The influence of processing cherry fruits with polysaccharide composition on the content of biologically active substances

Abstract

Due to the significant use of preservatives and food additives, the demand for quality food products with the use of environmentally friendly additives based on polysaccharides is increasing. An urgent problem that needs to be solved is the preservation of freshness and the extension of the shelf life of fruits due to the use of film-forming compositions. The development of new technologies for the storage of fruit and vegetable products is conditioned by the law on limiting the circulation of plastic bags on the territory of Ukraine from 2022 year. The article covers the issue of preserving the quality of cherry fruits, in particular the content of biologically active substances with the use of pre-treatment before storage of carrageenan solution. To carry out research, cherry fruits of "Alfa" and "Рamyat Artemenko" varieties were pre-immesed in carrageenan solutions, taken out, dried, placed in boxes, stored in a refrigerator at a temperature of 1.0±0.5 °C and a relative humidity of 95.0±1%. According to the conducted studies, after storage, the treatment of cherry fruits with a 2% carrageenan solution was the most effective, which made it possible to preserve the content of phenolic substances at 2145—2138 mg/100g, ascorbic acid at the level of 12.2—12.7%. Ascorbateperoxidase activity of cherry fruits decreased by 42.1—58.6%, the lowest activity of superoxidedismutase was observed in cherry fruits treated with 2% carrageenan solution — 9.5—11.1%. A close correlation dependence was found between the activity of ascorbateperoxidase and superoxidedismutase of cherry fruits and the regression equation was derived. The prospect ffor further research will be study the technology of primary processing of fruit and vegetable products.