Medicinal effect of carrot and storage technologies in modern refrigerated warehouses

. This article shows the importance of the local carrot root fruit in the national economy, which is loved by the population today. Its branches of use for the food industry, i.e. cases of maximum preservation of its medicinal properties and chemical composition compared to other types of vegetables, in the production of various products in a fresh yellow appearance, storage and processing for certain periods, have been studied. In addition, the superiority levels of carrots over other products, as well as the main chemical composition of carrot tubers in any form of use, the amount of dissolved dry matter in the tubers and the level of acidity in the juice were studied. The dependence of the storage period of carrots in the freshly cut state and the long-term storage period, in addition, the main technological parameters in the process of long-term storage of carrot tubers in modern refrigerated warehouses are presented. Information on the total amount of natural weight loss during initial cooling and long-term storage with changes in quality indicators depending on the temperature and relative humidity of the air in the cooling chamber is presented.


Introduction
In Uzbekistan, great attention is paid to the development of vegetable growing and policing, which are one of the main branches of agriculture.Vegetables are very important in human life [1].The fact that they contain a lot of various biologically active substances, the presence of vitamins necessary for human health, the abundance of mineral salts, enzymes, phytoncides and other biologically active substances in vegetables is an evidence that they are important nutrients for humans [2].
It is known that today the number of people on earth has exceeded 7 billion, and this indicator is increasing every year, it is emphasized by experts.This, in turn, imposes a great task on the experts [3].
Accordingly, we all know how important vegetable products are in human life.Vegetables have a great importance in supplying the human body with biologically active substances, and all people can provide themselves with it.That is why vegetables are called the source of health [4].Therefore, vegetables not only provide a person with various organic substances, but are also one of the main factors in his longevity.
When it comes to vegetables, one of their main representatives is carrot (Latin name: Daucus carota subsp.sativus).Carrots are one of the most popular vegetables in the world.According to historical sources, carrot root has been cultivated for more than 4000 years, its homeland is Afghanistan, and today there are many varieties of carrot root in this country [5].Today, carrots are among the ten most economically important vegetable crops in the world.
According to the Food and Agriculture Organization of the United Nations, about 61% of carrot cultivation for human consumption worldwide is in Asian countries, 24.2% in Europe, 9.7% in the Americas (North, Central and South America and the Caribbean), and 4% in Africa and the rest is accounted for by other countries.In recent years, there are more than 50 scientific research institutes and centers engaged in selection varieties of carrot.The main part of them corresponds to the USA, China, France, Spain, Italy and Brazil, and the current state of its cultivation is more than 1 million hectares.The average harvest is 25 million tons [6][7][8][9][10][11].
According to the information of the Ministry of Agriculture of the Republic of Uzbekistan in 2022, 149 100/ha of carrot root fruit were grown, and the total yield was 3.1 million tons [2,3].Accordingly, the development of the export potential of carrot tubers throughout the year remains not only the domestic market of Uzbekistan, but also the export potential.In order to organize these requirements at a rational level in practice, we believe that it is appropriate to carry out storage of carrot root vegetables in different ways based on scientifically based information.

Materials and methods
Scientific research has been carried out for many years about the importance of carrot root fruit in the national economy, which has been selected as a research object.Carrots have been cultivated since ancient times.It was first cultivated as a medicinal plant, and later it was widely cultivated as a food product.Today, carrots are grown in almost all countries of the world.
Carrot root has a mild sweet taste.Due to the essential oils found in its composition, its smell is very unique.It should be noted that white and yellow carrot varieties are more juicy and sweeter than orange ones [4].Therefore, it is better to use white or yellow colors for sweetened freshly squeezed juices for children.
One of the medicinal properties of sabi root fruit is that it is a root vegetable considered very useful in human nutrition.It contains carotene, which after consumption is converted into vitamin A in the human body, and phytoncides contained in it reduce the effect of microbes.In addition, carrots contain vitamin C, iron, thiamin, calcium, magnesium, phosphorus, sulfur, glucose, fructose, essential amino acids, and unsaturated fatty acids [7,9,10].
The benefits of carrots for the human body are huge, and most importantly, all the valuable substances of the root crop are practically not reduced during heat treatment.It is not considered a complicated process to keep them to the maximum during processing.Because of this, it has been found that the amount of carotene even increases during processing.Carrot tubers differ from other vegetables in that they can be used effectively in the preparation of first dishes (soups, broths), second dishes, snacks, various sauces, musalas, juices and desserts [5,6].
The average yield of carrot plant is 15-20 tons per hectare, depending on the variety.Carrot root contains calcium, phosphorus, iodine, iron salts and essential oils and phytoncides: Alkaline substances are collected in it twice as much as acids.This eliminates acids that have a negative effect on the human body.Carrots are also high in sugar.The fiber in carrots improves the work of human endocrine glands and digestive organs.Carrots are superior to other vegetables in terms of provitamin abundance.The amount of provitamin A in it is 4-11 mg/% per 100 grams, 20-30 mg/% in some varieties.11-28 g of carrots should be consumed every day to satisfy the body's daily need for this vitamin.In addition, carrots contain vitamins V1, V2, V3, C, K, and PP [2,6,11].
In the process of processing the carrot root, the carotene content in it also has a low level of decomposition.For example, in the production of tomato puree from carrots, carotenoids pass into the oil and color it yellow-golden.Addition of prepared canned products to various dishes improves their appearance.In addition, fat-soluble carotenoids are well absorbed by the body [7,8,10].
When processing carrots, it is possible to preserve the carotenoids contained in them, as well as preserve its aroma.Pinene, limonene, sesquiterpene and essential oils with a high boiling point of essential oils found in carrots are found to be fat soluble [6][7][8].Table 1 below shows the chemical composition and nutritional value of carrot root compared to other vegetables.As can be seen from the given table, the nutritional value of carrot root is second only to beet root.In addition, the vitamins contained in the raw materials of carrots occupy the main place in the nutritional value.In particular, in the raw materials produced during the processing of vegetables containing water-insoluble vitamins, these vitamins remain in the secondary raw materials without passing into the finished product.For example, carrots contain carotene -the main part of provitamin A remains in carrot juice during the process of extracting juice from carrots.Table 2 below shows the comparison of the amount of vitamins in carrots with other types of vegetables [5,6,8].As can be seen from the above table, carrot tubers are distinguished by the presence of all vitamins.In addition, it is known that a living organism absorbs cellular tissues, necessary mineral substances, mainly from vegetable products.Therefore, vegetables can be considered as the main supplier of energy, vitamins and minerals [8,10,11].
In the following Table 3, quantitative comparative data of mineral substances in various vegetables are presented.It can be seen that the root of carrot is characterized by the presence of all mineral substances necessary for the human body [7][8][9].

Results and discussion
Carrot root fruit can be used fresh and processed as mentioned above.However, according to the results of the research, it was found that the maximum amount of useful substances, macro and micro elements contained in the carrot root fruit is preserved when it is freshly cut, that is, in the yellow state.
The process of preserving carrot root has a long historical significance, and consumers have historically preserved it mainly in a natural way.Natural storage of carrots has been done mainly in earthenware or unventilated rooms.But with the change of technologies, the processes of storing carrot root fruit in modern refrigerated warehouses have accelerated.
Natural storage of carrots has its advantages and disadvantages.Storing carrots in a natural way makes it possible to significantly reduce the cost of the stored product, primarily because it does not use electricity.In addition, one of the disadvantages of this method is that the storage period depends on the weather due to the insufficient control of the air temperature and relative humidity in the storage conditions.
Our research includes experiments conducted in modern cold storage warehouses for carrot tubers.Our experiments were conducted in the climatic conditions of Altiariq district of Fergana region.Our experiments covered the first and second weeks of November 2021 and April 2022 when harvesting carrot tubers.According to the studied data, it was found that 70% of the carrot crops grown in this area are of the red mirzoi variety, and about 30% are of the yellow mirzoi variety.One of the main goals of the conducted scientific research is to study the influence of the storage period of carrot root fruit in modern cold storages on its yellowness.
Research began with the process of extracting and potting carrot tubers.In this case, the carrot products dug from the ground are placed in the field itself with preliminary processing (cleaned from carrot bars and carrot bars of poor quality, too large or small, and those infected with various diseases).During long-term storage of carrots in modern refrigerated warehouses, they are placed in woven plastic bags with a capacity of 25-30 and 50-60 kg (Figure 1).At the next technological stage, carrot tubers were brought to refrigerated warehouses and underwent the initial cooling process (Figure 2).Pre-chilling is the step-by-step process of bringing the product from the field down from its field temperature to its long-term storage temperature.The importance of the initial cooling process is that it prevents the formation of condensation (water drops) caused by the temperature difference when a product with a high temperature is introduced to the products placed in advance in the product cooling chambers, which makes it possible to maintain the quality of the product for a long time during the storage process.
In our studies, the initial cooling temperature was reduced to +1 +2 0 С according to the established control.The total time spent on initial cooling of carrot tubers was 30-36 hours.In addition, in our research, the amount of dry matter and acidity in the product was controlled.In order to maximally preserve carrot tubers in a high-quality state, first of all, it is necessary to determine their chemical composition.In our research, the amount of soluble dry matter in carrot tubers collected from the field and their levels of acidity were determined.
The amount of soluble dry matter in carrot tubers was determined according to GOST ISO 2113-2013 adopted by the "International Metrology and Certification" Council, and the obtained results are presented in Figure 3. First, fully ripened and known carrot yellow flesh and red mirza variety were selected.After that, after fully familiarizing with the instructions for using the device for determining the amount of dryness in the product, it will be put into operation.For this purpose, the refractometer's sampling part was brought to a neutral state and analytical work was carried out according to the "Refractometer" methodology, which was adopted to determine the amount of dryness of the products.This process is repeated for 5 repetitions and the average result is obtained.All the results obtained on the refractometer screen are recorded in the table (Table 4).
The degree of acidity of the juice contained in carrot tubers was determined by a laboratory pH-meter measuring device.Yellow flesh and red mirza variety of ripened stored carrots were selected in the experiment.
After that, the acidity level of the juice extracted from carrot roots was determined using the device for determining the level of acidity in the product.The experiment was carried out in 5 repetitions and the average results are presented in Table 4. Experiments were conducted every 15 days for 6 months.
As can be seen from the given table, the main technological parameters during the longterm storage of carrot tubers in refrigerated warehouses are the air temperature in the cooling chambers (on average 0...+1), the relative humidity of the air (85...92%) and the initial cooling temperature (+2...+ 4), it was found that the amount of dissolved dry matter in their quality indicators and the level of sourness do not change significantly despite long-term storage, and the rate of natural weight loss during storage is up to 4-6%.

Conclusions
In conclusion, carrot root fruit is considered a common root fruit in all countries of the world today, and its use as an additional raw material in the preparation of various food products, not only freshly picked, but also processed, has a high effect on its nutritional value, in addition to carrot it has been proved that it is possible to achieve a high yield with the maximum preservation of the initial quality parameters for long periods of time by choosing the correct technological parameters of the tubers in the warehouses with modern refrigerators.

Figure 1 .
Figure 1.Processes of pretreatment and packing of carrot tubers under field conditions.

Figure 2 .
Figure 2. Process of initial cooling and long-term storage of carrot tubers.

Figure 3 .
Figure 3. Procedures for determining the level of dry matter and acidity in yellow flesh and red mirza varieties of carrot root.

Table 1 .
Chemical composition and nutritional value of various vegetables (%).

Table 2 .
Amount of vitamins in vegetables.

Table 3 .
Amount of mineral substances in the carrot root fruit with different vegetables (mg/%).

Table 4 .
Results of influence of technological parameters of storage of carrot tubers in modern cooling chambers on quality indicators.