INVESTIGATION OF THE RESPIRATION RATE DURING STORAGE OF FRUIT VEGETABLES UNDER THE INFLUENCE OF ABIOTIC FACTORS

  • Olesia Priss Tavria State Agrotechnological University, Ukraine
  • Viktoria Yevlash Kharkiv State University of Food Technology and Trade, Ukraine
  • Valentina Zhukova Tavria State Agrotechnological University, Ukraine
  • Sergey Kiurchev Tavria State Agrotechnological University, Ukraine
  • Valentyna Verkholantseva Tavria State Agrotechnological University, Ukraine
  • Iryna Kalugina Odessa National Academy of Food Technologies, Ukraine
  • Svetlana Kolesnichenko Odessa National Academy of Food Technologies, Ukraine
  • Alla Salavelis Odessa National Academy of Food Technologies, Ukraine
  • Olena Zolovska Odessa National Academy of Food Technologies, Ukraine
  • Halyna Bandurenko Kyiv Cooperative Institute of Business and Law, Ukraine
Keywords: respiratory rate, storage, fruit vegetables, post-harvest thermal processing by antioxidants, abiotic factors

Abstract

The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by post-harvest thermal processing by antioxidant compositions. Fruits of cucumbers of the hybrids Masha and Afina, bush pumpkins Kavili and Tamino, sweet pepper of the hybrids Nikita and Hercules, tomato of the varieties Novachok and Rio Grande Original were used for the studies. It was established, that the respiratory rate of pumpkin fruit vegetables is importantly influenced by the variety specificity. The respiratory level of pumpkin vegetables directly correlates with the sum of active temperatures of the period of fruits formation and reversibly – with precipitation and hydrothermal coefficient.

The influence of the variety specificity for nightshade vegetables is leveled, and among meteorological planting conditions the important intense influence on the respiratory rate is realized by the sum of active temperatures of the period of fruits formation and ripening. Precipitation and hydrothermal coefficient have the important influence only on pepper fruits.

It was established, that the use of post-harvest thermal processing by antioxidant compositions results in inhibition of respiratory processes in fruit vegetables at storage.

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Author Biographies

Olesia Priss, Tavria State Agrotechnological University

Department of technology of processing and storage of agricultural products

Viktoria Yevlash, Kharkiv State University of Food Technology and Trade

Department of Chemistry, Microbiology and Nutritional Hygiene

Valentina Zhukova, Tavria State Agrotechnological University

Department of Technology of Processing and Storage of Agricultural Products

Sergey Kiurchev, Tavria State Agrotechnological University

Department of structural materials technology

Valentyna Verkholantseva, Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Iryna Kalugina, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Svetlana Kolesnichenko, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Alla Salavelis, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Olena Zolovska, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Halyna Bandurenko, Kyiv Cooperative Institute of Business and Law

Department of food technology 

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Published
2017-12-01
How to Cite
Priss, O., Yevlash, V., Zhukova, V., Kiurchev, S., Verkholantseva, V., Kalugina, I., Kolesnichenko, S., Salavelis, A., Zolovska, O., & Bandurenko, H. (2017). INVESTIGATION OF THE RESPIRATION RATE DURING STORAGE OF FRUIT VEGETABLES UNDER THE INFLUENCE OF ABIOTIC FACTORS. EUREKA: Life Sciences, (6), 10-15. https://doi.org/10.21303/2504-5695.2017.00494
Section
Food Science and Technology