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：2018
卷号：4
期号：11
页码：20-28
DOI：10.15587/1729-4061.2018.140064
语种：English
出版社：PC Technology Center
摘要：We studied the effect of antimicrobial preparations on the preservation and quality of broccoli. We established that antimicrobial preparations such as Baikal EM-1, 0.5 % citric acid solution, 0.2 % benzoic acid solution, 0.05 % sorbic acid solution, 0.5:0.5 % solution of vitamins C and P (ascorutin) ‒ contribute to prolonging the storage life of broccoli for 5‒20 days depending on the hybrid. The treatment with preparations reduces losses per day by 1.2‒3.0 times, it provides the yield of commercial products at 76.8‒86.2 %.The treatment of broccoli with antimicrobial preparations, with ascorutin especially, provides a dry matter content of 1.1‒2.6 times higher than in the control variant, which contributes to a decrease in the intensity of consumption of dry soluble substances and vitamin C. At the end of storage, the content of total sugar and disaccharides is equal to the level of the control variant, or exceeds its content by 1.2 and 1.5‒2.0 times, respectively. The variants with acids and ascorutin have more of them. The content of monosaccharides remains at the initial level. The loss of mass due to evaporation of water is 1.3‒1.8 times higher.Baikal EM-1 and ascorutin inhibit intensity of expansion of pathogenic microorganisms better than other drugs for 10‒15 days. Ascorutin provides 0.8‒2.2 % lower loss of weight due to diseases and physiological disorders and a 4.1‒7.6 % larger yield of commercial products at prolonged storage. Ascorutin, citric acid, sorbic acid and benzoic acid inhibit development of pathogenic microorganisms on broccoli more actively.The proposed method for the treatment of broccoli with antimicrobial preparations before storage makes it possible to use antiseptics, such as Baikal EM-1, 0.5 % citric acid solution, 0.2 % benzoic acid solution, 0.05 % sorbic acid solution, 0.5:0.5 % solution of vitamins C and P (ascorutin) ‒ for the post-harvest treatment of vegetable raw materials. This is an important technique for the development of new, low-cost, environmentally friendly and affordable storage technologies.
关键词：quality of broccoli;antiseptics;storage life;components of chemical composition;preservation
