TECHNOLOGY OF LONG-TERM STORAGE OF SOME TYPES OF FRUITS AND VEGETABLES USING SORBENTS

Nazirova Rakhnamohon Mukhtarovna; Mamajonov Gaybullo Gayratjon ugli; Asqarov Hasanboy Kholdoraliyevich

doi:10.17605/OSF.IO/JF8AV

Authors

Nazirova Rakhnamohon Mukhtarovna Doctor of Technical Sciences (PhD), lecturer of the department “Technology of storage and primary processing of agricultural products”,Ferghana Polytechnic Institute
Mamajonov Gaybullo Gayratjon ugli Lecturer of the department “Technology of storage and primary processing of agricultural products”, Ferghana Polytechnic Institute
Asqarov Hasanboy Kholdoraliyevich Lecturer of the department “Technology of storage and primary processing of agricultural products”, Ferghana Polytechnic Institute; Ferghana, Republic of Uzbekistan

DOI:

https://doi.org/10.17605/OSF.IO/JF8AV

Keywords:

temperature, bacteria, biological product, cold storage, microbes - antagonists, pathogenic microflora.

Abstract

It is known that the storage of agricultural raw materials is an important step in providing the population with food. Storage of fruits and vegetables should be organized in such a way that these food products do not lose their inherent taste and smell, then remain fresh, do not mold and do not rot.

The article presents the results of studies on the effect of treatment with various sorbents on the preservation of certain types of fruits and vegetables. It was found that treatment with organosilicon biostimulants provides 98% yield of potatoes and vegetables after prolonged storage. The use of expanded vermiculite as a sorbent material for storing fruits, vegetables and tubers has also been studied. The use of vermiculite increases the yield of standard products by 12.1%.

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