Influence of salicylic acid solution on the content of enzymes content in sour cherries fruit during storage

Authors

DOI:

https://doi.org/10.31548/agr2019.03.049

Keywords:

cherry fruit, respiration rate, enzymes, salicylic ac

Abstract

Fruits of cherries play an important role in human nutrition, but they have a short term of consumption due to seasonal production. Therefore, the problem of extending their consumption period becomes relevant. The aim of the research was to determine the effect of pre-treatment with salicylic acid solution on the change in the intensity of respiration and cavity activity of cherry fruit. For research purposes, the crops of the Shpanka and Lyotovka 2017-2018 crops were harvested with an aqueous solution of 50 mg/l or 100 mg/l of salicylic acid per day before harvesting. Dried by natural way. After 24 hours, the fruits were taken from trees and put into boxes № 5 for 5 kg each. For control, raw fruits of cherries were taken. The fruits were stored in the refrigerating chamber of the technology of storage and processing of fruits and vegetables at a temperature of 5±0.5 °С and a relative humidity of 95±1%.

It was found that the intensity of respiration was varied and depended on the characteristics of the variety and the method of treatment. At the end of storage, it remained the lowest for cherry fruit, treated with 100 mg/l salicylic acid solution − by 33–46%. At the same time, the activity of the catalase enzyme changed during storage and was higher in the cherry fruits of the varieties Shpanka and Lotovka, treated with 100 mg/l salicylic acid solution, by 21 and 32%.

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Published

2020-03-27

Issue

Vol. 10 No. 3 (2019)

Section

Післязбиральна доробка, зберігання та переробка продукції рослинництва

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