Substantiation of storage modes of jerusalem artichoke tubers in the conditions of public catering
Investigated changes of biochemical properties of Jerusalem artichoke tubers varieties Skorospelka (SK), Interes (INT), Novost VIR (NVIR) harvests 2011-2018 grown in the Krasnodar region and the Adygea Republic at storage before receipt and in the conditions of public catering establishments. It was found that when stored in warehouses with artificial cooling (warehouses with AC), the loss of inulin was, %, variety: INT 10,4; NVIR 10,28; SK 22,01. When stored in a controlled gas environment (CGE), the loss of inulin was, %, variety: INT 2,8; NVIR 5,91; SK 4,25; when stored in soil - 9,4; 9,59 and 7,92, respectively. When stored in warehouses with AC, the content of pectin substances increased, %, variety: INT by 12,6; NVIR at 0,31; SK at 95,59; in the CGE - 2,54; 1,71 and 2,55, respectively; when stored in soil - 7,15; 6,99 and 3,94, respectively. During storage in the warehouses with AC with the contents of chlorogenic and caffeic acids increased, %, variety: INT on 253,6 and 10852,7; NVIR by 83,5 and 997,9; SK on 361,0 and 661,3, respectively; in CGE - 58,54 and 525,0; 51,9 and of 122,2; 64,2 and 180, respectively; in storage in the soil - 82,9 and 983,3; 77,2 and 191,67; 79,1 and 246,67, respectively. When stored in warehouses with AC, the content of ascorbic acid decreased, %, variety: INT by 62,9; NVIR at 47,59; SK at 41,18; in the CGE - 28,97; 30,96 and 34,04, respectively; in the ground - 34,87; 34,96 and 35,0, respectively. The change in the structural and mechanical properties, the natural loss of tubers under various storage methods was investigated. It was determined that after 7 days of storage in the pantry of vegetables, the mechanical strength of Jerusalem artichoke tubers decreases, variety: INT by 26,8%, NVIR by 30,0%, SK by 31,25%, respectively; after 14 days of storage - by 49,3; 52,5 and 55,62%, respectively; after 90 days of storage in the refrigerator - by 31,87; 38,31 and 39,37%, respectively; after 180 days of storage in the freezer and defrosting in air - by 80,62; 83,12 and 86,8%, respectively. The industry average rate of return on sales of Jerusalem artichoke tubers is 40%.