期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2020
卷号：2
期号：11
页码：24-32
DOI：10.15587/1729-4061.2020.200842
语种：English
出版社：PC Technology Center
摘要：The aim of the current research was to scientifically substantiate the influence of the elements of postharvest treatment on the preservation of winter garlic.Long-term storage of garlic from harvest to harvest is a prerequisite for the continuous supply of the population with garlic. There is a need for postharvest treatment of winter garlic, aimed at reducing the losses and extending the storage duration. An important link in this is the postharvest period (additional drying). Dried garlic has increased resistance to the damage by microorganisms and loses less weight during storage. The use of biopreparations during postharvest treatment makes it possible to reduce the losses of winter garlic from microbiological diseases during storage.It was theoretically grounded and experimentally proven that natural losses for the entire period of drying of topped garlic were 15.9% in Diushes variety, 21.8% in Merefians'kyi white variety. The same regularity was observed when drying garlic with the stem, the weight losses were 38.7 and 49.0%, respectively. The losses of the weight of non-dried bulbs were from 11.09 to 14.4%, depending on the variety, which was the largest part in the structure of garlic losses. The losses from the damage by diseases range from 5.28 to 12, 15% and have a strong correlation r=0.98.The yield of marketable products after six months of storage depends on the moisture content of a bulb neck. At drying up to the neck moisture content of 25±1%, the yield of the marketable products accounted for 76.33% for the variety of Merefians'kyi white and 78.59% for the variety Merefians'kyi pink (Diushes). The garlic dried up to the neck moisture content of 14±1% increased the yield of marketable products up to 82.98–80.15%, while the non-dried garlic decreased it up to 72.25–63.45%, respectively.The pre-storage treatment of bulbs of the garlic variety Merefians'kyi pink (Diushes) with 2% gliocladine increased the yield of the marketable products by 10.1%, and that of the variety Merefians'kyi by 10.2%.The treatment with 2% phytosporine increased the yield of marketable products by 10 and 9.5%.
