| 摘要 |
FIELD: storage of fruit and vegetable with the use of biological antiseptic. SUBSTANCE: method involves placing fruit and vegetable in temperature-controlled store and periodically subjecting fruit and vegetable to hydraulic spraying with saturated aqueous solution of antiseptic preparation produced by sequential extracting of Mortierella polycephala 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. EFFECT: reduced corrosive wear of equipment and reduced storage loss of product upon secondary contamination thereof. |
