THE EFFECT OF PRE-TREATMENT WITH CHITOSAN AND SALICYLIC ACID COMPOSITION ON CHANGE IN THE QUALITY OF SOUR CHERRIES DURING STORAGE
DOI:
https://doi.org/10.15421/jchemtech.v34i2.340782Keywords:
плоди вишні; таніни та пігменти; антиоксидантна активність; хітозан; антиоксидантна активність.Abstract
Cherry fruits are valued for their anthocyanin content, but their shelf life is short. Therefore, it is necessary to extend the shelf life of the fruit by developing new storage technologies. To this end, Alpha and Pam'yat Artemenka sour cherry varieties were sprayed with a solution of chitosan and salicylic acid and stored in a refrigerator at a temperature of 1±0.5 °C and a relative humidity of 95±1 %. The results of the studies showed that spraying cherry fruits with a 1 % chitosan solution with the addition of 100 mg/l of salicylic acid had a beneficial effect on the preservation of ascorbic acid, tannins, and pigments. Their content decreased by 18.3−19.8 % and 8.2−9.5 %. At the same time, the loss of antioxidant activity was 25−26 %. A strong correlation was found between antioxidant activity and the content of tannins and pigments (r = 0.93±0.00).
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