Active ventilation

Active ventilation is a critical agrotechnical method that allows for the management of the state of agricultural products during the post-harvest ripening and long-term storage periods. Forced air supply is necessary for controlling the temperature and humidity regime, which prevents the development of undesirable biological processes, raw material spoilage, and the loss of its quality characteristics. The use of ventilation technologies helps to minimize risks when handling grain crops, potatoes, onions, and forage crops, ensuring their preservation until the moment of sale or use in production.

This collection gathers a complex of materials revealing the specifics of working with various types of produce. Readers will find information on the physiological and biochemical changes in grain that affect its quality, and will become familiar with ventilation requirements for the storage of onion sets and bulb onions. The botanical properties of potato tubers and modern methods of harvesting forage crops, which are closely linked to harvesting dates and subsequent processing technologies, are also examined. The materials will help agronomists and plant production specialists build an effective storage system based on a deep understanding of biological processes and industry technological standards.