METHOD FOR CONTROL OF FRUIT AND VEGETABLE PRODUCTION DURING STORAGE

摘要

ORP measuring is carried out considering biological structure of each product individually. In each measurement of oxidation-reduction potential of an object an electrode was put on the same place and at the same depth not more than 3…5 mm for ensuring possibility of comparison of current results with previous ones. Control measurements are carried out every 10…20 days during all over storage term with control sampling (not more than 5…10 % of total amount of placed production).