THE INFLUENCE OF ANTIMICROBIAL SUBSTANCES ON THE QUALITY OF CHERRY FRUIT IN STORAGE
UDC 664.8.032 : 634.23
VASILISHINA O.,
lecturer of Uman’ National University of Gardening
THE INFLUENCE OF ANTIMICROBIAL SUBSTANCES ON THE QUALITY OF CHERRY FRUIT IN STORAGE
Joint application of postharvest treatment of cherry fruit by the antimicrobial substances and polyethylene tape for packing of fruit diminishes the natural losses of mass and improves quality of products. Advantages of treatment of cherry fruit with a 0.4% solution of lemon acid have been determined.
THE INFLUENCE OF ANTIMICROBIAL SUBSTANCES ON THE QUALITY OF CHERRY FRUIT IN STORAGE
VASILISHINA O.,
lecturer of Uman’ National University of Gardening
THE INFLUENCE OF ANTIMICROBIAL SUBSTANCES ON THE QUALITY OF CHERRY FRUIT IN STORAGE
Joint application of postharvest treatment of cherry fruit by the antimicrobial substances and polyethylene tape for packing of fruit diminishes the natural losses of mass and improves quality of products. Advantages of treatment of cherry fruit with a 0.4% solution of lemon acid have been determined.
THE INFLUENCE OF ANTIMICROBIAL SUBSTANCES ON THE QUALITY OF CHERRY FRUIT IN STORAGE