Abstract
Kitchen beetroots have a series of high-value parameters: good taste properties, healing-prophylactic importance, ability to long-term storage. There are many sorts of kitchen beetroot, different by root form. Most widespread are ones of the round and cylindrical forms. At the same time plants of kitchen beetroot at growing form roots of different masses. The aim of the study was to investigate the storage life of kitchen beetroot depending on form and root sizes. The conducted studies give a possibility to substantiate scientifically an influence of kitchen beetroots’ form and sizes on their storage life for determining its term.
 It has been established, that roots of the round form of the Kharkiv Bordo sort lost moisture more intensively at the expanse of breath and evaporation – 4.4–5.4 %. In the Vital sort with roots of the cylindrical form, mass natural losses were 4.1–5.1 %. At that more natural mass losses were in small roots with mass 150–300 g.
 Small roots were more inclined to sprouting at storage. Among sprouted roots, 1.6–1.8 % were small ones with mass 150–300 g. More percent of sprouted roots was for ones with mass 500–700 g as 2.3–2.5 %. At that less percent of sprouted roots was in the Vital sort of the cylindrical form.
 Small roots with mass 150–300 g were more damaged by rots at storage – 10.4–12.3 %. Among roots of middle sizes, 6.0–6.8 % were damaged by rots, among big ones – 4.5–4.7 %. It must be also noted, that cylindrical roots of the Vital sort were less damaged by rots at storage than round ones of the Kharkiv Bordo sort
Highlights
Consumption of fresh vegetables is extremely important for normal human life activity.It is explained by the fact that even with a small amount of dry substances, contained in juicy vegetable products, the human organism receives biologically active compounds, necessary for metabolism, life activity support, health and life prolongation
Table beet sorts are recommended to be harvested at the stage of technical ripeness, coming in 84–150 days after sprouting
At the storage period day mass losses in small roots varied from 0,034 in the Vital sort to 0,036% in Kharkiv Bordo, in middle size roots – from 0,030 to 0,032%, in big – 0,027–0,029% according to the sort (Table 1)
Summary
Consumption of fresh vegetables is extremely important for normal human life activity. The research aim follows from the presented data – to study the table beet storage life depending on roots’ form and size. There were determined: natural losses, root mass, damaged by diseases and sprouted ones; commodity products outlet at the end of storage. The conducted studies were aimed at scientific substantiation of the influence of table beet sizes and forms on its storage life for determining its duration. – to determine natural mass losses of roots during storage; – to determine the output of commodity products depending on root size. At the storage period day mass losses in small roots varied from 0,034 in the Vital sort to 0,036% in Kharkiv Bordo, in middle size roots – from 0,030 to 0,032%, in big – 0,027–0,029% according to the sort (Table 1)
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