Open AccessStudy of the influence of electromagnetic processing on the physiological state and duration of storage of tomato fruits
Author(s) -
И. Ш. Дзахмишева,
A. Ya. Tamakhina,
А. А. Акбашева
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022054
Subject(s) - shelf life , food science , taste , control sample , postharvest , chemistry , electromagnetic field , horticulture , biology , physics , quantum mechanics
The scientific article presents the results of a study of the effect of treatment in an electromagnetic field of a self-generated discharge arising in high-current gas-discharge plasma with different exposure times on the shelf life of tomato fruits. The dynamics of the content of antioxidants and phenolic compounds in tomato fruits as a result of electrophysical processing was revealed. As a result of processing tomatoes in the electrophysical field of a self-generated discharge for 7 seconds, high values of the content of antioxidants and phenolic compounds are maintained throughout the entire storage period. Electrophysical processing of tomatoes for 120 and 180 seconds led to a significant decrease in the content of antioxidants and phenolic compounds comparable with the untreated sample. It has been established that the technology of electromagnetic processing of tomato fruits allows you to increase their shelf life up to 14 days compared with the control sample (10 days), increase resistance to fruit damage by phytopathogens, due to a decrease in the synthesis of phytoalexins during storage. The proposed technology will increase the storage efficiency of tomato fruits, preserving their physiological state, taste and biologically active substances useful for the human body at all stages of product distribution from producers to consumers.