Product quality of fruit foils with salicylic acid sulfur sodium processing

Abstract

Ukraine occupies an important place in the production of stone peals, in particular sweet cherries and sour cherries (Prunus cerasus L.) in Europe. One of the oldest varieties of cherries are Lotovka and Shpanka, which are adapted to climatic conditions of cultivation in any region of Ukraine. The fruits of cherry are valued by the population, due to the high content of acids, and especially the anthocyanins, iron, potassium, vitamin C, and others. These components and biologically active ingredients are prevents cardiovascular disease, cancer, inflammatory disease. However, such factors as degree of maturation during harvesting, storage conditions  are reduce the food and commodity value of products. The problem of quality and storage efficiency is relevant today, especially for  perishable cherry fruits. Therefore, improving the quality and after-harvesting of fruits is a topical question. Recently, interest in the use of salicylic acid and its derivatives is on increases. Salicylic acid is an endogenous herbal substance that have important interest in a wide range of physiological processes: blossoming and resistance to pathogens. The use of salicylates reduces the decomposition of nutrients and increases resistance to diseases, improves the quality properties after storage: the appearance, structure and content of nutrients for apricots, cherries, plums. Salicylic acid retards maturation process, which manifests itself in diminishing color, less weight loss, and respiratory intensity compared to control. Therefore, it can be a wholesome and ecologically harmless substance for processing fruits before storage. However, there is little evidence of the effect of cherry fruit processing on the quality of salicylic acid after storage. Therefore, the purpose of our work was to study the effect of pretreatment of salicylic acid solution on the marketable quality of cherry fruit after storage. For this purpose, the cherry varieties of Shpanka and Lotovka 2017−2018 crops were sprayed the day before by aqueous solution of 50 mg/l or 100 mg/l salicylic acid. Dried by natural way. After 24 hours, the fruits were taken from the tree typical of color and shape, placed in boxes of 5 to 5kg each. Store at a temperature of 5 ± 0,5 °С and relative humidity of 95±1%. On the following options: control − raw fruits and cherry fruits are treated with solutions of salicylic acid. After storage, the product quality was determined and the natural loss of fruit weight was taken into account by weighing it on the weigh-scales.
The research results indicate that the spraying of cherry fruit with solutions of salicylic acid allowed to extend the storage life to 21 days. The highest yield of standard products for fruit of the cherry tree of the Shpanka variety is 80,4% and Lotovka – 81,2% with the least absolute removal of 5,4% and 7,5% after storage for cherry and spray (100 mg/l) salicylic acid. This is evidently due to increased disease resistance and improved cherry fruit quality after storage. A slightly lower yield of commodity products for lentil and stencil cherries with application of (50 mg/l) salicylic acid solution by 1,6 and 2%, as compared to control. Treating cherry fruit with a solution of 100mg/l of salicylic acid allowed to reduce the absolute withdrawal by 1,7% and 2% for the fruit of the cherry varieties of Shpanka and Lotovka. While the shelf life of cherries and the absolute level of care for fruits treated with 50 mg/l of salicylic acid was almost the same as control. It is evident that treatment with 50 mg/l salicylic acid is less effective during storage. During the storage of fruits, in particular cherry, for breathing are evaporated of moisture, dry substances, sugars, acids, etc. Permissible mass losses in this case make up 10% of the original weight. According to research results, the weight loss of fruit cherries varieties of Shpanka and Lotovka was 4,9% and 5,1%. The processing of cherry fruit with a solution of salicylic acid has allowed to reduce natural mass losses up to 3,3−4,4%. The lowest weight loss for cherry fruit treated with 100 mg/l salicylic acid solution is 3,3 and 3,5%, which is 1,4 to 1,5 times lower than control. In order to determine the impact of the characteristics of  the variety (A) and the type of commodity processing (B) on the level of natural mass losses, during the storage of fruits, a dispersion analysis was carried out. According to the results, it was found that the greatest effect on the weight loss factor is the storage duration of 37%. The share of influence of other factors is somewhat smaller and makes: the type of processing (factor B) − 4,1%, the grade (factor C) − 2,2%, the interaction of factors ABC − 28,2%. Thus, sprinkling of 100 mg/l of cherry fruit with a solution of salicylic acid prolongs its shelf life to 21 days with the release of marketable products 81,2−84,4% and natural losses of 3,3−3,5%. Loss of weight is most influenced by the factor of storage duration − 37% and the type of treatment − 4,1%. The use of spiked with salicylic acid solution of cherry fruit in the garden can be used as a inexpensive  and effective solution for maintaining fruit quality during storage.