Processes of microbiological changes of tuber and roots during storage

One of the actual problems of today is increasing expiration date of food products and their microbiological changes for deeper learning with purpose performing a lot of practical and theoretical work. The method of cold processing (preservation) of food products is based on the following: as a result of a decrease in temperature, the vital activity of microorganisms decreases, the activity of tissue enzymes decreases, as a result of which reactions in products slow down.: (breathing and ripening of fruits) and other reactions in the vital activity of microorganisms are also slowed down.

Keywords: root, tuber, food, storage, mode, temperature, pressure, humidity, microbiology, change, amount, soil, style, sunlight, light, tapinambur, onion, garlic, onion, potato, carrot, expiration date.

Nowadays great attention is paid to the development of the fruit and vegetable sector in our republic. Comprehensive development of vegetable and potato cultivation, horticulture and viticulture will not only satisfy the needs of the population of our country for these products, but also satisfy the demand of processing enterprises for raw materials, and will lead to an increase in the weight of export of products and foreign exchange earnings.

The potato plant is the most widespread among the plants with nodules on the scale of Uzbekistan, and manioc and sweet potato are grown more in tropical and subtropical climates.

— Potatoes — Solahum tuberosum L- family — Solahaceae

Sweet potato — Ipomaea batatus Lam — family — Asteraceae

—Cassava Mahi

Since these crops belong to different families, their fruits are close to each other, they contain little dry matter, so they are not stored well. Potatoes, Jerusalem artichokes and sweet potatoes are mostly grown in Uzbekistan from root crops.

Tuber contain 65–84 % dry substance, and dry substance contains starch, sugar, and inulin.

Table 1

* type of potato

Table 2

Chemical composition of root crops (%)

Nowadays, there are no ways to store food for a long time without changing its quality. But there are certain reliable substances that slow down the processes of change.

One of the most useful methods of preserving perishable food products is cold processing. When we use this method, we observe that products change very little from their initial state. It has an advantage over other methods.

The method of cold processing (preservation) of food products is based on the following: as a result of a decrease in temperature, the life activity of microorganisms decreases, the activity of tissue enzymes decreases, and as a result, reactions in products slow down: (autolysis of meat, respiration and ripening of fruits) and other reactions in the life activity of microorganisms are also slowed down.

The main factor in cooling food products is low temperature, and freezing also involves the transition of water contained in the product to a solid (ice) state and dehydration of tissue. When the products are frozen, part of the water does not freeze, and this water supports the life of microorganisms, so their deterioration occurs after a certain period of time.

The life activity of microorganisms is different. For example: some microorganisms live in a low-temperature environment, and some connect. Yeasts and fungi are resistant to cold. And bacteria are resistant to cold, they die very quickly when we freeze the environment, but their complete death rarely occurs. The death of bacteria occurs immediately when the environment in which they live freezes to a solid state. If the medium is only cooled and in a liquid state, the bacteria begin to die slowly.

Depending on the nature of temperature and cold processing, food and agricultural products can be divided into:

— cooled, the temperature between the products is from 0°C to + 4°C;

Table 3

Loss of total mass of vegetables at temperature C 1–4 ^o C

The quality of storage of products in refrigerating chambers depends to a certain extent on their initial germination and the condition of the refrigerating chambers. Microbial spoilage of products during cold storage mainly depends on cave fungi. As a result of the growth and development of fungi in the products, their quality is not only deteriorated, but also destroyed under the influence of the released enzymes. This is mainly observed during the storage of chilled products. The development of harmful fungi stops at -9°C, but after defrosting (thawing) of products and increasing the temperature, their life activity is restored. Therefore, microbiological control should always be carried out during the storage of products.

As a result of microbiological control, the amount of damage to products from cooling chambers is determined in time and the necessary measures are taken. In addition, it is necessary to monitor the implementation of sanitary rules and technological instructions.

References:

1. Q. O. Dodayev., I. M. Mamatov «Design basics and technological calculations of food canning enterprises» — Tashkent «Economics — finance» 2006, page 208.
2. Yusupov A.Kh., Vakil M. G., Karimov M. Methodological instruction on «Refrigeration technology in the storage of food and agricultural products», Samarkand 1997
3. Bazarova V. I. Research of food products — M.: Ekonomika, 2006
4. Kader, A. A. Postharvest technology of horticultural crops. 3rd ed. Univ. Calif. Agr. Nat. Resources, Oakland, Publ. 3311. 2002 Calif, USA