FRUIT OR VEGETABLE STORAGE METHOD

摘要

FIELD: storage of fruit and vegetable with the use of biological antiseptic. SUBSTANCE: method involves placing fruit and/or vegetable in temperature-controlled store; periodically subjecting fruit and/or vegetable to hydraulic spraying with aqueous solution of preparation produced from Pythium ultimum micromycet biomass by predetermined process. EFFECT: reduced storage losses and corrosive wear of equipment.