Preservation of parsnip root vegetable depending on the degree of ripeness, varietal features, and storage techniques

Pusik, Ludmila; Pusik, Vlаdimir; Lyubymova, Nina; Bondarenko, Veronika; Rozhov, Artur; Sergienko, Oksana; Denisenko, Sergey; Kononenko, L. M.

doi:10.15587/1729-4061.2019.155313

Cited by 4 publications

(4 citation statements)

References 8 publications

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“…While when storing fruits due attention is not paid to ripeness, varietal characteristics and innovative storage techniques [32], then it is impossible to achieve the desired result.…”

Section: Analysis Of Data In Tablementioning

confidence: 99%

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Omarov,

Gurbanova,

Babayeva

et al. 2023

EEJET

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Persimmon fruits (Diospyros kaki L.) attract the attention of researchers due to their high nutritional and medicinal value. The composition of persimmon is rich in nutrients. The object of research is the storage technology of persimmon. Fully ripe persimmon varieties Khachia and Khiakume were used as research material. If the activity of enzymes is inhibited or reduced during refrigerated storage using a controlled gas environment, then the consumption of nutrients for respiration will decrease, and the fruits will retain their original appearance. The persimmon varieties used were stored in refrigerators for 5 months in five variants. In persimmon fruits of both varieties, quantitative changes in the main indicators during refrigerated storage were studied. The regularities of changes in the activity of enzymes of the oxidoructase class depending on the composition of the controlled gas medium and the content of phenolic compounds were considered. As a result of the analyzes, a rational regime for storing persimmon varieties in a refrigerator under CGE conditions with a gas composition of 3–4 % CO2 and 2–3 % O2, a temperature of ‒2...–3 °C and an air humidity of 90–95 % was determined. During the storage period, the activity of all enzymes, except for ascorbate oxidase, completely ceased (except for the catalase enzyme in the Khachia variety). During long-term storage of the Khachia variety in a refrigerator, the activity of the enzyme ascorbate oxidase decreased by 94 %, o-diphenol oxidase and peroxidase decreased by 100 %, catalase by 95.5 %. Ascorbate oxidase activity decreased by 94.5 % in persimmon fruits of the Khiakume variety, and the activity of other enzymes was completely inhibited. To achieve this result, it is important that the activity of oxidoreductases decreases or passes into an inhibitory state. The results make it possible to regulate the quality indicators of persimmon varieties depending on their storage modes and use them to provide people with fresh fruits not seasonally but for a long time

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“…While when storing fruits due attention is not paid to ripeness, varietal characteristics and innovative storage techniques [32], then it is impossible to achieve the desired result.…”

Section: Analysis Of Data In Tablementioning

confidence: 99%

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Omarov,

Gurbanova,

Babayeva

et al. 2023

EEJET

View full text Add to dashboard Cite

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“…But the author provides summary information for the mode of roots storage. Under such conditions, studies of the preservation of parsnip roots were performed [3]. But there are unresolved issues related to the quality of root cropslaid for storage.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…In the literature,one can find recommendations for storing roots in different containers: wooden and cardboard boxes, paper and plastic bags, containers [3][4][5][6]. A comparative assessment of different types of containers when storing carrots shows that the highest weight loss was demonstrated by carrots, which were stored in wooden boxes in bulk (Table 4).…”

Section: Comparative Assessment Of Carrot Preservation Depending On T...mentioning

confidence: 99%

Determiningcarrot preservation depending on the root quality and size, as well as on storage techniques

Pusik¹,

Pusik²,

Bondarenko³

et al. 2022

EEJET

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This study aimsto scientifically substantiate the influence of the quality, size of carrot roots, as well as storage techniques, on safety that couldprolong their consumption. The research into carrot roots has not been developed properly. In this regard, it is important to conduct comprehensive studies of objective indicators that exert the greatest impact on the intensity of natural weight loss of carrot roots and their preservation. The study reported here aimed to scientifically substantiate the influence of the quality, size of carrot roots,as well as storage techniques, on safety, which could allow them to be consumed longer. It has been theoretically substantiated and experimentally confirmed that the longest storage period of 206 days with a commercial yield of 89.27 %characterized large root crops. The output of marketable products of medium root crops was 86.56 %, small ones after 161 days ‒ 80.30 %. Compared with large root crops, the shelf life of both small and mechanically damaged carrots decreased by 46 days, and the yield of marketable products decreased by 9.0 and 11.1 %, respectively. Carrot roots damaged by pests were preserved almost the same as chopped ones. On average, over 191–192 days of storage, the yield of marketable products amounted to 83.43 and 83.90 %, respectively. The shortest shelf life (142) and the worst preservation (68.34 %)were observed in carrots with a torn peel, due to a large number of diseased root crops (18.53 and defective ones (6.85 %). Storage of carrots in boxes at a permanent storage facility with forced-air and exhaust natural ventilation turned out to be ineffective. The yield of marketable products amounted to 85.5 %. The highest safety of 96.3–94.3 % was observed when the roots were stored in plastic bags and perforated bags, respectively. A greater yield of marketable products is provided by bags with a capacity of 5 kg. It was found that the storage in cardboard boxes and paper bags contributed to the development of microorganisms. The number of affected root crops ranged from 2.4 to 2.8 %.

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“…The most common way to prevent the germination of vegetables is their storage at low temperatures. The lower the temperature, the slower the synthesis of substances necessary for growth in meristematic tissues and the slower the inhibitors of growth processes are involved in metabolism [1].…”

Section: Introductionmentioning

confidence: 99%

Research of garlic preservation depending on treatment with hydrophobic protective coatings and growth-inhibiting substances

Pusik¹,

Pusik²,

Bondarenko³

et al. 2022

Eureka: LS

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The aim of the work was to improve the elements of garlic bulb storage technology by using hydrophobic protective coatings, growth inhibitors. The study allows you to choose protective coatings of garlic bulbs for long-term storage and extend the duration of storage.It has been found, that the loss of weight of garlic bulbs during storage depends on the method of storage and type of treatment of garlic plants. Weight loss during storage in boxes with polyethylene inserts is reduced by 2 times, bulbs, treated with paraffin, – by 3.4 times. Treatment of plants with maleic acid hydrazide (MAH) reduces weight loss by 1.7 times. After 6 months of storage, the loss due to dry matter ranged from 51.7 to 69.7 % of weight loss.It has been found, that the treatment of plants by MAH helps to reduce losses due to germination of bulbs, damage by microorganisms, drying compared to the control version and storage in boxes with polyethylene inserts. The highest yield of 91.8 % of commercial bulbs is provided by their treatment with paraffin. Analysis of variance showed that the method of storage affects the preservation of garlic by 98 %, the development of diseases – by 54 %. Treatment by MAH affected the germination of bulbs by 98 %. Based on the obtained results, a correlation analysis was performed and the linear dependence of the weight loss of winter garlic bulbs depending on the peculiarities of the storage method was established

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Preservation of parsnip root vegetable depending on the degree of ripeness, varietal features, and storage techniques

Cited by 4 publications

References 8 publications

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Determiningcarrot preservation depending on the root quality and size, as well as on storage techniques

Research of garlic preservation depending on treatment with hydrophobic protective coatings and growth-inhibiting substances

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