STORAGE OF FRUITING VEGETABLES USING EXOGENOUS ANTIOXIDANTS
In this study particularitues of implementation of fruiting vegetables storage technology using exogenous antioxidants are discussed. It is known that heat treatment combined with exogenous antioxidant compositions can significantly extend the shelf life of fruiting vegetables from cucurbitaceae and solanaceae families, reduce their natural loss of mass and increase the yield of standard product after prolongated storage. For storage, it is essential to select 11 to 14 cm long, intact cucumbers, without torn pedicels. Green zucchini are harvested with a 3 cm pedicel, when length of fruit reaches 16 - 21 cm. Tomatoes of the red degree of ripeness are taken with pedicels. Fruits of pepper should be uniform in size, without torn pedicels, coloured in the main color by 80 ... 90%. Fruits of cucurbitaceae vegetables are immersed in pre-prepared solutions of antioxidant compositions with a temperature of 42 ºС for 10 minutes. After drying, the fruits are put in boxes lined with a plastic film (thickness 60 μm), covered with the same film and stored at 8 ± 0,5 ºС and a relative humidity of 95 ± 1%. Fruits of tomatoes and pepper are immersed in solutions of antioxidant compositions with a temperature of 45 ºС for 15 minutes. After drying the fruits are put into boxes lined with a plastic film. The tomatoes are kept in the pre-cooling chamber for 8-10 hours at a temperature of 3-4 ° С. Storage temperature of tomatoes is 2 ± 1 ° С, relative humidity 90 ± 3%. Peppers are stored at 7,0 ± 0,5 ºС and relative humidity 95 ± 1%. In the case of strict compliance with all the features of the fruiting vegetables storage technology with combined heat and antioxidant treatment, it is possible to extend the shelf life and maintain high quality of products.