PHYSIOLOGICAL CHANGES DURING STORAGE OF POTATO PRODUCTS

Authors

  • O. O. Ibragimov Doctor of Agricultural Sciences, Professor Fergana Polytechnic Institute
  • F. U. Tursunova Fergana Polytechnic Institute Master’s student of group M20-21QXMS va DIT

DOI:

https://doi.org/10.17605/OSF.IO/UVMHQ

Keywords:

storage, container, cold storage, fatty acid, dissimilation, average temperature

Abstract

This article describes the physiological changes that occur during the storage of potato products, the effect of different containers on the chemical and quantitative composition of the product and the losses caused by them, the processes that take place in the tubers, and their analysis.

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Published

2022-11-02

How to Cite

O. O. Ibragimov, & F. U. Tursunova. (2022). PHYSIOLOGICAL CHANGES DURING STORAGE OF POTATO PRODUCTS. Emergent: Journal of Educational Discoveries and Lifelong Learning (EJEDL), 3(10), 108–112. https://doi.org/10.17605/OSF.IO/UVMHQ

Issue

Vol. 3 No. 10 (2022): ejedl.academiascience

Section

Articles

License

Creative Commons License

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