Study of plant products storability under freezing conditions

Storage under conditions of subcryoscopic temperatures leads to the freezing of the product, i.e., partial crystallization of moisture in the surface layer, the bulk of the product is in a supercooled state. The objects of the study are products ofplant origin - forest mushrooms. The values of the cryoscopic point were determined by calculation and the intervals of subcrioscopic temperatures for pickled mushrooms with a chloride content of 4.0-6.0%: -3.6 ° C... -4.5 ° C; with a mass fraction of chlorides 6.0-10.0%: -4.5 ° C... -7.0 ° C were experimentally confirmed. The freezing effect on organoleptic and microbiological indices of the pH pickled boiled and pickled fermented mushrooms was investigated, and twice higher storageability compared to the cooling conditions was proved.