COMPARATIVE CHARACTERISTICS OF THE EFFECTIVENESS OF TREATMENTS WITH ETHYLENE INHIBITORS AND ELECTROMAGNETIC FIELDS OF EXTREMELY LOW FREQUEN-CIES DURING STORAGE OF SLICED CABBAGE
ISNPMY
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.01.016Abstract
White cabbage is one of the main vegetable crops in the Russian Federation. There are various ways to process and eat it, but in recent years, so-called “convenient products” have become increasingly popular among consumers. Among vegetable products, this category includes: sliced vegetables, ready-made salads, peeled vegetables in vacuum packaging. However, sliced vegetables are a perishable product, since due to damaged tissue and the lack of a protective shell, they have an increased vulnerability to microbiological spoilage, as well as a more active manifestation of physiological reactions (increased respiration rate, ethylene release), as a result of which the product quickly loses its consumer properties. In this work, the influence of two types of treatments - with the preparation "Smart-fresh" (as an ethylene inhibitor) and physical treatment by electromagnetic fields of extremely low frequencies (EMF ELF) - on the organoleptic and biochemical parameters of sliced white cabbage during storage was studied. It was found that samples treated with EMF ELF retained their marketable appearance 9 days longer than the control, and 5 days longer than those treated with the Smart-fresh preparation. The latter, in turn, retained their marketable appearance 4 days longer than the control, and also had the least weight loss. The effect of treatments on the preservation of biologically active substances was as follows: EMF ELF treatment reduced the loss of vitamin C by 1.6 % compared to the control, and increased the content of total sugars by 3.1%; the “Smart-fresh” preparation also reduced the loss of vitamin C by 1.1% compared to the control. Based on the research conducted, a method for treatment fresh sliced cabbage has been developed.
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Copyright (c) 2024 Tatiana V. Pershakova, Grigory A. Kupin, Tatiana V. Yakovleva, Elizaveta S. Semiryazhko, Anna A. Tyagusheva
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