Abstract
The article reveals the possibility of using paraffinization to improve the preservation of grocery onions. The post-harvest treatment of onions with paraffin has reduced the losses during the storage period by 11.8%. The consumption of nutrients is slower, so, paraffinization allowed to maintain the quality of onions at a higher level. The loss of dry matter in control is 5,6 %, ascorbic acid – 4,1 mg %, while, when treated with paraffin, 4,3% and 2,7 mg %, respectively
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