RU2296453C2 - Sweet pepper storage method - Google Patents

Abstract

FIELD: agriculture, in particular, may be used in canned food industry, more particular, in public catering enterprises and vegetable stores.

SUBSTANCE: method involves creating regulated medium during storage of sweet pepper and exposing said medium to magnetic field within frequency range of 22-24 Hz during 10-15 min with periodicity of 2-3 times per month.

EFFECT: provision for creating of resource saving, ecologically clean, safe process for storage of sweet pepper, prolonged shelf life and retention of commercial appearance of product.

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Description

The invention relates to the agricultural industry, in particular to the shredding of sweet pepper, can also be used in catering.

A known method of storing vegetables (RZH "Chemistry and Food Technology" No. 8, 1999, p. 10) using a film consisting of polyester and polyamide with controlled transmission of CO ₂ and O ₂ depending on the type of vegetables. The properties of five types of films from low to ultra high transmittance for water vapor are described.

The disadvantage of using such polymers in storage is its cost and laboriousness of the process, and also this method does not slow down the ripening of vegetables.

A known method of horseradish of agricultural products (RF patent No. 2084115), including the tab in the store and periodic processing of an insecticide. Propionic acid is used as the insecticide, and the products are processed by saturated vapors during its active ventilation.

The disadvantage of this method is the need to treat the pepper with a chemical substance, which negatively affects the environment, in addition, such processing does not affect the rate of ripening of the pepper.

It is known to use ozone for the disinfection of fresh fruits and vegetables during washing and storage (RZH "Food and Processing Industry" No. 2, 2002, p. 47). The possibilities of using ozone water for washing fruits and vegetables and in the storage of gaseous ozone to prevent the development of bacteria, molds and yeast on the surface of products are considered.

This method of processing products is promising compared to processing with chemical reagents, but this method is expensive and does not affect the ripening speed of sweet pepper varieties.

Since sweet pepper is a seasonal raw material with a short shelf life, it is necessary to search for effective agents that have a beneficial effect on increasing the keeping quality of sweet pepper, and create a favorable environment for its storage.

One of such methods is the method of creating a controlled gas environment during the storage of fresh vegetables using a membrane unit (RZh “Chemistry and Food Production Technology” No. 3, 1999, p. 11). The method consists in the selective removal of oxygen from the storage chamber, a gas medium of a given composition is created depending on the type and type of product (94% - N ₂ , 5-1% O ₂ , 1-5% CO ₂ ). The time required for this is about 1.5 days. The installation consists of a block of gas separation modules based on an asymmetric membrane, an oil-free compressor and a sealed storage chamber.

The disadvantage of this method is the aggregate capacity, a long time to achieve the specified environmental parameters, the issue of the maturation of raw materials is not resolved.

Another way is to store vegetables, especially chopped vegetables, in a solution of water with calcium ions, in a solution with ascorbinions (US patent 5925395, 1999-07-20).

The technical task is to develop a resource-saving, environmentally friendly technology for storing sweet pepper, extending the time of curing, preserving the presentation by slowing the ripening.

The problem is solved by creating a controlled environment by exposing it to a magnetic field in the frequency range 22-24 Hz for 10-15 minutes with a frequency of 2-3 times a month.

Processing of the controlled environment in which sweet pepper is stored allows you to significantly slow down the rate of pepper ripening due to the effect on the dynamics of polyphenols (chlorogenic acid).

The storage method is as follows, before laying for storage, sweet peppers were sorted, mechanical impurities were removed, washed, dried. Peppers were taken at the technical stage of maturity in order to analyze the ripening process. Then sweet pepper was divided into four lots, placed in boxes and placed in different airtight containers. The first batch was exposed to a magnetic field with a frequency of 22 Hz, the second - 23 Hz, the third with a frequency of 24 Hz, the fourth batch of sweet pepper served as a control, namely the pepper was placed in polyethylene bags saturated with nitrogen.

The first three batches of sweet pepper were treated with a magnetic field with the given frequencies when mortgaged for storage. The first and second batch was processed twice a month, and the third - three times. To process the pepper, a magnetic field generator with an emitting coil (inductance L = 0.5) was used, which was placed inside an airtight container, onto which electric oscillations of a given frequency were received from the generator through wires.

When storing sweet pepper in containers, a modified gas medium was created with a high content of carbon dioxide (up to 8%) and argon (up to 1%).

When laying for storage and every month, the chemical composition of the pepper was analyzed, the dynamics of weight loss, pepper spoilage, and also the dynamics of polyphenols (chlorogenic acid) as an indicator of pepper ripening were studied.

Table 1 The results of the analysis of pepper during storage Indicators % When bookmarking After storage for a month Frequency 22 Hz 23 Hz frequency 24 Hz frequency The control Treatments 2 times a month Processing 2 times a month Processing 3 times a month Mass decline 0 8.8 8.6 10,2 12.8 Spoilage 0 17.0 18.0 15,2 25.0 Solids 7.5 7.2 7.1 7.3 6.5 Vitamin C mg% 165.2 152.2 157.1 163.5 123,4 Sahara 4.3 4.1 4.1 4.0 2.1 Chlorogenic acid mg% 24.0 22.3 22.4 22.1 27.4

Mass loss was determined by the method of fixed samples. It consists in the fact that the marked (fixed) samples are weighed before and after storage every month. Mass loss in% to the initial weight is calculated by the formula:

X = (a-b) · 100 / a;

where a is the weight of the raw material when laying for storage;

b - its weight at the end of storage;

The solids were determined by drying the samples in the bottles in an oven to a constant weight. The total drying time is 3 hours. The removed boxes from the oven were cooled and weighed on an analytical balance. Drying and weighing were repeated several times until the repeated weighings differed by more than 2 mg.

Solids were determined by the formula:

;

;

where A is the weight of the box;

B - weight of the bottle with a crude hitch;

B - weight of the bottle with a dry hitch.

Sugars were determined by the ferricyanide method. The method is based on the property of sugars to restore iron-synergy potassium into ferrous-synergy in an alkaline medium. Methylene blue is used as an indicator.

Vitamin C. The method is based on its regenerative ability. Sodium 2,6-dichlorophenolindophenol is used as a reagent. The blue color in the reaction with ascorbic acid discolors. And the amount of vitamin C is calculated by the amount of paint spent on titration.

Pepper spoilage was determined by weighing spoiled fruit and a percentage of the initial weight of the pepper was found.

The content of chlorogenic acid was determined by its ability to interact with phosphate or phosphate-butyrate buffer, followed by its measurement on an SF 4-1 spectrophotometer. The results of the data were summarized in table 1.

As can be seen from the table, the loss of pepper mass at the end of storage is the smallest in pepper, which was processed with a magnetic field, the average control value exceeds the average value of experimental samples by 4%.

The effect of a low frequency magnetic field in the range of 22-24 Hz on sweet pepper prevents its spoilage by approximately 30% compared with the control sample.

When storing pepper under conditions of processing with a low-frequency magnetic field, sugars, vitamin C are better preserved. Sugar content is 30%, and vitamin C is 16% compared to control samples at the end of the shelf life.

The most favorable way to store pepper is to store it with a low frequency magnetic field, under these conditions, the amount of chlorogenic acid is minimal at the end of the shelf life. A decrease in the content of chlorogenic acid indicates that under these conditions hydrolytic processes are inhibited, and therefore maturation by 30%.

As a result of the research, we can conclude that when storing sweet pepper under the influence of a low frequency magnetic field in the range of 22-24 Hz, the course of pepper biochemical reactions changes. In pepper, under the influence of a magnetic field, the consumption of carbohydrates for breathing decreases, the loss of dry matter decreases, and the mass of pepper and its damage inside the sealed chamber decrease.

At the same time, tests were carried out confirming the need for pepper processing 2-3 times a month, table 2.

table 2 The dynamics of the chemical composition of the frequency of processing Indicators% Multiplicity of processing one 2 3 four Mass decline 12.1 8.6 9.8 13.1 Spoilage 22.2 17.0 15.0 25.0 Solids 6.8 7.2 7.3 6.6 Vitamin C, mg% 110 152.2 163.3 129.4

Claims (1)

A method of storing sweet pepper, characterized in that they create a controlled environment and act on it with a magnetic field in the frequency range 22-24 Hz for 10-15 minutes with a frequency of 2-3 times per month.