Influence of form and size of a root on the storage life of kitchen beetroot

Autor: Nina Lyubymova, Veronika Bondarenko, Galyna Sukhova, Nataliya Didukh, Galina Slobodianyk, Ludmila Pusik, Vlаdimir Pusik, Ludmila Gaevaya

Publikováno v: EUREKA: Life Sciences, Iss 2, Pp 65-72 (2021)

Kitchen beetroots have a series of high-value parameters: good taste properties, healing-prophylactic importance, ability to long-term storage. There are many sorts of kitchen beetroot, different by root form. Most widespread are ones of the round an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8a37af6824ccf164cbcbda13a19d031
http://journal.eu-jr.eu/life/article/view/1756

Studying the preservation of Brussels sprout depending on its treatment with antimicrobial preparations before storage

Autor: Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Natalja Kyruchina, Halyna Slobodyanyk, Serhii Shchetyna, Maryna Shchetyna, Lidiia Kononenko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (108), Pp 52-59 (2020)

The effect of antimicrobial preparations on the intensity of losses in the quality of Brussels sprout heads during storage has been scientifically substantiated. Brussels sprout heads were treated with antimicrobial solutions before storage. The foll

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1226d32fe9ee80dc77d033c08ff2ef09
http://journals.uran.ua/eejet/article/view/216431

Research of garlic preservation depending on treatment with hydrophobic protective coatings and growth-inhibiting substances

Autor: Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Natalja Kyruchina, Oleksandr Kuts, Galina Slobodianyk, Olga Nakloka

The aim of the work was to improve the elements of garlic bulb storage technology by using hydrophobic protective coatings, growth inhibitors. The study allows you to choose protective coatings of garlic bulbs for long-term storage and extend the dur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dc019d535e93c2758efea06787b1403
https://zenodo.org/record/6412173

STUDY OF MASS LOSSES OF CAULIFLOWER AT STORAGE DEPENDING ON A PACKING WAY

Autor: Ludmila Gaevaya, Vlаdimir Pusik, Vitaliy Vlasovets, Оleksandr Romanashenko, Nina Lyubymova, Artur Rozhkov, Iryna Safronska, Ludmila Pusik, Evgeniy Hryn, Yevhen Kryshtop

Publikováno v: EUREKA: Life Sciences. 2:3-11

Tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf112cad471757edf53298ea76cb9906
https://doi.org/10.21303/2504-5695.2019.00860

Дослідження формування поживної цінності капусти цвітної залежно від агробіологічних факторів

Autor: Veronika Bondarenko, Vlаdimir Pusik, Oksana Sergienko, Lidiya Kononenko, Nina Lyubymova, O.V. Romanov, Leonid Gryn, Ludmila Pusik, Ludmila Gaevaya

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 29-35 (2018)
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (96) (2018): Technology and Equipment of Food Production; 29-35
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (96) (2018): Технологии и оборудование пищевых производств; 29-35
Східно-Європейський журнал передових технологій; Том 6, № 11 (96) (2018): Технології та обладнання харчових виробництв; 29-35

We studied the effect of the sum of active temperatures above 10 °C, the amount of precipitation, and the hydrothermal coefficient (HTC), on the formation of dry, dry soluble substances, sugars, and ascorbic acid, in cauliflower, depending on specia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2002bf641242a7c90b9110fcdb87a315
http://journals.uran.ua/eejet/article/view/147748