THE EFFECT OF POST-HARVEST SURFACE TREATMENT ON THE PRESERVATION OF ONIONS

Autor:	E.A. Tokhtieva, L.Kh. Tokhtieva
Rok vydání:	2020
Předmět:	Horticulture Chemistry fungi food and beverages General Earth and Planetary Sciences General Environmental Science
Zdroj:	AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA. 18:18-22
ISSN:	2541-7835
Popis:	The article reveals the possibility of using paraffinization to improve the preservation of grocery onions. The post-harvest treatment of onions with paraffin has reduced the losses during the storage period by 11.8%. The consumption of nutrients is slower, so, paraffinization allowed to maintain the quality of onions at a higher level. The loss of dry matter in control is 5,6 %, ascorbic acid – 4,1 mg %, while, when treated with paraffin, 4,3% and 2,7 mg %, respectively
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7687bc17bbb1e578b94746e585d4feb7 https://doi.org/10.24888/2541-7835-2020-18-18-22 Zobrazit plný text záznamu