SPECIFIC CONDITIONS OF STORING JERUSALEM ARTICHOKE

Abstract

The paper considers some specific conditions of storing the tubers of Jerusalem artichoke. After long-term storage with traditional methods Jerusalem artichoke tubers quickly lose the turgor and are easily infested with bacterial diseases. For example, when storing tubers in a room with an air temperature of 17…22°C for 10 days, the weight of tubers decreases by 7%, for 20 days - by 14%. The authors have conducted research to analyze the method of biopolymer coating of tubers with a film of nanoscale thickness using Milekons and Artafit preparations. The safety of the Skorospelka variety depending on the treatment of tubers with preparations Milekons and Artafit before storage has been determined in dynamics from October 2015 to July 2016 in polypropylene bags and vegetable nets at a temperature of +2...+5°C. It has been stated that the tubers of Jerusalem artichoke lose less moisture during storage in polypropylene bags (63% of tubers have remained on average) than in vegetable nets (56% of tubers have remained on average). The least losses during storage have been observed in case of storing tubers in polypropylene bags treated with the Artific (21%) and Milekons (34%) preparations. Thus, the film of nanoscale thickness made on the surface of tubers, allows to reduce weight loss up to 49%. The research has shown significant changes in the chemical composition of tubers during storage. In order to preserve a higher content of carbohydrates, including inulin in tubers, it is preferable to store Jerusalem artichoke tubers in polypropylene bags at a temperature of + 2... +5°C.