Uman NUH | today: 05/19/2019

Fruit vegetables organoleptic assessment during their storage

Author(s) Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2018 issue Випуск №93. Частина 1
pages 136-144 index UDK 635.64:664.8.03
DOI 10.31395/2415-8240-2018-93-1-136-144 (Link)
Abstract The results of studying the influence of storage conditions on the state of fruits of eggplant, sweet pepper and tomatoes of different varieties and degree of their maturation are given. The researchers used technically ripe eggplant varieties of Almaz and Helios, tomatoes of Islorka variety in consumer maturation and sweet pepper of Novogoshary variety of technical and biological degree of ripeness. The vegetables were stored in refrigerator chamber КХР-12/4 at a temperature of 0...+1 ºС and relative humidity of 85–90 %, as well as in the storage without artificial cooling at a temperature of 16...17 ºС and a relative humidity of 70–75 % during 15 and 12 days, respectively. In the process of storing the eggplant, regardless of its variety, the same tendency was followed, namely: the organoleptic assessment of them decreased by all indicators, except for the aroma of the vegetables. Before storage, the highest tasting assessment had been shown by sweet pepper of biological degree of ripeness. During the refrigeration the vegetables of the biological degree of ripeness showed the organoleptic assessment indicators decreased by 2.1–6.5 %, and in the vegetables of technical degree of ripeness, they decreased by the consistency of pulp, appearance and taste by 4.5–6.8 %, and according to the flavor by 2.3 % and showed 4.1–4.3 points. At the end of the storing in the storehouse without the refrigeration, the fruits of pepper were affected the most by the appearance, taste and aroma (by 14–17 %), the smallest – by the color of the fruits (by 4 %). The organoleptic assessment of tomato fruit of the variety Iskorka showed that their color (4.8 points) and their tasting points (not less than 4.3 points) were highly appreciated. While refrigerated storing, the greatest changes in the quality of tomatoes were noted for color and pulp consistency (4.2 and 4.5 %, respectively), whereas in the storehouse without cooling they did not undergo major changes due to the appearance, the pulp consistency and color (by 9.0–11.4%), the smallest – by taste (by 4.5 %). During the storage, mainly the appearance, the consistency of pulp and the color of vegetables were deteriorating. A greater general assessment was made of eggplant varieties of Helios from the refrigerator – 4.4 points and from the storage without cooling – 4.2 points, sweet peppers of fresh grapes of Novogogoshary of technical grade of ripeness from the storage without cooling – 4.4 points and the biological degree of ripeness from the refrigerator – 4.6 points, tomato of the Islorka variety, regardless of storage conditions – 4.1–4.4 points. The organoleptic assessment is consistent with the product evaluation and qualitative indices of the fruits.
Key words organoleptic assessment, fruit vegetables, storage, degree of ripeness, variety.
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