Techniques for improving storability of Jerusalem artichoke tubers when stored in a vegetable storage facility

Abstract

One of the problems of the low demand for Jerusalem artichoke crop among the population is the lack of developed storage technologies. The existing tuber storage methods do not provide a high level of their storability and quality indices for a long period of time. In this regard, for two years, using the example of Jerusalem artichoke variety Skorospelka, we conducted research according to the following experimental scheme: Factor A - the method of tuber preparation for storage: A₁ - washed tubers, A₂ - unwashed tubers. Factor B - tuber treatment: B₁ - no treatment, B₂ - microelement complex Aquamix, B₃ - microelement complex Siliplant universal, B₄ - chemical treater Protect, CS, B₅ - biofungicide Phytosporin M. Following the results of six months of storage, it was found that the shelf life of tubers did not depend on the method of their preparation for storage. There was longer shelf life of tubers when they were treated with Protect - by 6.3-12.8%. The change of the biochemical composition indices after storage was not the same. The lowest moisture loss in Jerusalem artichoke tubers was found when they were treated with Aquamix and Protect - 20.1-20.2%. The sugar and fat content at the end of storage was higher in unwashed tubers - by 0.2% and 0.15%, respectively. When treated with Aquamix, Siliplant universal and Protect treaters, the highest sugar content was found - 8.6-8.8%; fat content of 0.90% when treated with Protect, fiber content of 1.62% when treated with Aquamix.