Article

Retrieved from Volume 23, No. 3, 2019

Pages 80 -87

Vasylyshyna, O. (2019). Optimization of storage fruit foods with preparing processing by hytosan solution. Ukrainian Black Sea Region Agrarian Science, 23(3), 80-87. DOI: 10.31521/2313-092X/2019-3(103)-10

Optimization of storage fruit foods with preparing processing by hytosan solution

O. Vasylyshyna

Positive effect of preliminary processing of cherry fruit with 1% solution of chitosan was revealed. After 21 days of storage, the yield of fruit products of the cherry variety of Shpanka was 85,5% and Lotovka – 84,4%; weight loss decreased by 20% and accounted for 4,6% and 3,8% respectively. At the same time, the losses of dry soluble substances are the lowest – 2,9 and 3,9%, losses of ascorbic acid content – 22,7% and 16,9%. On the basis of the correlation-regression analysis, a mathematical model for determining the commodity evaluation of cherry fruit was obtained based on storage duration and mass loss.

cherry, commodity quality, mass loss, chitosan.
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