Збереженість капусти брюссельської залежно від способу пакування

Abstract

Л.М. Пузік, В.А. Бондаренко. Збереженість капусти брюссельської залежно від способу пакування. Проведено порівняльну оцінку способів пакування качанчиків капусти брюссельської. Визначено вплив способів пакування на природні втрати продукції та втрати її від хвороб і фізіологічних розладів під час зберігання. Визначено строки зберігання капусти брюссельської за різних способів пакування та вихід стандартної продукції в кінці зберігання.

Л.М. Пузик, В.А. Бондаренко. Сохранность капусты брюссельской в зависимости от способа упаковки. Проведена сравнительная оценка способов упаковки кочанчиков капусты брюссельской. Определено влияние способов упаковки на естественные потери продукции и потери её от болезней и физиологических расстройств во время хранения. Определены сроки хранения капусты брюссельской при разных способах упаковки и выход стандартной продукции в конце хранения.

Ludmila Mikhailovna Puzik, Veronika Anatolyevna Bondarenko. Influence of packaging on preservation of Brussels sprouts. Packing increases the shelf life of vegetables due to reduction of natural losses and losses due to illnesses and physiological disorders. To the article the results of researches of influence of packing methods are driven on the natural losses of Brussels sprouts and loss of them from diseases and physiological disorders, and also commodity product output at the end of storage. Researches were conducted with hybrids of Brussels sprouts Abacus F1 and Brilliant F1. Cabbage stored in the refrigerator Polair Standard KHN-8.81 at the temperature of 0 ± 1 °C and relative humidity of 90-95%. The weight of the sample average of 4 kg. Such methods of packing were used: box with the embedded polyethylene film of 40 mcm (cabbage wrapped in a film in the form of an envelope), packing heads for 1 kg in packages in film of 40 mcm, packing for 0,5 kg in stretch film of 8 mcm. As a control heads stored in boxes in an open form. Research has established, that heads of Brussels sprouts storage in open form for 10 lose weight to 10,2% by natural losses. Losses of products from diseases and physiological disorders was not. The output of standard products at the end of storage was more of a hybrid Brilliant F1 - 91,4%. Packing in polyethylene film of 40 mcm increased shelf life of heads of Brussels sprouts to 50 days. Diminished losses of the product during storage and provided a commodity product output at the end of storage of 80,4-83,3%. At packing of heads for 1 kg in packages in film of 40 mcm expiration date increased to 90 day and standard product output to 87,0-88,0% depending from a hybrid. Packing for 0,5 kg in stretch film of 8 mcm by increasing losses of production due to diseases and physiological disorders reduced the output of commodity products on 0,9- 1,3%. Research has established that better preservation products of Brussels sprouts provides packaging heads to 1 kg packages in film 40 mcm. The best preservation of heads was in the hybrid Brilliant F1.