Qaraqalpaqstan shárayatında jetistirilgen bolgar burıshın saqlaw hám qayta islew texnologiyası

Abstract

The article considers the basic technological principles of storing and processing bell pepper. Since bell pepper is a highly perishable vegetable, rapid ventilation after harvesting, sorting, protection from mechanical damage and storage under a favorable temperature and humidity regime are of great importance for preserving product quality. The article describes the requirements for the raw material, the storage conditions and such technological stages as salting and pickling of sweet pepper, marinade preparation and pasteurization. It also shows how important the degree of ripeness, color, size and texture of the fruit and the absence of mechanical damage are for processing.