| 摘要 |
FIELD: treatment of fruit and vegetable before laying for storage. SUBSTANCE: method involves subjecting fruit and vegetable to hydraulic cooling with saturated aqueous solution of antiseptic preparation produced by sequential extracting of Pythium insidiosum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; laying fruit and vegetable into temperature-controlled store. EFFECT: reduced corrosive wear of equipment and storage losses. |
