The Enzymatic Activity of Sour Cherry Fruits During Storage when Treated with a Carrageenan Solution

نویسندگان

چکیده

The article is devoted to the effect of pretreatment with a solution carrageenan on enzymatic activity cherry fruits in period storage. For purpose research between 2019-2020, Alpha and Pamiat Artemenko varieties same color were selected, sorted, washed, dried, covered that included (1−2 g/100 ml solution), glycerin (0.6 solution) according options: without treatment (control) treated solutions 1% 2% concentration. Cherry immersed pre-prepared solution, kept for 1-2 minutes, removed, allowed drain, dried at flow air created artificially by fan. Experimental control samples placed boxes stored temperature 1.0±0.5° C relative humidity 95.0±1.0%. most effective was carrageenan, which made it possible reduce antioxidant enzymes catalase 38.5–35.7% superoxide dismutase (SOD) 9.5−11.1%. Between (CAT, SOD, APX) fruit, close correlations (r = 0.86, r 0.82) established regression equation derived.

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ژورنال

عنوان ژورنال: Bulletin of the Transilvania University of Bra?ov

سال: 2023

ISSN: ['2065-2119', '2065-2127']

DOI: https://doi.org/10.31926/but.fwiafe.2023.16.65.1.12