Ways of increasing the pulmonary of apples and pears

To increase the keeping quality of fruits, it is necessary to select the right varieties, harvest the crop in a timely manner, and observe optimal storage conditions. The aim of the work was to study the quality and keeping quality of various varieties of apples and pears when stored in a normal and controlled atmosphere. Various varieties of apples and pears were used as objects of research. The research was carried out in the conditions of LLC "Baksana Gardens" and at the department "Technology of production and processing of agricultural products" of the Kabardino-Balkarian State Agrarian University in 2019. The quality and keeping quality of fruits largely depends on the state of their ripeness during harvesting. Both premature harvest and delay in harvesting of fruits leads to significant quantitative and qualitative losses, which reduces the storage time, especially for pears. Untimely removal of fruits leads to a decrease in the gross yield of apples and pears. Storage in a refrigerator served as a control. The results of the experiment showed that all apple fruits, and especially the Jonathan variety, were much better stored in a controlled atmosphere: the overall yield of marketable products increased, and especially the yield of fruits of the first commercial grade, and the weight loss sharply decreased. It was found that storage in a controlled atmosphere made it possible to significantly reduce the harmfulness of a number of physiological diseases - Jonathan and spot spots, brown flesh, completely eliminate the wilting of fruits, and also reduce their damage by microbiological diseases, in particular, fruit rot. It has been determined that in order to organize the successful storage of apples and pears, it is necessary to take fruits of late autumn and winter ripening periods, which can be preserved for a long period without loss of marketability and taste. Collection of fruits in a state of optimal ripeness ensures better keeping quality and a significant reduction in the loss of marketable and taste qualities.