Tekhnologiya kholodil'nogo khraneniya tsitrusovykh plodov klementinov i ortanik s primeneniem biopreparatov
- Authors: Kolodyaznaya V.S.1, Bul'kran M.S.1
-
Affiliations:
- Issue: Vol 105, No 4 (2016)
- Pages: 23-28
- Section: Articles
- URL: https://freezetech.ru/0023-124X/article/view/99052
- DOI: https://doi.org/10.17816/RF99052
- ID: 99052
Cite item
Open Access
Access granted
Abstract
The paper cites the investigations results concerning the impact of treatment of Clementine and Ortanique citrus fruits with biological preparations based on Pseudomonas and Bacillus bacteriaantagonists during storage at two temperature regimes. It is shown that the treatment of Clementine and Ortanique fruits with biopreparations slows down physiological and biochemical processes, and consequently preserves as much as possible nutritive and biologically active substances at prolonged storage life. Kinetic regularities of change of the organic acids, monoand disaccharides content during storage were identified. Phytopathological and physiological diseases of fruits depending on storage regime and biopreparations type were defined. It is recommended to treat fruits with biopreparations based on bacteriaantagonists Bacillus subtilis Ч13 (titre 0,5·108 cell/ml) and Pseudomonas asplenii RF13H (titre 0,5·108 cell/ml) to preserve the quality and nutritive value. It is preferable to store the Ortanique fruits treated at varying regime: at the beginning during 20-25 days the temperature should be 9±1 оС, then during 35-40 days - 4±1 оC. It is recommended to store Clementine fruits at above cited varying regime as well as at constant temperature 4±1 оС during 60-70 days. Keywords: clementines; ortaniques; biopreparations; cold storage, temperature, organic acids; monoand disaccharides.
Full Text
About the authors
Valentina Stepanovna Kolodyaznaya
Email: kvs_holod@mail.ru
Mokhamed Said Bul'kran
Email: bmohamedsaid@yahoo.fr
References
- Базарнова Ю.Г. Теоретические основы методов исследования пищевых продуктов. - СПб.: НИУ ИТМО, 2014. - 136 с.
- Колодязная В. С., Булькран. М. С. Пищевая ценность цитрусовых плодов клементинов, выращиваемых в Алжире // Сб. науч. тр. VI Международной научнотехнической конференции «Низкотемпературные и пищевые технологии в XXI веке», 13-15 ноября. - СПб., 2013. С. 413-414.
- Колодязная В. С., Булькран. М. С. Кинетика превращения органических кислот при холодильном хранения цитрусовых плодов ортаник, выращенных в Алжире//Вестник МАХ. 2014. № 4. С.22-25.
- Ларина Т. В. Тропические и субтропические плоды.Справочник. - М.: ДеЛи принт, 2002. - 254 с.
- Макарова Н.В., Зюзина А.В., Мирошкина Ю.И. Антиоксидантная активность цитрусовых плодов// Известия вузов. Пищевая технология. 2010. № 1. С. 5-8.
- Полякова М. Холодильная техника и технология. - М.: ИНФРА, 2000. - 286 с.
- Janisiewicz Wj., Korsten L. (2002). Biological control of postharvest diseases of fruits. Annual Review of Phytopathology 40, P.411-441.
- Droby S. (2006). Improving quality and safety of fresh fruits and vegetables after harvest by the use of biocontrol agents and natural materials/ Acta Horticulturae, 709 р., 45-51.
- Druvefors U., Jonsson N., Boysen M. E., & Schnurer J. (2002). Efficacy of the biocontrol yeast Pichia anomala during longterm storage of moist feed grain under different oxygen and carbon dioxide regimens/ FEMS Yeast Resources, 2, 304-389.
- Igual GM, Camacho MN. Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice// Food Chemistry. 2010. Vol. 118. Issue 2. P. 291-299.
- Karadeniz F (2004). Main Organic Acid Distribution of Authentic Citrus Juices in Turkey// Turk. J. Agric. For. 28. P. 267-271.
- Ladaniya M.S., Sonkar R.K. and Dass H.C. (1997). Evaluation of heatshrinkable film wrapping of ‘Nagpur’ mandarin (C. reticulata Blanco) for storage// J. Fd. Sci. Technol. 34. P. 324-327.
- Ross R.T. and Engeljohn D. (2000). Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry. Radiat. Phy. Chem. 57, 211-214.
- Topuz A, Topakci M, Canakci M, Akinci I, Ozdemir F (2005). Physical and nutritional properties of four orange varieties// J. Food Eng. 66. P. 519-523.
Supplementary files
