The effect of treatment of tubers with chlorprofam on the keeping quality, biochemical parameters and suitability of potatoes for processing

Relevance. Potatoes are not only the most useful food product, both in its raw form and in its processed products, but they are also valuable technical raw materials, and therefore there is a need to increase the shelf life of tubers and preserve their quality for further processing into various types of potato products: dry, fried, frozen, canned.