FEATURES OF STORAGE OF JERUSALEM ARTICHOKE TUBERS UNDER CONDITIONS OF VEGETABLE STOREHOUSE

Abstract

The article presents the results of three years of research on the impact of traditional storage methods on the safety and quality of Jerusalem artichoke tubers. The beneficial properties of Jerusa-lem artichoke have been known for many years. Due to biological characteristics, the use of tubers throughout the calendar year is a rather problematic task – they undergo fungal diseases and quickly dry out. Therefore, the purpose of this study was to determine the optimal method of storage in a vegetable store. In most years of the research, the storability of Jerusalem artichoke did not depend on the storage method and varied from 31 to 95%. External observations showed that in the second year of the research the best keeping quality was ensured by the method of storing tubers in bags. In the first and third years of the research, rotted tubers were observed under all methods of storage. Regardless of the method used, tubers were dried during storage. In most years of the research, moisture loss was higher when stored in bulk – by 1.7-8.2%. When storing Jerusalem artichoke tubers in boxes, the lowest reduction in fiber content was observed – 0.2-2.5%, while when stored in bags – 1.1-4.3%, when stored in bulk – 0.9-2.4 %. Storage in boxes provided the smallest reduction in the content of water-soluble sugars – 1.4-4.8%. The most optimal of the traditional methods of storage is the storage in boxes.

Keywords

• jerusalem artichoke
• storage method
• storability
• biochemical composition of tu-bers