FIELD: biotechnology.
SUBSTANCE: invention relates to biotechnology and can be used in processing of raw vegetable semi-products of ripening cultures to increase duration of their refrigerated storage. Method provides primary treatment and cutting of vegetables, preparation of a protective preparation, in which biopreparation B-2 Safero containing Lactobacillus sakei, is dissolved in water at ratio of 1:100 at temperature of 6–10 °C with further stirring until complete dissolution and addition of water in ratio of 1:4 at temperature of 6–10 °C and its spraying on preliminarily washed and cooled vegetables at air temperature 4±2 °C and relative humidity of 85 % to produce semi-finished products. Prepared semi-products are dried, packaged and stored at temperature of 4±2 °C.
EFFECT: invention allows to extend the shelf life of raw semi-products ripening fruit and vegetable crops.
1 cl, 1 dwg, 1 tbl
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