Vasylyshyna O. Preservation of quality of sour cherry fruits with postharvest treatment by antimicrobial agents and in processing products

The object is the process of formation and preservation of the quality of sour cherry fruits in storage and the assessment of raw material in jam making. The purpose is development manufacturing technology of preservation of high quality of sour cherry fruits with postharvest treatment by antimicrobial agents and its assessment in jam making. The methods used in the research are as follows: physical, chemical, microbiological and economic methods, methods of mathematics and statistics. The research resulted in determination of the effect of weather conditions and peculiarities of fruit variety on formation and preservation of chemical components of fruits. The effect of transportation on the quality of sour cherry fruits was estimated. Commercial and quality indices, chemical and biochemical changes in fruits in the process of storing in refrigerators, in modified gas atmosphere and with treatment by antimicrobial agents were defined. The fruits of sour cherry, apple, black currant, gooseberry, red currant were assessed as raw material in formation of quality of sour cherry jam. Economic efficiency of technological elements of preserving high quality of sour cherry fruits in jam-making with the use of various raw materials having high- pectin contents was defined. Scientific novelty of the research consists in determining the methods of preservation of high quality of sour cherry fruits with postharvest treatment by 0,4% solution of citric acid during long-term storage in modified gas medium. The optimum concentration of antimicrobial solutions (0,5% sorbic acid, 0,7% sodium benzoate and ethanol) was grounded by microbiological semination, commercial quality, chemical changes of sour cherry fruits. Losses and storage time of sour cherry fruits after transportation were defined. Assessment of raw materials in order to make high-quality sour cherry jam by adding structure-forming apple, black currant, gooseberry and red currant fruit puree to the recipe was done for the first time by changing fruit mass and validating a mathematical model for adequacy. The research results were introduced and tested at Haisyn Canning Integrated Plant (Vinnytsia region) and Closed joint-stock company "Umanhlib" (Cherkassy region).