Name
Aleshin Vladimir Nikolaevich
Scholastic degree
•
Academic rank
—
Honorary rank
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Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
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Articles count: 14
The article presents the results of studying the influence of some types of packaging materials used in conjunction with Inter Fresh’s ethylene absorber (sachets) on commercial quality and losses of Alexandria zucchini, Lyubov sweet pepper and tomatoes cv. Inkas during storage. The study was carried out using StePac Xtend bags, creating a modified atmosphere. The objects of research were stored for 14 days at a temperature of 8 – 10 °С and air relative humidity of 90±3 %. One sachet for ethylene absorption was placed in Xtend bags. It was found that when stored under these conditions, the total weight loss is: for tomatoes – 0.3% when using Xtend bags and Inter Fresh ethylene absorbers, 1.8% when using traditional packaging materials; for zucchini – 0.4% when using Xtend bags and Inter Fresh ethylene absorbers, 1.6% when using traditional packaging materials. Losses associated with microbiological damage during storage of zucchini and tomatoes were not observed. During storage of sweet pepper microbiological spoilage took place, which, apparently, was the result of increased contamination with pathogenic microorganisms
The article presents the results of studying the influence of the method of treatment before storage and storage parameters, including the relative air humidity, on the value of general losses of carrots. The taproots treatment before putting into storage was carried out with electromagnetic fields of extremely low frequency and the bio-preparation Vitaplan. After treatment, the taproots were kept at a temperature of +2±1°С for 56 days and +25±1°С for 21 days. In the process, the relative air humidity was changed from 40 to 90%. At a storage temperature of +2±1°C, the lowest total loss was observed at a relative humidity of 90%. At a storage temperature of +25±1°С, the optimal, from the point of view of decreasing the general losses, turned out to be the relative air humidity of 70%: with decreasing relative air humidity to 40%, significant increase of natural losses was observed, because the taproots were losing water intensively, and with increasing relative air humidity to 90%, favorable conditions were created for the growth of pathogenic microflora, which caused significant losses from the microbiological decay. The method of pretreatment of carrot taproots, providing the lowest general loss during storage in all the studied conditions, was joint treatment with ELF EMF and the bio-preparation called Vitaplan
The article presents the results of a study of the influence of the processing method before storage on the commercial quality of carrot roots during storage. The object of the research was carrot of the Abaco variety. Objects of study were stored for 21 days at + (25 ± 1) ° C and 56 days at + (2 ± 1) ° C. Roots were treated with extremely low frequency electromagnetic fields (EMF ELF) and Vitaplan biopreparation separately and in combination. As a result of the research, it was established that the complex treatment of EMF ELF and biopreparation allows increasing the yield of standard carrot products compared to the control: 11.8% at storage temperature + (2 ± 1) ° C, 24.1% at storage temperature + (25 ± 1) ° C. A reduction in the total losses of carrots, treated with complex EMF ELF and biological product, was found by 5.8% at storage temperature + (2 ± 1) ° C and by 12.4% at storage temperature + (25 ± 1) ° C
The article analyzes the patented in different countries
methods of using of the ionizing radiation in processes
of storing and processing of plant materials.
Description of nature of the radioactive treatment and
the ionizing radiation is given; examples of possible
sources of the ionizing radiation are listed. Advantages
and disadvantages of the radioactive treatment are
shown. The patent search in databases of the WIPO
was carried out. Patents, registered in countries like
Korea, China, Japan, etc., were analyzed. Methods,
realization of which allows sterilizing of material and
increasing its storing period, and also improving its
processing, were systematized. The carried out survey
of the patent documentation revealed, that at the
present time there is quite a number of methods of
using of the ionizing radiation in storing and processing
of plant materials, which can be explained by the fact,
that irradiation allows to solve quite effectively a
number of important tasks, such as sterilizing the
material and modifying chemical substances in its
content. In the article it is also shown, that,
nevertheless, issues of safety and quality of irradiated
products have not yet been fully resolved. In the end,
the conclusion was made about the relevance of further research in this field
Fruits are an important part of the diet of humans and
many animals. In case of an improperly organized
process of storing of fruits, the loss of mass and
decrease of quality can be substantial. This makes
relevant the research, aimed at enhancing existing and
developing new technologies of fruits storing. In this
article, the results of the investigation of influence of
complex treatment of fruits with electromagnetic fields
of extremely low frequency (EMF ELF) and а biopreparation
on the change of microbial contamination
of their surface and on the loss of mass in the process
of long-term storage are revealed. Apples of the Idared
variety and pears of the Conference variety were the
objects of research. The change of microbial
contamination of the surface of fruits, undergone a few
types of pre-treatment (EMP ELF, bio-preparation
“Vitaplan”, complex treatment “EMP ELF + the biopreparation”
and no special treatment), after storing during 7 months in case of pears and 8 months in case
of apples is shown in the article. It was found, that the
greatest decrease of content of microorganisms on the
fruits’ surface is achieved as a result of the complex
treatment, combining the treatment with EMP ELF and
an aqueous solution of the “Vitaplan” bio-preparation.
The effective parameters of such a treatment for apples
and pears are represented
Long-term storage of fruits can be achieved by means
of decreasing microbial contamination of their surface
as a result of fruits pre-treatment by biopreparations
before dispatching for storage. In the current study
patterns of influence of fruits pre-treatment with the
“Ekstrasol” biopreparation in a number of
concentrations of bioagent on the microbial
contamination of their surface during storage are
revealed. The “Ekstrasol” preparation is a biofungicide,
containing the Ch-13 strain of Bacillus subtilis bacteria
and their metabolites. As research objects there were
chosen apples of a zoned in the Krasnodar region
variety called Idared and pears of a zoned in the
Krasnodar region variety called Conference, harvested
in 2016. The apples and the pears were stored over a
period of 6 months in the low temperature conditions.
Samples were withdrawn every month over the period
of storing. The species composition and quantity of the
most prevalent microorganisms, potentially causing the
spoilage of apples and pears during storing, were
identified. The optimal concentration of the bioagent,
which provides the maximal decreasing of microbial
contamination of fruits’ (apples and pears) surface, is
established – 106
CFU/g, dosage of solution – 1 ml per 100 g of fruit
The article analyzes the existing technologies and
methods of storage of tubers of topinambur. We have
analyzed the traditional methods of storage of tubers of
topinambur - in containers, boxes or bags in storage or
in the ground clamps. Russian and foreign topinambur
tubers storage technologies in modified atmosphere,
with use of easily removable wax coating, with plant
extracts treatment, at different storage temperatures are
studied. We have also carried out analysis of scientific
and patent sources led to the conclusion that existing
technologies and methods of storing topinambur tubers,
which do not allow reducing to the maximum extent
the weight loss and the inulin hydrolysis during
storage. A reasonable conclusion was made about the
advisability of further studies in the field of innovative
technologies and methods of preparation for storage
and storage of topinambur tubers, ensuring minimal
weight loss, as well as maximum preservation in their
structure of inulin, vitamin C and other biologically
active substances during storage
The article presents the results of the research of the
influence of preliminary treatment of garden beet roots
with electromagnetic fields of extremely low frequency
on the loss of dry and biologically active substances,
such as vitamin C and P-active substances, in the
process of long term storage. Garden beet roots of
Bordo 237 variety were the objects of research. The
objects of research were stored for 7 months at a
temperature of 0…+1° С and relative humidity of 90
%. Sampling was carried out every month during the
entire storage period. The treatment with
electromagnetic fields of extremely low frequency was
carried out using an experimental setup of our own
assembly. As a result of the conducted research it is
established, that the treatment of garden beet roots of
Bordo 237 variety with electromagnetic fields of
extremely low frequency before dispatching into
storage allows to decrease the losses of dry substances
by 4,1 % by the end of the 7 months storage period, and
also to decrease the losses of vitamin C by 14,8 % and
P-active substances by 15,1 %. The data obtained can
be used to develop new or improve existing
technologies of garden beet roots storing
Long-term storage of fruits can be achieved by means
of their special preparation by pre-treatment before
storage by electromagnetic fields of extremely low
frequency (ELF EMF). In the current study patterns of
influence of ELF EMF pre-treatment of fruits on the
effectiveness of reducing microbial contamination
during storage for the development of effective
technological modes of preparation of fruits before
storage are revealed. Qualitative and quantitative
characteristics of microbial contamination of the fruits’
surface were studied. Effective modes of fruits (apples
and pears) treatment by ELF EMF were established -
for apples: frequency - 22 Hz, current - 10 A for 40
minutes, and for pears: frequency - 26 Hz, current - 5 A
for 50 minutes, allowing to reduce to the maximum
extent the microbial contamination of their surface, and
also to reduce the loss of their weight from microbial
spoilage during storage. The terms of storage of
processed by ELF EMF fruits under refrigeration were
established - for apple varieties Idared and Golden
Delicious - within 8 months, for pear variety
Conference - for 7 months
The article provides experimental data, which help to
substantiate the effectiveness and feasibility of
application of plant resources, produced by the rubbing
of the pears in the production process of puree as raw
material for the production of secondary food additive.
For the first time, with the use of pulsed NMR it is
established that processing of secondary resources of
pears processing in UHF EMF influence on the
redistribution of bound and free moisture, i.e., the
maximum transition was for linked moisture to free
moisture, noted in the processing of secondary
resources in UHF EMF with the rate of heating
(increase in temperature) 0,4 °С/s to a temperature of
60 °С. It is established that such processing of
secondary resources of processing of pears allows to
increase the average speed of the subsequent IR-drying
and reduce the time IR drying in 2 times in comparison
with IR-drying of control sample (without
pretreatment in UHF EMF). Pre-treatment of
secondary resources of processing of pears to UHF
EMF for the identified modes allows for their
subsequent IR-drying to reduce the loss of vitamin C,
23.9% and P-active substances – by 20.6% compared
with the control sample. We have developed technological modes of production of food additives
from secondary resources of processing of pears,
providing maximum preservation in its composition of
thermolabile biologically active substances – vitamin
C and P-active substances. On the basis of these
studies, there was developed a set of technical
documentation, including TU 10.39.25-423-
040801346-2016 "Food additive. Pear Powder" and a
technological instruction for the production of food
additives