Methods of storing broccoli in different periods

. A lot of scientific research work has been carried out on the cultivation, storage and processing of broccoli around the world. These studies were mainly carried out in the directions of creating varieties and hybrids, cultivation in different periods and selection of varieties. In the following years, China, Japan and European countries mainly developed broccoli hybrids, processing and packaging. Growing and eating broccoli in Uzbekistan is not as widespread as other vegetables. In addition, studies on marketability and nutritional value, storability, and primary processing directions have been little studied. In this regard, the introduction of science-based technologies into production will help to increase economic efficiency by increasing product production, efficient use of irrigated areas, and maintaining the yield of cultivated broccoli. This article presents the results of research on the cultivation of broccoli seedlings in the climatic conditions of Uzbekistan, planting at different periods and its growth, development, yield, storage and, selection of varieties and hybrids, as well as the impact of weather conditions. According to the results of the study, high productivity and longer storage were achieved in the cultivation of hybrids Naxos F 1 and Agassi F 1 hybrids. It is reported that the best result in the storage of raw materials in various methods and containers is achieved in the use of polyethene films.


Introduction
Today, the annual gross volume of broccoli and cauliflower cultivation in the world is more than 25.3 million tons, the leading places are occupied by China (10.2 million tons), India (8.1 million tons) and the USA (1.3 million tons) [1,2]. Currently, the country's healthy food sector has taken an important place as a state policy. In recent years, the need to increase the range of vegetables in the development of this sector is increasing. In particular, interest in broccoli cabbage is increasing due to its high nutritional content, biologically active substances, and healing properties [3].
Storage and processing of vegetable products is important in meeting the needs of the population for this product throughout the year [4]. The preservation and use of cultivated products without destruction and quality has been a legacy of mankind since ancient times. But considering the wide variety of vegetables grown today, the demand for studying the processes of their storage and processing is increasing [5]. Correct organization of storage of vegetables ensures the long-term quality of the product and the prevention of spoilage [6,7]. There are several types of vegetable storage in Uzbekistan, and each type has its own storage technologies. In particular, the preservation of broccoli and cabbage, which we are studying, has not yet been studied in our conditions. The main purpose of storage is to preserve their physical and chemical composition, color, taste, nutritional value and other properties. The main difficulty of storing broccoli cabbage is to deliver this product to the population while keeping the necessary substances in it for a long time [8].
Evaporation, natural reduction, relative humidity and temperature determination of water content of broccoli are important during storage [9]. Refrigerators are used to store broccoli. In this case, the efficiency of storage in different boxes and plastic bags at different temperatures and relative humidity is studied [10]. One of the main goals of our scientific work is to isolate varieties and hybrids of broccoli with high shelf life in this process.
The purpose of the research is to select Broccoli hybrids with agrobiological properties, high shelf-life, to determine optimal methods of storage technology in different ways, and to evaluate organoleptic changes in the composition of the product.

Materials and methods
In total, 7 broccoli hybrids FiestaF1, Strombili F1, Parthenon F1, Agassi F1, Naxos F1, Quinta F1, and Belstar F1, regionalized and introduced in Uzbekistan, were selected as the object of the study. The subject of the research is the selection of hybrids of broccoli with high shelf life, the development of optimal storage periods and methods, as well as the analysis and scientific justification of the dynamics of changes in quality indicators during storage. Raw material storage warehouses and refrigeration equipment, raw material prestorage processes in various ways, long-term stored products are equipment for determining the quality indicators.
In the scientific research, the agrotechnological properties of broccoli are evaluated, the methods of its storage, the existing physical and chemical processes in them, as well as the environmental factors of the region where the product is grown and the related aspects are studied using various research methods. Phenological observations, biometric measurements, determination of the percentage of plants that do not produce a central head, determination of the average weight of the central and side heads and yield per unit of area, organoleptic evaluation before and after storage and natural reductions were carried out in the research.
The main principles of setting up and conducting experiments corresponded to the requirements of "Methods of field experience in vegetable growing", "Methods of field experience in vegetable growing and melon growing", and "Methods of physiological research in vegetable growing and melon growing". Statistical processing of the data was carried out using the method of variance analysis and using the Microsoft Excel program.

Results and discussion
Experiments to determine the growth period of the samples selected for the research with the longest growing season according to the results of the experiments with broccoli hybrids showed that the shortest growing period was observed in the Fiesta F1 hybrid, the first harvest was 101 days, and the last harvest was 116 days. According to this indicator, Strombili F1 and Naxos F1 hybrids started harvesting from 110 days and completed 128-129 days.
As a result of three-year observations, all broccoli hybrids differed significantly from each other in terms of the average yield of central heads. Among the hybrids, Agassi F1 -26.8 tons/ha, Parthenon F1 -25.8 tons/ha, and Naxos F1 -24.4 tons/ha were the leaders in terms of the highest productivity of central heads. Among the studied broccoli hybrids, our When evaluating the broccoli florets isolated for the study, we chose the scoring method, using the weight ratio, which allows for an objective assessment of each indicator, which is widely used in commodity science.
The experimental broccoli varieties were evaluated according to the following parameters: appearance, shape, color and smell. The size of broccoli was determined based on the dimensions specified in the characteristics of its variety, as well as in the standards. Also, consistency, taste and aroma were studied as important quality indicators.
Among the researched varieties, Naxos F1-96.9%, Agassi F1 -93.6% and Parthenon F1 hybrid 87.6% were found to be of excellent quality. Among the rest of the broccoli hybrids, the control Fiesta F1 hybrid was also rated excellent, but its buds were slightly larger than the above hybrids, with a total score of 88.9%.
During the organoleptic evaluation, Quinta F1 -87% and Belstar F1 -85.2% were behind Naxos F1 and Agassi F1 hybrids in several parameters, but Strombili F1 hybrid had the lowest value, i.e. 83.5% (Table 2). As a result of the research, Agassi F1 took the lead among the others in terms of standard product yield -25.5 tons/ha. In the same hybrid, the total yield of non-standard central heads was only 1.3 tons/ha. But one of the studied hybrids, Naxos F1, achieved a standard yield of 23.2 tons/ha and, accordingly, produced the least non-standard yield of 1.2 tons/ha. Parthenon F1 was observed at 2.3 tons/ha, surpassing all hybrids in the formation of non-standard products. This hybrid was distinguished from others mainly by the size of the central heads. The rest of the studied hybrids had almost the same non-standard product yield as the control hybrid Fiesta F1, which was 1.4-1.5 tons/ha.
In conclusion, in some of the broccoli hybrids, the rate of non-standard production of central heads was observed up to 9%. Only two hybrids, namely Agassi F1 and Naxos F1, showed up to 5% non-standard yield (Table 3).  According to the results of the conducted research, it was divided into standard and nonstandard products for an average of three years. According to the results, Naxos F1 and Belstar F1 showed the lowest yield of non-standard products, i.e. 0.2 tons/ha. The output of this product, i.e. non-standard product, was the highest in Parthenon F1, i.e. 0.5 tons/ha. The remaining tested hybrids were almost identical to the control hybrid Fiesta F1 at 0.4 tons/ha. These indicators were divided into non-standard yields of each hybrid, and the control hybrid FiestaF1 -7.55%, Strombili F1 -7.5% and Quinta F1 -7.27%. Among the hybrids, Naxos F1 had the lowest non-standard product formation -2.8% (Table 4). Broccoli cabbage has its own characteristics compared to other types of cabbage, and harvesting is slightly different. Harvesting broccoli is done slowly and step by step. It is picked every two to three days depending on the technical ripeness. If the crop is not harvested on time, it will lose its marketability if its buds bloom. The crop is harvested mainly in the cool of the morning or at the end of the day when it is cool.
In the course of the researches, studies were conducted to keep the harvest as long as possible, especially for the summer period, in order to deliver the product to the market, that is, to the population, in various ways, including controlling the modes of storage in natural conditions. Planted in early spring, broccoli grows very well in our climate. But after the days start getting warmer, i.e. after the temperature exceeds 30°С, the development of broccoli and the formation of cabbage heads slow down a bit. Cabbage often goes into the flowering period without forming heads. This in turn affects productivity.
Research was carried out on 7 durays in the collection, and data was formed on the basis of the experiments listed above for three years.
The research was conducted during the years 2018-2020, and results that were close to each other were obtained each year. One of the important quality indicators of broccoli cabbage was studied the size of diameters of the central head and core. The three-year average results for broccoli center head sizes were as follows: -  During our research, studies on the biometric dimensions of broccoli hybrids after storage had the following indicators. Broccoli hybrids did not differ from each other in the diameter of the central heads after storage. Among the hybrids, the central head diameter was 12.1 to 12.5 cm in Naxos F1, Parthenon F1 and Fiesta F1. It was observed that the core diameters of broccoli cabbage hybrids after storage were slightly reduced due to natural E3S Web of Conferences 389, 03065 (2023) https://doi.org/10.1051/e3sconf/202338903065 UESF-2023 reduction. Mainly, it was observed that the core diameter was sharply reduced (3.12 cm) in hybrids Belstar F1 and Stromboli F1 (Table 6). Our research has shown that natural reduction of Agassi F1, Naxos F1 and Parthenon F1 when stored (80 days) in refrigerated warehouses at 3°C without taking into account the relative humidity of the 7 studied broccoli hybrids was 53-68%. In the rest of the studied broccoli hybrids, natural reduction was observed close to each other, i.e. up to 71-77%.
As a result of the observations made during the years of experiments, it was found that the most optimal regime for keeping broccoli is a temperature of 1°С and a relative humidity of 92%. Broccoli sprouts stored for 60 and 80 days did not lose their edible properties. Also, it turned out that the natural shrinkage in the experimental samples was less than that stored in other options, and the following indicators were recorded: -Fiesta F1 -control -12.9 %; -Agassi F1 -9.0 %; -Naxos F1 -10.6 %; -Parthenon F1 -10.1. In the rest of the studied broccoli hybrids, natural reduction was observed close to each other, i.e. from 14.1 to 16.7%.
When storing broccoli cabbage, they are wrapped in food film (strich) and the relative humidity of the air in the chambers is 90, 92, 95, 98% and the temperature is 1°C, 2°C, 3°C. Experiments on choosing the optimal storage mode was carried out.
Broccoli hybrids brought for storage were first separated into commodities and noncommodities and wrapped in a separate stretch film. 10 of the packed broccoli hybrids were separated and placed in cold rooms according to options and observed for 80 days. As a result of the observations made during the years of experiments, it was found that the most optimal regime for keeping broccoli is a temperature of 1°С and a relative humidity of 92%. Broccoli sprouts kept for 80 days did not lose their edible properties. Also, it turned out that the natural shrinkage in the experimental samples was less than that stored in other options, and the following indicators were recorded: -Fiesta F1 -control -6.5 %; -Agassi F1 -4.8 %; -Naxos F1 -5.5 %; -Parthenon F1 -5.3 %. In the rest of the studied broccoli hybrids, a natural decrease was observed close to each other, i.e. from 6.5 to 7.4%.
In order to determine the quality indicators of broccoli florets from the studied hybrids by organoleptic method, the samples were evaluated according to the 5-point system based The evaluations of all experts on 8 indicators in a 5-point system were summarized, and the evaluations for each indicator were summarized and processed by the method of determining the arithmetic mean value, and the average evaluations were determined. The scores for each indicator were converted into points by multiplying the indicator's importance coefficient. In this way, the overall assessment of each sample was formed on the basis of a 100-point scale.
This process was carried out 5 times before placing the broccoli sprouts in the chamber, 20, 40, 60, 80 days after the start of storage. In this way, studies were conducted to study the dynamics of changes in its organoleptic indicators during the storage of broccoli cabbage.
During the storage of broccoli cabbage, all organoleptic indicators, i.e., its color, taste, taste, head and core size, were analyzed separately. According to the results of the analysis, almost all the stored broccoli hybrids showed significant changes in the last stages.

Conclusions
1. The analysis shows that the scientific research on storage and processing has been studied more by foreign scientists, but scientific research in this field has not been conducted in Uzbekistan. Therefore, storage and processing of broccoli should be established and scientific research should be conducted in order to fully satisfy the needs of this product during other periods of the year.
2. When the quality indicator of broccoli seedlings was analyzed, Naxos F1 and Agassi F1 hybrids were 6.2 cm in leaf width. Of the remaining hybrids, Strombili F1 and Quinta F1 were the same 5.8 cm. Our control hybrid Fiesta F1 was 5.4 cm, Belstar F1 was 5.5 cm, and Parthenon F1 was 6.0 cm.
3. The organoleptic indicators of broccoli cabbage were evaluated and evaluated on a scale of 100. Agassi F1 and Naxos F1 hybrids had the highest score of 93.6 and 96.9, respectively. The lowest indicator was observed in the Strombili F1 hybrid, which was 83.5 points.
4. When broccoli sprouts are stored in warehouses where the relative humidity is not controlled, natural shrinkage is greatly increased. Natural reduction in studied samples was 53-77%; 5. The optimal storage regime for broccoli cabbage is the relative humidity of 92% and the temperature of 1°C, and the product can be stored for up to 80 days without losing its consumptive properties, and additional income has been achieved; 6. For the cultivation, initial processing and storage of broccoli cabbage, the following are recommended to the farm: the use of Parthenon F1, Naxos F1 and Agassi F1 hybrids, which have achieved high results in terms of productivity and storage; storage of broccoli cabbage wrapped in stretch films at a temperature of 10 °C and a relative humidity of 92%; and, in cold rooms, temperature of 10 °C and relative humidity of 92% should not exceed 60-80 days in normal conditions, i.e. long-term storage in cages.