Types of losses of Brussels sprouts during storage

Abstract

The results of studies on the influence of weather conditions of the growing season on the formation of the content of some components of the chemical composition and physical properties of Brussels sprouts, as well as methods of packaging on the intensity of its losses during storage are presented.
It was found that during storage of Brussels sprouts, weight loss occurs due to a decrease in the content of dry matter, partial evaporation of water, the development of microorganisms and due to drying of the integumentary leaves. Growing season conditions influenced the daily weight loss of Brussels sprouts heads during storage. Weight loss, intensity of water evaporation and development of microorganisms depend on the type of packaging, characteristics of the hybrid and some physical parameters of the cabbage heads. The daily weight loss of unpackaged cabbage heads averaged 0,86–1,02%. The use of inserts made of a film with a thickness of 40 mcm increased the storage time of the heads of Brussels sprouts up to 50 days with daily natural weight loss of 0,05–0,08%. In the structure of natural weight loss of Brussels sprouts, water evaporation accounts for 20,7 to 89,5%. The greatest losses are observed during storage of cabbage in open form – from 85,9 to 89,5%. Packing in polyethylene film reduced water evaporation, so the losses were 53,4–57,2%.
Packing 0,5 kg in stretch film contributed to the lowest evaporation losses: 20,7–26,0%. Less intensively affected by diseases are products packed in 1 kg bags in polyethylene film bags with a thickness of 40 mcm.
Regression analysis found that the best describes the experimental data of the dependence of GTK and daily weight loss during storage of cabbage in open form and in packing by a polynomial of the second order.
When packing 1 kg in a polyethylene film and when using polyethylene liners, this relationship is straightforward.