TO STUDY THE EFFECT OF TEMPERATURE ON THE STORAGE OF PUMPKIN
A.B. Yo'lchievAndijan Institute of Agriculture and Agrotechnology, Andijan, UzbekistanN.I. KhudoyberdievaAndijan Institute of Agriculture and Agrotechnology, Andijan, UzbekistanL.A. BotiralievAndijan Institute of Agriculture and Agrotechnology, Andijan, UzbekistanMukhammad ZaynobiddinovAndijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan
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This article presents the results of a study on the effect of temperature on the shelf life of squash. Pumpkins can be stored at - 18 ℃ for 12-15 months. A 4 ℃ difference in storage temperature drastically reduced the shelf life of the squash, leading to a reduction of 12-15 months to 30-40 days. In the functional diet, it is stated that the temperature of - 17-18 ℃ is optimal in the correct selection of storage conditions for the uninterrupted supply of squash to the population and the organization of long-term storage of squash as much as possible.
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