INVESTIGATION OF THE CHARACTERISTICS OF FRUIT PRESERVATION TECHNOLOGY IN AN IONIZED ENVIRONMENT
DOI:
https://doi.org/10.37547/Keywords:
Ionization, fruit preservation, food safety, microflora, radiation technology, shelf life, environmental safety.Abstract
This article investigates the fundamental principles and technological processes of fruit preservation in an ionized environment and their effects on fruit quality and shelf life. Research shows that ionizing radiation significantly reduces microbial contamination, slows down the rotting process, and preserves the external appearance and beneficial properties of fruits. The article also analyzes the efficiency, energy-saving aspects, and environmental safety of storage in ionized conditions. The results obtained are of great importance for improving long-term fruit preservation technologies.
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