Anna Anatoiyevna Tyagushcheva, Grigory Anatolievich Kupin, V. Aleshin
{"title":"研究成熟度、储藏参数和加工方法对黄瓜技术化学指标的影响","authors":"Anna Anatoiyevna Tyagushcheva, Grigory Anatolievich Kupin, V. Aleshin","doi":"10.30679/2219-5335-2024-2-86-188-203","DOIUrl":null,"url":null,"abstract":"The work shows the results of the influence of the degree of maturity, storage parameters and processing method on the techno-chemical parameters of zucchini. Thus, during the organoleptic assessment of zucchini of different degrees of maturity, stored at a temperature of 8 to 10 ºC for 18 days, it was found that ELF EMF treatment allows maintaining organoleptic quality indicators. At the same time, the average expert assessment score for zucchini of the 1st degree of maturity treated with ELF EMF was the maximum. The maximum weight loss was observed in zucchini of the 1st degree of maturity, the minimum – in the 3rd degree of maturity. When storing zucchini, weight loss depends on the degree of maturity. The minimum weight loss of zucchini without treatment was noted at the 3rd degree of maturity, and the greatest – at the 1st degree of maturity. It has been established that when storing zucchini, ELF EMF treatment can reduce weight loss compared to the control sample for zucchini of the 1st and 2nd degrees of maturity. When studying changes in the biochemical parameters of zucchini depending on the degree of maturity, the method of processing samples and storage conditions, it was found that they decrease over time. During storage, ELF EMF treatment can reduce the loss of soluble solids by 0.2-0.5 %, and when stored in a refrigerator – by 0.2-0.3 %, depending on the degree of maturity. It has also been established that to assess the degree of maturity of zucchini, the iodine-starch method can be used, the essence of which lies in the ability of starch to give a blue-black color in an iodine solution: hydrolysis of starch during the ripening of zucchini proceeds in the direction from the center to the periphery of the seed chamber, which makes it possible to assess the degree of maturity zucchini fruits. Key words: ZUCCIHINI, DEGREE OF MATURITY, PROCESSING, ELF EMF, ORGANOLEPTIC ASSESSMENT, WEIGHR LOSS, BIOCHEMICAL PARAMETERS, IODINE-STARCH METHOD","PeriodicalId":504482,"journal":{"name":"Fruit growing and viticulture of South Russia","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"STUDYING THE INFLUENCE OF THE DEGREE OF MATURITY, STORAGE PARAMETERS AND PROCESSING METHOD ON THE TECHNOCHEMICAL INDICATORS OF ZUCCHINS\",\"authors\":\"Anna Anatoiyevna Tyagushcheva, Grigory Anatolievich Kupin, V. Aleshin\",\"doi\":\"10.30679/2219-5335-2024-2-86-188-203\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The work shows the results of the influence of the degree of maturity, storage parameters and processing method on the techno-chemical parameters of zucchini. Thus, during the organoleptic assessment of zucchini of different degrees of maturity, stored at a temperature of 8 to 10 ºC for 18 days, it was found that ELF EMF treatment allows maintaining organoleptic quality indicators. At the same time, the average expert assessment score for zucchini of the 1st degree of maturity treated with ELF EMF was the maximum. The maximum weight loss was observed in zucchini of the 1st degree of maturity, the minimum – in the 3rd degree of maturity. When storing zucchini, weight loss depends on the degree of maturity. The minimum weight loss of zucchini without treatment was noted at the 3rd degree of maturity, and the greatest – at the 1st degree of maturity. It has been established that when storing zucchini, ELF EMF treatment can reduce weight loss compared to the control sample for zucchini of the 1st and 2nd degrees of maturity. When studying changes in the biochemical parameters of zucchini depending on the degree of maturity, the method of processing samples and storage conditions, it was found that they decrease over time. During storage, ELF EMF treatment can reduce the loss of soluble solids by 0.2-0.5 %, and when stored in a refrigerator – by 0.2-0.3 %, depending on the degree of maturity. It has also been established that to assess the degree of maturity of zucchini, the iodine-starch method can be used, the essence of which lies in the ability of starch to give a blue-black color in an iodine solution: hydrolysis of starch during the ripening of zucchini proceeds in the direction from the center to the periphery of the seed chamber, which makes it possible to assess the degree of maturity zucchini fruits. 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STUDYING THE INFLUENCE OF THE DEGREE OF MATURITY, STORAGE PARAMETERS AND PROCESSING METHOD ON THE TECHNOCHEMICAL INDICATORS OF ZUCCHINS
The work shows the results of the influence of the degree of maturity, storage parameters and processing method on the techno-chemical parameters of zucchini. Thus, during the organoleptic assessment of zucchini of different degrees of maturity, stored at a temperature of 8 to 10 ºC for 18 days, it was found that ELF EMF treatment allows maintaining organoleptic quality indicators. At the same time, the average expert assessment score for zucchini of the 1st degree of maturity treated with ELF EMF was the maximum. The maximum weight loss was observed in zucchini of the 1st degree of maturity, the minimum – in the 3rd degree of maturity. When storing zucchini, weight loss depends on the degree of maturity. The minimum weight loss of zucchini without treatment was noted at the 3rd degree of maturity, and the greatest – at the 1st degree of maturity. It has been established that when storing zucchini, ELF EMF treatment can reduce weight loss compared to the control sample for zucchini of the 1st and 2nd degrees of maturity. When studying changes in the biochemical parameters of zucchini depending on the degree of maturity, the method of processing samples and storage conditions, it was found that they decrease over time. During storage, ELF EMF treatment can reduce the loss of soluble solids by 0.2-0.5 %, and when stored in a refrigerator – by 0.2-0.3 %, depending on the degree of maturity. It has also been established that to assess the degree of maturity of zucchini, the iodine-starch method can be used, the essence of which lies in the ability of starch to give a blue-black color in an iodine solution: hydrolysis of starch during the ripening of zucchini proceeds in the direction from the center to the periphery of the seed chamber, which makes it possible to assess the degree of maturity zucchini fruits. Key words: ZUCCIHINI, DEGREE OF MATURITY, PROCESSING, ELF EMF, ORGANOLEPTIC ASSESSMENT, WEIGHR LOSS, BIOCHEMICAL PARAMETERS, IODINE-STARCH METHOD
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