Наукові засади холодильного зберігання плодів з використанням обробки антиоксидантними речовинами
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2018
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ОНАХТ
Анотація
Дисертація на здобуття наукового ступеня доктора технічних наук за спеціальністю 05.18.13 «Технологія консервованих і охолоджених харчових продуктів» (181 - Харчові технології). Дисертація присвячена розробці наукових засад холодильного зберігання зерняткових та кісточкових плодів з використанням обробки антиоксидантними речовинами.
Досліджено вплив абіотичних чинників на зміни якості, збереженості та механізми функціонування імунної системи плодів. Експериментально доказана провідна роль низькомолекулярних антиоксидантних сполук при формуванні стрес-толерантності плодів яблуні та сливи, і високомолекулярних - плодів груші. Сформовано комплексні антиоксидантні композиції, встановлено оптимальні концентрації діючих речовин. Встановлено що обробку плодів антиоксидантними композиціями можна виконувати одним з досліджених способів: зануренням у робочі розчини, обприскуванням на лінії підготовки плодів до зберігання або обприскуванням на материнській рослині в саду. Розроблено комбінований спосіб попереднього охолодження, який передбачає на першій стадії охолодження плодів у робочих розчинах антиоксидантних композицій, на другій - доохолодження у камерах з інтенсивним рухом повітря. Доказано, що застосування розробленої технології забезпечить подовження термінів холодильного зберігання плодової продукції при максимальній збереженості природних фітонутрієнтів та товарної якості, показана її висока економічна ефективність.
Диссертация на соискание ученой степени доктора технических наук по специальности 05.18.13 «Технология консервированных и охлажденных пищевых продуктов» (181 - Пищевые технологии). Диссертация посвящена разработке научных основ холодильного хранения семечковых и косточковых плодов с использованием обработки антиоксидантными веществами. Исследовано влияние абиотических факторов на изменения качества, сохранности и механизмы функционирования иммунной системы плодов. Экспериментально доказана ведущая роль низкомолекулярных антиоксидантных соединений при формировании стресс-толерантности плодов яблони и сливы, и высокомолекулярных - плодов груши. Сформированы комплексные антиоксидантные композиции, установлены оптимальные концентрации действующих веществ. Показано, что обработку плодов антиоксидантными композициями можно проводить одним из исследованных способов: погружением в рабочие растворы, опрыскиванием на линии подготовки плодов к хранению или опрыскиванием на материнском растении в саду. Разработан комбинированный способ предварительного охлаждения, который предусматривает на первой стадии охлаждения плодов в рабочих растворах антиоксидантных композиций, на второй - доохлаждение в камерах с интенсивным движением воздуха. Доказано, что применение разработанной технологии обеспечит продление сроков холодильного хранения плодовой продукции при максимальной сохранности природных фитонутриентов и товарного качества, показана ее высокая экономическая эффективность.
Thesis for the degree of Doctor of Technical Sciences in specialty 05.18.13 “Technology of canned and cooled food products” (181 - Food technologies). The thesis is devoted to the development of scientific principles of the large fruits cold storage with the use of antioxidant substances treatment. The scientific concept of the technology of the fruit products storage refrigerating based on increasing the adaptive potential of fruits to the negative effect of stress abiotic and biotic factors by exogenous treatment with antioxidant substances was developed in the result of the work. It was proved that abnormally high temperatures dominate the process of formation of qualitative commodity indicators of fruit, besides for apples and pears these are the temperatures of the last month of their ripening (r = 0.84 ... 0, 95), and for plum fruits - of the whole vegetative period (r = 0.99). In the formation of the chemical composition of fruit raw materials components, in addition to abnormally high temperatures, low relative air humidity, insufficient amount of precipitation and uneven precipitation are the determining factors. A system of identification criteria has been developed that reflects the functional state of the fruit while picking and allows predicting the orientation of its changes during longterm storage. The dominant influence of the temperature conditions of the last month of ripening (r = 0.86 ... 0.96) on the preservation of apple, plum and pear fruits of the average ripening period vatieties is established. The temperature conditions of the whole vegetation period (r = 0,78 ... 0,90) significantly influence the preservation of the Voloshka plum fruit variety and the pear of the late ripening varieties. It was established that the priority factors of apples and plums stress tolerance are low- molecular antioxidant compounds, and in the pear fruits they are the antioxidant enzymes. Such complex antioxidant compositions have been developed and scientifically substantiated: ACM - including distinol (a mixture of ionol and dimethylsulfoxide), polyethylene glycols, DL - including distinol and lecithin; AARL - including ascorbic acid, rutin, and lecithin. The optimal concentrations of active substances in antioxidant compositions were determined. It was proved that the preliminary treatment of fruits with antioxidant compositions can be carried out by any of the methods studied: immersion in process solutions, spraying on the line of fruits preparation for storage or spraying on the maternal plant in the garden. A combined pre-cooling method was developed and scientifically justified, which provides at the first stage of cooling fruit in process solutions of antioxidant compositions to the temperature in the geometric center of 8 ... 9 ° C, at the second stage - after cooling to the temperature in the geometric center of the fruit of 1 °C in chambers with intensive movement of air. The temperature of antioxidant composition solutions was defined experimentally at the level of 1.5 ± 0.5 °C. The duration of the first cooling stage for pear fruit is 1.5 hours, apple fruits - 1 hour, plum fruit - 40 minutes. The regime parameters of the second stage are temperature -2 ... -5 °C, relative air humidity 95%, air speed 3 m/s. It was defined that treatment with antioxidant compositions contributes to a decrease in the level of daily loss of fruit weight in 1.5 ... 9.8 times, slows down the processes of respiratory metabolism, and climacteric recovery of breathing pushes back for 10 ... 90 days compared to untreated fruits. In batches of fruits that were stored with antioxidant compositions treatment, a decrease in the level of heat release in 1.5 times was recorded, a decrease in the losses of dry substances in 4.9 ... 7.0 times, a decrease in the intensity of the post-harvest transformation processes of soluble saccharides in 1.1 ... 5.0 times, the saccharification rate of starch in 1.6 ... 4.7 times, and the rate of pectin substances destruction in 1.7 ... 9.3 times. It was proved that the treatment of fruits with antioxidant compositions increases the preservation of organic acids in 1,3 ... 3,8 times in comparison with the control fruits. It was proved that the use of antioxidant compositions during refrigerated storage stabilizes the processes of oxidative destruction of cell membranes and stimulates the endogenous system of fruit protection, as evidenced by the decrease in the rate of malonic dialdehyde accumulation in 2.1 ... 3.4 times and phenolic metabolism - in 1.5. .. 5.4 times, increased activity of superoxide dismutase and peroxidase. It was shown that the use of the AARL composition promotes the increase in the ascorbic acid content from the first day of storage and reduces its daily loss in 3.0 ... 7.0 times compared with the results of the control variants. It was defined that exogenous treatment of fruits with antioxidant compositions helps to reduce the level of daily loss from physiological disorders in 1,6 ... 4,0 times and from microbiological diseases in 2,0 ... 3,5 times, prolongs the shelf life by 15. .. 70 days with an increase in the yield of standard products by 4 ... 10% in comparison with the untreated fruit. The introduction of the developed technology of fruit products storage with antioxidant compositions treatment provides an increase in the level of profitability in 1.8 ... 5.8 times in comparison with the usual refrigerating storage and allows obtaining an economic effect at the level of 3085 ... 12456 UAH / t depending on the type of fruit and the variant of their treatment.
Диссертация на соискание ученой степени доктора технических наук по специальности 05.18.13 «Технология консервированных и охлажденных пищевых продуктов» (181 - Пищевые технологии). Диссертация посвящена разработке научных основ холодильного хранения семечковых и косточковых плодов с использованием обработки антиоксидантными веществами. Исследовано влияние абиотических факторов на изменения качества, сохранности и механизмы функционирования иммунной системы плодов. Экспериментально доказана ведущая роль низкомолекулярных антиоксидантных соединений при формировании стресс-толерантности плодов яблони и сливы, и высокомолекулярных - плодов груши. Сформированы комплексные антиоксидантные композиции, установлены оптимальные концентрации действующих веществ. Показано, что обработку плодов антиоксидантными композициями можно проводить одним из исследованных способов: погружением в рабочие растворы, опрыскиванием на линии подготовки плодов к хранению или опрыскиванием на материнском растении в саду. Разработан комбинированный способ предварительного охлаждения, который предусматривает на первой стадии охлаждения плодов в рабочих растворах антиоксидантных композиций, на второй - доохлаждение в камерах с интенсивным движением воздуха. Доказано, что применение разработанной технологии обеспечит продление сроков холодильного хранения плодовой продукции при максимальной сохранности природных фитонутриентов и товарного качества, показана ее высокая экономическая эффективность.
Thesis for the degree of Doctor of Technical Sciences in specialty 05.18.13 “Technology of canned and cooled food products” (181 - Food technologies). The thesis is devoted to the development of scientific principles of the large fruits cold storage with the use of antioxidant substances treatment. The scientific concept of the technology of the fruit products storage refrigerating based on increasing the adaptive potential of fruits to the negative effect of stress abiotic and biotic factors by exogenous treatment with antioxidant substances was developed in the result of the work. It was proved that abnormally high temperatures dominate the process of formation of qualitative commodity indicators of fruit, besides for apples and pears these are the temperatures of the last month of their ripening (r = 0.84 ... 0, 95), and for plum fruits - of the whole vegetative period (r = 0.99). In the formation of the chemical composition of fruit raw materials components, in addition to abnormally high temperatures, low relative air humidity, insufficient amount of precipitation and uneven precipitation are the determining factors. A system of identification criteria has been developed that reflects the functional state of the fruit while picking and allows predicting the orientation of its changes during longterm storage. The dominant influence of the temperature conditions of the last month of ripening (r = 0.86 ... 0.96) on the preservation of apple, plum and pear fruits of the average ripening period vatieties is established. The temperature conditions of the whole vegetation period (r = 0,78 ... 0,90) significantly influence the preservation of the Voloshka plum fruit variety and the pear of the late ripening varieties. It was established that the priority factors of apples and plums stress tolerance are low- molecular antioxidant compounds, and in the pear fruits they are the antioxidant enzymes. Such complex antioxidant compositions have been developed and scientifically substantiated: ACM - including distinol (a mixture of ionol and dimethylsulfoxide), polyethylene glycols, DL - including distinol and lecithin; AARL - including ascorbic acid, rutin, and lecithin. The optimal concentrations of active substances in antioxidant compositions were determined. It was proved that the preliminary treatment of fruits with antioxidant compositions can be carried out by any of the methods studied: immersion in process solutions, spraying on the line of fruits preparation for storage or spraying on the maternal plant in the garden. A combined pre-cooling method was developed and scientifically justified, which provides at the first stage of cooling fruit in process solutions of antioxidant compositions to the temperature in the geometric center of 8 ... 9 ° C, at the second stage - after cooling to the temperature in the geometric center of the fruit of 1 °C in chambers with intensive movement of air. The temperature of antioxidant composition solutions was defined experimentally at the level of 1.5 ± 0.5 °C. The duration of the first cooling stage for pear fruit is 1.5 hours, apple fruits - 1 hour, plum fruit - 40 minutes. The regime parameters of the second stage are temperature -2 ... -5 °C, relative air humidity 95%, air speed 3 m/s. It was defined that treatment with antioxidant compositions contributes to a decrease in the level of daily loss of fruit weight in 1.5 ... 9.8 times, slows down the processes of respiratory metabolism, and climacteric recovery of breathing pushes back for 10 ... 90 days compared to untreated fruits. In batches of fruits that were stored with antioxidant compositions treatment, a decrease in the level of heat release in 1.5 times was recorded, a decrease in the losses of dry substances in 4.9 ... 7.0 times, a decrease in the intensity of the post-harvest transformation processes of soluble saccharides in 1.1 ... 5.0 times, the saccharification rate of starch in 1.6 ... 4.7 times, and the rate of pectin substances destruction in 1.7 ... 9.3 times. It was proved that the treatment of fruits with antioxidant compositions increases the preservation of organic acids in 1,3 ... 3,8 times in comparison with the control fruits. It was proved that the use of antioxidant compositions during refrigerated storage stabilizes the processes of oxidative destruction of cell membranes and stimulates the endogenous system of fruit protection, as evidenced by the decrease in the rate of malonic dialdehyde accumulation in 2.1 ... 3.4 times and phenolic metabolism - in 1.5. .. 5.4 times, increased activity of superoxide dismutase and peroxidase. It was shown that the use of the AARL composition promotes the increase in the ascorbic acid content from the first day of storage and reduces its daily loss in 3.0 ... 7.0 times compared with the results of the control variants. It was defined that exogenous treatment of fruits with antioxidant compositions helps to reduce the level of daily loss from physiological disorders in 1,6 ... 4,0 times and from microbiological diseases in 2,0 ... 3,5 times, prolongs the shelf life by 15. .. 70 days with an increase in the yield of standard products by 4 ... 10% in comparison with the untreated fruit. The introduction of the developed technology of fruit products storage with antioxidant compositions treatment provides an increase in the level of profitability in 1.8 ... 5.8 times in comparison with the usual refrigerating storage and allows obtaining an economic effect at the level of 3085 ... 12456 UAH / t depending on the type of fruit and the variant of their treatment.
Опис
Сердюк, М. Є. Наукові засади холодильного зберігання плодів з використанням обробки антиоксидантними речовинами [Текст] : автореф. дис. ... д-ра техн. наук : спец. 05.18.13 "Технологія консервованих і охолоджених харчових продуктів" / Сердюк Марина Єгорівна ; наук. консультант В. В. Калитка ; Одес. нац. акад. харч. технологій, [Тавр. держ. агротехнол. ун-т]. - Одеса : ОНАХТ, 2018. - 44 с.
Ключові слова
зберігання, яблука, плоди груші, плоди сливи, антиоксиданти, втрати маси, фізіологічні процеси, мікробіологічні хвороби, товарна якість, хранение, яблоки, плоды груши, плоды сливы, антиоксиданты, потери массы, физиологические процессы, физиологические процессы, микробиологические болезни, товарное качество, storage, apples, pear fruits, plum fruits, antioxidants, weight loss, biochemical composition, physiological processes, microbiological diseases, commercial quality