THE APPLICATION OF THE SUBSTANCES WITH ANTIMICROBE PROPERTIES FOR PROLONGATION OF STORAGE PERIODS OF BLACK CURRANT
UDC 634.7:664.8
OSOKINA N.,
candidate of agricultural science, professorof Uman’ National University of Gardening
GERASIMCHUK E.,
lecturer of Uman’ National University of Gardening
THE APPLICATION OF THE SUBSTANCES WITH ANTIMICROBE PROPERTIES FOR PROLONGATION OF STORAGE PERIODS OF BLACK CURRANT
The positive influence of postharvest treatment of black currant with the solutions of lemon acid (0.4%) and sorbic acid (0.5%), benzonatrium (0.7 %) and ethyl spirit (95.5 %) on keeping quality is substantiated. The advantages of treatment with lemon acid are in the double increasing of the duration of storage of fruits and in the ensuring of their quality and safety.
THE APPLICATION OF THE SUBSTANCES WITH ANTIMICROBE PROPERTIES FOR PROLONGATION OF STORAGE PERIODS OF BLACK CURRANT
OSOKINA N.,
candidate of agricultural science, professorof Uman’ National University of Gardening
GERASIMCHUK E.,
lecturer of Uman’ National University of Gardening
THE APPLICATION OF THE SUBSTANCES WITH ANTIMICROBE PROPERTIES FOR PROLONGATION OF STORAGE PERIODS OF BLACK CURRANT
The positive influence of postharvest treatment of black currant with the solutions of lemon acid (0.4%) and sorbic acid (0.5%), benzonatrium (0.7 %) and ethyl spirit (95.5 %) on keeping quality is substantiated. The advantages of treatment with lemon acid are in the double increasing of the duration of storage of fruits and in the ensuring of their quality and safety.
THE APPLICATION OF THE SUBSTANCES WITH ANTIMICROBE PROPERTIES FOR PROLONGATION OF STORAGE PERIODS OF BLACK CURRANT