Quality indicators of roots and tubers stored in the storage facilities

. From the technological point of view, it is shown in detail that, how to maintain storage conditions under moderate conditions and the possibility of extending shelf life with less waste and consists of approximate calculations and often does not correspond to practice. To determine the storage method in more detail, firstly a test was conducted on the storages methods tests. Only after the basic technological characteristics of a given storage method have been developed can a conclusion be drawn about its suitability for the task at hand. For example, if you plan to store potatoes or carrots until May-June, you should prepare a refrigerator. If the storage period is set until January, then warehouse with natural ventilation or cooling with outside air using a fan is sufficient.


Introduction
The potatoes is the most common in roots on the Earth.In tropical and subtropical climates, cassava, taro, sweet potatoes and yams are grown more frequently.
The following tubers are planted:  Potato -Solahum tuberosum L-family -Solahaceae  Sweet potato -Ipomaea batatus Lam -family -Asteraceae. Cassava Mahi Since these crops belong to different families, their tubers are located close to each other and contain little dry matter, so they are poorly stored.Potatoes, Jerusalem artichokes and sweet potatoes in Uzbekistan are mainly grown from root crops and they contain sugar and inulin.Table 1 shows the chemical composition of tubers.Tubers are used as raw materials for food, feed and machinery.Tubers develop on underground stems or roots at a depth of 5-20 cm.This is important in crop rotation, since this crop is grown between rows of tubers.The chemical composition of root vegetables is presented in Table 2 and Figure 1 shows images of carrots, white radish and red beets from roots [1][2][3].Various methods are used to preserve fruits and vegetables.In particular, storing food in field conditions in trenches and stacks is considered an ancient method.This method is widely used for storing root crops in farms, households, and also in processing plant that do not have sufficient storage facilities.
Permanent warehouses for fruits and vegetables vary depending on storage conditions.At the same time, their storage modes, ventilation systems, mechanization of work and methods of product placement differ from each other.Warehouses are divided into the following depending on storage conditions, including the level of equipment.
 warehouses with natural ventilation;  warehouses actively ventilated by a powerful fan;  refrigerators (storages with artificial cooling);  coolers with controlled air atmosphere The storage of products for various purposes, the material and technical capabilities of the farm, as well as the choice of a method suitable for different conditions depend on its economic and technological indicators.
From a technological point of view, the issues of maintaining storage conditions under moderate conditions and the possibility of extending storage life with less loss are reflected in depth and consist of approximate calculations that often do not correspond to practice.To determine the storage method in more detail, research is first conducted and storage methods are tested.Only after the main technological characteristics of this storage method have been developed can a conclusion be drawn about its suitability for the task at hand.For example, if you plan to store potatoes or carrots until May-June, you should build a refrigerator.If the storage period is set until January, then a warehouse with natural ventilation or cooling with outside air using a fan is sufficient.The development of technology for storing tubers and root crops is focused on the creation of warehouses equipped with a storage system and mechanized means in moderate conditions.Then the construction of warehouses can be quickly recouped by reducing capital costs, labor costs and waste.Methods for storing food in refrigerators are widely used in agricultural enterprises.Therefore, in recent years, many modern refrigerated fruit and vegetable warehouses have been built [4][5][6][7].

Materials and methods
Carbon dioxide (CO 2 ) is often used as an additive in the preservation of agricultural products because it gives good results when used in combination with cold.It is used as a gas in air mixtures of different concentrations.As a result of the correct interpretation of temperature and concentration of CO 2 , the shelf life of products can be increased by 1.5 to 2 times.Carbon dioxide stops the life activity of microorganisms, mainly fungi and bacteria.The high solubility of СO 2 in oils reduces the amount of oxygen in them and thus slows down the oxidation process.Experiments show that even at low concentrations of СO 2 , the oxidation process of oils slows down significantly.The initial processing of agricultural products with carbonate and grid is based on reducing the amount of air oxygen in the places where they are stored.The accumulation of СO 2 in storage rooms also depends on the respiration of products.As a result, the amount of oxygen in the rooms decreases and it becomes difficult for the products to breathe.The processes that take place in the breakdown of products, the change in their chemical composition and their preservation depend on their respiration.By inhibiting the respiration of products, СO 2 increases their shelf life.Storage modes of tubers and root crops are given in Table 3 [8].
Chromatography is a physicochemical separation, that is, a method for determining substances in a mixture, based on the separation of components into two immiscible phasesstationary and mobile.The stationary phase is a solid (often called a sorbent) or a liquid film deposited on an inert solid.The mobile phase is a liquid or gaseous substance passing over the surface of the stationary phase.
In chromatography, the mixture to be analyzed moves through a stationary phase along with a mobile phase.It is usually (but not always) placed in a glass (or metal) tube called a column.Depending on the force of interaction with the surface of the sorbent (due to adsorption or other mechanical force), the components move in the pipeline at different speeds.Components with a high reaction to the sorbent remain in the upper layer of the column, components with a low reaction remain in the lower layer, and some leave the column along with the mobile phase.This way the mixture is separated into its components.
Unlike other methods based on the separation of components into phases, chromatography is a dynamic method that provides several repetitions of the sorptiondesorption process of the separated components in a mobile phase flow.This repeated repetition provides higher efficiency than other methods of static sorption and extraction, so chromatography allows you to quickly separate complex mixtures with chemically similar DDT and its metabolites 0.1 0.007

Conclusion
Storage of carrots and potatoes in a gas environment corresponding to the parameters given in the table not only reduces the perishability of the product, but also improves the quality of its storage.In short, this method is necessary for canning vegetables and allows you to increase the economic efficiency of enterprises working in this direction.
To conclude, we can say that with the development of refrigeration and technology, the storage capacity and shelf life of food products have increased.It was possible to uninterruptedly supply the population with high-quality food products.

Table 3 .
Preservation mode of tubers and root crops.

Table 5 .
Mode of equipment.

Table 7 .
Safety indicators of Mirzoi carrot determined by chromatographic method.