ASSESSMENT OF THE EFFECT OF MICROBIOLOGICAL PREPARATIONS ON INCREASING THE STORAGE LIFE OF BERRIES OF THE GARDEN STRAWBERRY FRAGARIA × ANANASSA DUCHESNE
Authors:   Central Ukrainian National Technical University, Kovalov Mykola 
Published: November 2024

The article presents a study devoted to the evaluation of the effectiveness of microbiological preparations in increasing the shelf life of strawberries (Fragaria × ananassa Duchesne). The problem of rapid deterioration of strawberry berries, caused by high humidity and sensitivity to pathogenic microorganisms, is relevant for the agro-industrial complex, because it affects economic losses and product quality. Traditional storage methods, including temperature control and the use of chemical preservatives, have limitations and can negatively affect the taste of the berries and the environment. Subject of research. Subject of the study: Study of the influence of microbiological preparations on the shelf life of garden strawberry berries. The main focus has been on the effectiveness of different types of microbiological agents, such as probiotic cultures, enzyme preparations and biological antagonists, in improving berry longevity and reducing spoilage. Methodology. The research was conducted in several stages. First, an organoleptic evaluation of garden strawberry varieties was carried out, and then several varieties of microbiological preparations, differing in the mechanism of action and composition, were selected. Berries of garden strawberries were treated with these drugs and stored under standard conditions in a controlled environment. In parallel, their condition was monitored during the storage period. The assessment included measurements of key berry quality indicators, such as the level of pathogenic microorganisms, rate of rot development, organoleptic characteristics (taste, smell, texture) and overall shelf life. The analysis was carried out using modern methods, such as spectrophotometry, chromatography and microbiological testing. The purpose of the study: The main goal was to determine which of the microbiological preparations most effectively extend the shelf life of garden strawberries and preserve their quality for a long period. This study also aimed to identify potential biologically active components that can be used for the development of new berry storage technologies. Conclusion of the study. The results of the study confirmed that the most effective use of biological preparations 0.2% Trichodermin-M + 1.5% EM 5, in particular probiotic cultures and biological antagonists, effectively extends the shelf life of garden strawberries, reduces the level of rot and maintains high product quality. Preparations containing probiotic cultures have shown significant advantages due to the ability to maintain pathogenic microorganisms at a level that does not affect the quality of the berries. Enzyme preparations have also been shown to be useful, particularly in preventing the breakdown of certain spoilage components. The obtained results open up new opportunities for the introduction of biological methods in the storage of berries and improving the quality of food products, reducing the need for chemical preservatives and supporting environmentally friendly technologies in agro-industry.