MODERN TECHNOLOGIES FOR CONSERVATION OF VEGETABLES

Abstract

The publication presents the results of applying two modern technologies for the long-term and safe preservation of vegetables - freeze-drying and gamma sterilization. Lyophilized vegetables have a minimum moisture content of 2 to 5%, and the flavor complex is highly preserved. The gamma sterilization performed ensures high microbiological purity of vegetables and ensures their long-term preservation (up to 5 years) in plastic packaging, under normal conditions.