DEVELOPMENT OF FRUIT DISEASES OF MICROBIAL ORIGIN DURING STORAGE AT TREATMENT WITH ANTIOXIDANT COMPOSITIONS

Technology nd equipment of food production UDC 664.8.037.1 DOI: 10.15587/1729-4061.2017.103858 Встановлено, що досліджувані антиоксидантні композиції пригнічували розвиток епіфітних мікроорганізмів на поверхні плодів протягом зберігання. Було зафіксовано підвищення їх стрес-толерантності. Результати експерименту доводять зменшення рівня щодобових втрат від мікробіологічних захворювань у 2 3,5 разів. Найбільший позитивний ефект при зберіганні усіх видів плодів був отриманий при обробці композицією на основі дистинолу і лецитину Ключові слова: плоди яблуні, плоди груші, плоди сливи, антиоксиданти, післязбиральна обробка, мікроорганізми, грибні гнилі Установлено, что исследуемые антиоксидантные композиции подавляли развитие эпифитных микроорганизмов на поверхности плодов при хранении. Было зафиксировано повышение их стресс-толерантности. Результаты эксперимента доказывают снижение уровня ежесуточных потерь от микробиологических заболеваний в 2...3,5 раза. Наибольший положительный эффект при хранении всех видов плодов был получен при обработке композицией на основе дистинола и лецитина Ключевые слова: плоды яблони, плоды груши, плоды сливы, антиоксиданты, послеуборочная обработка, микроорганизмы, грибные гнили DEVELOPMENT OF FRUIT DISEASES OF MICROBIAL ORIGIN DURING STORAGE AT TREATMENT WITH ANTIOXIDANT COMPOSITIONS M. Serdyuk PhD, Associte Professor* Е-mil: kowtun.mrin2013@gmil.com D. Stepnenko PhD, Associte Professor** О. Priss Doctor of Technicl Sciences, Associte Professor* E-mil: olesypriss@gmil.com T. Kopylov Senior Lecturer** N. Gprindshvili PhD, Associte Professor* А. Kulik PhD* E-mil:lin_potpenko@ukr.net V. Atnsov PhD, Associte Professor*** М. Kshkno PhD*** Е-mil: mryksh@ukr.net J. Kozonov PhD, Associte Professor*** Е-mil: kozonov5@gmil.com *Deprtment of technology of processing nd storge of production of griculture Tvri Stte Agrotechnologicl University B. Khmelnytsky ve., 18, Melitopol, Ukrine, 72310 **Deprtment of Ecology nd Zoology Bohdn Khmelnitsky Melitopol Stte Pedgogicl University Hetmnsk str., 20, Melitopol, Ukrine, 72312 ***Deprtment of resturnt nd helth promoting ctering Odess Ntionl Acdemy of Food Technologies Kntn str., 112, Оdess, Ukrine, 65039 1. Introduction Fresh fruit products is considered to e the most importnt component of the functionl nutrition of humns. Specil physiologicl vlue of fruits is in providing humn ody with lrge mount of nturl ntioxidnts, iologiclly ctive sustnces, crohydrtes, essentil vitmins nd minerl elements. Dietry ction is predetermined y especilly fvourle comintion of these sustnces with orgnic cids [1]. Given this, consumption of fresh fruit production should e uniform throughout the whole yer. Unfortuntely, fruits directly from the grden cn e otined for only 3...4 months. Therefore, of specil priority is the issue of rrnging their long-term storge. The min prolem tht occurs during storge of fruit rw mterils is loss of consumer properties due to infection with fungl rots. Existing storing technologies re not sufficiently effective nd do not provide complete protection of fruits from fungl diseses. In this cse, the losses of 45 M. Serdyuk, D. Stepnenko, О. Priss, T. Kopylov, N. Gprindshvili, А. Kulik, V. Atnsov, М. Kshkno, J. Kozonov, 2017

Estern-Europen Journl of Enterprise Technologies ISSN 1729-3774 3/11 ( 87 ) 2017 products depending on the seson rnge from 6.2 to 23.2 % on verge [2]. Therefore, tsk of development of modern, efficient storge technologies tht would contriute to the reduction of losses nd to the preservtion of high iologicl vlue of fruit products is relevnt nd requires immedite solution. 2. Literture review nd prolem sttement Microil contmintion of fruit rw mterils is considered to e the most dngerous prolem in the production, storge nd processing of fruit products [3, 4]. Juicy fresh fruits re considered n excellent environment for the growth of development of pthogenic microflor. Their infection hppens in grden during cultivtion, trnsporttion nd storge [5]. Low positive tempertures nd high reltive ir humidity in the cooling chmers contriute to the growth of spores of psychrophilic microorgnisms. Such regime prmeters stimulte their ctive development. As result, the neighoring helthy fruits re infected. The disese quickly spreds throughout the entire mss of products [6]. Aout 150 types of fungl flor tht infect fruit products dusring cultivtion nd storge re chrcterized, ut the most widely spred nd dngerous re 10 12 species [7]. Among them, the most often oserved re fungl flor of gener Penicillium, Glоeosporium, Alternri, Botrytis, Monil. Fungi of the genus Alternri during storge of pome fruit crops cuse surfce nd core rot. At lest nine species of Alternri re mentioned s Alternri pthogens on pples nd pers. However, we cn sy with full confidence out the prolifertion of non-specilized semistrotrophic species of Altemri tht elong to three generic groups: A. rorescens, A. infectori і A. tenuissim. Infection of the fruit hppens in grden, ut the signs of disese mnifest themselves during storge, especilly over the lst period when fruits egin to overripen [8]. Gry rot cused y Botrytis cinereа Рers is considered to e one of the most common infectionss of fruits fter hrvesting [9]. The pthogen is relted to fungi of rod speciliztion, infests mny fruit plnts, penetrte the fruits through punctures, rekouts nd other dmge to the rind nd leds to the loss of comsumer properties. The fruits disply rown, slightly deepened, stins of rot. Next forms fluffy «wdded» mycelium of the fungus. Mold quickly proceeds to helthy fruit forming nests. The pulp of the fruit is softened, gets rown nd cquires musty nd sour smell [10]. Pthogens of gleosporis itter rot re fungi Glоeosporium fructigenum Berk., G. lum Osterw., G. perennns Zeller. Fruit infection occurs in grden, from the infected rnches, trunks, herceous plnts, mummified infected fruits. However, ctive development of disese egins t the lst stge of storge. Severl closely locted round, clerly limited rown stins pper on the surfce of the fruit. Grdully, the stins deepen nd disply ed of conidil sporifiction in the form of micro pillows. At high reltive ir humidity in the storing chmers stins colesce, rot develops inside, nd infected flesh cquires itter tste [11, 12]. The cuse of luish mold-like rot is the development of fungi Penicillium digittum (Pers.) Scc. nd Penicillium expnsum (Lk.) Thom. Infection of fruits of pome cultures occurs during storge. The source of sporifiction my include wlls of the chmers, pckging nd the fruits themselves. Microe penetrtes inside the fruit through dmged rind, sometimes through the stem of the fruit. White mycelium of the fungus develops on the surfce of the fruit, followed y luish-green pds of its sporifiction. Disesed fruits ecome soft, slightly wrinkled, richly secrete juice, cquire unplesnt smell nd tste [13]. Pthogens of moniliry rot on the fruits of pome cultures re the fungi Monili fructigen Pers, nd on stone fruit Monili cinere Bon. Infection penetrtes the fruit in grden. Development of the disese when storing pples nd pers egins with the emergence of rown stin, which grdully grows nd cn cover the entire fruit. Chrcteristic concentric circles of yellowish-gry pds form on the surfce of rotten re. The surfce of pome cultures is covered with smll, very dense gry pds. The pulp of the fruit ecomes rown, softens, ecomes spongy nd cquires sweet-wine tste [14, 15]. The degree of infection nd speed of development of pthogenic microflor on the surfce of fruits is determined y mny fctors. The min mong them re the level of infection lod nd species nd vrietl immunity. Importnt fctors re technologies of cultivtion nd trnsporttion [16]. Significnt impct is exerted y wether conditions during cultivtion nd hrvesting [17]. Over the extended storge, the dominnt fctor is the method nd mode of storge [18, 19]. To inhiit the development of microiologicl diseses nd reduce losses of fruit products during storge, there re mny different technologicl mesures. The most common is storing in regulted nd modified gs tmosphere [20, 21]. Among physicl methods, ozoniztion, ioniztion, rdition tretment re pplied [22]. Common mesure is the use of vrious food cotings [23]. However, the developed techniques to protect fruit products from fungl diseses hve not een widely pplied in the industry, due to their complexity, high cost nd questionle ecologicl sfety. Therefore, the most importnt tsk of reducing the losses of fruit products from the development of microiologicl diseses during storge remins relevnt nd requires immedite solution y undertking dditionl reserch. 3. Reserch gol nd ojectives The gol of conducted study ws to scientificlly sustntite expediency of conducting fter-hrvest tretment with ntioxidnt compositions to prevent development of pthogenic microflor on the surfce of fruits over long-term storge. To ccomplish the set gol, the following tsks hd to e solved: to determine quntittive nd qulittive composition of pthogenic microflor on the surfce of fruits over the stges of storing nd to estlish the impct of ntioxidnt compositions on the kinetics of its development; to explore the impct of ntioxidnt compositions on the development of microiologicl diseses during storge of fruit rw mterils; to determine, using multifctor nlysis, the fctor tht exerts dominnt influence on the level of dily losses from the diseses of microil origin during storge t their tretment with ntioxidnt compositions. 46

Technology nd equipment of food production 4. Mterils nd methods for exmining the influence of ntioxidnt compositions on the development of diseses of microil origin during storge Experimentl studies hve een conducted under conditions of lortory of the technology of preliminry tretment nd storge of crop products t the NDI of Agriculture nd Ecology of Tvri Stte Agritechnologicl University (Melitopol, Ukrine). The exmined ojects re pples of the vrieties Idred, Golden Delicious, Simirenko Renet, pers of the vrieties Victori, Cure nd Izyumink Crime, plums of the vrieties of Voloshk, Stnley, nd Ugork Itlin. More detils on the procedure of exmining the influence of ntioxidnt compositions on the development of diseses of microil origin during storge of fruits cn e found in rticle [24]. 5. Results of exmining the influence of ntioxidnt compositions on the development of diseses of microil origin during storge Over the period of prepring the fruits for storing, the lrgest verge numer of epiphytic microflor ws registered on the surfce of fruits of plum nd fruits of per from group of vrieties of medium term of ripening (Fig. 1 3). Fig. 1. Men quntittive nd qulittive composition of epiphytic microflor on the surfce of pple y the stges of storge, 10 3 cfu/g: 1 preprtion for storge; 2 pre-cooling nd tretment with AOC; 3 end of storge Fig. 2. Men quntittive nd qulittive composition of epiphytic microflor on the surfce of per y the stges of storge, 10 3 cfu/g: 1 preprtion for storge; 2 pre-cooling nd tretment with AOC; 3 end of storge The species composition of epiphytic microflor ws dominted y spores of mesophilic eroic nd fculttive neroic microorgnisms (MAFAnM). At the surfce of pple, their men quntity rnged from 9.6 10 3 cfu/g. At the surfce of plum, it reched lmost 18 10 3 cfu/g. The men quntity of fungl flor rnged from 3 10 3 cfu/g on pple to 4.8 10 3 cfu/g on the surfce of plum. Fig. 3. Men quntittive nd qulittive composition of epiphytic microflor on the surfce of plum y the stges of storge, 10 3 cfu/g: 1 preprtion for storge; 2 pre-cooling nd tretment with AOC; 3 end of storge After pre-cooling, quntity of epiphytic microflor on the surfce of control fruits decresed y lmost 4 %. The otined dt confirm results of other uthors out positive effect of low tempertures on the quntity of epiphytic microflor on the surfce of fruits [25]. Comining pre-cooling of fruits nd their tretment with solutions of AOC y immersion proved more efficient nd reduced the men numer of epiphytic microflor y lmost 12 %. During storge, we oserved n increse in the popultion of epiphytic microflor oth on the surfce of the control nd of the mjority of exmined fruits. However, the rte of growth ws different (Tle 1). Clculted rte constnts indicte tht during storge of ll kinds of fruit, oth control nd exmined, the rte of growth in the popultion of fungl microflor ws significntly higher compred with the rte of growth in the totl quntity of MAFAnM. The most intensive growth of micromycetes ws oserved on the control fruits of plum. In this cse, the rte constnts of growth of microorgnisms were 2.5 times lrger compred with the fruits of pome cultures. Treting ll kinds of fruit with AOC significntly reduced the speed of growth of oth MAFAnM nd micromycetes. Thus, during storge of fruits treted with ACM composition, the speed of growth of MAFAnM ws y 2.4 6.8 times, nd micromycetes y 1.8...4.3 times, lower compred to the fruits of control vrints. When pplying DL composition, the speed reduced, respectively, y 3.7 13.5 nd 1.7 11 times, depending on the species chrcterisitcs of fruits. It should e noted tht the totl popultion of epiphytic microflor on the surfce ll kinds of fruits fter storge t tretment with compositions of ACM nd DL did not exceed indictors estlished y the stndrds for this type of product. The dt presented llow us to stte tht fruits of the given vrints re sfe for the humn orgnism y microilologicl indictors. Appliction of the composition AARL significntly decresed speed of growth of MAFAnM, however, it did not influence, nd in some yers even prompted, development of micromycetes. This my e linked to the fct tht the composition AOC contins lecithin, which is considered nutrient medium for the cultivtion of certin kinds of microorgnisms. At the end of storge, popultion of fungl microflor on the fruits of pome cultures treted with the composition AARL exceeded the estlished stndrd indictors y1.8 times. In this cse, the growth of micromycetes 47

Estern-Europen Journl of Enterprise Technologies ISSN 1729-3774 3/11 ( 87 ) 2017 ws oserved only over the lst month of storing when ctive processes of overripening of fruits strted nd their immune properties significntly decresed. At the end of storing the fruits of plum of this vrint, the popultion of micromycetes did not exceed the estlished stndrd indictors. It should e noted tht during storge of fruits of control vrints, the growth of popultion of epiphytic microflor strted fter first 20...60 dys of storge. Tle 1 Rte constnts of chnge in the popultion of epiphytic microflor on fruit treted with AOC during storge Pomologicl vriety Rte constnts of chnge in the popultion of epiphytic microflor on fruits t different types of tretment, k 10 2, dys 1 C ACM AARL DL 1* 2* 1* 2* 1* 2* 1* 2* Apple Idred 0.24 0.48 0.11 0.28 0.05 0.30 0.03 0.39 Golden Delicious Simirenko Renet 0.37 0.61 0.06 0.34 0.01 0.56 0.01 0.32 0.26 0.59 0.04 0.31 0.02 0.54 0.02 0.32 Florin 0.22 0.44 0.04 0.22 0.04 0.46 0.09 0.21 Men for vrieties 0.27 0.53 0.04 0.29 0.01 0.47 0.02 0.31 HIP 05 0.067 Per Victori 0.26 0.47 0.09 0.13 0.03 0.41 0.04 0.11 Conference 0.07 0.38 0.04 0.08 0.05 0.31 0.06 0.01 Cure 0.40 0.94 0.23 0.49 0.19 0.67 0.18 0.47 Izyumink Crime Men for vrieties 0.31 0.54 0.15 0.26 0.13 0.46 0.10 0.23 0.26 0.58 0.11 0.24 0.07 0.46 0.07 0.21 HIP 05 0.078 Plum Voloshk 0.49 1.45 0.16 0.37 0.08 0.54 0.08 0.16 Stnley 0.34 1.25 0.1 0.27 0.05 0.45 0.05 0.06 Ugork Itlin Men for vrieties 0.51 1.55 0.21 0.35 0.12 0.49 0.08 0.18 0.45 1.42 0.16 0.33 0.08 0.49 0.07 0.13 HIP 05 0.049 Note: 1* popultion of MAFAnM; 2* popultion of fungl microflor When crrying out qulittive nlysis of epiphytic microflor, we identified dominting fungl microflor. Most often on the fruits of pomes cultures we oserved fungl flor of gener Penicillium, Alternri, Glоeosporium, Botrytis. On the fruits of plum of gener Monili nd Penicillium. As result of development of the specified microflor, we found the following microiologicl diseses on the surfce of pple nd per during storge: penicillosis, nthrcosis, lternri, moniliry rot, otrytis (Fig. 4 8). Fig. 4. Development of penicillosis (luish mold-like rot) on the surfce of pple: infected fruit; microstructure of fungus Penicillium expnsum (Lk.) Thom Fig. 5. Development of nthrcnose (gleosporious itter rot) on the surfce of pple: infected fruit; microstructure of fungus Glоeosporium fructigenum Berk Fig. 6. Development of nthrcnose (gleosporious itter rot) on the surfce of pple: infected fruit; microstructure of fungus Glоeosporium perennns Zeller Fig. 7. Development of lternri (olive mold-like rot) on the surfce of pple: infected fruit, microstructure of fungus Alternri tenuis Nees Tretment with AOC, which includes lecithin, stimulted development of penicillosis nd otrytis nd inhiited ll other microiologicl diseses. First fruits with signs of microiologicl diseses during storge of control pples of the vrieties Idred nd Golden Delicious were detected on dy 150 of storge, of the vrieties Simirenko Renet nd Florin on dy 180. During storge 48

Technology nd equipment of food production of pers of the vrieties Victori nd Conference, the first fungl diseses ppered on dy 60, of the vriety Izyumink Crime on dy 90, of the vriety Cure on dy 120 of storge. The first fungl rot ws discovered on plums of the vrieties Voloshk nd Ugork Itlin on dy 20, of the vriety Stnley on dy 40 of storge. Fig. 8. Development of otrytis (grey mold-like rot) on the surfce of per: infected fruit; microstructure of fungus Botrytis cinere Pers We oserved most often on the fruits of plum gry fruit rot whose pthogen is fungl flor Monili cinere Bonord, moniliry rot, cused y fungl flor Monili fructigen pers nd luish mold-like rot the pthogen is Penicillium expnsum (Lk.) Thom (Fig. 9 11). Fig. 9. Development of monoliosis (grey fruit rot) on the surfce of plum: infected fruit; microstructure of fungus Monili cinere Bonord c Fig. 10. Development of monoliosis (fruit rot) on the surfce of plum: infected fruit;, c microstructure of fungus Monili fructigen pers Fig. 11. Development of penicillosis (luish mold-like rot) on the surfce of plum: infected fruit; microstructure of fungus Penicillium expnsum (Lk.) Thom Treting fruits with AOC compositions prolonged internl mechnisms of fruit resistnce nd delyed the onset of development of microiologicl diseses for 30...120 dys depending on the kind of fruit nd the vrint of tretment. And during storge of pples of the vrieties Simirenko Renet treted with ACM composition nd of the vriety Florin treted with ACM nd DL compositions, over three exmined yers, we did not detect ny microiologicl diseses t ll. Thus, the lowest men level of dily losses from microiologicl diseses ws registered during storge of pples treted wth ACM composition, of pers nd plums treted with DL composition. The highest level of dily losses ws demonstrted y control pples, pers nd plums of ll pomologicl vrieties. In this cse, quntittive vlue of the exmined indictor ws 2 3.5 times higher compred with fruits tht were stored treted with ACM nd DL compositions. It should lso e noted tht during storge of pples treted with AARL composition, the level of dily losses did not sttisticlly differ from control. Insted, when storing other kinds of fruit, it ws significntly lower thn control vrint. For the purpose of determining the fctor, which hs dominnt influence on the level of dily losses from microiologicl diseses during storge when treted with ntioxidnt compositions, we performed multi-fctor dispersion nlysis. In the course of 4-fctor study 3 3 3 4, repeted 5 times, we studied the effect of three grdtions of fctors A (kind of fruits: fruits of pple, per, plum), B (wether conditions over the three yers of study), C (vriety of fruits: 3 vrieties of ech kind) nd four grdtions of fctor D (tretment with AOC) on the level of dily losses from the development of microiologicl diseses. Results of the nlysis re given in Tle 2 nd in Fig. 12. Tle 2 Results of dispersion nlysis of four-fctor experiment on determining dominnt fctor on the level of dily losses from microiologicl diseses during storge of fruits Source of vrition Sum of squres Degrees of freedom Men squre Fisher criterion F ctul theoreticl Totl (Cy) 1841.219 539 Repetitions (Cp) 0.015 4 Fctor А 447.896 2 223.948 6018.41 3.017 Fctor В 131.077 2 65.539 1761.29 3.017 Interction АВ 56.807 4 14.202 381.66 2.393 Fctor С 77.547 2 38.773 1042.00 3.017 Interction АС 144.121 4 36.030 968.28 2.393 Interction ВС 99.786 4 24.946 670.41 2.393 Interction АВС 113.842 8 14.230 382.43 1.960 Fctor D 385.970 3 128.657 3457.54 2.626 Interction АD 91.871 6 15.312 411.49 2.120 Interction BD 71.462 6 11.910 320.08 2.120 Interction СD 27.290 6 4.548 122.23 2.120 Interction ABD 37.032 12 3.086 82.93 1.775 Interction АСD 51.528 12 4.294 115.40 1.775 Interction ВСD 44.944 12 3.745 100.65 1.775 Interction АВСD 60.046 24 2.502 67.24 1.543 Rest (C Z ) 15.926 428 0.037 49

Estern-Europen Journl of Enterprise Technologies ISSN 1729-3774 3/11 ( 87 ) 2017 Fig. 12. Shre of influence of fctors on the level of microiologicl diseses during storge of fruits treted with AOC: A type of fruit; B wether conditions during formtion of fruit; C vriety of fruit; D tretment with ntioxidnt compositions; АВ, АС, ВС, AD, DB, CD, АВС, ABCD interction of fctors, rest other fctors Since the received ctul Fisher criteri significntly exceed theoreticl vlues, then the ction of nlyzed fctors nd their interctions is considered relile. The dt we received indicte dominnce of two fctors: species fetures of fruit rw mterils (fctor A) nd tretment with ntioxidnt compositions (fctor D). The shres of influence re, respectively, 24 nd 21 %. The effect of other fctors nd their interctions ws less sustntil nd did not exceed 8 %. Significnce of influence from the fctors ws confirmed y the computed lowest significnt differences (НІР 05 ), which re equl for fctors A, B, C НІР 05 =0.04, for fctor D НІР 05 =0.05, for interction АВСD НІР 05 =0.24. A reltive error of the experiment is 1.97 tht testifies to its high ccurcy. 6. Discussion of results of exmining the influence of ntioxidnt compositions on the development of microiologicl diseses during storge Studies tht we conducted confirm efficiency of pplying the ntioxidnt compositions ACM nd DL to reduce dily losses s result of development of fungl rots. A significnt positive consequence of the ppliction of this technology for storge is considered to e n increse in the storility of fruit rw mterils nd mximl preservtion of their qulittive indictors. Despite the fct tht the use of the ntioxidnt composition AARL stimulted development of penicillosis nd otrytis, ut the first signs of the disese ppered on the surfce of fruit only t the lst stge of storing. Along with this, development of microiologicl diseses on control fruits strted fter 20 dys of storge. Introduction to the formultion of DL composition of dimethylsulfoxide, which possesses, in ddition to ntioxidnt, the nticteril properties, mde it possile to neutrlize the growth-stimulting effect of lecithin. And, s consequence, the ppliction of this composition yielded the lrgest positive effect. Thus, otined dt nd their scientific sustntition llow us to recommend to mnufcturers to tret the fruits with ntioxidnt composition, which contins ionol, dimethylsulfoxide nd lecithin, efore their susequent storge. 7. Conclusions 1. In the period to prepre the fruits for storing, the lrgest men popultion of epiphytic microflor ws registered on the surfce of plums nd pers with medium term of ripening. The species composition of epiphytic microflor ws dominted y spores of mesophilic eroic nd fculttive neroic microorgnisms. Their men popultion on the surfce of pples ws 9,6 10 3 cfu/g, on the surfce of plums 18 10 3 cfu/g. Treting ll kinds of fruit with AOC significntly decresed speed of the growth of oth MAFAnM nd micromycetes. 2. Applied ntioxidnt compositions reduced the level of dily losses of fruit from microiologicl diseses over the entire period of storge y 2...3.5 times. The lrgest positive effect during storge of ll kinds of fruits ws otined when pplying the composition DL. 3. The level of dily losses from microiologicl diseses during storge ws ffected y the dominnt influence of fctors of generic fetures of fruit rw mterils (fctor A) nd tretment with ntioxidnt compositions (fctor D). The shres of influence re, respectively, 24 nd 21 %. References 1. Mygerdichev, E. Y. Plodoovoshchny promyshlennost n ruezhe vekov [Text] / E. Y. Mygerdichev // Pishchevy promyshlennost. 2000. Issue 7. P. 49. 2. Brth, M. Microiologicl Spoilge of Fruits nd Vegetles [Text] / M. Brth, T. R. Hnkinson, H. Zhung, F. 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