期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2015
卷号：1
期号：6
页码：38-43
DOI：10.15587/1729-4061.2015.37171
语种：English
出版社：PC Technology Center
摘要：Despite the proven effectiveness of heat treatment and antioxidants, their combined effect for chilling-injury reduction during storage of tomato fruits has not been investigated. The influence of heat treatment with antioxidant compositions on the level and severity of chilling injury during storage of tomato fruits is considered in the paper. It was found that the chilling-injury rate of tomato fruits depends on the weather conditions during vegetation. There is the closest relationship with the hydrothermic coefficient of fruit development and ripening period(r=-0,79...-0,90) and the number of days, when the maximum temperature exceeds the biological maximum of the crop (r=0,76...0,90). Frequent temperature drops during the vegetation of tomatoes can result in could reduce susceptibility during storage, as evidenced by the inverse correlations with the chilling-injury level of tomato fruits. Using thermal treatment with complex antioxidant based on horseradish root extract, ionol and lecithin postpones the appearance of chilling symptoms by 3 weeks and reduces the percentage of injured fruits by 9,8...11 times compared with untreated tomato fruits and by 5.6...7.5 times compared with conventional heat treatment. Chilling index in experimental fruits, depending on the variety of tomato fruits and antioxidants is 7.0...14.7 times lower compared with the untreated fruits and by 3.3...7.7 times than in tomato fruits with water heat treatment.
