EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES ON RESPIRATORY METABOLISM OF SEA BUCKTHORN FRUITS DURING REFRIGERATED STORAGE

Abstract

This study investigates the effects of treatment with biologically active substances, the vacuum level and the batch weight on the respiration rate  of sea buckthorn fruits during refrigerated storage. Sea buckthorn fruits (Hippophae rhamnoides L.) cv. "Chuiska" were used as the study material. The study examined three variables: the treatment type of the fruits, the vacuum level and the batch weight. The fruits were treated with water, 0.3% ascorbic acid solution, 0.05% rosemary extract solution or 0.1% chitosan solution (pH 4.0). Vacuum treatment was carried out under the vacuum levels of 80 and 50 kPa  for 3 min, control - without vacuum treatment. The package weight  was 250 ± 10 g or 300 ± 10 g. The results of experimental studies have shown that pre-treatment of sea buckthorn fruits with biologically active substances, vacuum and the package weight significantly affect the intensity of respiration and heat release during refrigerated storage. The type of treatment had the greatest impact on the respiration rate, the vacuum level was somewhat lower, while the package weight had an additional, noticeably weaker impact. The maximum reduction in the intensity of respiration and heat release, better preservation of total sugars and titratable acidity was found when treating with a 0.1% chitosan solution and vacuum treatment at 50 kPa for 3 min . Correlation analysis confirmed the existence of a close inverse relationship between the intensity of respiration and the content of total sugars and titratable acidity. Sugars showed a stronger correlation, suggesting their decisive role in regulating respiratory metabolism under conditions of refrigerated storage of sea buckthorn fruits. Future research should focus on a deeper study of the biochemical mechanisms of respiratory substrate utilization, as well as optimizing the parameters of pre-processing and packaging of sea buckthorn fruits to extend their refrigerated storage periods and minimize postharvest losses.