ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
STORAGE OF ROSE-HIP |
| Authors: | A.A. Mamadrizohonov, R.Sh. Mirzobekov, Z.H. Buribekov |
| Abstract:
The rose-hip is one of the basic and most valuable raw materials for making polyvitamin preparations with high biological effectiveness. They surpass all fruits and berries known so far in vitamin C content, therefore they are considered to be natural concentrates of vitamin C. It is also well-known that the content of ascorbic acid in rose-hips changes prominantly during its ripening and especially in improper storage conditions. To prevent this with the purpose of a longer fixation of the maximum content of vitamin C in the fruit and prolonging the period of storing it, it is necessary to solve three basic problems:
The experiments were carried out by the scientists of the Pamir Research Institute of the Academy of Science of the Tadjik Republic in cooperation with the lecturers of the Teacher Training State University of Dusanbe and the teachers of the Secondary school N° 7 in Horoga, at absolute heights of 2000–2500 m above sea-level at the West Pamir in 1989 – 1992. The data of the periods of maximum content of vitamin C in the fruits during 3 vegetation seasons (1989 – 1991) can be found in our previous article (Mamadrizohonov and the others, 1991). According to this research the most appropriate period for the mass-yield of the fruit in conditions in West Pamir is the first half of September. This period coincides with the time of full ripeness of the fruits which can be observed by their appearance, when they are bright-red, and the content of the ascorbic acid reaches its highest level. During the following period the content of vitamin C gradually decreases. The results of the research in 1991 indicate that the content of vitamin C decreases to 20% within a month after the period of maximum content. E.g. if the fruit of the Goont rose-hip picked on 16th September contained 9.2% of ascorbic acid, by 17th October its content had decreased to 7.8%. Some other important factors that decrease the content of vitamin C in the fruit should also be mentioned. As indicated in the description of the research (Table 1.) early frosts and the following thaws reduce the content of vitamin C in the fruit. Therefore the picking of the fruit should be completed by the first autumn frosts, which at the heights of 2000 – 2500 m above the sea-level often occur in October. | |
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