BIOPREPARATION AND PROCESSING TECHNOLOGY TO INCREASE THE STORAGE OF POTATO PRODUCTS

Authors

  • Sherzod Shoniyozivich Tursunmurotov Termiz State University, Faculty of Natural Sciences, Department of Botany, Master of Biotechnology

Keywords:

potato, dormancy period, biopreparations, Zamin-M, treatment period, storage period.

Abstract

“Technology of prolonging the storage period of potatoes with the help of Zamin-M biopreparation” on the effect of processing with the biopreparation Zamin-M (based on Bacillus subtilis, Bacillus megaterium and Pseudomonas stutzeri strains) on the storage period and the technology of extending the storage period. information is provided. The dependence of the storage period of the potato tuber with biopreparation on the temperature regime is shown. Research on the preservation of potato tubers was conducted at Termiz State University.

References

Tashkent State University of Oriental Studies. Collection of 100 books. Growing potatoes. Book 2. Translators: "Translation and Language Center" group of translators. 100 pages. 24 pages)

Volkind, I.L. Promyshlennaya technology hranenia kartofelya, ovoshchey i plodov / .L. Volkind. - M.: Agropromizdat, 1987. - 218 p.,

Gusev.S.A.Temperatura hraneniyai sort.Kartofeli ovoshi.-1972.№1.-S.11-14.

Gusev S.A., Metlitsky L.V. Shredded potatoes. - M.: Kolos, 1982.-223 p.

Jijina, A. V. Sovershenstvovanie tekhnologii hranenia i tovarnoy

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Published

2023-10-13

How to Cite

Tursunmurotov, S. S. (2023). BIOPREPARATION AND PROCESSING TECHNOLOGY TO INCREASE THE STORAGE OF POTATO PRODUCTS. Educational Research in Universal Sciences, 2(11 SPECIAL), 66–68. Retrieved from http://erus.uz/index.php/er/article/view/3926

Issue

Vol. 2 No. 11 SPECIAL (2023): Educational Research in Universal Sciences (ERUS)

Section

Articles

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