THE INFLUENCE OF SODIUM ALGINATE PROCESSING ON FRUITS OF CHERRY OF THE STORAGE

Abstract.

Cherry is a well-known and widespread crop in Ukraine due to its unpretentious environmental conditions and rich chemical composition. However, its shelf life is limited by the attainment period. Therefore, it is important to develop new storage technologies, including postharvest processing of fruits, while maintaining their quality. In order to detect the effect of postharvest treatment with a solution of sodium alginate on the quality of cherry fruits, during the storage, the fruits of the cherry varieties Alpha and Memory Artemenko were selected at the pomology research station L.P. Simirenko. During storage in the fruit was determined by mass loss by the method of fixed samples, the content of soluble solids by refractometer, titrated acids − titrometric, ascorbic acid − iodometric method. For the storage of fruit cherries for 15 days without treatment in the control variant weight loss was 4.2%. The soluble solids content decreased by 8.9 and 10%, including titrated acids and ascorbic acid twice. The pretreatment of cherry fruits with 3% sodium alginate solution made it possible to extend the shelf life of the fruits to 28 days with a weight loss of 3.8-4%. Compared to the control, the losses in the soluble solids content were smaller and amounted to 5.6%, titrated acids – 46.5 and 48.2% and ascorbic acid by 34.9 and 36.8%. The benefits of storing cherry fruits treated with a 5% solution of sodium alginate have been established. In particular, their shelf life is 28 days. Alpha and Memory Artemenko weight loss – 3.4% and 3.2%. The soluble solids content decreased by 3.7 and 4.9%, the titrated acids − almost doubled by 45.9 and 44.1% and ascorbic acid − by 31.7 and 35.2%. Therefore, it is promising to carry out further studies on the pretreatment with a solution of sodium alginate on the quality of cherries during storage

Keywords: cherry fruits, sodium alginate, soluble solids, acids, ascorbic acid

10.33249/2663-2144-2019-83-10-35-40