ТАВРІЙСЬКИЙ ДЕРЖАВНИЙ
АГРОТЕХНОЛОГІЧНИЙ УНІВЕРСИТЕТ
ІМЕНІ ДМИТРА МОТОРНОГО
Tsatu logo DMYTRO MOTORNYI
TAVRIA STATE
AGROTECHNOLOGICAL UNIVERSITY
ISSN: 2524-0714

Please use this identifier to cite or link to this item: http://elar.tsatu.edu.ua/handle/123456789/4332
Title: Technology of fresh herbs storage using hydrogel and antioxidant composition
Authors: Priss, Оlesia
Прісс, Олеся Петрівна
Присс, Олеся Петровна
Євлаш, В. В.
Eвлаш, В. В.
Yevlash, V.
Keywords: storage;сulinary herbs;leafy greens;hydrogel;antioxidants;marketable quality;ascorbicacid;chlorophylls;carotenoids
Issue Date: 2017
Series/Report no.: Food and Environment Safety;Vol. XVI, Is. 4
Abstract: EN:There is a stable consumer demand for fresh culinary herbs. Also, the greenery contains a large number of valuable phytonutrients. Despite high efficiency and increasing annual production of fresh herbs, the problem of preserving their quality in the post-harvest period remains unresolved. Because of the high specific surface area of evaporation, in the green crops droop quickly, they lose their marketable quality, and, as a result, the level of profitability of greenery production in general is being reduced. It is necessary to use new effective approaches to leafy greens storage in order to reduce product losses during transportation and storage.
URI: http://elar.tsatu.edu.ua/handle/123456789/4332
Appears in Collections:кафедра Харчові технологіі та готельно-ресторанна справа

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