Determining Carrot Preservation Depending On The Root Quality and Size, As Well As On Storage Techniques

This study aimsto scientifically substantiate the influence of the quality, size of carrot roots, as well as storage techniques, on safety that couldprolong their consumption.The research into carrot roots has not been developed properly. In this regard, it is important to conduct comprehensive studies of objective indicators that exert the greatest impact on the intensity of natural weight loss of carrot roots and their preservation. The study reported here aimed to scientifically substantiate the influence of the quality, size of carrot roots,as well as storage techniques, on safety, which could allow them to be consumed longer.It has been theoretically substantiated and experimentally confirmed that the longest storage period of 206 days with a commercial yield of 89.27 %characterized large root crops. The output of marketable products of medium root crops was 86.56 %, small ones after 161 days ‒ 80.30 %. Compared with large root crops, the shelf life of both small and mechanically damaged carrots decreased by 46 days, and the yield of marketable products decreased by 9.0 and 11.1 %, respectively. Carrot roots damaged by pests were preserved almost the same as chopped ones. On average, over 191–192 days of storage, the yield of marketable products amounted to 83.43 and 83.90 %, respectively. The shortest shelf life (142) and the worst preservation (68.34 %)were observed in carrots with a torn peel, due to a large number of diseased root crops (18.53 and defective ones (6.85 %).Storage of carrots in boxes at a permanent storage facility with forced-air and exhaust natural ventilation turned out to be ineffective. The yield of marketable products amounted to 85.5 %. The highest safety of 96.3–94.3 % was observed when the roots were stored in plastic bags and perforated bags, respectively. A greater yield of marketable products is provided by bags with a capacity of 5 kg. It was found that the storage in cardboard boxes and paper bags contributed to the development of microorganisms. The number of affected root crops ranged from 2.4 to 2.8 %