The effect of the preharvest treatment of sour cherry fruit (Prunus cerasus L.) with chitosan and mixture of chitosan and salicylic acid on fruit quality

Olena VASYLYSHYNA; Serhii  POLTORETSKYI; Volodymyr  DIDUR; Volodymyr VOITSEKHIVSKYI

doi:10.14720/aas.2025.121.2.21461

Authors

Olena VASYLYSHYNA Uman National University, Faculty of Engineering and Technology, Department of Food Technologies, Instytutska, 1, 20301, Uman city, Ukraine
Serhii POLTORETSKYI Uman National University, Faculty of Agronomy, Department of plant breeding named after O.I. Zinchenka, Instytutska, 1, 20301, Uman city, Ukraine
Volodymyr DIDUR Uman National University, Faculty of Engineering and Technology, Department of Agricultural Engineering, Instytutska, 1, 20301, Uman city, Ukraine
Volodymyr VOITSEKHIVSKYI National University of Life and Environmental Sciences of Ukraine, Faculty of Agrobiology, Department of technology of storage, processing and standardization of plant products named after Prof. B.V. Lesika, Heroiv Oborony, 15, 03041 Kyiv, Ukraine

DOI:

https://doi.org/10.14720/aas.2025.121.2.21461

Keywords:

product evaluation, mass loss, cherry fruit, chitosan, salicylic acid

Abstract

The effect of the pre-harvest treatment of sour cherry fruit with chitosan and salicylic acid on product quality as well as mass losses after storage is shown in the paper. The research was carried out with sour cherry cultivars ‘Alfa᾽ and ‘Pamiat Artemenko᾽ at the experimental pomology station named after L.P. Symyrenko of the institute of horticulture of NAAS. The pre-harvest treatment of sour cherry fruit with mixture of 1 %-chitosan with 100 mg l-1 of salicylic acid appeared to be efficient; this makes it possible to extend the storage period up to 30 days, to increase the output of marketable produce by 7.8–8.6 %, to have mass losses which do not exceed 3 %. The pre-storage treatment of sour cherry fruit with the solution of salicylic acid in combination with chitosan facilitates the decrease of the number of mesophylic aerobic and facultative anaerobic microorganisms by 5.2 times, that of yeast and mold – 6.3 times. Along with this, taste properties of the produce are maintained at the level of fresh fruit, also the product has an excellent tasting evaluation – 5 points.

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