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РецензированоEN2022

TO STUDY THE EFFECT OF TEMPERATURE ON THE STORAGE OF PUMPKIN

A.B.Yo'lchiev (Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan) · N.I. Khudoyberdieva (Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan) · L.A. Botiraliev (Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan) · M.Z.Zaynobiddinov (Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan)

Международный журнал передовых научных исследований · 29-33 · 2022

Аннотация

This article presents the results of a study on the effect of temperature on the shelf life of squash. Pumpkins can be stored at - 18 ℃ for 12-15 months. A 4 ℃ difference in storage temperature drastically reduced the shelf life of the squash, leading to a reduction of 12-15 months to 30-40 days. In the functional diet, it is stated that the temperature of - 17-18 ℃ is optimal in the correct selection of storage conditions for the uninterrupted supply of squash to the population and the organization of long-term storage of squash as much as possible.

Доказательный фрагмент

«This article presents the results of a study on the effect of temperature on the shelf life of squash.»

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Демо-превью

This article presents the results of a study on the effect of temperature on the shelf life of squash. Полный текст публикации CiteX не хранит — доступ к первоисточнику открывается по DOI согласно лицензии издателя и выбранному плану.

DOI не указан
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Тип
Журнал
Страна
Узбекистан
Ключевые слова
Squash, temperature
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