Investigation of the Influence of Antimicrobial Preparations on the Shelf Life of Broccoli Cabbage

Studies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The content of the main components of the chemical composition (dry substances, dry soluble substances, sugars, vitamin C) of broccoli cabbage is analyzed depending on the characteristics of the hybrid. The effect of antimicrobial treatment on the natural loss of cabbage, microbiological lesions during storage has been studied. Antimicrobial preparations Baikal EM-1 (dilution of working solution in water 1: 500), 0.5 % solution of citric, 0.2 % benzoic, 0.05 % sorbic acid, and also 0.5:0.5 % solution of vitamins C and P (ascorutin), water for the preparation of solutions had a temperature of 23 ... 25 °C.The processing of fruit and vegetable products with various chemicals is aimed at prolonging the shelf life, increasing the shelf life and increasing the yield of commercial products at the end of storage.It is established that the natural loss of broccoli cabbage during storage depends on the characteristics of the hybrid and the type of antimicrobial preparation. Treatment with preparations increases the shelf life of broccoli cabbage to 30 - 50 days with a natural weight loss of up to 6.1 %, and ensures minimal disease burden.Treatment with antimicrobial agents reduces the loss of dry substances, dry soluble substances, sugars, vitamin C. The most effective is the treatment of broccoli with acids. It has been established that ascorbic acid is contained in broccoli cabbage, with hydrolysis from which ascorbic acid is split off, the content of which is increased.The maximum effective storage of broccoli cabbage at a temperature of 0 ± 1 oС and relative humidity of 90-95 %, pretreatment with preparations of antimicrobial action.The proposed method of processing broccoli cabbage with antimicrobial preparations before storage allows the use of vegetable raw materials for post-harvest treatment. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique

ИсслЕдованиЕ сохранностИ капустЫ брокколИ В завИсИмостИ обработкИ препаратамИ антимикрОбнОгО действиЯ переД хранениеМ

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

The Effect of Storing Temperature and Variety Features on the Culinary Properties of Potato

This study aimed to determine the effect of storage temperature on the preservation and culinary properties of different varieties of potatoes. It was established that at a storage temperature of 2…4 °С the yield of marketable products for early ripening varieties is 88.22±1.53 % on average, for medium ripening ones is 96.87±1.09 %. Natural weight loss by tubers of all varieties during the storage period averaged 4.2 %, of which 72.9 % accounted for moisture evaporation, 27.1 % due to weight loss. Storage temperatures 0…2 °С lead to an increase in the natural weight loss to 5.53±0.2 % in early ripening varieties, to 5.21±0.53 % in medium ripening ones. The yield of marketable products for early varieties is, respectively, 87.46±1.37 and 89.92±1.09 %.In terms of dry matter, starch, and vitamin C, raw protein, the early group of varieties outperform the medium ripening one. The difference in dry matter content between the varieties reached 8.2 %, starch ‒ 7.0 %, sugar ‒ 0.05 %, vitamin C ‒ 5.6 mg/100 g, raw protein ‒ 1.4 %. When stored, the loss of dry matter was in the range of 2.8–5.2 %, starch ‒ 7.1 % of its initial content, while sugars increased to 12.6 %. The losses of vitamin C by the ripening groups were in the range of 14.8–34.5 %.It was established that the varieties Savannah and Tornado are distinguished by the set of indicators for the content of basic nutrients after harvesting and after storage. The total quality ratio at the end of storage is 0.88 and 0.86, respectively. According to the set of indicators that characterize the culinary properties of potato, the varieties Banba and Christina should rank first both at laying and at the end of storage; among the medium ripening varieties ‒ the variety Setanta.The overall estimate of potato tuber quality largely depends on the organoleptic characteristics (mealiness, taste, and tuber cooking property). The correlation coefficient is 0.918, 0.845, and 0.733, respectively. The mealiness of potato tubers has a strong direct link to taste (r=0.894) and an inverse strong link to sugar content (r=−0.725). The mealiness of tubers depends on the content of sugars and starch (r=−0.679 and r=0.571). The potato tuber crumb resistance to darkening depends on the content of vitamin C (r=0.872

Construction of the Algorithm for Assessing the Environmental Safety of Galvanic Sludges

Based on the developed algorithm, the sanitary and toxicological properties have been assessed in the system "Galvanic sludge ‒ natural object" using model copper-zinc sludge.The following minerals containing heavy metal ions have been identified in galvanic sludge: ZnSO4∙H2O, ZnSO4∙7H2O, Cu3(OH)4(SO4), (Zn3.2Cu0.8)(SO4)(OH)6∙4Н2О, which could, at a long-term interaction with the environment, form easily soluble toxic compounds. It has been established that the process of neutralizing sulfate copper-zinc solutions with lime milk proceeds in two stages: the formation of semi-aquatic and two-water gypsum; heavy metal compounds. The water-migration activity of the Cu2+ and Zn2+ ions has been investigated, which are included in the galvanic sludge composition. It has been proven that of the two metals examined, the Zn2+ cations contribute more to the negative impact on environmental objects than the Cu2+ cations. Patterns in the distribution and migration of heavy metal ions in soils after contamination by galvanic sludge have been investigated. It has been established that the intensity of transformation of Cu2+ and Zn2+ ions from galvanic sludge to soil is defined by the soil type and the physical and chemical properties of the metals themselves. The correlation between the mobility of heavy metal ions and soil acidity has been investigated. For Zn2+, maximum mobility is observed in soils whose pH is ≈7. For Cu2+, mobility in neutral or alkaline soils is lower than that in acidic soils. The basic quantitative indicators of the potential phytotoxicity of galvanic sludge have been determined: germination, energy, friendliness and duration of germination of test plant seeds. It has been shown that the joint effect of Cu2+ and Zn2+ manifests itself both in the inhibition and stimulation of the growth processes of test plants and is determined, first of all, by the biological specificity of the test culture itself, as well as the properties of soil and the degree of its pollution.The sequence of studies reported in this work makes it possible to predict the danger of galvanic sludge to the natural environment. It could also be used by environmental and design organizations in agricultural-ecological monitorin

Study Into Formation of Nutritional Value of Cauliflower Depending on the Agri­biological Factors

We studied the effect of the sum of active temperatures above 10 °C, the amount of precipitation, and the hydrothermal coefficient (HTC), on the formation of dry, dry soluble substances, sugars, and ascorbic acid, in cauliflower, depending on special characteristics of the hybrid. It was established that over the years of research the dry soluble substances in the heads of cauliflower hybrids accumulated in the range from 7.2 % (in the hybrid Kul F1) to 8.3 % (in the hybrid Opal F1) on average. An analysis of variance revealed that the special feature of the hybrid affected the content of dry soluble substances in the heads of cauliflower by 10 %, while conditions of the growing season ‒ by 77 %.Over the years of research, Livingston F1 was characterized, on average, by the high total sugar content. An analysis of variance revealed that a 55 % effect on the total sugar content in the heads of cauliflower was exerted by the special feature of the hybrid. The effect of conditions of the growing season accounted for 4 %. The hybrids differed significantly by the content of reducing sugars. The dependence of influence of weather conditions on the content of the components of the chemical composition in the heads of cauliflower hybrids was established.The content of dry substances has a strong reverse relationship with the humidity of air during formation of the head: r=–0.78...–0.93; a direct average relationship to the mean daily air temperature and the sum of active temperatures, as well as a strong direct connection to the amount of precipitation and HTC of the vegetation period.The content of dry soluble substances in cauliflower heads has a strong inverse relationship with air humidity: r=–0.78...–0.97. The content of ascorbic acid demonstrates a strong direct dependence on air humidity during formation of the head (r=0.67–0.75). As regards other weather conditions, the connection was weak. An analysis of variance revealed that the content of ascorbic acid in the heads of cauliflower depended by 56 % on the special features of the hybrid; 15 % accounted for conditions of the vegetation perio

Studying the Loss of Mass by Cauliflower Depending on Agrobiological Factors, Varietal Features, and Package Technique

The aim of this study was to scientifically substantiate influence of weather conditions during vegetation season of cauliflower, the content of some components of the chemical composition, physical properties, as well as packaging techniques, on the intensity of loss of cauliflower heads during storage. We established that the following types of loss occur during storage of cauliflower: weight loss due to a decrease in dry matter, weight loss due to partial evaporation of water, development of microorganisms and physiological disorders.Weather conditions over the years of study were very variable. The sum of average daily temperatures ranged from 1,743.4 to 2,544.3 °C over the years of study, it exceeded the upper limit of the optimal amount by 58.9–380.3°C. HTC (hydrothermal coefficient) was 0.58–1.10. Humidity was sufficient during the vegetation period. Conditions of the vegetation period affected weight loss of late-ripening cauliflower heads during storage in the following way: the greatest loss was 12.8–16.9 % in control in 2015, it was less in 2016 ‒ 11.7–13.8 %, depending on a hybrid. The difference between hybrids over the years of study was significant. The natural decreases in weight loss of cauliflower heads during unpacked storage were for Casper F1 hybrid ‒ 13.7 %, for Santamaria F1 ‒ 12.7 %, for Skywalker F1 ‒ 15.5 % in 2015–2017.The intensity of moisture reduction when cauliflower was stored at a temperature of 1±0.5°C ranged from 0.27 to 9.3 %, depending on the packaging technique. The intensity of moisture evaporation in all hybrids was the same and it was 0.3 % per day under packaging by stretch film. Perforated stretch film increased the moisture evaporation slightly, from 0.37 % in Casper F1 hybrid to 0.43 in Skywalker F1 hybrid. The ratio of moisture loss to the loss of dry matter ranged from 11.2 in heads of Santamaria F1 to 13.2 in heads of Casper F1 during storage without packaging. And it was 0.23–0.23 when stored under SF, and 0.35–0.43 during storage under PSF.We found out the correlation between cauliflower weight loss during storage on HTC, average daily temperature, and relative humidity of air in the vegetation period and on dry matter content, volume, and porosity of a head. The regression equations made it possible to forecast cauliflower weight loss during storage, depending on weather conditions of the vegetation period and on the dry matter content and physical indicators of heads