Influence of treatment with extremely low frequency electromagnetic fields and microbial pesticides on organoleptic quality indicators of carrot and red beet taproots during storage

The main tasks in the storage of plant produce are to reduce losses and maintain quality. In order to solve these problems, it is possible to carry out special treatment of plant produce before laying it for storage. The article presents the results of studying the influence of treatment with extremely low frequency electromagnetic fields and microbial pesticides of carrot taproots of the Canberra cultivar and red beet taproots of the Vodan cultivar onorganoleptic quality indicators during storage. After the treatment the taproots were stored for 21 days at a temperature of +25±1 °C and 56 days at a temperature of +2±1 °C. Evaluation of organoleptic quality indicators was carried out using a scoring scale for the indicators: shape, appearance, color, smell, taste, freshness, integrity. As a result of the studies, it was found that the pre-treatment provides a more efficient preservation of organoleptic quality indicators during storage.