FACTORS AFFECTING THE QUALITY OF FRUITS AND VEGETABLES IN STORAGE CONDITIONS

This article analyzes the main factors affecting the quality indicators of fruits and vegetables during storage processes. Fruits and vegetables are biologically active products that continue physiological processes such as respiration, transpiration, and ethylene production even during storage. Temperature, relative humidity, composition of the gaseous environment, presence of microorganisms, and mechanical damage during storage directly affect the shelf life and quality of products. The study examined the advantages of storage technologies under modified and controlled atmospheres, measures to prevent microbiological hazards, and methods aimed at preserving the physical properties of the products. The final results indicate the necessity of a comprehensive approach to maintain quality stability and reduce losses. This work holds both theoretical and practical significance in the development of efficient storage technologies for agricultural products.