STORAGE AND PROCESSING OF VEGETABLES AND FRUITS OF CUCURBITACEOUS CROPS

How to keep a crop of a potato, vegetables and fruits a cucurbitaceous of cultures with the minimum losses ? To grow up a good harvest of a potato and vegetables is just half-affairs. It is necessary to know how to keep it. At skilful storage the potato, cabbage, root crops, onions, garlic and other vegetables do not lose food qualities. To store this production it is possible in cellars, undergrounds, cellars, trenches. Premises preliminary should be aired, cleaned and disinfected well - to spray a potassium permanganate solution (6g on a bucket of warm water) or formalin (10g 40%-s' formalin on a water bucket). After their disinfection it is necessary to whitewash a lime with addition of 5% copper vitriol, then to dry. For long storage mature vegetables a keeping capacity of the plant breeds, not having wounds, cuts, bruises are suitable only. The same requirements lay claim and to a potato. Otherwise production will quickly deteriorate. The dug out potato should be dried well and this very day to put on storage. To store a potato is better in trenches. The trenches should be dig on the elevated sites protected from cold winds, with low level of ground waters. Optimum width of a trench is 60-70sm, depth - 70-80sm, length - any. The trench bottom is covered with boards, straw, and walls with fix with slabs or poles. The potato is interleaved with sand. Between the top layer of potato and trench shelter necessarily there should be an air layer. For this purpose over a trench put boards or poles. Cover trenches at first with straw a layer to 50sm, and then with soil a layer to 50sm. To store a potato it is possible and in dry aired rooms where the temperature keeps within plus 1-3°С. Fall of temperature to zero degrees is undesirable in order to avoid accumulation in tubers of the sugar, which worsening their taste. If at storage the top layer of a potato is wet, it is necessary to cover it with bast (mat, straw) which after humidifying replace with new ones. At first the potato, and also vegetables emit a lot of heat. It should be deleted with airing of rooms. For storage of white cabbage of late-ripening and with good keeping capacity types the temperature should be from 0 to - 1°С, relative humidity of air about 95%. At rise of temperature rooms should be air. Healthy dense heads of cabbage with green covering leaves and without stumps store in bulk, on racks (regiments), in boxes-cages. Care of cabbage at storage consists in regular survey of heads of cabbages and removal decayed, sprouted ones. To smooth out heads of cabbage before selling it is not recommended, as it promotes development of grey decay. At strong development of grey decay it is necessary to achieve all measures for temperature decrease. Root crops dig out in dry weather and for some time leave on a site for drying, and then cut off tops of vegetables. Root crops also store in trenches. The width of tranches for carrots storage is 50-60sm, for a beet - 70-80sm, depth - 70-80sm. After a lying of root crops for storage, cover the trench, as well as potato. It is possible to store root crops and in the elementary storehouses. Thus a beet store in bulk, carrots pour with sand. Root crops can be storage in open polyethylene bags with capacity 30-35kg, and carrots well remain also at level-by-level sprinkle it with chalk or an onions peel. The best temperature for root crops is from 0 to + 1°С, relative humidity of air - 85-90%. It is not necessary to dump turnip in a cellar a heap in order to avoid withering of root crops. Turnip and a radish is better for storing layer-by-layer, interstratify by sand, in not so wet and not so dry place. The ripened and well dried onions without tops keep within winter in dry rooms at temperature from - 1°С to - 3°С and humidity of air 80-90%. Also, the onions are well stored at the room temperature, especially plaited as "plaits" suspended to a ceiling, but thus its natural losses from shrinkage of bulbs can be considerable. If the onions start to sprout, it is necessary to strengthen ventilation, to reduce humidity of air. How to keep garlic? First of all, it is necessary to tell that are long stored only in time cropped and well dried bulbs. The bulbs cropped ahead of time are friable, and overripe ones lose integument films and at drying they are scattered. Neither those, nor others (bulbs) for long storage are suitable. It is better to crop garlic when the bottom leaves will dry up, and top will turn yellow. At dug out bulbs it is not necessary to cut off roots, it is enough to clear of them of the soil. After drying garlic store in a room with temperature from - 1°С to - 3°С and humidity of air - 80-90%; Well keep bulbs at tying them in wreaths or "plaits" which, as well as onions, suspend. For storage of water-melons and melons are used rooms of land type or basement type (it is possible to keep a necessary temperature and humidity of air). Premises equip with racks in width of 1,5m in four-five circles on distance not less than 50sm one from another (between racks and storehouse walls leave pass), ventilating system, and heating (if necessary). Keeping capacity of cucurbitaceous fruits (crops) depends on many factors, in particular from structure of pulp, its chemical compound, etc. Fruits with dense pulp, the high maintenance of pectin substances are kept longer time, than fruits with friable pulp. An optimum period of storage water-melons with high keeping capacity is three months. For store it is good breeds of a water-melon: Zimniy 344, Kuzybay 30, Hait-Qora, Sputnik, etc. Planting of water-melons on easy sandy soils much more strengthens durability of a cortex (bark) that positively affects on keeping capacity and transportability of fruits. Irrigation essentially influences on keeping capacity of water-melons as well. At an irrigation durability of a bark decreases. Therefore two-three weeks prior to harvesting watering are desirable stop. For long storage prepare only fruits of late-ripening breeds. Water-melons are cropped in solar weather with fruit stems. They are stored on racks on a soft laying in one layer so that fruits did not adjoin, on hangers in grids or in bags from various materials. The majority of Melon growers recommend storing of Water-melons at temperature from + 1°С to - 3°С and humidity of air 80-85%. The fruits of a melon intended for storage, remove necessarily with fruit stems in length 2-3sm, cutting off them with sharp knife. Green, unripe melons to put on storage does not follow, as they contain not enough sugar, do not ripen and quickly rot. The fruits separated from a lash put in one layer in the field and maintain on the sun during 10-15 days. After four-five days fruits overturn so that that party which was on the earth, has been turned to the sun. In this time in fruits there are some physiological processes that promote their increase keeping capacity. After that melons are moved in storehouse. To transport them follows on vehicles or on tractor trailers a layer in one fruit, it is obligatory on a soft laying. The best temperature of air in storehouses for melons: 2-4°С, humidity of air 70-80%. At higher humidity of air fruits are damaged by fungoid illnesses. Melon fruits store differently: on racks, in boxes or suspend. The suspended melons are stored better as thus on fruits are not formed « bedsores» that is very difficult for avoiding at other ways of storage. For this purpose in storehouse to columns attach in four-five circles of a pole in diameter 10-12sm on distance 80-90sm one from another to which suspend in grids melon fruits. Racks equip from two sides of storehouse, in three-four tiers on distance of 0,5m one from another. Racks cover with dry chaff or sawdust. On them put fruits in one layer so that they did not contact each other. Even better on racks for each fruit to do cells and to spread in them a sacking. It is possible to store melons in boxes. For this purpose a box bottom cover straw a layer 10-15sm and carefully stack fruits in one layer. In Central Asia melon fruits often store in storehouses of local type. They represent wattle and daub house constructions with thick (to 1,2m) walls and an earthen roof. For airing in walls do the apertures covered with special covers. In such storehouses in the autumn the temperature keeps at level 10-15°C, in the winter decreases to 4-7°С. In Central Asia store melons on racks from hardly tense wide-meshed grids or in rings from leaves upland cane that provides the best air circulation. For short-term storage fruits of breeds are suitable: mid-season: Ich-qzyl, Ich-qzyl large-fruited 1233, Kokcha 588 (Kukcha 588), Aq-kaun 557 (Aqqavun 557), Koktinny 1087, Chuli, Aq-gulyabi 803, etc. The fruits with highest keeping capacity possess autumn-winter and winter breeds: Qari-qiz 700 (karykyz), Qo’y-bosh 476 (kuybash), Qora-qand (karakant), orange Gulobi, Qora-puchak 3744, Umurvaqi 3748, Oq-qosh (akkash), the yellow Qora-qutur (karakutur), etc. For long storage of a pumpkin it is necessary to select fruits in a full maturity, with a fruit stem. It is necessary to transport a pumpkin a layer in one fruit, a fruit stem up. For storage it is possible to use vegetable storehouses where there is a possibility to maintain optimum temperature. Optimum temperature for storage of a pumpkin is 8-10°С, humidity of air is 80-85%. The fruits cropped in dry solar weather, are stored much better, than cropped in cloudy and especially in rainy weather. Store fruits on racks, covered with straw, a fruit stem up, so that they did not adjoin. Sometimes a pumpkin store in straw or hay ricks. For this purpose before straw packing do a wooden skeleton in width 1.5-2m, in height 2-2.5m and put straw on it. In the formed corridor stack a pumpkin, interleaving with straw