Innovative tendency in technology of storage and food potato processing
Innovative tendencies in technology of storage and food potato processing are considered. The estimation of influence of autumn processing of a food potato of Sante and Romano breeds with protective-excitants of biological nature on quality and storageability is carried out. Storage changes of such indicators, as a chemical composition, nutritional and biological value, and also technological and culinary properties of a food potato are considered. Results of physical and chemical and organoleptic testing of a potato during the autumn, spring and winter periods are resulted. High efficiency of autumn processing of tubers by biological products Krezatsin and Zircon for preserving nutritional and biological value, and also technological and culinary properties of a food potato is shown at storage.