Preservation of parsnip root vegetable depending on the degree of ripeness, varietal features, and storage techniques
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 1, Issue 11
Abstract
<p>The degree of ripening of vegetables, fruits and berries affects their preservation. It is not possible to detect the degree of ripening of parsnip by the size of a root crop, since growing conditions and agricultural technology play significant role in this case. It is difficult to distinguish taste and texture of parsnips with a growing season from 120 to 180 days. Therefore, the influence of the degree of ripening on the preservation quality of parsnip root crops is of great practical interest.</p><p>We substantiated theoretically and confirmed experimentally the smallest mass loss (5.0–6.7 %) and the highest preservation quality (93.3–90.3 %) in parsnips with a growing season of 150 days. Within the growing season of 140–175 days, growing season duration affects preservation of parsnip root crops by 21.0 % more, characteristics of a variety ‒ only by 1.1 %, the interaction of the studied factors – by 68 %, other factors (weather conditions, growing technology) ‒ by 9.9 %.</p><p>We found that diseases affected unwashed root crops stored in open boxes by 0.7 % more than washed ones. Storing of washed root crops in plastic bags increased their proneness to diseases by almost 3.5 times than unwashed ones. Dry substances accumulated from 24.1 % in root crops of parsnip (in the Petrik variety) to 27.7 % (in the Student variety). We noticed the high content of dry substances in the Boris variety ‒ 25.8 %. The Petrik variety contained 1.2 % of monosaccharides, 3.7 % of sucrose, and 5.0 % of total sugars. The total sugar content in the Boris variety of 5.4 % was at the level of control. The largest total amount of sugars was contained in the roots for the Student variety ‒ 5.7 %. We established that the lowest content of vitamin C in root crops was in the Petrik variety ‒ 9.9 mg/100 g, the content of vitamin C was 10.1 and 10.2 mg/100 g in the Boris and Student varieties, respectively. The nitrate content in parsnip roots was low for the Student variety ‒ 60 mg/kg, and it was the highest for the Boris variety ‒ 100 mg/kg.</p><p>We established that the mass loss of parsnip root crops depends on storage conditions by 33 %, peculiarities of a variety affects only 1 %, an influence of the interaction of factors (storage conditions, peculiarities of a variety) ‒ by 64 %, other factors ‒ 2 %. The use of a polyethylene film for packaging reduces the mass loss of root crops of the Petrik variety parsnip by 2.1–4.7 times, the Student variety by 1.9–3.7 times, the Boris variety – by 2.3–3.1 times comparing to the storage of root crops in open boxes.</p>
Authors and Affiliations
Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Artur Rozhov, Oksana Sergienko, Sergey Denisenko, Lidiya Kononenko
Keywords
Related Articles
- EP ID EP666243
- DOI 10.15587/1729-4061.2019.155313
- Views 83
- Downloads 0
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