The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.

The use of effective physical processing methods to preserve food and agricultural products is gaining more and more popularity every year. This article presents a complex technology, including processing by accelerated electrons with doses of 1–3 kGy at a beam energy of 5 MeV. The efficiency of application of processing with accelerated electrons and modification of the composition of the gaseous medium for optimization of the technology of refrigerated storage of champignon mushrooms has been investigated. The technology parameters have been established to ensure microbiological safety and preservation of the consumer qualities of mushrooms under production conditions. The treatment with accelerated electrons at doses of 1–3 kGy in combination with cooling and modification of the composition of the gaseous medium delayed the postharvest maturation processes and led to an increase in the storage time of mushrooms up to 20 days (control 10–14 days). The modification of the composition of the gaseous medium was ensured by the selective gas permeability of the used packaging material (polypropylene, polyethylene, biaxially oriented polypropylene) and the respiration of the raw material. Depending on the intended purpose of the product - fresh sale or further processing (drying, freezing, etc.), the technology under consideration, due to the differentiated choice of technological parameters of storage and processing, allows to control changes in organoleptic, physicochemical and microbiological indicators of the quality of mushrooms in a targeted manner. Packaging made of biaxially oriented polypropylene and polypropylene should be used for mushrooms for processing, due to the best preservation of the structure of plant tissue, as a result of slowing down the ripening processes and delaying aging and spoilage, for the sale of fresh mushrooms, it is most effective to use polyethylene packaging.

Technologies for processing and storage of food products using physical methods of exposure, in particular ionizing and non-ionizing radiation, have been actively developing in recent years. One of the types of ionizing radiation is processing by accelerated electrons, used to reduce losses, prolong the shelf life and sale of plant materials. The work has investigated champignons of the Agaricus bisporus species - the most common among cultivated mushrooms, which are a source of protein, containing useful micro- and macroelements, biologically active substances, vitamins of group B, PP, D. The dynamics of changes in texture as a qualitative indicator of the storage capacity of packaged fresh champignons in the process of refrigerated storage (at a temperature of +4...5 °C and a relative humidity of 85-90 %) for 29 days after treatment with accelerated electrons with an energy of 5 MeV in the range of accumulated doses from 0.8 to 3.2 kGy with a discreteness of 0.4 kGy. Treatment in the dose range of 3.4 kGy leads to a negative effect of changing storage capacity and is impractical. Treatment with accelerated electrons in the dose range from 0 to 3.2 kGy leads to an increase in storage capacity and reaches its extremum at 2 kGy. When extrapolating the results of experimental data, such a tendency is observed presumably up to a dose of 3.4 kGy. On the basis of experimental data, the dynamics of texture during storage after processing with accelerated electrons have been obtained, a mathematical model of the dependence of the limiting storage capacity in terms of the texture of mushrooms on the radiation dose has been constructed, and the modes of processing champignons have been established.

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