METHOD OF VEGETABLES STORAGE Russian patent published in 2010 - IPC A01F25/00 

FIELD: agriculture.

SUBSTANCE: vegetables are processed with an ozone/air mixture in the temperature conditions 12-18°C and relative humidity 40-80 %, the processing is three-fold for at least three hours. The ozone/air mixture is supplied to a ceiling portion for 15 min to concentration 35 mg/m³ at frequency to 60 min. The ozonisers are arranged in an isolated adjacent room and connect with the storehouse by a duct system with gate vents. For the short-term storage, potatoes, onions, carrots and cabbage are processed once for the whole keeping period; grapes are processed once a week; apples are processed 2 times a week. For the medium-term storage, carrots are processed once a month; onions and grapes are processed once a week; potatoes, cabbage and apples are processed 2 times a week. For the long-term storage, onions are processed once a month; carrots and cabbage are processed 2 times a month; potatoes are processed 2 times a week.

EFFECT: cost price reduction, improved safety technique and quality.

10 cl, 1 tbl, 6 ex