STUDY OF THE INFLUENCE OF THE RIPENESS DEGREE OF PARSNIP ROOTS AND STORAGE METHOD ON THEIR PRESERVATION
Abstract
Sowing parsnip is recommended to be harvested in the stage of technical ripeness that takes place in 120–150 days after sprouts. A ripeness degree cannot be determined by a root size, because in this case planting conditions and agrotechnique play an important role. The aim of the research was to analyze the influence of a vegetation period duration of different sorts of sowing parsnip on formation of chemical composition components and roots preservation to determine the dependence between the content of dry soluble substances and one of dry substances, sugars, saccharose, reducing sugars, ascorbic acid. The research gives a possibility to get roots with the maximal content of chemical composition components and long storage period.
There has been studied the influence of a vegetation period duration of different sorts of sowing parsnip on formation of chemical composition components and roots preservation. The dependence between the content of dry soluble substances and one of dry substances, sugars, saccharose, reducing sugars, ascorbic acid has been determined.
The research has been conducted with parsnip roots of sowing sort Petrik, Student, Boris. There has been studied the influence of a ripeness degree (vegetation period duration) on a quality and preservation of parsnip roots.
Parsnip roots of the sowing sorts Student and Boris are characterized by the most content of the dry substance 27,1–25,4 %, and content of the total sugar 5,7–5,4 %, high content of vitamin С 10,2–10,1 mg/100 g. It has been established, that the studied sorts are not inclined to nitrates accumulation, their content varies from 60 to 80 mg/kg and is lower than the maximally permitted level (MPL 250 mg/kg).
There has been established the direct strong connection between the content of the dry substance and sugars content (r=0,98), nitrates content (r=0,80) and the middle content with the testing mark (r=–0,54) and vitamin С (r=0,57). The dry soluble substance content has the direct strong connection with the sugars content (r=0,99), nitrates content (r=0,78) and middle connection with the content of vitamin С (r=0,46) and reverse middle connection with the testing mark (r=–0,52). The reverse middle connection exists between the sugars content and the testing mark (r=–0,52) and the direct strong connection with nitrates content (r=0,84), middle connection with the content of vitamin C (r=0,48).
At storage of roots the loss of the mass of dry substances is from 11,5 % at storage in an open box to 6,2 – in a polyethylene film. The most changes take place in saccharose and monosaccharides, 36,6 and 33,0 % respectively. The content of vitamin C decreases by 30 % at storage in an open box and by 10 % in a polyethylene film.
The vegetation period duration as 150 days is characterized by the lower sugars content, but at that the ratio saccharose: monosacharides – the most. There has been offered the method of determining the ripeness degree of parsnip roots by the saccharose content. At the technical ripeness the amount of saccharose is 72–75 % of the total amount of sugars.
The optimal ripeness is characterized by deceleration of growing processes, decrease of saccharose accumulation rates, the most ratio of the roots mass to the one of leaves and saccharose to monosugars.
The method of roots storage with p. e. film decreases losses of nutrients of roots and increases the storage duration.
Downloads
References
Colombo, M. L., Dalfrà, S., Scarpa, B. (2011). The origin and the tradition of European herbalism for human wellness: from the roots of an ancient approach to modern herbalism. Mediterranean Journal of Nutrition and Metabolism, 4 (3), 173–179. doi: https://doi.org/10.1007/s12349-011-0062-y
Zohary, D., Hopf, M. (2000). Domestication of plants in the Old World. New York, 316.
Stocks, C. (2009). Forgotten Fruits: The stories behind Britain's traditional fruit and vegetables. UK, 320.
Zohary, D., Hopf, M., Weiss, E. (2012) Domestication of Plants in the Old World. UK, 264. doi: https://doi.org/10.1093/acprof:osobl/9780199549061.001.0001
Kays, S. J. (2011). Cultivated Vegetables of the World: A Multilingual Onomasticon. Wageningen, 828. doi: https://doi.org/10.3920/978-90-8686-720-2
Voigtländer, B., Lattauschke, G. (2013). Wenig bekannte Gemüsearten. Dresden.
Gog, L., Berenbaum, M. R., DeLucia, E. H., Zangerl, A. R. (2005). Autotoxic effects of essential oils on photosynthesis in parsley, parsnip, and rough lemon. Chemoecology, 15 (2), 115–119. doi: https://doi.org/10.1007/s00049-005-0294-8
Castro, A., Bergenståhl, B., Tornberg, E. (2012). Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions. Food Research International, 48 (2), 598–608. doi: https://doi.org/10.1016/j.foodres.2012.05.023
Marčetić, M. D., Lakušić, B. S., Lakušić, D. V., Kovačević, N. N. (2013). Variability of the Root Essential Oils ofSeseli rigidumWaldst. &Kit. (Apiaceae) from Different Populations in Serbia. Chemistry & Biodiversity, 10 (9), 1653–1666. doi: https://doi.org/10.1002/cbdv.201200439
Alfaro-Fernández, A., Hernández-Llopis, D., Font, M. I. (2017). Haplotypes of “Candidatus Liberibacter solanacearum” identified in Umbeliferous crops in Spain. European Journal of Plant Pathology, 149 (1), 127–131. doi: https://doi.org/10.1007/s10658-017-1172-2
Gabrovská, D., Ouhrabková, J., Rysová, J., Laknerová, I., Fiedlerová, V., Holasová, M. et. al. (2012). New vegetable and fruit–vegetable juices treated by high pressure. High Pressure Research, 32 (1), 103–113. doi: https://doi.org/10.1080/08957959.2012.664640
Bondarenko, H. L., Yakovenko, K. I. (Eds.) (2001). Metodyka doslidnoi spravy v ovochivnytstvi i bashtannytstvi. Kharkiv: Osnova, 369.
DSTU 8473:2015. Pasternak svizhyi. Tekhnichni umovy.
Dzheneev, S. Yu., Ivanchenko, V. I. (Eds.) (1998). Metodicheskie rekomendacii po hraneniyu plodov, ovoshchey i vinograda. Yalta: In-t vinograda i vina "Magarach", 152.
DSTU ISO 874-2002. Frukty ta ovochi svizhi. Vidbyrannia prob (ISO 874:1980, IDT).
DSTU ISO 751:2004. Frukty, ovochi ta produkty pereroblennia. Metod vyznachennia sukhykh rechovyn, ne rozchynnykh u vodi (kontrolnyi metod).
DSTU 4954:2008. Produkty pereroblennia fruktiv ta ovochiv. Metody vyznachannia tsukriv.
Naychenko, V. M., Zamorska, I. L. (2010). Tehnologiya zberigannya i pererobki plodiv ta ovochiv. Uman: Sochinskiy, 327.
DSTU 4948:2008. Frukty, ovochi ta produkty yikh pereroblennia. Metody vyznachennia vmistu nitrativ.
Sort pasternaka Petrik. Available at: https://prom.ua/p279381149-petrik-semena-pasternaka.html
Samye rasprostranennye sorta pasternaka. "Student". Available at: https://agronomu.com/bok/1462-samye-rasprostranennye-sorta-pasternaka.html#h-id-10
Puzik, L. M., Hordienko, I. M. (2011). Tekhnolohiya zberihannia plodiv, ovochiv ta vynohradu. Kharkiv, 336.
Copyright (c) 2019 Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Artur Rozhkov, Oksana Sergienko, Sergey Denisenko, Lidiya Kononenko
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.