Apple, which is rich in various vitamins and trace elements, plays important role is in daily diet of mankind. Noteworthy, daily consumption of apple helps people to get rid of anemia, which stated in the famous the Laws of Medicine by Avitsenna. The objective of the research is to study and analyze current state of cultivation of apples around the world as well as the country, the types and importance of nutrients, and efficiency of different storage options. During the experiments, Renet Simirenko, Golden delishes and Boyken varieties, which are local varieties for this province, have been studied in refrigerated, ordinary natural warehouses, as well as in simple natural warehouses with ventilation technology. According to the results, the main identified factors influencing the quality of apples during storage, were the temperature of the synthesis of ethylene hormone storage chamber, relative humidity, improved ventilation rate, the dependence of its design parameters on the design of a simple natural warehouse and products stored in refrigerated and ordinary natural warehouses.
In this article, several methods of storing the harvest of the grape varieties in a natural way, including storage, vine method, storage in water-filled containers (by the method of legumes) were studied. During the experiments, discrepancy between their quality indicators, advantages and disadvantages of these methods, storage periods and conditions, as well as the amount of dry matter, the amount of nitrate, the pH environment were researched and analyzed. The pertinent results showed that the sugar content of grapes was the lowest according to the characteristics of varieties in the vine method, accounted for 16.3% and the highest in the storage method, which was 21.17 %, the amount of nitrate was not more than 60 mg/kg in the norm, which was also allowed in all methods. Noteworthy, the most acceptable method among them was the bottle method, however, the method needed to be improved in the future.
This article shows the importance of the local carrot root fruit in the national economy, which is loved by the population today. Its branches of use for the food industry, i.e. cases of maximum preservation of its medicinal properties and chemical composition compared to other types of vegetables, in the production of various products in a fresh yellow appearance, storage and processing for certain periods, have been studied. In addition, the superiority levels of carrots over other products, as well as the main chemical composition of carrot tubers in any form of use, the amount of dissolved dry matter in the tubers and the level of acidity in the juice were studied. The dependence of the storage period of carrots in the freshly cut state and the long-term storage period, in addition, the main technological parameters in the process of long-term storage of carrot tubers in modern refrigerated warehouses are presented. Information on the total amount of natural weight loss during initial cooling and long-term storage with changes in quality indicators depending on the temperature and relative humidity of the air in the cooling chamber is presented.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.