PROCESSES OF MICROBIOLOGICAL CHANGES IN ROOTS AND TUBER DURING STORAGE

One of the actual problems of today is increasing expiration date of food products and their microbiological changes for deeper learning with purpose performing a lot of practical and theoretical work.

The potato plant is infected with various fungal, bacterial and viral diseases during the growth, development and preservation of tubers. Fungal diseases include late blight, macrosporiosis, squid; in bacterial diseases, a black coloration is possible, in viral diseases-circular rot and mosaics. When tubers are stored in warehouses, arise late blight, fusarium, phomosis and wet rot.

During storage in warehouses degree of damage by root rot manifests in the form of brown spots. The bottom of this spot is dry, and the top is covered with a white mycelial bloom of the fungus. Pycnidia emerge from the mycelium in the middle of winter. When planting infected rhizomes, the plant withers or severe seed infection is observed.

The method of cold processing (preservation) of food products is based on the following: as a result  temperature decreases, the vital activity of microorganism decreases, the activity of tissue enzymes decreases, as a result of which reactions in products slow down. :(breathing and ripening of fruits) and other reactions in the vital activity of microorganisms are also slowe down.