Fruit growing
and viticulture of South Russia

Annotation

The article presents the results of studying the influence of some types of packaging materials used in conjunction with an ethylene absorber on ethylene production intensity of zucchini cv. Alexandria and tomatoes cv. Inkas during storage for 14 days at a temperature of 8 � 10 �� and air relative humidity of 90�3 %. The study was carried out using StePac Xtend bags, creating a modified atmosphere, and Inter Fresh ethylene absorbers (sachets); one sachet for ethylene absorption was placed in Xtend bags. It was found that when stored under these conditions the ethylene concentration in Xtend bags was 80% lower in case of zucchini and 1600 % lower in case of tomatoes than when using traditional bags, even despite the higher initial mass of produce in Xtend bags. In zucchini and tomatoes extracted from bags, the rate of ethylene production was also lower after storage in Xtend bags, than when using traditional bags: 111,1 % lower in case of zucchini and 211,5 % lower in case of tomatoes. Losses associated with microbiological spoilage were not observed during the experiment.

Annotation

One of the most important vegetable crops in Russia is cabbage, which includes a number of varieties, including cauliflower. The content of vitamin C, carbohydrates, proteins, acids and minerals in cabbage determines its value as a food product. Currently, one of the areas of research aimed at developing new effective, economical and environmentally friendly echnologies for storing vegetable juicy raw materials is the use of various types of physical treatment, including electromagnetic fields. This article presents the results of studying the influence of extremely low frequency electromagnetic fields the content of water, fiber, soluble carbohydrates (sugars and starch), protein and vitamin C in the cauliflower cultivar of Ardent during storage. The objects of research were treated with an electromagnetic field (25 Hz, 10mT, 30 min) in a laboratory experimental setup and were stored for three weeks at a temperature of 4�1 º� and air relative humidity of 75�3 %. It was found that, in comparison with the control, the ELF EMF treatment of cauliflower leads to a slightly more active loss of water, and is also ccompanied by a decrease in the mass fraction of cellulose by an average of 5.3 % and an increase in the mass fraction of soluble carbohydrates by 18.1 %, protein by 4.6 % and vitamin C by 14.4 % during storage. The study of the regularities of the influence of the treatment of vegetable juicy raw materials with electromagnetic fields of extremely low frequencies on the biochemical composition can make it possible to develop new storage methods.

Annotation

Courgettes and scallop squash are quite important vegetable crops in the Russian Federation. For the period 2000-2020 gross yields of courgettes and scallop squash in farms of all categories increased by 10.5 %, in the commercial sector (agricultural organizations and peasant/farm enterprises) � by 95.4 %. However, as objects of storage, the fruits of these crops are distinguished by thin integumentary tissues, low water-holding capacity, high respiration rate, and vulnerability to microbiological deterioration. Further complicating the organization of their storage is the fact that courgettes and scallop squash are thermophilic and get damaged by low temperature. Thus, the creation of technologies to control the loss of courgettes and scallop squash is relevant. The purpose of this work was mathematical modeling of the processes of natural weight loss of fresh courgettes during storage and the development of software for predicting losses. As objects of study, a hybrid of courgettes Iskander F1 was used. The courgettes were stored for 10 days under various conditions: the temperature varied from 7 to 15 ºC, relative air humidity - from 55 to 95 %. At the end of storage, the mass of research objects was determined. As a result of the conducted work, the dependence of the natural weight loss during storage of courgettes on such parameters as temperature and relative air humidity was revealed. The established dependence made it possible to create a mathematical model and develop software based on it, designed to predict the amount of losses depending on the aforementioned parameters. The developed application llows to optimize the storage parameters of courgettes in order to reduce losses and maximize the duration of their storage.

Annotation

Control and prevention of plant Diseases is one of the main tasks in agriculture. This is due to the fact that such diseases can lead to significant economic losses. The article considers the most well-known in the international market preparations and methods of plant protection using the mechanism of induced resistance. To this end, a review of the research literature was conducted, biopesticides registered in the United States, Europe and a number of other countries were studied, and a patent search was carried out in international databases of patent documentation. It has been established that in recent years a significant amount of work has been done in the field of studying the ability of various substances and bioagents to induce plant resistance to diseases. It is concluded that the continuation of research in this area is relevant and of interest, including as a basis for developing innovative technologies for storing plant products.

Annotation

The work shows the results of the influence of the degree of maturity, storage parameters and processing method on the techno-chemical parameters of zucchini. Thus, during the organoleptic assessment of zucchini of different degrees of maturity, stored at a temperature of 8 to 10 ºC for 18 days, it was found that ELF EMF treatment allows maintaining organoleptic quality indicators. At the same time, the average expert assessment score for zucchini of the 1st degree of maturity treated with ELF EMF was the maximum. The maximum weight loss was observed in zucchini of the 1st degree of maturity, the minimum � in the 3rd degree of maturity. When storing zucchini, weight loss depends on the degree of maturity. The minimum weight loss of zucchini without treatment was noted at the 3rd degree of maturity, and the greatest � at the 1st degree of maturity. It has been established that when storing zucchini, ELF EMF treatment can reduce weight loss compared to the control sample for zucchini of the 1st and 2nd degrees of maturity. When studying changes in the biochemical parameters of zucchini depending on the degree of maturity, the method of processing samples and storage conditions, it was found that they decrease over time. During storage, ELF EMF treatment can reduce the loss of soluble solids by 0.2-0.5 %, and when stored in a refrigerator � by 0.2-0.3 %, depending on the degree of maturity. It has also been established that to assess the degree of maturity of zucchini, the iodine-starch method can be used, the essence of which lies in the ability of starch to give a blue-black color in an iodine solution: hydrolysis of starch during the ripening of zucchini proceeds in the direction from the center to the periphery of the seed chamber, which makes it possible to assess the degree of maturity zucchini fruits.