OZONIZATION IN THE VEGETABLE STOREHOUSE OF SMALL FARMS

The results of experimental studies on preservation of vegetables, carrots, potatoes in storage of small volume, i.e. at undivided storage of different tuberous roots are given. Ozone, supplied together with ventilated air, reduce mold and fungal disease proliferation, putrefactive microorganisms. The conducted experimental studies of the storage process of vegetables during the winter storage period of 2014-2017 showed that ozone increases preservation of vegetables. The storage losses is decreased from 30-40 % to 5-10 % using the active system of aeration in accordance with observance and maintenance of optimum structure, humidity and air temperature.