preserving vitamin c content in melons during long-term storage by treatmnet with ionized air and shrink wrapping
Clicks: 188
ID: 247205
2014
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Emerging Content
30.0
/100
188 views
27 readers
AI Quality Assessment
Not analyzed
Readership in this journal
EmergingRanked #26 of 48 articles by views in colloids and surfaces b: biointerfaces
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
The paper presents and analyzes the results of experimental studies of the dynamics of vitamin C content in fruit of melons. We considered melons of average ripening period from Bereginya and Golden varieties during storage by treatment with ionized air and shrink wrapping.
Studies conducted in 2011-2013 at the National Institute of Vine and Wine Magarach (Yalta) and Taurian State Agrotechnological University (Melitopol). For the experiment we used a melon fruit of medium ripening, varieties Golden and Bereginya that grow in the steppe zone of southern Ukraine (farm PE Borisov of Yakymovka district, Zaporozhye region).
Collection of fruits and their selection for laying deposited were performed in accordance with relevant standards. To determine the mass concentration of ascorbic acid we used iodometric method. Before laying melon fruit for storage of pre-cooled for 25 hours and then spent processing and packaging. In our experiment, we maintained the relative humidity (GDP) about of 85% and air temperature of +3 Celcium degrees in the repository. The treatment was carried out using the fruits developed by own patented device for preparing food for storage.
Analysis of the experimental data led to the following conclusions:
The content of ascorbic acid during the storage of fruits melon was reduced. Storage of fruits, packed (in whole or in part) in shrimp and processed by ionized air gave significantly better preservation of vitamin C in the fruit compared to fruit without processing by air and unpackaged fruits and in control. Storage of fruits, fully packaged and processed by ionized air, gave the best results in the equalization of other research options. The fruits of melon of variety Golden somewhat better retained vitamin C by the end of the storage period, although its original content was lower than in fruit of varieties Bereginya.
Keywords: storage of fruits, vitamin C, ionized air, shrink wrap.
| Reference Key |
stepanenko2014bolognijpreserving
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;D. S. Stepanenko |
| Journal | colloids and surfaces b: biointerfaces |
| Year | 2014 |
| DOI |
10.15421/20144_04
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.