USING HYPOBARIC CONDITIONS WHEN STORING CUCUMBERS

Authors

  • D.I. Frolov Penza State Technological University
  • A.P. Dimova Penza State Technological University

Keywords:

hypobaric storage, greenhouse vegetables, cucumber, quality indicators

Abstract

The article studied the influence of hypobaric conditions and storage time on the selected color, textural and chemical indicators of the quality of greenhouse cucumbers. The smallest changes in color and shade of cucumbers were observed in samples stored at a pressure of 10 kPa. After 30 days of storage, cucumbers stored under hypobaric conditions underwent less significant changes in the content of dietary fiber, pectin and sugar compared to cucumbers stored under atmospheric conditions. Hypobaric storage has been found to preserve the quality of the cucumbers.

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Published

2021-06-06

Issue

Vol. 8 No. 2 (2021)

Section

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

License

Copyright (c) 2021 D.I. Frolov, A.P. Dimova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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