Changes in the Microflora of Carrot Roots in Different Storage Regimes

Authors

  • Khudayberganov Khudaybergan Sharipovich Independent researcher of Urganch State University, Urganch, Uzbekistan

DOI:

https://doi.org/10.51699/ijbea.v2i7.2304

Keywords:

Different storage regimes, carrot, carrot roots, microflora

Abstract

in the article, the results of the research conducted to study the microflora of carrot roots in different storage regimes are presented with an in-depth analysis.

References

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Jabbar S. et al. Study on combined effects of blanching and sonication on different quality parameters of carrot juice //International Journal of Food Sciences and Nutrition. – 2014. – Т. 65. – №. 1. – P. 28-33.

Liao H. et al. The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice //Journal of Food Process Engineering. – 2007. – Т. 30. – №. 4. – P. 421-435.

Matabura V. V. Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage //Food Science and Technology International. – 2023. – Т. 29. – №. 1. – P. 62-74.

Nadeem M. et al. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage //Ultrasonics sonochemistry. – 2018. – Т. 45. – P. 1-6.

Szczepanek M. et al. Effect of biostimulants and storage on the content of macroelements in storage roots of carrot //Journal of Elementology. – 2015. – Т. 20. – №. 4.

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Published

2023-07-31

How to Cite

Sharipovich, K. K. . (2023). Changes in the Microflora of Carrot Roots in Different Storage Regimes. International Journal of Biological Engineering and Agriculture, 2(7), 57–59. https://doi.org/10.51699/ijbea.v2i7.2304

Issue

Section

Articles