Vasylyshyna O. Scientific principles of the quality development and preservation of sour cherries with polysaccharide film-forming compositions. – A qualification scientific work on a manuscript copyright

The purpose of the research is to develop the scientific foundations of the formation and preservation of the quality of chilled and frozen cherry fruits after pre-treatment with polysaccharide film-forming compositions. The object of the study: the processes of forming the quality of cherry fruits under the influence of agro-climatic indicators during pre-treatment before storage and freezing with polysaccharide film-forming compositions. The subject of the research is fresh and frozen cherry fruits. Research methods. General scientific and special research methods were used in the work. General scientific: hypothesis, experiment, observation, analysis, synthesis, deduction, induction, modeling, generalization. Special methods: laboratory; organoleptic; mathematical and statistical (dispersion, correlation, regression); calculation and comparison.The scientific novelty of the obtained results lies in the solution of the scientific problem and the identification of general patterns of preservation of commercial and consumption properties of cherry fruits grown in the conditions of the Right Bank Forest Steppe of Ukraine, pre-treated with polysaccharide compositions: - the criteria for the optimal degree of ripeness of cherry fruits of different varieties according to the complex of agro-climatic, physico-chemical conditions were established , organoleptic indicators and the timing of harvesting is substantiated; – the composition of polysaccharide compositions was developed to preserve the commercial, physico-chemical and organoleptic quality indicators of cherry fruits and the regularities of their changes during cold storage were established; – the composition of cryoprotective solutions and polysaccharide compositions for preserving the quality of frozen cherry fruits was developed and scientifically substantiated, the regularities and changes in their quality during frozen storage were established; – changes in antioxidant activity and antioxidant enzymes of cherry fruits treated with polysaccharide compositions during cold storage were determined; – the relationship between the physico-chemical indicators of cherry fruits during storage and freezing after pre-treatment with polysaccharide film-forming compositions was established; - the criteria for the varietal suitability of cherry fruits for storage and freezing based on the set of physico-chemical indicators of the fruits are substantiated. Improved: cherry fruit storage technologies with pretreatment with a 1% chitosan solution with 100 mg/l salicylic acid; 5% sodium alginate solution; technologies of freezing cherry fruits in cryoprotective solutions and polysaccharide compositions. Received further development: scientific provisions on the formation and preservation of the quality of cherry fruits after pre-treatment with polysaccharide film-forming compositions; changes in physico-chemical, physiological-biochemical and microbiological indicators of cherry fruit quality during storage and freezing after pre-treatment with polysaccharide film-forming compositions.The practical significance of the obtained results - developed: a set of indicators of the consumption degree of ripeness of cherry fruits; technological instructions for storing cherry fruits pre-treated with polysaccharide compositions; technological instructions for the production of frozen cherry fruits pre-treated with polysaccharide compositions.