The Enzymatic Activity of Sour Cherry Fruits During Storage when Treated with a Carrageenan Solution

Abstract

The article is devoted to the effect of pretreatment with a solution of carrageenan on the enzymatic activity of cherry fruits in the period of storage. For the purpose of research between 2019-2020, the fruits of the Alpha and Pamiat of Artemenko cherry varieties of the same color were selected, sorted, washed, and dried, covered with a solution that included carrageenan (1−2 g/100 ml of solution), glycerin (0.6 g/100 ml of solution) according to the options: without treatment (control) and treated with carrageenan solutions of 1% and 2% concentration. Cherry fruits were immersed in a pre-prepared solution, kept for 1-2 minutes, removed, allowed to drain, and dried at the flow of air created artificially by a fan. Experimental and control samples of fruits were placed in boxes and stored at a temperature of 1.0±0.5° C and relative humidity of 95.0±1.0%. The most effective was the treatment of cherry fruits with a 2% solution of carrageenan, which made it possible to reduce the activity of antioxidant enzymes catalase by 38.5–35.7% and superoxide dismutase (SOD) by 9.5−11.1%. Between the antioxidant enzymes (CAT, SOD, APX) of cherry fruit, close correlations (r = 0.86, r = 0.82) were established and the regression equation was derived.