In article recommendations about a question of providing optimum temperature vlazhnostnyx modes of storage of production of plant growing are made.
QUALITY of PRODUCTION GUARANTEES OBSERVANCE TECHNOLOGISTS
Long storage of potatoes, vegetables, semechkovy fruits and grapes – the integral link of agricultural production in all countries located in the territory of the northern hemisphere of the globe. In the Crimea realization and consumption of fruits and the vegetables arriving directly from a field, can last 5 months and consequently duration of storage of this production should be not less than 7 months. Long hraneyony juicy vegetative production it is based on delay exchange processov in fabrics of kept objects and suppression of activity of the microorganisms being on their surface. The simplest, desheyovy and non-polluting way of achievement of this purpose – temperature fall in storages. For each type of production sushhestvuyut optimum parameters of temperatures at which the processes noted above proceed more slowly. For vegetables, potatoes, semechkoyovy fruits and grapes, depending on a type of production and its appointment, the range of these temperatures fluctuates from a minus 30do plus 40S. In climatic conditions of the Crimea such temperatures during the whole period of storage can be created only with application of artificial cold.
To the beginning farmer to build expensive cooled storage it is inexpedient and not on forces. It is necessary for many agricultural producers to solve the following problem: how to keep grown-up production with neyoznachitelny costs of its storage? It is possible only at a skillful and competent combination of biological features of culture and climatic factors. Let’s consider hraneyony fruits of the following groups of cultures.
Potatoes and root crops (carrots, a beet) quite successfully can be kept in the elementary storages – trenches or burtax. The device burtov is less labor-consuming, but as a result of frequent thaw production in burtax can get warm, is strong izrastat and to rot.
In trenches in storage there is stabler temperature. At ustrojstve trenches it is important to observe the recommended depth and width. It is possible to manipulate length of a trench depending on quantity of production, but it is better, if it doesn’t exceed for potatoes of 10 m, for the others vidov some vegetables – 5-8 m. Width of trenches for storage of potatoes, cabbage and svekly – 1-1,2 m; for carrots storage – 0,8 m. Depth of trenches for storage kartofelya and beets is possible to 1 m, but to choose production from deep more difficult. Therefore for storage of potatoes and vegetables we rekomenduyoy depth of trenches of 0,6-0,8 m. In them it is possible to fill up potatoes and root crops in bulk, that is to store without container or to put in box container. For this purpose it is possible to use wooden or plastic boxes.
For storage of all types of vegetables in trenches there should be devices for production ventilation.
Before approach of a spring drowning thickness an ukryyotiya of a trench to increase a layer of sawdust or other material, poorly provoyodyashchy warmly. For control of temperature in burtax and trenches predusmatrivayut the device for placement of thermometers. Observance of vyshepeyorechislenny conditions will allow to keep potatoes, carrots, a beet and kapustu without considerable losses to the middle end of April.
Semechkovye fruits and table grapes to keep without cooling it is even more difficult. Their storage is based on duration perioda ripenings. The temperature is lower, the these more slowly proceed processy. Therefore in the absence of stable cold for long storage it is necessary to select lezhky grades of late terms of maturing. Cleaning a yabyolok and pears for storage in not cooled conditions to carry out at early stages of a demountable maturity. Most difficult without artificial cooling to keep table grapes as soft fabrics of berries are easily injured by insects, a wind during the cleaning and transportation.
For winter storage it is recommended to use lezhky grades of table grapes of late terms of maturing. Periodically to a storage time carry out fumigating of clusters by sulphurous anhydride. For bystyory cooling of semechkovy fruits and grapes it is necessary to lower temperatures at night.
Long storage of fruits, grapes, vegetables and potatoes in the Crimea is possible only in cooled storages – holoyodilnik. After the termination of a season of storage refrigerating chambers, ekspediyotsionny corridors, shops of commodity processing clear of the produkyotsiya and garbage remains. Refrigerating chambers open and dry. Rooms examine to be convinced that in them there are no rodents, if necessary raskladyvayut the poisoned baits, holes close up concrete solution with beaten the stekyoly. (Containers, boxes) clear container from the decayed remains of proshlogodyony fruits and vegetables, if necessary wash out water and expose on an open solar area for natural disinfection under the sun. Walls, ceilings and floors of chambers bleach limy solution with addition of an iron or copper vitriol (1,5 kg of a svezhegasheny lime, 200 g of a vitriol on 10 l of water). After whitewashing holodilyyony chambers air and dry. In 2-3 days prior to loading of the chamber it is possible to process sulphurous anhydride. At storage table vinograda this procedure is obligatory. For this purpose in chambers burn ground seru at the rate of 50 g of sulfur on 1 m3 volume of the chamber or submit sulphurous angidrid from a cylinder, spending 100 g of gas on 1 m3 volume of the chamber.
Boxes, box pallets (containers), packages of boxes on wooden pallets with fruits and vegetables place in refrigerating chambers on zarayony to the made plan taking into account the most expedient use of the useful refrigerating areas. It is necessary to organize correctly cargo handling works, to provide optimum temperature vlazhnostnye storage modes, to provide possibility of access to production for a nayoblyudeniye behind its condition in the course of storage.
Before the beginning of a season of preparation and storage of fruits, grapes and vegetables, with the personnel involved on these works, it is necessary to give special classes, with involvement of scientific scientific research institutes and teachers of vysyoshy educational institutions.
The main condition defining duration a hraneyoniya and size of losses quality of production at a bookmark on the hraneyony. Any violation of integumentary fabrics promotes withering, immunity loss, rotting. Therefore potatoes and vegetables, fruits and grapes for long storage should be carefully sorted. Improvement of quality of production is promoted also by timely cleaning in dry weather before frosts.
Quality of the vegetables arriving on the market, has crucial importance. Vegetables of a high kayochestvo use demand only. Bad production is difficult for realizing even at the low prices.
Century. Turbines, Doctor of Engineering, head of the department of the production technology, storage and processing of production of vegetable growing and YuF "KATU" NAU standardization.