FACTORS AFFECTING PRODUCT QUALITY DURING THE STORAGE PERIOD OF FRUITS AND VEGETABLES

Authors

  • Mamatkulov Orifjon Odiljon ogli Author
  • Makhalikov Rozali Bakhtiyor ogli Author
  • Kholikov Muhriddin Bakhromjon ogli Fergana state University , Agrarian joint faculty fruit growing and vegetable growing department teachers Author

Keywords:

fruit, vegetable, breath extraction, cooling

Abstract

The most important physiological process in the storage of fruits and vegetables is respiration . As a result of respiration, carbohydrates, acids, oils, and preservatives in the products are oxidized, which decompose into the final products - water and carbon dioxide, releasing a certain amount of energy in this process. By properly managing physiological and biochemical processes during storage, it is possible to preserve fruits and vegetables in good quality.

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Published

2025-03-18

Issue

Vol. 3 No. 03 (2025): WEJMESM

Section

Articles

License

Copyright (c) 2025 Western European Journal of Modern Experiments and Scientific Methods

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

FACTORS AFFECTING PRODUCT QUALITY DURING THE STORAGE PERIOD OF FRUITS AND VEGETABLES. (2025). Western European Journal of Modern Experiments and Scientific Methods, 3(03), 72-75. https://westerneuropeanstudies.com/index.php/1/article/view/2264