Обґрунтування застосування екстрактів із рослинної сировини під час зберігання плодів перцю

Abstract

Проведено літературний аналіз мікробіологічного псування перцю солодкого та обґрунтування вибору лікарсько-технічної сировини для обробки плодів під час зберігання. Розглянуто основні сучасні методи захисту плодів та овочів від патогенних мікроорганізмів. Проаналізовано основні збудники хвороб плодів перцю паразитарного виду – бактерії та грибки. Здійснено аналіз літературних джерел щодо специфічної мікрофлори плодів перцю та досліджено бактерицидну й фунгіцидну дію лікарсько-технічної сировини на неї.

Different ways of storage of fruits and vegetables are used depending on the different storage conditions, terms, maturity stages and varieties. The use of technologies for storage fruit and vegetable raw materials with use of protective properties preparations treatment, including antioxidants, has been actively applied in recent years. Technologies of storage of fruit and vegetable products with the use of filmforming substances are used extensively abroad, and recently they have also been developed in Ukraine. Fruits of pepper are very susceptible to the affection by various microorganisms throughout all stages of storage, which cause both bacteria and fungi. Such type of bacteria as Erwinia carotovora causes mild bacterial rot, bacteria of Xanthomonas campestris genus causes pepper fruits spotting, bacteria of Bacillus and Clavibacter and Pseudomonas genus cause bacterial fading of fruits. The types of pathogenic fungi which infect pepper fruits during the stages of harvesting and storage include genera Alternaria, Botrytis, Cladosporium, Fusarium, Penicillium, Additionally, Geotrichum, Phytophthora, and others. So anthracnose of pepper fruits is caused by representatives of the genus Colletotrichum; the pathogenic fungus Botrytis cinerea causes various forms of gray rot; Phytophthora capcipi is pathogen which causes the late blight disease; Alternaria genus fungi cause black rot. Research of specific microflora of pepper will provide the opportunity to develop new preparations of processing fruits for fruit and vegetable raw material storage. These preparations must meet the requirements of environmental safety and high efficiency of pepper fruits preservation. The development of new preparations requires theoretical substantiation and experimental implementation. The use of vegetable raw material with wide range of antibacterial and antifungal activity is rather relevant solution under protective preparations development. Extracts of onions bulbs, leaves and flowers of jasmine and grapefruits are equally effective against the main and the secondary infections of pepper fruits, which is also an advantage selected for further study of vegetable raw material. Studied extract compositions can be effective universal remedy for protecting fruits and vegetables during storage.