Abstract
The article presents information on the biologization of technological processes in the cultivation and storage of fruits based on the use of biological preparations, microorganisms, and technological storage factors. The effectiveness of the natural biological growth regulator Gibbersib, obtained from microorganisms, is noted, which makes it possible to increase the yield, accelerate the ripening time and improve the chemical composition of apples. Due to the vital activity of microorganisms, the possibility of enhancing the color of fruits associated with an increase in the content of anthocyanins in the skin of apples has been established. Based on the use of chemical methods of influencing fruits during cultivation - Harvista ™ and storage - SmartFresh ™, regularities for controlling the rate of apple ripening in combination with optimization of technological parameters of storage in a controlled environment have been established at the cellular level
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