Laikymo sąlygų ir valgomųjų apvalkalų įtaka sodinių šilauogių išsilaikymui

Abstract

Research was carried out at Aleksandras Stulginskis University and Joint Research Centre Laboratory Quality of Food Raw Materials in 2016. The aim of the research was to investigate and evaluate the conditions of storage and influence of edible coatings to blueberry preservation. Patriot and Duke varieties berries were investigated. Berries were storaged till 6 weeks in 3 different atmosphere cameras: 1) O2 – 21 %, CO2 – 0.03 % and N2 – 78.97 %, 2) O2 – 2 %, CO2 – 8 % and N2– 98 %, 3) O2 – 5 %, CO2 – 15 % and N2 – 95 %. Moreover, berries were coated with chitozan and aloe vera gel. Analyses were performed with fresh and stored for 2, 4 and 6 weeks berries. To determine the influence of storage conditions and edible coatings for blueberries storability was evaluated mass loss, amount of dry matter and soluble solids. The least mass loss was determined of blueberries storaged in chamber, where concentration of gases was: O2 – 2 %, CO2 – 8 % and N2 – 98 %. The biggest amount of dry matter was detected after 6 weeks of storage in Duke berries, coated with chitozan and aloe vera gel. In Duke variety berries with the same edible coating was the highest amount of soluble solids storing in chamber wih O2 – 21 %, CO2 – 0.03 % and N2 – 78.97 %.