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：2014
卷号：2
期号：12
页码：14-18
DOI：10.15587/1729-4061.2014.23717
语种：English
出版社：PC Technology Center
摘要：In order to prolong shelf life of sweet pepper and maintain its high quality heat treatment solution by integrated antioxidant is proposed in the article.This treatment involves dipping the fruit in a solution of antioxidant complex with ionol, lecithin and horseradish root extract at a temperature of 45 .C for 15 min. The use of this treatment allows to extend the duration of pepper fruits storage for 2 weeks. The level of chilling injury can be reduced in 7 ... 9 times, the chilling severity can be reduced in 9 ... 12 times. An average weight loss per day during treatment is reduced almost twice, the rate of decline of dynamic firmness is reduced in 1.4 times. All this contributes to the increasing of the commodity products output of, which makes up 88 % with taking into account weight loss after storage for 30 days.
