V. M., Zamors'ka, І. L. (2010). Tehnologіja zberіgannja і pererobki plodіv ta ovochіv. Uman'.: vidavec' «Sochіns'kij», 327.


👁 650
⬇ 297
Published
2017-05-31
How to Cite
Serdyuk, M., Stepanenko, D., Priss, O., Kopylova, T., Gaprindashvili, N., Kulik, A., Atanasova, V., Kashkano, M., & Kozonova, J. (2017). INVESTIGATION OF THE INFLUENCE OF ANTIOXIDANT COMPOSITIONS ON DEVELOPMENT OF MICROBIOLOGICAL SPOILAGE IN STORAGE OF FRUITS. EUREKA: Life Sciences, (3), 24-29. https://doi.org/10.21303/2504-5695.2017.00355
Section
Food Science and Technology