STUDY OF THE INFLUENCE OF PROCESSING ON THE SAFETY OF FRUIT AND VEGETABLE RAW MATERIALS

Authors

Nazirova Rakhnamokhon Mukhtarovna Doctor of Technical Sciences (PhD), Associate Professor of the Department “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute;
G’ulomova Yulduzkhon Student of the Department of “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute;
Usmonov Nodirjon Botiraliyevich Lecturer at the Department of “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute; Fergana, Republic of Uzbekistan.

Keywords:

Productivity, storage, losses, biosynthesis

Abstract

The article presents the results of studies on the effect of ethylene inhibitors on the safety of fruits and vegetables. It has been established that the treatment of fruits and vegetables with a gaseous ethylene inhibitor slows down the ripening process by 1.5 times compared to conventional storage. The shelf life is extended by 2-2.5 months