FRUIT OR VEGETABLE STORAGE METHOD

摘要

FIELD: storage of fruit and vegetable with the use of biological antiseptic. SUBSTANCE: subjecting fruit and/or vegetable placed in temperature-controlled store to periodical hydraulic spraying by saturated aqueous solution of preparation produced from Mortierella parvispora micromycet biomass by predetermined process. EFFECT: reduced corrosive wear of equipment and reduced storage losses of product.