Water state influence on the physicochemical properties of plant tissue and its natural decrease of the mass during cold storage
Annotation
The state of water in plant tissue, its influence on the vegetable production physical and chemical properties and on the different elaborations in plant cells was distinguished in this article. It was shown that correlations between free and associated water in plant tissue influence on the stability to injurious external effect, to microorganisms lesions and decrease of the vegetable production mass during cold storage. The activity of physiological processes in plant tissue vary and depend on correlation between free and associated water, which determine the density of nutrients loss.
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