Тhe effect of storage conditions and duration on the speed of strawberry shine loss
Journal: Bulletin of the National Technical University «KhPI» Series New solutions in modern technologies
Year: 2018

The purpose of the work is to study the effect of storage conditions and duration of Honey strawberry on the fastness of strawberry shine change. The degree of surface shine and mass losses of Honey strawberry depending on storage conditions were studied: without cooling (at temperature 20 ±1 °С and air relative humidity 55–60 %) and with cooling (at temperature 0±1 °С and air relative humidity 90–95 %). During the research, natural mass losses were measured by weighing fixed samples and the deg