INVESTIGATION OF THE EFFECT OF ELECTROZONING ON THE SHELF LIFE OF RIPE STRAWBERRIES
DOI 10.12737/2073-0462-2024-52-58 УДК 546.214:634.75
Keywords:
ozone, ozonation, strawberries, shelf lifeAbstract
Preserving the freshness of fruits and berries is of great importance not only for their taste, but also for preserving their nutritional properties. Ozonation is one of the highly effective methods for destroying bacterial microflora and preserving food for a long time. Ozone is a strong disinfecting gas with a powerful disinfecting effect; biochemical processes are greatly reduced in ozonated products. Studies to study the effect of ozonation on the preservation of freshness and appearance of berries were conducted on the example of strawberries of the "Black Prince" variety. Experiments on electrozoning of ripe strawberries were carried out in laboratory conditions in the Chuvash State Agrarian University. For this purpose, an experimental installation was developed and implemented to study the effects of ozonation. In a series of one-factor experiments, the preservation, appearance of berries and the amount of microflora after 6 days of storage were determined. Ozonation of berries was carried out in special containers at an ozone concentration of 6 mg/m3, lasting 2 hours - 2 times a day. The appearance and taste of strawberries treated with ozonation for six days has not changed; the number of microorganisms on the surface of berries during storage for up to six days corresponds to the standards of GOST 29187-91. A visual inspection of the berries in the control sample on the sixth day of storage showed that 90% of the berries were affected by mold fungi. Unprocessed berries lost their shape, softened, putrefactive microflora appeared; the surface area affected by mold fungi reached more than 90%. Thus, ozonation has shown high efficiency in preserving the freshness, appearance and quality of strawberries during storage. Ozone treatment significantly reduces the development of pathogenic microflora and prevents spoilage of berries. This method can be recommended to extend the shelf life of fruits and berries in the food industry.
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