Prognosis of the broccolicabbage quality protection

Abstract

Background. One of the determining factors that affects the quality preservation of fruits and vegetables, is the storage temperature. The speed of the flow of physical, microbiological, and biochemical processes that occur in vegetables during storage depends on it. The study of changes in the quality of fresh vegetables at different temperatures to establish the optimal storage time is actual.
The aim of the articleis to analyze the dynamics of broccoli quality, sorts, zoned in Ukraine, suitable for cultivation in zones of forest-Steppe, Steppe and Polissya, and to establish the optimum time of storage before processing.
Materials and methods. A research object is a cabbage broccoli of botanical sorts of Partenon, Belstar F1, Monaco F1, Quint F1 of harvest 2015–2017, grown on agricultural lands of LTD "АRTI" (Kharkiv).
The complex estimation of quality of cabbage broccoli is calculated by the method of multicriterion optimization. Organoleptical estimation (original appearance, taste, smell, colouring) is conducted on the worked out 5-ball scale.
The construction of prognosis model, calculation of the coefficient of determination, error of model and statistical criterion of Fisher, is carried out in the environment of Excel.
The complex estimation of quality of cabbage broccoli on the оrganoleptical (original appearance, taste, smell, colouring) and physical and chemical (breathing intensity, mass fraction of moisture, soluble dry substance, general sugar, mass fraction of protein, titrated acids, content of ascorbic acid, activity of polyphenol oxidase and ascorbate oxidase, content of isothiocyanates, chlorophyll) indexes of quality is calculated by the method of multicriterion optimization. Study is undertaken in a middle test in a fresh-cut cabbage and during 5, 10, 15, 20 days storage at a temperature 18–20 ± 2 °C and relative humidity of air 75 %. Changes of quality of cabbage broccoli during storage are defined by the generalized function of desirability of Harrington. Indexes that most influence on quality of cabbage broccoli during storage are defined by the method of cross-correlation-regressive analysis.
Results. The first grade of cabbage broccoli sort of Partenon is confirmed by such indexes: a tasting estimation is 4.81 points, mass fraction of moisture is a 87.42 %, content of SSR – 9.3 %, general sugar – 3.43 %, mass fraction of protein is 3.97 %, titratedacids – 0.39 %, content of ascorbic acid is 116.4 mgs/100 gs, activity of а ascorbate oxidase – 1.5 mkmol of the ascorbic acid oxidized after 60 с, activity of polyphenol oxidase – 16.7 mkmol of the ascorbic acid oxidized after 60 с, content of isothiocyanates – 0.59 mg/100 g, content of chlorophyll – 49.0 mg/100 g. The most substantial factors of influence on the value of objective function: breathing intensity, tasting estimation, soluble dry substance, titrated acids, general sugar and ascorbic acid appeared. Exactly these factors are selected for the further estimation of cabbage broccoli sorts preservation by the function of desirability of Harrington. All fresh-cut sorts of cabbage have good quality (the generalized review varies from 0.671 to 0.718). However only the sort of Partenon keeps it during 5 days in the marked terms. The level of quality of all other sorts at their storage during 5 days goes down to satisfactory (the generalized index from 0.493 to 0.536).
Conclusion. The maximum shelf life of Parthenon broccoli cabbage with a guaranteed high quality is 5 days. Quality of other investigational sorts of Belstar F1, Monaco F1 and Quint F1 at storage goes down substantially.
The obtained results of researches can be useful to the workers of vegetable processing industry of food industry at determination of priority of processing of cabbage broccoli taking into account technical capabilities of domestic enterprises and mass character of harvest.