| 摘要 |
FIELD: agriculture and food-processing industry, may be used in vegetable stores and public catering enterprises. ^ SUBSTANCE: method involves creating regulated medium and periodically smoking it with vapors of formaldehyde produced by mixing of 50 ml of formalin and 50 g of KMnO4 per 1 m2 of store surface; providing treatment combined with active ventilation at air flow rate of 100 m3/t of sweet pepper. Treatment with formaldehyde vapors may be performed at periodicity of once per week. ^ EFFECT: provision for creating of resource saving, ecologically clean, safe storage process, prolonged shelf life and retention of commercial appearance of pepper. ^ 2 cl, 1 tbl |
