Study of the Influence of Ionized Air on Grapes
Abdusaid Isakov1,2* and Abdugani Raxmatov1
1“Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research university, Tashkent, Uzbekistan
2Institute of Energy Problems of the Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan
*Corresponding Author: Abdusaid Isakov, “Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research university, Tashkent, Uzbekistan; Institute of Energy Problems of the Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan.
Published: March 02, 2023
The article presents the results of studying the process of storage of grapes in a fruit storage, identifies the main factors affecting the quality of storage of the product. The mechanism of the effect of ionized air on the stored product is considered and fruit storage modes are determined. The results of studies show the possibilities of determining the operating modes of ionization of fruit storage air. For Toifi Pink variety of grapes, the storage temperature is (0-1)°С, and the relative humidity is 90%, the volume concentration of air ions is n=0.5-1.0·1013 ion·m3, and the duration of ionization is 2 and 4 hours once or twice a week. After storage, the marketable product amounted to 90.6-92.5% and waste - to 7.5-9.4%.
Keywords: Storage of grapes; modes of electro technological processing during long-term storage of grapes; the main factors; the volume concentration of ions and the duration of processing of the product