The Study Of Methods Of Preliminary Cooling Of Fruits

The studies were aimed at scientific grounding of expedience of combination of preliminary cooling of apples, pears and plums and their processing by antioxidant compositions before the long storage and also at establishing of the optimal regimes and methods of this technological operation. The objects of studies were apple, pear and plums fruits of the different pomological species. As a result of studies was offered the combined method that provides preliminary cooling of apple fruits firstly by hydro-cooling in solutions of antioxidant compositions during 1 hour to the temperature in fruit center 8,5 °С, then additional cooling in AOC solutions during 1,5 hours to the temperature in fruit center 9 °С, additional cooling in chamber of intensive cooling during 50 minutes to the temperature in fruit center 1°С. For plum: hydro-cooling in AOC solutions during 40 minutes to the temperature in fruit center 9 °С, additional cooling in chamber of intensive cooling during 30 minutes to the temperature in fruit center 1°С. The use of such method of preliminary cooling provides the fast decrease of intensity of breath and thermal flux of fruits and essentially decreases the lost of their mass. It favors the prolongation of term of storage of fruit raw material with maximal preservation of quality and biological value. The received data and their scientific grounding give a possibility to recommend producers to use the offered method of preliminary cooling in production condition