Дослідження втрат під час зберігання, коренеплодів буряка столового різних сортів вирощених за органічного виробництва

Abstract

В.Л. Носко. Исследование потерь корнеплодов свеклы столовой разных сортов во время хранения, выращенных при органическом производстве. Представлены результаты исследований по изучению зависимости количественных и качественных изменений в корнеплодах свеклы столовой разных сортов во время хранения, выращенных по органическому методому производства в условиях Западной Лесостепи Украины.

V.L. Nosko. The investigation into the loss of root crops beet of different varieties during storage were grown under organic production. The problem of vegetables storage is highly relevant because the chemical composition and technological properties of the product are changing during storage in vegetable production. These changes were caused by physical, chemical and biochemical processes which occurring in the roots during storage. The purpose of research is the analysis of qualitative and quantitative changes occurring in the roots of table beet during the period of storage depending on varieties and sowing grown by organic methods. For the purposes of studies, the following objectives were set: - to choose the most suitable varieties of beet for long-term storage; - to research the quantitative and qualitative changes table beet root crops during the period of storage. The researches had done during the period from 2012 to 2014 according to research methods in vegetable productions. To the studying of the quantitative and qualitative changes in roots of different varieties of table beet and keeping quality determination period, we were selected table beetroots weighing 450-500 g. We put the investigated roots to boxes of 20 kg each for storage. Storage was under the same conditions. Carrots placed in storage on shelves. It was in free air, the temperature in the storage was near 3-5 ° C. We determined the natural loss of beet for the period of storage per month. After finishing of research, we obtained the following results. Among the many factors that significantly affect the marketability and quality of table beet during storage the most important is the ability of roots for storage. For research, were selected the most common varieties zoned in Ukraine beet root with a rounded form Bordeaux Kharkov, red ball and two varieties with cylindrical root cylinder and Opole. Root beet kept in storage on average 210 days. It should be noted that the mass loss of roots during storage depend on the degree of mechanical damage. Any damage will inevitably lead to a rapid deterioration of roots. Beetroots damaged during harvesting, allocate more ethylene, which enhances the aging intact tissue, and therefore reduces their keeping quality. Compliance with optimal storage conditions and regimes leads to healing of mechanical damage as a substance formed protective character: suberyn, polyphenols, fitoaleksyny. Young roots faster healing of injuries, but the protective formation less reliable. The value of losses during storage of table beet depends on the size and shape. Beet root with a cylindrical shape better preserved in comparison with round root vegetables. Large and medium-sized roots lose less weight because of respiration and evaporation of moisture, less affected by phytopathogenic microorganisms, at the end of storage give higher yield of marketable products. During the storage period, the total loss amounted to sort Bordeaux Kharkov - 13.6 % for grade Red ball - 13.8 %. For varieties with a cylindrical shape, overall root losses were smaller. Cylinder class were 6.4 % for grade Opole - 8.2 % of loses. Output of marketable products after storage was greatest in class Cylinder 93.6 % for grade Opole - 91.8 %. For beet varieties with a rounded form roots, yield marketable products was according to grade Bordeaux Kharkov 86.4 % and grade Red ball - 86.2 %. Therefore, the best keeping quality of roots and highest yield of marketable products derived from varieties cylinder and Opole. Among the varieties of beet root crop rounded high capacity for storing celebrated Bordeaux sort of Kharkov. Quality Red ball was less resistant to storage. Organic vegetable production requires the introduction of high-yielding varieties of table beet intended for consumption as fresh and long lasting. Because the production of table beet is seasonal, and its consumption is constant at all times of the year, major requirements relate to preserve its taste and product performance. Qualitative roots better sold and it in turn can reduce the cost of farmed products. The results of studies show that best stored roots table beet varieties cylindrical Cylinder and Opole. Both beet varieties have a good taste, with a long period of storage, less affected by diseases and characterized by high marketability. Among the varieties of beet root crop rounded average storage capacity for the sort celebrated Bordeaux Kharkov. Quality Red ball was less resistant to storage. It is established that the value for the weight loss during the storage depend on the degree of mechanical damage to roots, and the size and shape. For long-term storage is advisable to put roots cylindrical shape.

В.Л. Носко. Дослідження втрат під час зберігання, коренеплодів буряка столового різних сортів вирощених за органічного виробництва. Подано результати досліджень з вивчення залежності кількісних і якісних змін у коренеплодах буряку столового різних сортів під час зберігання, вирощених за органічним методом виробництва в умовах Західного Лісостепу України.