Natamycin and Electromagnetic Fields: Influence on the Quality of Cabbage during Storage

Cabbage vegetables are distinguished by a number of features of the course of physiological and biochemical processes due to high humidity, which increases the intensity of metabolism in cells and tissues. This fact makes it difficult to organize the storage of such raw materials: the quality quickly decreases and losses increase. To ensure the reduction of losses in the process of short-term storage of cabbage, it is advisable to use additional methods – treatment with natamycin and electromagnetic fields of extremely low frequencies. During the study, it was found that the effective concentration of natamycin solution, providing minimal losses during short-term storage of white cabbage and cauliflower at temperatures at temperatures of +2±1 °C and +10±1 °C, is a concentration of 0.09 g/l. Treatment with natamycin with concentration of 0.09 g/l of white cabbage and cauliflower reduces total losses compared to control (without treatment) after 28 days of storage, at a temperature of +2±1 °C for the Rinda variety by 10 %, for the Kazachok variety by 13 %, and for the cauliflower variety the Garantia by 18 %. When stored for 21 days at t=+10±1 °C, treatment with natamycin reduces total losses compared to control (without treatment) for the Rinda variety by 8 %, for the Kazachok variety by 8 %, and for the Garantia variety 12 %. Processing of white cabbage and cauliflower with EMF ELF; EMF ELF and natamycin in the complex allows to increase the yield of standard products and reduce losses during storage at temperatures of +2±1 °C and +10±1 °C by a value from 3.1 % to 8.4 %, depending on the type and variety of cabbage. At the same time, complex processing is more efficient. To ensure the reduction of losses during the short-term storage of cabbage, it is advisable to use additional treatment with natamycin and EMF ELF.

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