STUDY OF THE INFLUENCE OF THE RIPENESS DEGREE OF PARSNIP ROOTS AND STORAGE METHOD ON THEIR PRESERVATION
Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Artur Rozhkov, Oksana Sergienko, Sergey Denisenko, Lidiya Kononenko Sowing parsnip is recommended to be harvested in the stage of technical ripeness that takes place in 120–150 days after sprouts. A ripeness degree cannot be determined by a root size, because in this case planting conditions and agrotechnique […]