In article recommendations about storage of the cleaned crop of vegetables are made. Also the table on a storage mode where the temperature and humidity of air for concrete culture is specified is provided.
Practical advice
Vegetables possess a set of biochemical, physical, tekhnoyologichesky and other properties, opreyodelyayushchy their quality and a sposobyonost to satisfy inquiries and treyobovaniye of the consumer. Preservation of these properties is in many respects connected with production lezhkosposobnost, so and with technology of storage of an ubyoranny crop.
As vegetables are zhivymi objects, in the course of storage for maintenance of the zhiznedeyayotelnost they consume on the dykhayony reserved nutritious veshcheyostvo, and water is spent at an ispayoreniye. As a result there is a fiyoziologichesky weakening of vegetables and loss of a natural ustoychiyovost by them to causative agents of diseases.
Manifestation of diseases at a hraneyoniya can be a consequence a porazheyoniya of vegetiruyushchy plants and a razyovitiya of the hidden forms of damage by phytopathogens, and also rezultayoty infections when cleaning, tovaryony completion, transportation and storage. Separate types of vegetables are subject also to physiological zayobolevaniye. As their reasons the physiological frustration arising owing to opredeyolenny conditions of cultivation, esteyostvenny or artificial (payotologichesky) aging, narusheyoniya of modes of storage serve.
Acquaintance with an agrotechnology of cultivation and cleaning of vegetables in a concrete economy allows sudit about quality grown up uroyozhy and to some extent about production lezhkosposobnost. Thus it is necessary to know that superfluous introduction of nitric fertilizers conducts to decrease not only shares of stanyodartny production (rastreskivayony heads of cabbage, the ugly root crops of the carrots which have outgrown root crops of a beet etc.), but also to decrease natural immuniteta to phytopathogenic microflora. Application of phosphoric fertilizers practically doesn’t render sushcheyostvenny influence on accumulation of nitratny nitrogen, and potash tuki reduce its contents in vegetables. Lack of potassium as a part of udobreyoniya leads to violation of a sootnoyosheniye of nutritious elements in pochve that inevitably leads to a nayokopleniye of excess of nitrates in a proyoduktsiya.
Terms a provedeyoniya nitric podkormok matter also. Late top dressing, especially in masyosovy maturing of heads of cabbage and korneplodov, tighten vegetation of rasteyoniya, slow down biosynthesis of sugars and solid and cause izbyyotochny accumulation of nitrates.
At acceptance of parties of a vegetable proyoduktsiya a tovarovedny assessment dolzhna to be carried out according to requirements of a standard dokuyomentatsiya of this culture on osnove a visual assessment of a sootvetyostviye of quality to a standard. Thus receipt by the uvyadyoshy, frozen, zaparenny, damaged diseases and vrediyotel, with mechanical povrezhdeyoniya of production isn’t allowed. Excess of the usyotanovlenny admission of vyshepereyochislenny fractions of not standard reduces safety of production. The greatest losses happen in partiyax, containing the vegetables affected with diseases. On the second place it is possible to put the losses caused by mekhayonichesky damages: such production is exposed to defeat various fitopatogenami quicker.
For ensuring the best safety of a vegetable proyoduktsiya preparation of storages and container for a season of storage and a podderyozhaniye of a sanitary-and-hygienic mode of storage has special value. At once after unloading of production it is necessary to remove all remains of a crop of predyyodushchy year, empty container, nakopivshijsya garbage. In rooms with aktivyony ventilation carry out cleaning of ventilating channels. After that storage dry, delayut maintenance and odnovremenyono check work of the refrigerating and ventilating equipment.
A month before a laying of vegetables carry usually out disinfection xranilishha, the equipment and container a formalin rayostvor. It is possible to apply to the same purpose and 3-4 % vodyony solution of limy milk or a chloric lime, in which dobavlyayut to 3 % of an iron vitriol or 5-10 % of formalin. Praktikuetsya and dry disinfection – okurivayony sulphurous anhydride or an air ozoyonirovaniye with the subsequent airing of a room. Container after necessary repair wash and dry on the sun. Also carry out work on destruction of rodents and seal of courses, ostavlenyony them.
The laying of production on storage demands observance of certain rules. Production place in the refrigerating chambers answering to sanitary standards and predvariyotelno cooled to rekomenduyoemy temperature. At cargo handling works it is important izbezhat a mechanical travmirovaniye of vegetables. Various on a lezhkosposobnost botanical grades, parties from different farms-postavyoshchikov settle down separately taking into account their commodity qualities and a potenyotsialny lezhkosposobnost. Into a teyocheniye of days load no more than 10 % of capacity of chambers at total amount no more than 80-90 %. On a kazhyody lot of products oformlyaetsya the passport.
In the course of storage it is desirable to support the following modes (see the table). A table beet rekomenduetsya to store at polozhiyotelny temperature of 2-4 °C, in otliyochy from other korneplodny. Thus its keeping raises for 3 %, in comparison with temperatuyory 0-+ 1 °C at the expense of decrease in losses from white parshi and gray decay, and a decrease of weight of root crops vozrastaet is insignificant – for 0,3-0,4 %.
Application of a polyethylene upayokovka in the form of bags, loose leaves in containers, capes on stacks promotes providing in it to the increased humidity within 90-95 % and to accumulation to 4 % of the ugleyokisly gas suppressing razviyoty phytopathogens. In addition polyethylene packing ogranichivaet distribution of diseases on all lot of products. Obyazatelyyonym a condition thus is stable maintenance of rekomenyoduyemy temperatures in the course of a hrayoneniye.
Now it is successful primenyayutsya and new technologies of a hrayoneniye of vegetables. Use of isyokusstvenny cold and the reguliruyeyomy gas environment with the lowered content of oxygen and povyyoshenny – carbon dioxide pozvolyaet, besides decrease intensivnosti courses metabolic processov, ingibirovat development boyolezny and to reduce losses from them in 5-7 times. Membrane ways of creation of gayozovy environments in refrigerating chambers are thus perspective. Their main advantages in profitability (costs of 10-15 % are lower) and ecological purity (it is not required burning of gases). Periods of storage increase in 3-4 times in comparison with usual holodilyyony storage.
Causes interest application of the ozone possessing bakteritsidyony action and capable efyofektivno to destroy different types of plesnevy mushrooms and yeast. Processing by ozone carry out at a deyozinfektsiya of storages, container, an oboruyodovaniye, disinfecting of a poverkhyonost of vegetables from saprofitov, plesyonevy mushrooms, aktinomicetov, yeast, in fight against insects. For increase of a keeping and extension of periods of storage vegetables subject to processing by an ozono-air mix after laying them in transport container or before vakuyoumny packing. Processing by ozone provides high safety of nutritious and flavoring qualities of a proyoduktsiya.
In the course of storage vegetables (in osyonovny the tomato, pepper sweet, an oguyorets, an eggplant) allocate ethylene which makes active their sozrevayony, perezrevany and aging that leads to development of diseases and a poyoter of quality. Suppresses this process processing metiltsiklopropeny (MSR) – the synthesized hiyomichesky substance possessing antifungal and antibacterial properties.
It is necessary to carry out ezhednevyony survey of stored production, to supervise a technical and saniyotarny condition of the chamber and container, not to allow condensate loss on a surface of production and its podmoyorazhivaniye, to carry out sample ochagov defeats and an opylivaniye of places a vyborok chalk, at neobxodimosti – a pereshtabelirovka of containers and immediate realization of a produkyotsiya.
Modes of storage of vegetables
(On magazine materials Protection and quarantine of plants).