EFFECT OF TREATING TOMATOES AND COURGETTES WITH A LIPID FILM-FORMING SOLUTION ON WEIGHT LOSS AND CHEMICAL COMPOSITION DURING STORAGE
KHTTZS
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.02.017Abstract
Vegetables are a very important part of the human diet. Their shelf life can be extended by using special coatings that create a modified atmosphere around the raw materials. The objects of the study were tomatoes of the hybrid Adapter F1 and courgettesof the hybrid Profit F1. The work studied the dynamics of their weight loss and the change in chemical composition during storage for two weeks without refrigeration as a result of treatment with a film-forming composition based on solid mono- and diglycerides of fatty acids. It was found that the treatment had no negative consequences for the appearance of tomatoes, and courgettesretained their green color better during storage. Meanwhile, a certain increase in keeping quality of the objects of research was observed: vegetables with a protective lipid coating had a lower weight loss. Thus, depending on the storage period (1 or 2 weeks), the losses of treated tomatoes were 0.80-1.54% lower than those of control samples (without treatment), the losses of treated courgetteswere 0.46-0.65% lower. It was also noted that the treated fruits better retained the content of some biologically active substances: in tomatoes there were more polyphenolic substances and vitamin C after 2 weeks of storage than in the control by 15.8 and 0.8 mg/100g, respectively; in zucchini the vitamin C content was higher by 0.4 mg/100g. It was also found that 5 days after treating tomatoes with a film-forming solution containing isopropyl alcohol, the content of the latter in the fruit remains significant - 369.92 mg/kg. A study of the dynamics of the oxidation process of glycerides of the protective coating showed that after 4 weeks of storage in air without access to light at a temperature of 20...22 °C, the peroxide number increased by 17.8%, but remained within acceptable limits. The data obtained during the study can be used to develop new methods of storing vegetables using biodegradable protective coatings
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Copyright (c) 2025 Tatiana V. Pershakova, Grigoriy A. Kupin, Tatiana V. Yakovleva, Vladimir N. Aleshin
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