Prospects for the use of the ethylene inhibitor "Phytomag" when storing sweet pepper

Introduction. The Astrakhan region is located at important water transport hubs connecting it with the industrial centers of the country – the Caucasus, the Urals, the Central Chernozem zone, the regions of the North and Northwest, occupies one of the leading places in the cultivation of sweet pepper, which is shipped to the industrial centers of the country and used in industrial processing at production sites.

The purpose of the study is to substantiate the theoretical and practical application of the ethylene inhibitor "Phytomag" during the storage of sweet pepper fruits in naturally formed storage conditions.

The objective of the study was to evaluate new varieties of sweet pepper selected by the Institute for the duration of storage, natural loss and quality of products using the ethylene inhibitor "Phytomag".

Scientific novelty. The effect of the ethylene inhibitor "Phytomag" on the natural weight loss, fruit quality and the con tent of basic chemicals in the fruits of sweet pepper of biological maturity, depending on the variety, has been established.

Results. As a result of the conducted studies, it was found that the treatment with the drug "Phytomag" reduced the natural loss of weight as a result of a delayed physiological and biochemical process in the fruits of sweet pepper and was 12.76 – 18.33% after 30 days of storage, depending on the variety, 14.87 – 21.05% in the control. In comparison with other varieties, the highest quality of fruits was noted in the Dar Kaspiya variety. The first affected fruits treated with an ethylene inhibitor "Phytomag" were noted after 15 days of storage and accounted for 2.9% in the control. During this period, the quality decreased by 10.7%. The lowest quality of fruits was noted in the Marble variety.

Conclusion. The use of an ethylene inhibitor "Phytomag" increases the keeping capacity of sweet pepper fruits, respectively reducing the natural loss of weight, contributing to the reduction of losses from diseases and rot. Increases the content of basic chemicals in the fruits of sweet pepper as a result of a slow process of the intensity of the consumption of dry substances and moisture in the fruits of sweet pepper during storage. The delayed biochemical process in the processed fruits of sweet pepper contributes to a higher content of basic chemicals compared to the control and increases the taste qualities of fruits, as evidenced by the index of the ratio of sugar to dry matter.

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