INFLUENCE OF PLACEMENT METHODS ON PRESERVATION AND QUALITY OF JERUSALEM ARTICHOKE TUBERS WHEN STORING IN CONDITIONS OF A VEGETABLE STOREHOUSE

Abstract

The article presents data from two years of research to identify the most optimal of traditional methods of storing Jerusalem artichoke tubers of the Skorospelka variety. As part of the study, the following methods of storage tubers were studied: a polypropylene bag, a plastic box, and a bulk in a vegetable storehouse with unregulated conditions. Shelf life was 102 and 194 days. In the first year of storage, the weight loss of the tubers was 16.4-22.5%. In the second year, the highest storeability of the tubers was recorded when stored in bags; the weight loss was 5%. The method of storage of Jerusalem artichoke tubers in polypropylene bags in some years provided less damage from diseases and the storeability was 49-64% higher compared with storage in a bulk and in plastic boxes. The method of storing tubers of Jerusalem artichoke in a bulk contributed to their wilting by 1.7-5.8% compared with storage in bags and boxes. During storage of Jerusalem artichoke tubers in boxes, their carbohydrate complex was destroyed to a lesser extent. The fiber content in terms of absolutely dry matter was reduced by 0.2-2.5%, or 0.9-1.1% less than when stored in bags and in a bulk. The content of watersoluble carbohydrates was 2.5-4.8%, which was 3.3-7.4% less than during storage in a bulk. According to the results of research, the most optimal of the traditional methods of Jerusalem artichoke tubers storage was the storage in bags.

Keywords

• jerusalem artichoke tubers
• method of storage
• habit
• storeability
• biochemical composition