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FIEZ “Navoiy”, Navoiy, Republic of Uzbekistan

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The most important processes that make long-term preservation possible after harvesting fruit and putting them into cooler rooms are the processes of respiration and transpiration. Therefore it is necessary to create and maintain optimal temperature-humidity conditions, optimal oxygen and carbon dioxide concentration and to remove ethylene for optimal fruit and vegetable storage conditions. The optimal parameters of temperature and humidity for conventional coolers and for the main crops are listed in the table below.

Fruit and vegetable storage time, depending on the temperature and humidity

Products

Temperature, °С

Humidity, %

Retention period

Apple

-1+4

90-95

1-8 months

Brinjal

8-12

90-95

1-2 weeks

Broccoli

0-1

95-100

1-2 weeks

Cherry

-1+2

90-95

3-7 days

Strawberry (wild)

0

90-95

5-7 days

Cabbage

0-1

95-100

3-7 months

Carrot

0-1

95-100

4-8 months

Cauliflower

0-1

95-100

2-4 weeks

Celery

0-1

95-100

1-3 months

Plum

-1+2

90-95

1- 8 weeks

Currant

-0,5 -0

90-95

7-28 days

Cucumber

8-11

90-95

1-2 weeks

Garlic

0

70

6-8 months

Grapes

-1-0

90-95

4-6 months

Melon

4-15

85-90

1-3 weeks

Onion

-1-0

70-80

6-8 months

Pear

-1+3

90-95

1-6 months

New potatoes

4-5

90-95

3-8 weeks

Potatoes

4-5

90-95

4-8 months

Raspberries

-0,5 -0

90-95

2-3 days

Pepper

7-10

90-95

1-3 weeks

Peach

-1+2

90

2-6 weeks

Cherry

-1+2

90-95

2-3 weeks

 

 

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