Uman NUH | today: 02/13/2023


Author(s) Melnyk A. V., Doctor of Agricultural Sciences, , Uman National University of Horticulture
Tokar A.Y., Doctor of Agricultural Sciences, Professor, Head of the Department of technology of Storage and Processing of Fruits and Vegetables faculty, Uman National University of Horticulture
Drozd O. O., PhD of Agricultural Sciences, , Uman National University of Horticulture
Boicheva N., , Technologist,
Zhmudenko Yu., , Аgronomist,
Category Primary processing of crop products
year 2017 issue №2,2017
pages 80-85 index UDK 664.86:66.097.8:547.313.2:664.8.037
Abstract Along with fresh fruits and vegetables, juice takes an important place in nutrition. In Ukraine, the level of consumption during the year is about ten liters of juice per person, in Western Europe – 30, and in the USA – 60 liters per person. The consumption of freshly–squeezed juice «fresh» is growing, which, in the absence of heat treatment, preserves the valuable components of fresh fruit and exceeds the taste properties of reproduced juice from concentrate. The quality and chemical composition of the fruits used to produce the juice "fresh" during storage are changing – the weight is lost, the taste and consumer properties change. A promising method of preserving fruit quality – post–harvest treatment with 1–methylcyclopropеne – inhibits overripening, functional disorders and microbiological diseases, and maintains flesh firmness and components of chemical composition. The freshly–squeezed juice output from the late winter apples cvs. Idared, Golden Delicious, Jonagold and Reinette Simirenko was investigated immediately after harvesting and three, five and seven months of cold storage with additional shelf–life at temperature of 20 °C for seven and fourteen days. The fruits were cooled to 4 ... 6 °C, then they were treated with 1–MCP and stored at 3 ± 1 °C and relative humidity of 85–90% (without treatment – control). It was found out that the late winter apples after harvest show fresh juice yield of 65–70 % with the highest index for the fruits of Jonagold variety and the lowest – for those of Reinette Simirenko. The juice output is reduced with the extension of the duration of storage and fruit exposure at 20 °C. Compared with the indicator of recently collected fruits, the juice output from treated 1–MCP apples after seven–month storage was 12–21 % less (from untreated ones – by 24–62 %). Postharvest treatment of Reinette Simirenko apples with 1–methylcyclopropene provide 49–51 % of the juice output after seven months of storage, while untreated fruits for the production of freshly–squeezed juice «fresh» are not suitable due to the lack of standard products. After a one–week shelf–life at 20 °С, juice output from untreated fruits is 0.2–3.4 % less (treated ones – by 1.0–2.3) relative to the index at the time of fruit harvest from seven–month storage, and after two–week shelf–life juice output is lower by 8.4–42.5 and 3.8–24.6 %, respectively
Key words apples, 1-methylcyclopropene, storage, freshly–squeezed apple juice
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