EVALUATION OF BEETROOT QUALITY DURING VARIOUS STORAGE CONDITIONS

To produce high quality processed products, it is necessary to not only grow new, promising beetroot varieties, but also to preserve their quality during storage. This requires advanced storage technologies, such as storage in a controlled and ultra-low oxygen atmosphere. In these conditions, beetroots retain their quality until the new harvest. This not only maximizes the quality of vegetables, reduces storage losses, but also extends the use of vegetables, which is very important for farmers to profitably of their produce. The aim of the work was to evaluate and optimize the process of storing various varieties of beetroot and evaluate their suitability for processing. Beetroot varieties 'Detroit 2', 'Boro H', 'Boltardy', 'Kestrel H', 'Pablo H', 'Bona', 'Wodan H', 'Rhonda H', 'Subeto H', 'Action H', and 'Joniai' were investigated. Increasing the carbon dioxide content from 0.03% up to 3%, 5% or 8% and reducing oxygen content from 21% to 10% or 5% positively impacts the chemical composition of the stored beetroots. Some of the chemical composition parameters after storage in one or another composition in the controlled atmosphere were unchanged, but others remained stable and the degradation of betacyanins was clearly reduced. After the evaluation of various varieties of beetroots after storage, the following varieties were found to be the most suitable for storage and subsequent processing: 'Kestrel H', 'Joniai', 'Pablo H', and 'Rhonda H'. The optimal composition of controlled atmosphere for beetroot storage is 5% carbon dioxide, 5% oxygen and 90% nitrogen.