Abstract
The object of research is the effect of post-harvest treatment with biological products on the safety of winter garlic. One of the most problematic places is to increase the shelf life of winter garlic for food and at the same time reduce disease damage. Processing of products with biological preparations before laying them in storage, the active strains of which are able to suppress the development of plant diseases, reduce production losses during storage.During the study, varieties of Merefiansky white and Merefiansky pinkwinter garlic grown in the forest-steppe of Ukraine are used. The preparations Gliokladin and Phytosporin are used at a concentration of 2% during the growing season and before being stored. Natural losses, the number of sprouted bulbs of garlic and affected by microbiological diseases, the total losses and the yield of standard products are determined.Processing vegetable products with biological products of various actions helps to extend the shelf life and increase the yield of standard products at the end of storage. It was found that treatment with biological products reduces the incidence of garlic diseases. After 6 months of storage, the untreated bulbs defy themselves with diseases of 8.33–8.93 %. Treatment with Phytosporin reduces the damage to microorganisms to 6.28–6.88 %. The most effective is the treatment of bulbs with Glyocladine. The number of affected bulbs decreases to 2.67–2.69 %. Biological treatment most suppresses the development of fusarium and bacteriosis. The number of affected bulbs is 0.2–0.65 and 1.1–1.6 %, respectively.The safety of winter garlic has a strong direct relationship with weight loss, the number of people affected by diseases and the amount of sprouted bulbs. The processing of garlic by biological preparations for storage does not ensure complete elimination of the harmful species, but only reduces the harmfulness of microorganisms to an acceptable level.The proposed method for processing garlic bulbs with biological products before storage will reduce losses and extend the period of consumption. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique.
Highlights
Post-harvest crop preparation prior to implementation occupies an intermediate link in the promotion of vegetables from the farmer’s field to the consumer’s table
It is relevant to study the drying of garlic to a neck moisture of 14 ± 1 % and the use of antagonist bacteria of the Pseudomonas genusto increase garlic bulbs during storage
Gliocladin is a microbiological preparation aimed at suppressing the development of bacterial and fungal diseases on plants
Summary
Post-harvest crop preparation prior to implementation occupies an intermediate link in the promotion of vegetables from the farmer’s field to the consumer’s table. In this part of production, the role of the vegetable grower decreases, and the role of logistics, which puts forward its requirements, gradually grows. White selected heads of the same size, light, without the slightest sign of aging or deterioration, are stored in stores and on the market for a long time This result is achieved by treating plants with pesticides containing chlorine. Chinese garlic is not susceptible to decay, and does not germinate This is due to the processing of the obtained crop yield by gamma radiation, the effect of which is similar to pasteurization of the product. It is relevant to study the drying of garlic to a neck moisture of 14 ± 1 % and the use of antagonist bacteria of the Pseudomonas genusto increase garlic bulbs during storage
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