Topic · 8 articles
Harvesting, post-harvest handling, and storage of produce: temperature and humidity regimes, preparation of storage facilities, sorting and commercial processing, storage losses and their prevention, primary processing of the harvest.
18 min read For students
The article examines the causes of microbiological defects during sauerkraut fermentation, including discoloration, softening, and sliminess of the product. Key requirements for selecting and sorting cucumbers for quality salting are also presented
16 min read For students
The article provides a methodology for calculating mechanical grain losses and its yield during processing. Definitions of the main product condition types and terms describing biological and physical factors of grain mass storage are also provided.
