FIELD: storage.
SUBSTANCE: method of storing honeysuckle fruits in conditions of controlled atmosphere consists in the fact that high concentration of carbon dioxide – 18–20 % and concentration of oxygen – 14–16 % is created during 1–2 hours after express cooling of fruits for 30–60 minutes to +5...+ 8 °C and maintained for 72 hours. Then concentration of carbon dioxide is reduced to 10–11 %, with content of oxygen – 14–16 %, and maintained at a given level throughout the storage period at temperature of +0.5…+1 °C.
EFFECT: invention provides slowing down of honeysuckle ripening, reduction of losses from fungal diseases, extension of storage life to 30 days with maximum preservation of initial product quality.
1 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STORING RASPBERRY FRUITS | 2018 |
|
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SU1738200A1 |
| STRAIN OF SPORE-FORMING BACTERIA BACILLUS AMYLOLIQUEFACIENS, HAVING FUNGICIDAL ACTION AGAINST PHYTOPATHOGENIC FUNGI, CAUSING DISEASES OF VEGETABLE PLANTS, A BIOLOGICAL PREPARATION BASED THEREON | 2018 |
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