RU2073467C1 - Method for production, storage, preparing for realization of food products from plant raw material, such as fruits and berries, and method for stocking, storage, preparing for realization and transportation of fruits and berries and food products made from such material - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves collecting raw material; loading, delivery; reception; sorting; washing; cleaning; processing; bagging and/or packaging into boxes and/or containers; stockpiling and conveyance for storage and/or realization. Method for stocking, storage, preparing for realization and transportation of fruits and berries and food products involves delivery, reception, placing into cans and/or containers; transportation into storage; unloading; stockpiling; storage; preparing for realization and shipment to User. Major part of operations is provided by means of air-permeable device. Storage of canned products is provided at temperature of 5-15 C, frozen products at temperature of -5 to -25 C. Fruits and berries are stored at temperature of 0-10 C, depending on type of raw material and storage time. Temperature range of 0-10 C in storage is provided by combined cooling with the usage of cooling panels suspended below ceiling and in upper third of storage wall and by cooled air supplied into storage through openings made in upper third of at least one wall. EFFECT: increased efficiency, simplified method by usage of air-permeable device. 386 cl, 45 dwg

Description

 The invention relates to the food industry, and in particular to methods of harvesting, production, storage, preparation for sale and transportation of fruits and berries and food products from them.

 A known method of production, storage and transportation of food products from plant materials, mainly fruits and berries ("Technology of preserving fruits and vegetables and product quality control", M. 1992, S. 159 211).

 The closest in essence and the achieved result to the invention in terms of the method of production, storage, preparation for sale of food products from plant materials, mainly fruits and berries, is a method that includes the collection of raw materials, loading, delivery, acceptance, unloading, sorting, washing, cleaning, technological processing, packaging, and / or packaging in containers and / or containers, stacking them in piles and transportation for storage and / or sale (A.F. Fan-Young, B.Kh. Flaumenbaum, A.K. Izotov , Technology is canned tions of fruits and vegetables, Moscow, 1961, pp. 261 472).

 Closest to the invention in terms of the method of harvesting, storage, preparation for sale and transportation of fruits and berries and food products from them is a method that includes delivery, acceptance, packaging in containers and / or containers, transportation to a warehouse, unloading, stacking, storage , preparation for sale and shipment to the consumer (A.F. Fan-Jung, B.L. Flaumenbaum, A.K. Izotov, Technology for preserving fruits and vegetables, M. 1961, p. 55 73).

 The disadvantages of the known methods is the great complexity due to the use of manual labor in the processes of procurement, delivery, acceptance and unloading of raw materials, cooling and storage of raw materials and products from it, as well as during transportation to the consumer.

 The disadvantages also include losses associated with the inability to rationally use the usable volume of storages and cold rooms during cooling, freezing, storage of raw materials, products prepared for sale, and food products made from these raw materials, as well as losses of both raw materials and and products made from it, at all the above stages due to the use of unsuitable containers, conveyors of an obsolete design and numerous operations for the transfer of raw materials and products at different stages of the implementation of the methods.

 The objective of the present invention is to develop a method for the production, storage, preparation for sale of food products from plant materials, mainly fruits and berries, and a method for the preparation, storage, preparation for sale and transportation of fruits and berries and food products from them, in which the intensification of procurement processes is achieved , delivery, acceptance, loading and unloading of raw materials and products from it, as well as processes of cooling, freezing, storage and transportation of products to the consumer, with an overall reduction in losses raw materials at the stages of its procurement, delivery, acceptance and unloading, as well as cooling, freezing, storage and transportation to the consumer by simplifying the methods and the possibility of rational use of the useful volume of storages and cooling chambers during the above processes, as well as eliminating numerous operations for the transfer of raw materials and products made from it, from one container to another during the transition from one process to another.

 The problem is solved due to the fact that in the method of production, storage, preparation for the sale of food products from plant materials, mainly fruits and berries, including the collection of raw materials, loading, delivery, acceptance, unloading, sorting, washing, cleaning, processing, packaging, and / or packaging in containers and / or containers, storing them in piles and transporting them for storage and / or for the implementation of at least part of the storage, and / or transportation, and / or loading, and / or delivery operations, and / or collection, and / or technological the processing is carried out using an air-transparent device made in the form of a container with at least three walls with a spatial configuration in the form of at least a part of a cube or parallelepiped or a prism with a trapezoidal configuration in plan or as a complex polyhedron with non-parallel or partially non-parallel faces, and the container’s height is 1/2 - 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacks of rows of stacks that are well spaced, and the container has a rigid pallet with a solid or partially aerosol transparent work surface and a power frame mounted on it and / or an air-transparent enclosing filling of at least part of the walls, and an air-transparent fence of at least two opposite walls of the container performed in the form of power rod vertically or cross-obliquely oriented elements, and the translucent fencing connecting from the wall is performed in the form of a lattice, or lattice with power elements, or mesh, or in the form of their combinations, the container is equipped with at least two parallel upper support elements, which are made in the form of guides and are located respectively on the upper end faces of the opposite bearing side walls, and at least two lower parallel upper response support elements, the longitudinal axis of which is combined with the average vertical plane of the corresponding side walls.

-образных, или трапецеидальных, или комбинированной конфигурации проушин, снабженных силовыми направляющими, расположенными симметрично параллельно оси, проходящей через центр проушины нормально к ее поперечному сечению и/или симметрично относительно средней вертикальной плоскости контейнера, либо путем подвешивания на не менее чем двух элементах зацепления в виде силовых Г-образных кронштейнов, которые прикрепляют к силовым элементам каркаса стенок контейнера, или используют аэропрозрачное устройство в виде подвесного средства, и/или навесного, которое выполняют в виде многоштыревого, с количеством штырей не менее пяти, приспособления с пространственным расположением штырей по горизонтально ориентированным ребрам условной призмы, и/или усеченной пирамиды, и/или сложного многогранника, по крайней мере, частично пространственно попарно симметрично относительно осевой вертикальной продольной плоскости средства.Moreover, the supporting surface of the lower supporting elements is made in the cross section of convex or concave in the form of angled conjugated faces, or a curved or combined configuration of combinations of curved and rectilinear sections, and the upper surface of the upper supporting elements is made in the cross section of respectively concave or convex, and when installed containers in stacks the lower support element of the upper container is combined or at least partially placed in the upper support element lower container, while the lower and / or upper supporting elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements that place on the underside of the container pallet in the form of at least two

-shaped, or trapezoidal, or combined configuration of the eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in in the form of power L-shaped brackets that are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means, and / or mounted, which is made in the form of a multi-pin, with a number of pins of at least five, devices with a spatial arrangement of pins along horizontally oriented edges of a conditional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetric with respect to the axial vertical longitudinal plane of the tool.

Moreover, the pins are made at least partially different, and the length of the longest pair of pins is 1.2 to 2.7 the length of the shortest pair of pins, the latter being located in the height gap between the longer pins, while storing the canned products from the fruits and berries are carried out at a temperature of from 5 ^o to 15 ^o C, frozen from minus 5 ^o to minus 25 ^o C, and the storage of fruits and berries is carried out at a temperature of from 0 ^o to 10 ^o C depending on the type of raw materials used and storage time, and the interval temperatures from 0 ^o to +10 ^o C in the store provide combined cooling using hanging on the ceiling and in the upper third of the walls of the store cooling panels and chilled air, which is fed into the store through openings that form in the upper third of at least one of the walls of the store.

 In this case, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85 1.7 m; the width of the container between the inner faces of the walls can be equal to 0.95 1.7 m; the length of the container can be equal to 1.0 1.6 of its width.

 The upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down.

 The upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides can be made variable, at least in part of the width of the cross section. The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails can be equal to or greater than the angles formed by the outer edges of the lower rails.

 The lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply in the upper third of their cross section with at least one shelf and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides, at least for part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide, at least at one end thereof, can be provided with a limb in excess of the guide over the average longitudinal axis.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower and upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.

 Two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 An additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals.

 The enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of the walls can be performed with the inclusion of a fine mesh mesh forming a basket mesh.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container can be made of metal, at least part of the elements of the container can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, can be made of stainless steel or aluminum alloys, and at least part of the container contacting with food products elements can be made of metal plastic.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container combined with the smaller base of the trapezoid is filled with enclosing filling, and the opposite end wall combined with the large base of the trapezoid is made with or without enclosing filling.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^o .

 Enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan, in one direction or another.

 At least the enclosing filling and horizontal elements of the power frame of one container wall can be convex in plan.

 The abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 A configuration in plan of at least one of the curved walls may have at least a portion of the length of the wall of a variable radius of curvature.

 When installing containers in the refrigeration chamber in stacks, at least part of the containers can be positioned at least two tiers in height. Containers can be stacked with filling no more than 95% of the working height of the chamber.

 At least a portion of the attachment tool pins may be stiff with a variable length and / or angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets on the side facing the lifting mechanism, and at least part of the pins are made with stiffness decreasing from the end fixed on the plate or bracket, to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross section of at least a part of the length in the form of an I-beam or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin, kink or bend, in the form of at least one curved section.

 At least part of the pins can be made of rolling profiles — corners, and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made from bent molded profiles.

 At least part of the pins can be performed along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 The pins and / or end plates and / or staples can be made of a corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel, or aluminum or titanium alloys.

 At least the pins, or end plates, or staples can be made of metal.

 When storing the packaged raw materials and / or products can be spatially fixed by means of a system of racks, which are installed in a row, are interconnected, at least along the length of the row, with flexible, or semi-rigid, or rigid, or combined bonds.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 3-1 / 15 of the height of the rack.

 Branches can be connected together by rigid elements to form a frame or truss.

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks that create a disk in the form of a spatial frame or truss.

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls closest to them, and / or the cover and / or floor of the chamber.

 At least a part of the packaged products, at least before being stored in chambers, can be combined into bags by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Packaged products in packages are stored, shipped and sent for sale, and puffs after sale in the form of a returnable container are returned for reuse.

 Tightening can be performed in the form of a single-color thread or in the form of a flexible tape, or a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates and / or rails.

 Tightening can provide a locking device, including detachable elements.

 Tightening may be provided with at least one mounting loop.

 Bags can be lifted for transport by hooking at least one bag per loop of flexible screed.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift.

 If the packages are placed, lifted and moved in space by means of a hinged means, and / or suspended, they can be hung on a forklift truck, or a crane beam, or a hoist.

 Unloading, unloading and similar movements of the packages can be accomplished by inserting the pins of the attachment device between the packages.

 The container can be performed with at least two rolling bearings, for example, with three rolling bearings; with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be performed with at least one gap in length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding guide.

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan and / or set to perform rotary movements of the container.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation, and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings can be placed in niches with a fixed axis arrangement or with the possibility of vertical axis movement, extension out of the pallet and fixation in this position and reverse heating.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for coupling with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 The container can be made collapsible.

 The container may be provided with a liner, which is placed inside the container with the possibility of fixation, detachment and removal.

 The insert can be made of waterproof material and is equipped with a device for evacuation and sealing.

 The insert can be made integral of the outer and inner shells and equipped with a grid-oppressor, a latch for fixing the lattice-oppressor inside the outer shell and prevent flooding when filling the outer shell with brine, and a cardboard insert to create a smooth inner surface and protect the outer shell from punctures.

 Shells may be made of polyethylene.

 The container can be run with rails located on the inner surface of its walls for installing additional pallets.

 The mesh of the airtight enclosure of the container can be made with a mesh size not exceeding the size of the raw material, and washing at least part of the raw material is carried out in the container.

 When using fruits, they can be soaked before washing, and at least part of the raw material is placed in a waterproof liner that is placed inside the container, the liner is filled with water and this part of the raw material is soaked directly in the container.

 In the production of fruit compotes, the fruits can be sorted and calibrated before washing, and the container's nets of air-transparent fencing are made with different cell sizes corresponding to calibrated fruit sizes, the fruits are placed in containers with cell sizes not exceeding the fruit sizes, and they are washed directly in the container . Fruit washing can be carried out in detergent solutions.

 When using fruits, they can be cleaned by packing raw materials in metal mesh baskets, followed by lowering the mesh baskets in an alkaline solution.

Mesh baskets can be immersed in a 2-3% solution of caustic soda at a temperature of 90-110 ^o C for 25-75 s.

 When using fruits, peeling can be performed mechanically and / or chemically and / or by heat treatment.

 When using peaches before alkaline treatment, they can be immersed in hot water.

 When using peaches, wetting agents can also be added to the alkaline solution.

 As wetting agents, alkylaryl sulfonates can be used. When using quince, cleaning can be carried out in boiling 24% caustic soda solution.

 Berries such as raspberries, strawberries, strawberries can be peeled by removing the stem and sepals.

 Cleaning berries like blackcurrant can be done by removing twigs and leaves.

When using tangerines, the cleaning of white fibers can be carried out in a 0.7 1.1% solution of caustic soda at a temperature of 80-90 ^o C for 20 to 50 seconds.

 Cleaning fruits such as cherries, cherries, plums can be carried out by removing the stem.

 The cleaning of pome fruits can be accomplished by removing the calyx and / or seed nest and / or rough skin.

Chemical cleaning of pome fruits can be carried out with a NaOH solution at a temperature of 80 90 ^o C.

 For chemical cleaning, apples can be used with a concentration of 6 10% and processing can be carried out for 1 to 3 minutes.

 For chemical cleaning of pears, NaOH concentration of 3.5% can be used and processing should be carried out within 1 min.

 For chemical cleaning, quinces can use a NaOH concentration of 30 - 35% and treatment should be carried out for 1 2 minutes.

 Technological processing of raw materials can be carried out by heat treatment, and / or cooling, and / or mixing, and / or grinding, and / or juice extraction, and / or clarification, and / or settling, and / or decantation, and / or filtration, and / or centrifugation and / or homogenization and / or deaeration and / or preservation.

 Grinding can be carried out by sharp, and / or crushing, and / or wiping.

 In the production of compotes, fruit can be cut into halves and / or quarters.

 In the production of compote from gourds, in particular melons, they can be cut into rectangular strips 1.5 mm thick and 8 10 cm long, into cubes with 2 cm faces or into slices.

 In the production of fruit purees, wiping can be carried out twice, first with a hole diameter of 1.2 1.5 mm sieves, then with a hole diameter of 0.5 0.7 mm sieves.

 Cutting fruits can be carried out into strips.

 Fruits can be cut into slices or cubes, the dimensions of which must correspond to at least one value in the size range 0.6 - 25.4 mm.

 Grinding of pome fruits, rose hips and rhubarb can be done by crushing on knife or grater-knife crushers into pieces of 2 6 mm.

 Grinding of stone fruits can be carried out on roller crushers, and berries on double-roller crushers.

 Heat treatment can be carried out with steam or in water.

 Thermal processing of fruits can be carried out by blanching, or by vacuuming or processing with infrared rays or hot gases.

 In the production of compotes from pome fruits, fruits can be evacuated before or after packaging in containers.

The fruits can be evacuated before packing in a container, and the solution containing sugar syrup 15 of 20% concentration is heated to a temperature of 90 95 ^o C, after which the apparatus is sealed, a residual pressure of 21.3 34.6 kPa is created and stand 3 5 minutes

 After evacuation, the fruits separated from the syrup can be packed, filled with hot syrup and sterilized.

Evacuation of fruits after packaging can be done by pouring hot syrup (90 95 ^o C) and passing the containers through a vacuum chamber, and the residual pressure in the chamber is not more than 21.3 kPa, and the fruits are processed for at least 3 minutes.

 Before processing with IR rays, the pome fruits are subjected to heating, and IR processing is carried out with quartz lamps for 4 to 5 minutes.

Melon blanching can be carried out in 35% sugar syrup at a temperature of 70 85 ^o C for 3-4 minutes.

 When using fruits, blanching can be done with hot water or steam.

 When blanching with water, the process can be carried out in cylindrical or rectangular cross-section of metal perforated mesh baskets.

 When using peaches, blanching can be carried out with steam for 25 125 minutes.

When using plums having a dense skin, blanching can be carried out in water at a temperature of 78 87 ^o C for 2.5 to 5.3 minutes.

When using plums, blanching can be carried out in sugar syrup with a concentration of 23 26% at a temperature of 78 86 ^o C for 0.8 3.4 minutes

When using pears, quince blanching can be carried out in a 0.1% solution of food acid for no more than 11 minutes at a temperature of 78 - 91 ^o C.

 As food acids, citric and / or tartaric can be used.

When using strawberries, blanching can be carried out for 3 to 4 hours in 65 72% sugar syrup at a temperature of 48 65 ^o C.

Steam blanching can be carried out at a pressure of 50 to 100 kPa at a temperature of 100 ^o C, for 10 15 minutes

Blanching fruits can be carried out at a temperature of 67 ^o C for 8 minutes

 After blanching, the fruits can be treated with an aqueous solution containing 0.75% Na pyrophosphate for 20 s.

 To obtain chips from fruits, the fruits are washed, cut into 1.5 mm thick slices, laid in a single layer on the nets, treated with an aqueous 30 50% sugar solution, 0.02 1% reagent solution to prevent browning and 0.1 2.5% acid solution, then neutralized with 0.1 n NaOH solution to the initial acidity and dried to a moisture content of 3.5% and packaged.

 From sugar, sucrose, corn syrup, glucose can be used.

 Aqueous solutions can be applied by spraying.

As reagents to prevent browning, KHSO ₃ , NA ₂ S ₂ O ₅ , K ₂ S ₂ O ₅ and erythorbic acid can be used.

 Of the acids, citric, malic and ascorbic can be used.

 After blanching, cooling can be carried out directly in the container by immersing it together with the cooled raw materials inside it in cold water.

 After blanching, the cooling of fruits and berries can be done under vacuum.

 In the production of stewed fruit to strengthen the tissue of the fruit before packing, the fruit can withstand in a 0.1% solution of aluminum alum.

 In the production of compotes for dietary nutrition, polystyrenes, for example xylitol, sorbitol, or saccharin sodium salt can be used instead of sugar.

 In the production of compotes, sugar syrup with 12 to 14% concentration can be used.

 Pre-processed fruits can be exposed to a stream of small particles moving at a speed sufficient to penetrate the surface layer of the product.

 The speed of the particles can take 180 250 m / s, and the distance to the product is 30 cm.

 10-15 minutes before the end of jam cooking, gelling juice and / or a solution of pectin and / or acid can be added.

 At the end of cooking the confiture, citric acid and / or vanillin may additionally be added.

 A pectin solution can be obtained by mixing pectin with sugar in a ratio of 1: 5 by weight, adding 20 parts of the juice by aging for 1 day.

 The ratio of fruit puree with sugar in the production of jam can be 1.25-1.

 The ratio of fruit puree with sugar in the production of jam can be 1.8: 1.

To obtain a dessert product from fruits, fruit puree can be mixed with potato flakes in the amount of 2.9 4.3% by weight of the puree and sugar in the form of sugar syrup with a concentration of 13 15% in the amount of 4.5 to 5 wt. by weight of the product and at the same time heated to a temperature of 95 ^o C with vigorous stirring for 8 minutes

 Potato flakes can be pre-crushed to a particle size of less than 60 microns.

 Juice extraction can be carried out by pressing, or diffusion, and / or extraction, and / or extraction.

Diffusion can be carried out with water with a temperature of 10 30 ^o C.

 The clarification of juices can be carried out by treatment with enzyme preparations, and / or natural adsorbents, and / or colloidal solutions, and / or coagulants, or by instant heating, or by freezing and thawing, or with self-clarification.

Processing enzyme preparations can be carried out at a temperature of 45
50 ^o C for 1.5 to 2 hours, and as enzyme preparations, pectolytic and / or amylolytic preparations and / or immobilized enzymes are used.

Processing with colloidal solutions can be carried out at a temperature of 10 - 12 ^o C for 6 to 10 hours, and gelatin and / or tannin are used as colloidal solutions.

Treatment with natural adsorbents can be carried out at a temperature of 0 - 20 ^o C for 2 48 hours, and bentonite clays are used as natural adsorbents.

Instant heating can be carried out to a temperature of 80 90 ^o C, holding for 1 3 min and rapid cooling to a temperature of 35 40 ^o C.

 As coagulants can use ethyl alcohol, activated carbon.

Before pressing, the fruits and berries can be blanched at a temperature of 60 - 80 ^o C for 10 20 minutes

Before pressing, fruits and berries can be treated with pectolytic enzymes in an amount of 0.01 0.03% by weight of juice at a temperature of 40 - 45 ^o C for 1 2 hours

 Before pressing, the fruits and berries can be treated with an electric current of 50 75A, at a voltage of 200 220 V.

 Before pressing, fruits and berries can be frozen and then thawed.

 Preservation can be carried out by boiling, and / or soaking, and / or freezing, and / or drying, and / or preservatives, and / or pickling, and / or pasteurization, and / or sterilization and / or aseptic methods.

In the production of fruit pastes, fruit puree can be boiled to a concentration of 18, 25 or 30%
In the manufacture of fruit sauces, mashed sugar can be subjected to mashed fruit mass to a solids content of 23% for apricot sauce and 21% for sauce from other fruits.

 In the manufacture of jelly, juices, syrups, concentrates with the addition of sugar and an aqueous solution of albumin can be boiled.

Jelly can be boiled in vacuum devices at a residual pressure of 41.3 34.6 kPa, while the cooking temperature is 70 80 ^o C, the duration is not more than 30 minutes, boiling is carried out to a solids content of 65 68%
At the end of cooking in jelly, an additional 50% acid solution can be added.

In the production of jam, whole or sliced fruits and berries can be boiled with sugar or sugar syrup 70 75% concentration, and boiling is carried out to a solids content of at least 69%
In the production of confiture, blanched whole or sliced fruits with sugar can be boiled, and during cooking, pectin powder or pectin concentrates are added, and boiling is carried out to a solids content of 57 58%
In the production of jelly with the addition of pectin, boiling jelly can lead to a solids content of 67 71% and the introduction of a pectin solution is carried out for 5 6 minutes before the end of cooking.

In the production of candied fruit, fruit puree can be boiled in vacuum devices or at a temperature not exceeding 60 65 ^o C to a solids content of 30 40% and then mixed with sugar to calculate the solids content in a mixture of 78 80%, the resulting mass is rolled out in a layer 10 thick 15 mm, cooled to a temperature of 20 25 ^o C, cut and sprinkled with sugar.

In the production of jam, whole or sliced fruits and berries with sugar syrup can be boiled in a ratio of 1: 1, and boiling is carried out to SV 68 73%
Boiling can be carried out by single or double cooking or cooking in a vacuum apparatus.

 With repeated cooking, multiple cooking can be alternated for 5-15 minutes with a stand for 5-6 hours, the number of boiling periods can be 2-5 cycles.

 Cooking in a vacuum apparatus can be carried out by alternating short-term boiling at atmospheric pressure and cooling by increasing the vacuum to a residual pressure of 35 41 kPa and stopping the supply of steam, and the alternation can be repeated 2.5 times.

 Boiling can be carried out at a residual pressure of 68 to 75 kPa.

In the production of marmalade, fresh or prepared sulfitated fruit puree with sugar can be boiled at a residual pressure of 21 8 kPa to a solids content of at least 68%
Watering apples can be carried out by pouring a solution containing 1.5% salt, 2 3% sugar, molasses or honey, 1% decoction of malt or 1.5% rye flour, and the apples are stacked in alternating layers with rye straw, the urination is carried out first to the accumulation of 0.3 to 0.4% of lactic acid by aging at a temperature of 15 20 ^o C for 3 5 days, then continue at a temperature of 10 12 ^o C for 1 month, then at a temperature of 1 - 5 ^o C for 1.5 months.

Storage of soaked apples can be carried out at a temperature of -1 5 ^o C.

 Cranberries and lingonberries can be soaked by pouring berries with a 10% sugar solution, soaking at room temperature for 3 to 5 days.

Upon receipt of semi-finished products from apples, freezing can be carried out by the cryoscopic method at a temperature of -1.3 1.7 ^o C, coolant temperature -28 32 ^o C, coolant movement speed 1.5 2 m / s, freezing duration 2.2 hours with block thickness 0.01 m

Freezing can be carried out in two stages, and at the first stage the temperature of the semi-finished product is reduced to -3 5 ^o C followed by packing in cells with polymer liners in the form of blocks, at the second stage they are frozen to an average temperature in the center of the block -18 ^o C.

 When freezing redcurrant berries, Trauben Wunder and Red Dutch can be used.

 Upon receipt of the fruit and berry puree, whole fruits can be frozen, finely chopped and mixed with sugar syrup to a paste-like consistency.

Freezing can be carried out by immersion in liquid nitrogen to a temperature below -25 ^o C.

 Fruits can be finely chopped and mixed with sugar syrup under vacuum.

Sugar syrup can use high concentrations, with temperatures up to 50 ^o C.

 Before freezing, the fruits can withstand in an aqueous 4% solution of ascorbic acid with the addition of 0.1% sodium chloride.

Before freezing, the fruits can withstand in concentrated solutions of sucrose with ascorbic acid at a temperature of 10 24 ^o C for 12 24 hours

 After aging, the syrup can be removed, and the fruits are placed in bulk in trays, after which the trays are installed in a 3-wall container on the shelves.

Freezing can be carried out at a temperature below 23 ^o C
Before freezing, crushed apples can be immersed in a 3% solution of sodium chloride.

 Before freezing, apple slices with a small vacuum can withstand for 6 minutes in a solution containing 0.25% ascorbic acid, 0.25% citric acid, 0.1% sodium chloride and 10% sugar, while for 2 3 minutes create an increased vacuum 495 mm. Hg. Art.

Before freezing, apple slices can withstand 1 2 hours in a solution containing 0.2% ascorbic acid and 0.3% sodium chloride, after which they are kept in 30% sugar syrup for 1 hour, heated to a temperature of 60 ^o C, after which is cooled and treated with an aqueous solution of SO ₂ concentration of 0.02%
Before freezing, apple slices for 1 2 minutes can be treated with a solution of sodium bisulfite at a concentration of 0.01 0.05%, after which 4 10 minutes are kept in solution under a pressure of 50 250 kPa, after which they are kept for 4-5 hours.

The freezing of fruits and berries can be carried out at a temperature of -35 ^o C.

Before freezing, the berries can be pre-cooled to a temperature of 10 12 ^o C.

 Cleaning and calibration of gooseberries, rose hips, black elderberries can be carried out after freezing.

Fruit puree can be frozen at a temperature of -35 ^o C.

Before drying, the fruits can withstand in a solution containing a reducing acid, proton donor acid, disaccharide, chelating agent and antimicrobial agent, while erythrobic, ascorbic, sulfuric acid is used as a reducing acid, citric and lactic acid are used as a proton acid , acetic acid, and sucrose, maltose, lactose, cellobiose in the amount of 1 60% are used as disaccharides
Treated fruits can be vacuum dried to a residual moisture content of less than 10%
Before vacuum drying, fruits can be dried with hot air at atmospheric pressure to a moisture content of less than 40%
Before drying, the fruits can freeze for 8 to 12 hours at a temperature of -7 -12 ^o C.

 The resulting fruit product can be dried to a moisture content of 20% less than the original, then blanched and frozen.

 Before drying, fruits and berries can be frozen, and drying is carried out at low pressure.

Before blasting, the fruits can be treated by flushing with a CO ₂ gas stream.

 When flushing with a gas stream, excessive pressure can be created by introducing an inert gas such as nitrogen.

Explosive drying can be carried out by reducing the pressure chamber containing the fruits, introducing a CO ₂ gas at an increased pressure of 2.75 - 8.27 MPa, quickly reducing the gas pressure in less than 1 s, increasing the volume of the pressure chamber while simultaneously releasing the gas.

Drying can be carried out at a temperature of 50 70 ^o C to a residual moisture content of 14 17%
Prepared fruits can be placed in a 3-wall container made in the form of a mesh basket, which is sent first to preheat the fruits, then the fruits are treated with infrared rays of the far spectral region, after which the fruits are treated with saturated steam and dried with an air stream.

 In the production of candied fruit, cooked fruits or berries in concentrated sugar or sugar syrup can be separated from the syrup, dried, sprinkled or glazed and dried.

 Antiseptics or antibiotics may be used as preservatives; as an antiseptic, benzoic acid or sodium benzoic acid.

Sodium benzoic acid can be used in a concentration of 0.9 0.11%
As an antiseptic, sorbic acid or a potassium salt of sorbic acid can be used, while sorbic acid or its potassium salt is used with a concentration of 0.045 0.11%
As an antiseptic, diethyl ether of pyruvic acid can be used, which can be used at a concentration of 0.045 0.11%
As antibiotics can be used isorodan ether allyl alcohol C ₃ H ₅ N = C = S.

 For pickling, slightly acidic ones with an acetic acid content of 0.18 0.6 0.5% and acidic 0.61 0.81% marinades can be used.

 When used as fruits and berries, grapes and plums can use acidic marinade, while the ratio of marinade and raw materials can be (46-29%) (54-71%).

For pouring, marinade can be used with a temperature not lower than 80 ^o C.

When used as fruits and berries cherries, grapes and plums for pouring can use marinade with a temperature not exceeding 61 ^o C.

Marinades at a temperature of 80 86 ^o C can be pasteurized, while pasteurization of compotes is carried out at a temperature of 85 100 ^o C for 5 55 minutes in autoclaves; pasteurization of jelly at a temperature of 95 ^o C for 10 minutes

 Pasteurization can be carried out by MV heating, either under vacuum, or when using high pressure (back pressure).

Pasteurization of the juice can be carried out at a temperature of 85 90 ^o C for 10 to 60 minutes

The preservation of the juice can be carried out by the method of hot bottling, by heating the juice to a temperature of 95 97 ^o C, rapid bottling, aging for 15 to 20 minutes and cooling.

Before sterilization, lysine can be introduced into the finished product, which can be used in an amount of 0.09 0.025%
Sterilization can be carried out by exposure to bactericidal gases, which can be used as ethylene oxide.

 Sterilization can be carried out by ionizing radiation, or by heat treatment, which can be used as MV heating.

 Sterilization can be carried out by radiation exposure, the radiation dose of which for fruits can be 2 kGy.

Sterilization of the juice can be carried out at a temperature of 100 ^o C for 10 to 60 minutes

In the production of fruit purees, the puree mass can be packaged hot, at a temperature not lower than 85 ^o C.

Packaging jelly can be carried out at a temperature of 85 to 90 ^o C.

 When packaging the confiture in a container containing a polymer insert, an additional 0.06% sorbic acid may be added in the form of a 10% solution.

 When packing jam in a container containing an insert made of polymeric materials, at the end of jam cooking, an additional 0.05% sorbic acid can be added.

 The packaging of frozen fruits can be carried out in bags of plastic film with a thickness of 50-60 microns.

 Bags can be packed in cardboard boxes with a capacity of 24 25 kg and placed in a container.

 Before preserving (sealing the container), the container with the product can be exhausted.

 During storage, containers can be stacked in a staggered manner.

 The containers in stacks can be arranged to form gaps between the containers, the direction of which coincides with the direction of the air circulating in the chamber.

The air temperature in the chamber can be set in the range from -1 to +1 ^o C.

 Containers can be installed at a distance of at least 50 cm from the ceiling and wall batteries.

Storage of aseptically preserved juice can be carried out at a temperature not lower than 0 ^o C.

 The problem is also solved due to the fact that in the method of storage, preparation for sale and transportation of fruits and berries and food products from them, including delivery, acceptance, packaging in containers and / or containers, transportation to a warehouse, unloading, stacking, storage, preparation for sale and shipment to the consumer, at least part of the operations of unloading, stacking, transportation, unloading, storage, storage and preparation for the sale of at least part of the total volume of fruits and / or berries and / or food products from they are carried out using an air-transparent device made in the form of a container with at least three walls with a spatial configuration in the form of at least part of a cube or parallelepiped, with a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel edges, and the container’s height is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacked rows of stacks.

 In this case, the container has a rigid pallet with a solid or partially air-transparent working surface and a power frame and / or an air-transparent barrier mounted on it filling at least part of the walls, and the air-transparent barrier of at least two opposite walls of the container is made in the form of power rod vertically or cross-obliquely oriented elements, and the translucent fencing connecting their walls is performed in the form of a lattice, or lattice with the inclusion of power elements, or mesh, silt in the form of combinations thereof.

-образных или трапецеидальных или комбинированной конфигурации проушин, снабженных силовыми направляющими, расположенными симметрично параллельно оси, проходящей через центр проушины нормально к ее поперечному сечению, и/или симметрично относительно средней вертикальной плоскости контейнера, либо путем подвешивания на не менее чем двух элементах зацепления в виде силовых Г-образных кронштейнов, которые прикрепляют к силовым элементам каркаса стенок контейнера, или используют аэропрозрачное устройство в виде подвесного средства, и/или навесного, которое выполняют в виде многоштыревого, с количеством штырей не менее пяти, приспособления с пространственным расположением штырей по горизонтально ориентированным ребрам условной призмы, и/или усеченной пирамиды, и/или сложного многогранника, по крайней мере, частично пространственно попарно симметрично относительно осевой вертикальной продольной плоскости средства.In this case, the container is provided with at least two parallel upper supporting elements, which are made in the form of guides and arranged respectively on the upper end faces of the opposing supporting side walls, and at least two lower parallel upper supporting elements, the longitudinal axes of which are aligned with the middle the vertical plane of the corresponding side walls, and the supporting surface of the lower supporting elements is made in the cross section of a convex or concave one in the form of faces conjugated at an angle, or a curvilinear or combined configuration of combinations of curvilinear and rectilinear sections, and the upper surface of the upper supporting elements is made in the cross section respectively concave or convex, and when the containers are installed in stacks, the lower supporting element of the upper container is combined or, according to at least partially placed in the upper support element of the underlying container, while the lower and / or upper support elements are attached to the respective end faces the container side walls directly and / or remotely via intermediate load-bearing elements, wherein the handling commit or by setting the container on the lifting mechanism on the engagement elements that are placed with the lower side of the pallet container in the form of at least two

-shaped or trapezoidal or combined configuration of eyes equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross-section, and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in the form power L-shaped brackets that are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means, and / whether mounted, which is made in the form of a multi-pin, with a number of pins of at least five, fixtures with a spatial arrangement of pins along horizontally oriented edges of a conditional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane of the tool.

Moreover, the pins are at least partially equally sized, and the length of the longest pair of pins is 1.2-2.7 times the length of the shortest pair of pins, the latter being located in the height gap between the longer pins, while storing the canned products from the fruits and berries are carried out at a temperature of from 5 ^o to 15 ^o C, frozen from -5 ^o to -25 ^o C, and the storage of fruits and berries is carried out at a temperature of from 0 ^o to 10 ^o C depending on the type of raw materials used and storage time, and the interval temperatures from 0 to +10 ^o C in the stored e provide a combined cooled using put in the ceiling and in the upper third of the wall cooling panels storage air which is supplied into the vault via the openings, which form the upper third of the at least one wall of the vault.

 At the same time, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85 -1.7 m.

 The width of the container between the inner faces of the walls can be set equal to 0.95-1.7 m, and the length of the container equal to 1.0-1.6 of its width.

 The upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down.

 The upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides can be made variable, at least in part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails can be equal to or greater than the angles formed by the outer edges of the lower rails.

 The lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply in the upper third of their cross section with at least one shelf and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides, at least for part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide, at least at one end thereof, can be provided with a limb in excess of the guide over the average longitudinal axis.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.

 Two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 An additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals.

 The enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of the walls can be performed with the inclusion of a fine mesh network with the formation of a basket basket.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container can be made of metal, and at least part of the elements of the container can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame located with the possibility of direct contact with food products can be made of stainless steel or aluminum alloys, and at least part of the container elements contacting with food products can be made of metal plastic.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container combined with the smaller base of the trapezoid is filled with enclosing filling, and the opposite end wall combined with the large base of the trapezoid is made with or without enclosing filling.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^o .

 Enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan, in one direction or another.

 At least the enclosing filling and horizontal elements of the power frame of one container wall can be convex in plan.

 The abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 A configuration in plan of at least one of the curved walls may have at least a portion of the length of the wall of a variable radius of curvature.

 When installed, at least part of the containers may be at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 At least a portion of the pins of the attachment may be stiff with a variable length along the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets on the side facing the lifting mechanism, and at least part of the pins are made with stiffness decreasing from the end fixed on the plate or bracket, to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross section of at least a part of the length in the form of an I-beam or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin, kink or bend in the form of at least one length of the curved section.

 At least part of the pins can be made from rolling profiles of corners, and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made from bent molded profiles.

 At least part of the pins can be performed along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves. The pins and / or end plates and / or staples may be made of a corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel, or aluminum or titanium alloys.

 At least the pins, or end plates, or staples can be made of metal.

 When folding, the packaged raw materials and / or products can be spatially fixed by means of a system of racks, which are installed in a row, interconnected, at least along the length of the row, by flexible or semi-rigid or rigid or combined bonds.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 3-1 / 15 of the height of the rack.

 Branches can be connected together by rigid elements to form a frame or truss.

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks that create a disk in the form of a spatial frame or truss.

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls closest to them, and / or the cover and / or floor of the chamber.

 At least, part of the products packaged in containers, at least before being stored in chambers, can be combined into bags by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Packaged products in packages can be stored, shipped and sent for sale, and puffs after sale in the form of a returnable container are returned for reuse.

 The tightening can be performed in the form of a single-branch thread, or in the form of a flexible tape, or the tightening can be performed combined from a combination of at least two threadlike elements and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates and / or rails .

 Tightening can provide a locking device, including detachable elements.

 The fastener may be provided with less than one mounting loop.

 Bags can be lifted for transport by hooking at least one bag per loop of flexible screed.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift.

 If the packages are placed, raised in space using a hinged means, they can be hung on a forklift truck, or a beam crane, or a hoist.

 Unloading, unloading and similar movement of packages is carried out by inserting the pins of the attachment device between the packages.

 The container can be performed with at least two rolling bearings, or with three rolling bearings, or with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap in length or with a convex-concave bend, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide.

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotary in plan and / or set to rotate the container.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings can be placed in niches with a fixed axis position or with the possibility of moving the axis, extending beyond the pallet and fixing in this position and re-heating.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structural rigid fixation.

 The container may be provided with a device for coupling with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 The container can be run with rails located on the inner surface of its walls for installing additional pallets.

 When laying fruits in containers, they can be interbedded with shavings or transferred with paper.

 When laying apples, paper can be pre-oiled.

 When laying apples, they can be laid in containers by pouring rye.

 Stacking apples in containers can be done by pouring fresh rye straw.

 Fresh rye straw can be pre-chopped.

 When laying apples in a container, lime chloride may be poured.

 When placed in containers, apples can be sprinkled with a thick layer of dried leaves.

 Plums can be stacked with millet.

 Stacking in a container of fruits can be done with cherry leaves, the container is hermetically sealed.

 Laying in a container of fruit can produce pouring dry river sand.

 Before storage, the coating may be applied to the fruit by spraying.

 As a coating layer, a composition consisting of antioxidants, fungicides, water, glycol and an emulsifier can be used.

Storage of blackcurrant can be carried out in a controlled gas environment with a ratio of 11% CO ₂ 10% O ₂ N the rest at a temperature of -2 ^o C.

 Before laying the fruits for storage, a solution containing the active substances 9-20, water 10-20, glycol 25-50, emulsifier 5-50 can be applied to their surface.

 As active substances can be used antioxidants, fungicides, etc. for example ethoxyquin, diphenylamine, butyloxyanisole, thiabendazole, chlorphenyl isopropyl carbamate, isobutylamine.

 The emulsifier is hydrophilic-lipophilic, the coefficient of which is 10-15.

 Unripe fruits for ripening during storage can be stored.

Ripening can be carried out in an atmosphere containing unsaturated hydrocarbons at a temperature of 18-20 ^o C and a relative humidity of 80-85 ^o C.

 Unsaturated hydrocarbons can be selected from a number of ethylene, propylene, acetylene.

 Storage can be carried out in an atmosphere of carbon dioxide.

Pome fruits can be stored at a temperature of -0.5 ^o C and a relative humidity of 88-92%
Berries can be stored at a temperature of -1 -0.5 ^o C and a relative humidity of 85-95%
Frozen fruits can be stored at a temperature of -18 -30 ^o C and a humidity of 95-98%
To store frozen fruits, coolers in storages can be placed in an ice shell, which is formed between the outer walls of the room and the fruits stored in it.

 The packaging of frozen fruits is carried out in packages of plastic film with a thickness of 50-60 microns.

 Bags can be packed in cardboard boxes with a capacity of 24-25 kg and placed in a container.

 During storage, containers can be stacked in a staggered manner.

 The containers can be installed in stacks with the formation of gaps between the containers, the direction of which coincides with the direction of the air circulating in the chamber.

The air temperature in the chamber can be maintained in the range of -1 - +1 ^o C.

 Containers can be installed at a distance of at least 50 cm from the ceiling and wall batteries.

 The container can be installed at a distance of 50 cm from the bottom surface of the air channels.

 The distance from the stack of containers to the walls and ceiling can take at least 10 cm.

 The distance between stacks can be up to 60 cm.

 When stacked, containers can be sorted by quality, type, weight and timing.

 The container can perform collapsible.

 These sets of features of both methods provide a technical result, which is expressed in the intensification of the processes of procurement, delivery, acceptance, loading and unloading of raw materials and their products, as well as the processes of cooling, freezing, storage and transportation of products to the consumer, with a general reduction in losses of raw materials at its stages procurement, delivery, acceptance and unloading, as well as cooling, freezing, storage and transportation to the consumer by simplifying the methods due to the use of the original container designs that enable the rational use of the useful volume of storages and cold rooms during the above processes, as well as the ability to carry out at least part of the process operations directly in these containers without numerous operations for reloading raw materials and products from it at the stages of transition from one process to the other, leading both to an increase in labor costs, and to losses of raw materials and products from it.

The invention is illustrated by drawings, where:
in FIG. 1 shows a container with an airtight barrier used for implementing the method, view from the end wall;
figure 2 is the same side view;
FIG. 3 is a view along AA in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped;
FIG. 4 is a view along AA in FIG. 2, an embodiment of a container in the form of a prism with a trapezoidal configuration in plan;
FIG. 5 is a view along BB in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped;
FIG. 6 is a view along BB in FIG. 2, an embodiment of a container in the form of a polyhedron with non-parallel faces;
in FIG. 7 embodiment of the fencing of the side wall of the container, combined with at least one additional intermediate power element of the frame;
Fig.8 is the same, and with a partial filling of the fence with a grid;
Fig.9 is the same, an embodiment of the fence filling the wall of the container with the inclusion of a diagonal frame element;
figure 10 the same, an embodiment of the fence filling the wall of the container with the inclusion of two additional diagonally cross-frame elements;
in FIG. 11-20 fragment of the longitudinal wall of the container, alternative solutions for the configuration and spatial arrangement of the upper and lower guides;
in FIG. 21 mounted air-transparent device with different-sized pins, side view;
Fig.22 is the same front view;
Fig.23 is the same, rear view;
Fig.24 suspension means, an embodiment, a front view;
on Fig the same view along arrow B in fig. 24, an embodiment of tightening in the form of a thread or a narrow belt type belt;
Fig. 26 is a view along arrow B in Fig. 24, an embodiment of tightening in the form of a wide tape;
Fig.27 is the same, an embodiment of the puff in the form of a wide tape, view along arrow 6 in Fig.26;
in Fig.28 suspension means, an embodiment, a front view;
in FIG. 29 is a view along arrow D in FIG. 28, an embodiment of tightening of two branches connected by flexible or semi-rigid plates or rails;
on Fig additional intermediate rack for unfastening packages, front view;
on Fig the same, an embodiment of a two-branch strut in the form of a frame, side view;
in FIG. 32 is the same, an embodiment of a two-branch strut in the form of a truss, side view;
in Fig.33 connection of two-branch struts in the intermediate spatial stiffness element;
on Fig and 35, respectively, the lower and upper intermediate puffs for connecting racks and unfastening packages
on Fig stacked packages, fastened with intermediate racks and bundles;
in FIG. 37 the same, the option of arranging racks with a variable pitch and the formation of racks of intermediate spatial stiffeners
in Fig.38 container with transformable, mounted with the possibility of rotation of the lid, side view;
Fig.39 is the same with a transformable lid and a wall pivotally connected to the container and the lid;
in FIG. 40 container in plan embodiment, an intermediate section with convex horizontal power elements of the frame;
on Fig container, side view, with rolling bearings located in the gaps of the guides;
Fig.42 is the same with rolling bearings located outside the gaps between the guides;
in FIG. 43 row of containers coupled to each other and to the forklift;
in FIG. 44 container, embodiment with insert, section along BB in FIG. 2;
on Fig the same, top view.

 Aeropaque device used for implementation; at least part of the operations for storage, and / or transportation, and / or loading, and / or delivery, and / or collection, and / or processing during the implementation of the production method, storage, preparation for the sale of food products from plant materials, mainly fruits and berries, as well as for at least part of the operations of harvesting, unloading, unloading, packing transportation, unloading, warehousing, storage and preparation for the sale of at least part of the total volume of fruits and / or berries and / or food products comrade one of a method of harvesting, storage, and preparation for the implementation of them operate in a container 1 having at least three walls 2, 3, 4. The walls 2 and 4 are side and end wall 3. The container 1 has a spatial configuration in the form of at least part of a cube or parallelepiped (Fig. 3), or a prism with a trapezoidal configuration in plan (Fig. 4), or in the form of a complex polyhedron with non-parallel (Fig. 6) or partially non-parallel faces. The height of the container 1 is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacks of rows.

 The container 1 has a rigid pallet 5 with a solid or partially aerosol transparent work surface 6. A power frame 7 and / or an air-transparent enclosing filling 8 of at least a part of the walls 2, 3, 4 are mounted on the pallet 5. At least an air-transparent fence of two opposite walls 2 and 4 are in the form of power rod vertically or cross-obliquely oriented elements 9 (Fig.9, 10). The air-transparent fence 8 of the wall 3 connecting the walls 2 and 4, is made in the form of a lattice 10, or lattice 11 with the inclusion of power elements 12, or mesh 13, or in the form of their combinations. The container 1 is provided with at least two parallel upper support elements 14, which are made in the form of guides and are located respectively on the upper end faces of the opposite supporting side walls 2 and 4.

 The container 1 is also provided with at least two parallel upper support elements 14 of the lower supporting elements 15, the longitudinal axis 16 of which is combined with the average vertical plane 17 of the respective side walls 2 and 4. The supporting surface 18 of the lower supporting elements 15 is made in the cross section of a convex or concave in the form of angularly conjugated faces 19, or a curved or combined configuration of a combination of curved and straight sections (not shown in the drawings). The upper surface 20 of the upper supporting elements 14 is performed in cross section, respectively, concave or convex (11 11). When the containers 1 are stacked, the lower supporting element 15 of the upper container 1 is combined, or at least partially placed in the upper supporting element 14 of the lower container 1, while the lower 15 and / or upper 14 supporting elements are attached to the corresponding end faces of the side walls 2 and 4 containers 1 directly and / or at a distance of 21 (FIG. 2) through the intermediate power elements 22. The support elements can be connected with the possibility of mutual gravitational or structurally rigid fixation. The distance 21 from the guides forming the supporting elements 15 to the corresponding end face of the wall 2 or 4 of the container 1 take no more than 1/3 of the height of the container.

-образных или трапецеидальных или комбинированной конфигурации проушин, снабженных силовыми направляющими 24, расположенными симметрично параллельной оси, проходящей через центр проушины нормально к ее поперечному сечению и/или симметрично относительно средней вертикальной плоскости 25 контейнера, либо контейнер 1 подвешивают на не менее чем двух элементах зацепления в виде силовых Г-образных кронштейнов 26, которые прикрепляют к силовым элементам 12 каркаса стенок 2 и 4 контейнера 1 (фиг. 8).Loading and unloading operations using the container are performed either by installing the container on a lifting mechanism (not shown in the drawings) on the engagement elements 23 (Fig. 1), which are placed on the lower side of the pallet 5 and are made in the form of at least two

-shaped or trapezoidal or combined configuration of eyes equipped with power guides 24 located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane 25 of the container, or container 1 is suspended on at least two meshing elements in the form of power L-shaped brackets 26, which are attached to the power elements 12 of the frame of the walls 2 and 4 of the container 1 (Fig. 8).

 In this case, the height of the container 1 from the working surface of the pallet to the upper edge of the side walls 2 and 4 can be equal to 0.85 1.7 m

 The width of the container 1 between the inner faces of the walls 2 and 4 can be equal to 0.95 1.7 m

 The length of the container 1 can be taken equal to 1.0 1.6 of its width.

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in the form of corner 27, rolled or bent profiles, all the guides being installed with a bell up or respectively down (Fig. 11, 12, 13, 14).

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in cross section curved 28, and the convexity of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container (Fig. 15 , 16, 17, 18).

 The radius of curvature of the cross section of the guides can be made variable, at least in part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall (Fig. 19).

 The offset line of the vertices of the corner profiles of the guides of the two opposite walls 2 and 4 of the container 1 can be symmetrical about the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper guides forming the upper supporting elements 14 can be equal to or greater than the angles formed by the external faces of the lower guides forming the lower supporting elements 15.

 The lower guides forming the lower support elements 15 can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in the plane passing through the vertex line at the geometric location of the lowest points top guide.

 The lower and upper guides, at least for part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide, at least at one end thereof, can be provided with a limb in excess of the guide over the average longitudinal axis.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements 12 of the pallet 5 and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet 5 or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet 5.

 The frame of the container 1 can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 Two opposite side walls 2 and 4 of the container 1 can be made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element 29 of the frame.

 The additional power element 29 of the frame of each of the side walls 2 and 4 can be oriented diagonally from the lower 30 to the upper corner node 31 of the frame of the wall.

 Enclosing the side walls is performed in the form of two cross diagonals.

 The enclosing filling 8 of at least two opposite side walls 2 and 4 can be performed with the presence of at least two parallel or non-parallel oriented frame elements 32 and 33. Enclosure of the end wall 3 of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of the walls can be performed with the inclusion of a fine mesh network forming a basket mesh 34, and the mesh size of the mesh should not exceed the size of the raw material.

 The container 1 can be provided with at least one transformable with the possibility of rotation and / or shift of the wall 35 and / or cover 36 (Fig. 38, 39).

 The container can be made of metal, at least part of the elements of the container can be made of corrosion-resistant material.

 At least, the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.

 At least part of the contacting with food products of the elements of the container 1 can be made of metal.

 The container can be trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall 3 of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with or without enclosing filling.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet 5, and the trapezoid is symmetric or asymmetric with a convergence angle of the side walls downward of 1 10 ^o .

 Enclosing filling 8 and horizontal elements 37 of the power frame of the end wall 3 of the container can perform at least partially convex, in plan, in one direction or another (Fig.40).

 At least the enclosing filling 8 and the horizontal elements of the power frame of one wall of the container can be convex in plan.

 The abutment of the end wall 3 to at least one side wall 2 or 4 of the container may be conjugate in plan.

 A configuration in plan of at least one of the curved walls may have at least a portion of the length of the wall of a variable radius of curvature.

 When installing the container 1 in the refrigerator in the stacks form at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 The container 1 can perform with at least two rolling bearings 38.

 The container 1 can be made with three rolling bearings 38 or with four rolling bearings 38.

 At least one rolling support can be installed inside the space between the rails forming the supporting elements.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be performed with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is located below the lower edge of the corresponding lower guide (Fig. 41).

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and second use on this or other containers.

 At least part of the rolling bearings can be rotated in plan.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.

 Niches can be formed on the outside of the pallet 5, and the rolling bearings can be placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet 5 and fixing in this position, and reverse warming (not shown in the drawings) .

 The pallet 5 can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be provided with a device 39 for coupling with another or other containers 1.

 The hitch device 39 can be located at least on the opposite end contour elements of the pallet 5 of the container 1.

 The air-transparent device used to implement at least part of the operation of the methods is performed in the form of a suspended and / or mounted multi-pin means with the number of pins 40, 41 of at least five, with the spatial arrangement of the pins 40, 41 along the horizontally oriented edges of the conventional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane 42 of the means.

 The pins are made at least partially heterogeneous, and the length of the longest pair of pins 40 is 1.2 2.7 the length of the shortest pair of pins 41, the latter being located in the height gap between the longer pins 40 (Fig. 21).

 At least part of the attachment tool pins can be performed with stiffness variable along the length of the pin, as well as in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate 43 or a rigid bracket intersecting the axis of the pins and provided with at least two L-shaped brackets 44 from the side facing the lifting mechanism, and at least part of the pins 40 are made with stiffness decreasing from the end mounted on the plate or bracket to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin 45 is at least 0.1 stiffness of the end of the pin 46 mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that are oriented with the shelves down (not shown conditionally).

 At least the upper pair or the intermediate pair of pins can be made with a cross section of at least a part of the length in the form of an I-beam profile or channel (not shown conditionally).

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin, a kink or bend in the form of at least one curved section (not shown conditionally).

 At least part of the pins can be made from rolling profiles of corners, and / or channels, and / or Tauri, and / or I-beams, or composite of these profiles (not shown conditionally).

 At least part of the pins, at least part of their length, can be made of bent molded profiles (not shown conditionally).

 At least part of the pins can be performed along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 The pins 40, 41 and / or the end plates 43 and / or the brackets may be made of a corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel, or aluminum or titanium alloys.

 At least the pins, or end plates, or staples can be made of metal.

 During storage, the packages can be spatially fixed by means of a system of racks 45, which are installed in a row, are interconnected, at least along the length of the row, by flexible or semi-rigid or rigid or combined bonds 46.

 At least part of the racks can perform at least two-branch with a distance between branches of 1/3 1/15 of the height of the rack (Fig. 31, 32, 33).

 The branches can be connected together by rigid elements with the formation of a frame or truss (Fig. 30, 31).

 Racks can be installed within a row at a distance equal to 0.2 - 1.2 of the height of the rack.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks that create a disk in the form of a spatial frame (Fig.31) or truss (Fig.32).

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls closest to them, and / or the cover and / or floor of the chamber (not shown conditionally).

 At least a portion of the packaged products, at least before being stored in chambers, can be bagged by means of flexible 47 or combined 48 puffs forming at least part of the suspension and / or attachment.

 The packages are kept in a refrigerator, shipped and sent for sale, and the puff after sale in the form of a returnable container is returned for reuse.

 Tightening can be performed in the form of a single-branch thread 47; the tightening can be performed in the form of a flexible tape 48 (Fig.24, 25), the tightening can be performed combined from a combination of at least two threadlike elements 49 and the elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates and / or rails 50 (Fig. 28, 29).

 Tightening can be provided with a locking device including detachable elements (not shown conditionally).

 Tightening may be provided with at least one mounting loop 51.

 The bags are lifted for transport by engaging at least one bag per loop, flexible tightening.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift 52.

 If the packages are placed, lifted and moved in space by means of a hinged means and / or suspended, they are hung on a forklift 52, or a crane-beam, or a hoist (not shown conditionally).

 Unloading, unloading and similar movements of food products is carried out by inserting the pins of the attachment device between the packages.

 The container is carried out with rails 53 arranged on the inner surface of its walls for installing additional pallets (not shown in the drawings).

 The container 1 can perform collapsible.

 The container 1 is provided with a liner 54, which is placed inside the container with the possibility of fixation, detachment and removal.

 The insert 54 is made of a waterproof material and is equipped with a device 55 for evacuation and sealing.

 The insert can be made integral from the outer 56 and inner 57 shells and equipped with a lattice-socket 58, a latch 59 for fixing the lattice-socket inside the outer shell and prevent flooding when filling the outer shell with brine and a cardboard liner to create a smooth inner surface and protect the outer shell from punctures (not shown in the drawings).

 Shell 56 and 57 may be made of polyethylene.

 The method of production, storage, preparation for the sale of food products from plant materials, mainly fruits and berries, includes the collection of raw materials, loading, delivery, acceptance, unloading, sorting, washing, cleaning, processing, packaging, and / or packaging in containers and / or containers, stacking them and transporting them for storage and / or sale.

At least part of the operations for storage, and / or transportation, and / or loading, and / or delivery, and / or collection, and / or processing are carried out using an air-transparent device, which is performed as described above, and the storage of canned products from fruits and berries is carried out at a temperature of from 5 to 15 ^o C, frozen from -5 to -25 ^o C, and the storage of fruits and berries is carried out at a temperature of from 0 to 10 ^o C depending on the type of raw materials used and storage time, and the interval temperatures from 0 to +10 ^o C in the storage secu They are combined cooling using cooling panels (not shown in the drawings) hanging on the ceiling and in the upper third of the walls of the storage, and cooled air, which is supplied to the storage through openings (not shown in the drawings), which form at least one of the walls of the store.

 At least parts of the raw materials can be washed in the container when fencing in the form of a mesh basket 34, the mesh sizes of which do not exceed the raw materials.

 When using fruits, they are soaked before washing, and at least part of the raw material is placed in a waterproof liner, which is placed inside the container, the liner is filled with water and this part of the raw material is soaked directly in the container.

 In the production of fruit compotes before washing, the fruits are sorted and calibrated, and the mesh of the container’s airtight fence is made with different cell sizes corresponding to calibrated fruit sizes, the fruits are placed in containers with cell sizes not exceeding the fruit sizes and they are washed directly in the container.

 Fruit washing can be carried out in detergent solutions.

 When using fruits, they are cleaned by packing raw materials into metal mesh baskets 34, followed by lowering the mesh baskets in an alkaline solution.

Mesh baskets 34 are immersed in 2 3% caustic soda solution at a temperature of 90 110 ^o C for 25 75 C.

 When using fruits, they can peel mechanically and / or chemically and / or by heat treatment.

 When using peaches, they are immersed in hot water before alkaline treatment.

 When using peaches, wetting agents can also be added to the alkaline solution.

 As wetting agents, alkylaryl sulfonates are used.

 Quinces are cleaned in boiling 24% caustic soda solution.

 Berries such as raspberries, strawberries, strawberries are peeled by removing the stalk and sepals.

 Cleaning berries like blackcurrant is carried out by removing twigs and leaves.

When using tangerines, the cleaning of white fibers is carried out in a 0.7 1.1% solution of caustic soda at a temperature of 80 90 ^o C for 20 50 s.

 Purification of fruits such as cherries, cherries, plums is carried out by removing the stalk.

 The cleaning of pome fruits is carried out by removing the calyx and / or seed nest and / or rough skin.

Chemical cleaning of pome fruits is carried out with a solution at a temperature of 80 90 ^o C.

 For chemical cleaning of apples using NaOH concentration of 6 10% and processing is carried out for 1 to 3 minutes

 For chemical cleaning of pears using NaOH concentration of 3 to 5% and processing is carried out for 1 min.

 For chemical purification of quince, NaOH concentration of 30–35% is used and the treatment is carried out for 1–2 min.

 Technological processing of raw materials is carried out by heat treatment, and / or cooling, and / or mixing, and / or grinding, and / or extracting juice, and / or clarification, and / or settling, and / or decantation, and / or filtration, and / or centrifugation and / or homogenization and / or deaeration and / or preservation.

 Grinding is carried out by cutting, and / or crushing, and / or wiping.

 In the production of compotes, fruit is cut into halves and / or quarters.

 In the production of compote from gourds, in particular melons, cutting is carried out on rectangular strips 1.5 mm thick and 8 10 cm long, or into cubes with 2 cm faces, or into slices.

 In the production of fruit purees, wiping is carried out twice, first with a sieve opening diameter of 1.2 1.5 mm, then with a sieve opening diameter of 0.5 - 0.7 mm.

 Cutting the fruit is carried out on a strip, or the fruit is cut into slices or cubes, the dimensions of which must correspond to at least one value in the size range 0.6 to 25.4 mm.

 Grinding of pome fruits, rose hips and rhubarb is carried out by crushing on knife or grater-knife crushers into pieces of 2 6 mm, grinding of stone fruits on roller crushers, grinding of berries on double-roll crushers.

 Heat treatment can be carried out with steam or in water.

 Thermal processing of fruits is carried out by blanching, or by evacuation or treatment with infrared rays or hot gases.

 In the production of compotes from pome fruits, the fruits are evacuated before or after packaging in containers.

The fruits are evacuated before packing in a container, which is filled with a solution containing sugar syrup 15 of 20% concentration, heated to a temperature of 90-95 ^o C, after which the apparatus is sealed, create a residual pressure of 21.3 34.6 kPa and incubated 3 5 minutes

 After evacuation, the fruits separated from the syrup are packed, poured with hot syrup and sterilized.

Evacuation of fruits after packaging is carried out by pouring hot syrup (90-95 ^o C) and passing the containers through a vacuum chamber, and the residual pressure in the chamber is not more than 21.3 kPa, and the fruits are processed for at least 3 minutes.

 Before processing with IR rays, the pome fruits are subjected to heating, and IR processing is carried out with quartz lamps for 4 to 5 minutes.

Melon blanching is carried out in 35% sugar syrup at a temperature of 70-85 ^o C for 3-4 minutes.

 When using fruits, blanching is carried out with hot water or steam.

 When blanching with water, the process is carried out in cylindrical or rectangular cross-section of metal perforated mesh baskets 34. When using peaches, blanching is carried out with steam for 25 125 minutes.

When using plums having a dense skin, blanching is carried out in water at a temperature of 78-78 ^o C for 2.5 5.3 minutes

When using plums, blanching is carried out in sugar syrup with a concentration of 23 26% at a temperature of 78-86 ^o C for 0.8 3.4 minutes

When using pears, quince blanching is carried out in a 0.1% solution of food acid for no more than 11 minutes at a temperature of 78-91 ^o C.

 As food acids, citric and / or tartaric are used.

When using strawberries, blanching is carried out for 3 to 4 hours in 65 - 72% sugar syrup at a temperature of 48-65 ^o C.

Steam blanching can be carried out at a pressure of 50 to 100 kPa at a temperature of 100 ^o C, for 10 15 minutes

Blanching fruits can be carried out at a temperature of 67 ^o C for 8 minutes

 After blanching, the fruits are treated with an aqueous solution containing 0.75% Na pyrophosphate for 20 s.

 To obtain chips from fruits, the fruits are washed, cut into 1.5 mm thick slices, laid in a single layer on a grid, treated with an aqueous 30 50% sugar solution, 0.02 1% reagent solution to prevent browning and 0.1 25% acid solution, then neutralized with 0.1 n NaOH solution to the initial acidity and dried to a moisture content of 3.5% and packaged.

 Sugar, corn syrup, glucose are used from sugar.

Aqueous solutions are applied by spraying, and KHSO ₃ , Na ₂ S ₂ O ₅ , K ₂ S ₂ O ₅ and erythorbic acid are used as anti-browning reagents.

 Of the acids, citric, malic and ascorbic can be used.

 After blanching, cooling can be carried out directly in the container by immersing it together with the cooled raw materials inside it in cold water.

 After blanching, the fruits and berries are cooled under vacuum.

 In the production of stewed fruit to strengthen the tissue of the fruit before packing, the fruit is kept in a 0.1% solution of aluminum alum.

 In the production of compotes for dietary nutrition, instead of sugar, polyalcohols, for example xylitol, sorbitol, or saccharin sodium are used.

 In the production of compotes, sugar syrup 12 to 14% concentration is used.

 The pre-processed fruits are exposed to a stream of fine particles moving at a speed sufficient to penetrate the surface layer of the product.

 The speed of particles 180 180 m / s, and the distance to the product 30 cm

 10-15 minutes before the end of jam cooking, gelling juice and / or a solution of pectin and / or acid can be added.

 At the end of cooking the confiture, citric acid and / or vanillin are additionally added.

 A pectin solution is obtained by mixing pectin with sugar in a ratio of 1: 5 by weight, adding 20 parts of juice and holding for 1 day.

 The ratio of fruit puree with sugar in the production of jam is 1.25-1, or 1.8: 1.

To obtain a dessert product from fruits, fruit puree is mixed with potato flakes in an amount of 2.9 4.3% by weight of the puree and sugar in the form of sugar syrup with a concentration of 13 15% in an amount of 4.5 to 5 wt. by weight of the product and at the same time heated to a temperature of 95 ^o C with vigorous stirring for 8 minutes

 Potato flakes can be pre-crushed to a particle size of less than 60 microns.

The extraction of juice is carried out by pressing, or diffusion, and / or extraction, and / or extraction, while diffusion is carried out with water at a temperature of 10-30 ^o C.

 The clarification of juices is carried out by treatment with enzyme preparations, and / or natural adsorbents, and / or colloidal solutions, and / or coagulants, or by instant heating or freezing and thawing or with self-clarification.

Processing enzyme preparations is carried out at a temperature of 45-50 ^o C for 1.5 to 2 hours, and as enzyme preparations use pectolytic and / or amylolytic drugs and / or immobilized enzymes.

Processing with colloidal solutions is carried out at a temperature of 10-12 ^o C for 7 to 10 hours, gelatin and / or tannin are used as colloidal solutions.

Treatment with natural adsorbents is carried out at a temperature of 0-20 ^o C for 2 48 hours, bentonite clays are used as natural adsorbents.

Instant heating is carried out to a temperature of 80-90 ^o C, holding for 1 3 min and rapid cooling to a temperature of 35-40 ^o C.

 As coagulants use ethyl alcohol, activated carbon.

Before pressing, the fruits and berries are blanched at a temperature of 60-80 ^o C for 10 20 minutes

Before pressing the fruits and berries are treated with pectolytic enzymes in an amount of 0.01 0.03% by weight of the juice at a temperature of 40-45 ^o C for 1 2 hours, or before pressing the fruits and berries are treated with electric current at a current strength of 50 75 A, at voltage 200 220 V.

 Before pressing, the fruits and berries can be frozen and then thawed.

 Preservation can be carried out by boiling, and / or soaking, and / or freezing, and / or drying, and / or preservatives, and / or pickling, and / or pasteurization, and / or sterilization and / or aseptic methods.

In the production of fruit pastes, fruit puree is boiled to a concentration of 18, 25 or 30%
In the production of fruit sauces, mashed sugar is subjected to boiled fruit mass to a solids content of 23% for apricot sauce and 21% for sauce from other fruits.

 In the manufacture of jelly juices, syrups, concentrates with sugar and an aqueous solution of albumin are subjected to boiling.

Jelly boiling is carried out in vacuum devices at a residual pressure of 41.3 34.6 kPa, while the cooking temperature is 70-80 ^o C, the duration is not more than 30 minutes, boiling is carried out to a solids content of 65 68%
At the end of cooking in jelly, an additional 50% acid solution is added.

In the production of jam, whole or sliced fruits and berries are boiled with sugar or sugar syrup 70 75% concentration, and boiling is carried out to a solids content of at least 69%
In the production of confiture, blanched whole or sliced fruits with sugar are subjected to boiling, moreover, pectin powder or pectin concentrates are added during cooking, and boiling is carried out to a solids content of 57 58%
In the production of jelly with the addition of pectin, the boiling of jelly is carried out to a solids content of 67 71% and the introduction of a pectin solution is carried out 5-6 minutes before the end of cooking.

In the production of candied fruit, fruit puree is subjected to boiling in vacuum devices at a temperature not exceeding 60-65 ^o C to a solids content of 30–40%, after which it is mixed with sugar in order to obtain solids in a mixture of 78–80%, the resulting mass is rolled out in a layer 10 thick 15 mm, cooled to a temperature of 20-25 ^o C, cut and sprinkled with sugar.

In the production of jam, whole or chopped fruits and berries with sugar syrup are subjected to boiling in a ratio of 1: 1, and boiling is carried out to SV 68 73%
Boiling is carried out by single or double cooking or cooking in a vacuum apparatus.

 With repeated cooking, brief cooking alternates for 5-15 minutes with a stand for 5-6 hours, the number of boiling periods is 2 5 cycles.

 Cooking in a vacuum apparatus is carried out by alternating short-term boiling at atmospheric pressure and cooling by increasing the vacuum to a residual pressure of 35 41 kPa and stopping the supply of steam, and the alternation is repeated 2.5 times.

 Boiling is carried out at a residual pressure of 68 to 75 kPa.

In the production of jam, fresh or prepared sulfitated fruit puree with sugar is subjected to boiling at a residual pressure of 21 8 kPa to a solids content of at least 68%
Watering apples is carried out by pouring a solution containing 1.5% salt, 2 3% sugar, molasses or honey, 1% decoction of malt or 1.5 rye flour, and the apples are laid in alternating layers with rye straw, watering is carried out first until accumulation 0 , 3 0.4% of lactic acid by aging at a temperature of 15-20 ^o C for 3 5 days, then continue at a temperature of 10-12 ^o C for 1 month, then at a temperature of -1-5 ^o C for 1, 5 months.

Storage of soaked apples is carried out at a temperature of -1-5 ^o C.

 Cranberries and lingonberries are soaked by pouring berries with a 10% sugar solution, holding at room temperature for 3-5 days.

Upon receipt of semi-finished products from apples, freezing is carried out by the cryoscopic method at a temperature of -1.3-1.7 ^o C, the temperature of the coolant is -28-32 ^o C, the speed of the coolant is 1.5 2 m / s, the duration of freezing is 2.2 hours at a thickness blocks 0.01 m.

Freezing is carried out in two stages, and in the first stage, the temperature of the semi-finished product is reduced to -3-5 ^o C, followed by packing in cells with polymer liners in the form of blocks, in the second stage it is frozen to an average temperature in the center of the block -18 ^o C.

 When freezing currant berries, the varieties Trauben Wunder and Red Dutch are used.

 Upon receipt of the fruit and berry puree, the whole fruits are frozen, finely chopped and mixed with sugar syrup to a paste-like consistency.

Freezing is carried out by immersion in liquid nitrogen to a temperature below -25 ^o C.

 The fruits are finely chopped and mixed with sugar syrup under vacuum.

Sugar syrup is used in high concentration, with a temperature of up to 50 ^o C.

Before freezing, the fruits are kept in an aqueous 4% solution of ascorbic acid with the addition of 0.1% sodium chloride or in concentrated solutions of sucrose with ascorbic acid at a temperature of 10-24 ^o C for 12 24 hours

 After aging, the syrup is removed, placed in the fruit in bulk in the trays, after which the trays are installed in a 3-wall container on the shelves.

Freezing can be carried out at a temperature below 23 ^o C.

Before freezing, crushed apples are immersed in a 3% sodium chloride solution or, before freezing, apple slices are kept for 6 minutes with a small vacuum in a solution containing 0.25% ascorbic acid, 0.25% citric acid, 0.1% sodium chloride and 10% sugar, with 2 3 min. create an increased vacuum of 495 mmHg or before freezing, apple slices are kept for 1 2 hours in a solution containing 0.2% ascorbic acid and 0.3% sodium chloride, after which they are kept in 30% sugar syrup for 1 hour, heated to a temperature of 60 ^o C, after which is cooled and treated with an aqueous solution of SO _{2 at a} concentration of 0.02%, or before freezing, apple slices are treated for 1 2 minutes with a solution of sodium bisulfite at a concentration of 0.01 0.05% after which they are kept in solution for 4 10 minutes at a pressure of 50 to 250 kPa, after which stand 4 5 hours.

The fruits and berries can be frozen at a temperature of -35 ^o C, and before freezing, the berries are pre-cooled to a temperature of 10-12 ^o C.

 Cleaning and calibration of gooseberries, rose hips, black elderberries is carried out after freezing.

Fruit puree is frozen at a temperature of 35 ^o C.

Before drying, the fruits are kept in a solution containing a reducing acid, a proton donor acid, a disaccharide, a chelating agent and an antimicrobial agent, with erythrobic, ascorbic, and sulfuric acids being used as a reducing acid, and citric, lactic acid is used as a proton acid, acetic acid, and maltose, lactose, cellobiose in the amount of 1 60% are used as disaccharides
Treated fruits are subjected to vacuum drying to a residual moisture content of less than 10%
Before vacuum drying, fruits are dried with hot air at atmospheric pressure to a moisture content of less than 40%
Before drying, the fruits are frozen for 8 12 hours at a temperature of -7-12 ^o C.

 The resulting fruit product is dried to a moisture content of 20% less than the original, blanched in and frozen.

 Before drying, the fruits and berries are frozen, and drying is carried out at low pressure.

Before blasting, the fruits are treated by flushing with a CO ₂ gas stream.

 When flushing with a gas stream, excess pressure is created by introducing an inert gas, for example nitrogen.

Explosive drying is carried out by reducing the pressure chamber containing the fruits, introducing a CO ₂ gas at an increased pressure of 2.75-8.27 MPa, quickly reducing the gas pressure by less than 1 s, increasing the volume of the pressure chamber while simultaneously releasing the gas.

Drying is carried out at a temperature of 50-70 ^o C to a residual moisture content of 14-17%
The prepared fruits are placed in a 3-wall container made in the form of a mesh basket 34, which is sent first to preheat the fruits, then the fruits are treated with infrared rays of the far spectral region, after which the fruits are treated with saturated steam and dried with an air stream.

 In the production of candied fruit, cooked fruits or berries in concentrated sugar or sugar-syrup syrup are separated from the syrup, dried, sprinkled or glazed and dried.

Antiseptics or antibiotics are used as preservatives, benzoic acid or sodium benzoic acid are used as antiseptics, which can be used at a concentration of 0.9 0.11%
As an antiseptic, sorbic acid or a potassium salt of sorbic acid can be used, and sorbic acid or its potassium salt can be used with a concentration of 0.45 0.11%
As an antiseptic, diethyl ether of pyruvic acid, which is used at a concentration of 0.045 0.115%
As antibiotics, isorodan ether of allyl alcohol C ₃ H ₅ N = C = S is used
For pickling, slightly acidic ones with an acetic acid content of 0.18-0.6-0.5% and acidic 0.61 0.81% marinades are used.

 When used as fruits and berries, grapes and plums use sour marinade. The ratio of marinade and raw materials is (46-29%) (54-71%).

For pouring, marinade can be used with a temperature not lower than 80 ^o C.

When used as fruits and berries cherries, grapes, and plums for pouring, use marinade with a temperature not exceeding 61 ^o C.

Marinades at a temperature of 80-86 ^o C are pasteurized. While pasteurization of compotes is carried out at a temperature of 85-100 ^o C for 5-55 minutes, in autoclaves, and jelly pasteurization is carried out at a temperature of 95 ^o C for 10 minutes

 Pasteurization can be carried out by MV heating, either under vacuum, or when using high pressure (back pressure).

Pasteurization of the juice is carried out at a temperature of 85-90 ^o for 10-60 minutes

The canning of the juice is carried out by the hot bottling method by heating the juice to a temperature of 95-97 ^o C, rapid spill, keeping for 15-20 minutes and cooling.

Before sterilization, lysine is introduced into the finished product, which can be used in an amount of 0.09-0.25%
Sterilization can be carried out by exposure to bactericidal gases, which can be used as ethylene oxide.

 Sterilization can be carried out by ionizing radiation, or by heat treatment, which can be used as MV heating.

 Sterilization can be carried out by radiation exposure, the radiation dose of which for fruits is 2 kGy.

Sterilization of the juice is carried out at a temperature of 100 ^o C for 10-60 minutes

In the production of fruit purees, the puree mass is packaged hot at a temperature of at least 85 ^o C.

Packing jelly is carried out at a temperature of 85-90 ^o C.

 When packing the confiture, 0.06% sorbic acid in the form of a 10% solution is introduced into the container containing the polymer insert.

 When packing jam in a container containing an insert made of polymer materials, at the end of jam cooking, 0.05% sorbic acid is additionally introduced.

 The packaging of frozen fruits is carried out in packages of plastic film with a thickness of 50-60 microns.

 Packages are packed in cardboard boxes with a capacity of 24-25 kg and placed in a container.

 Before preserving (sealing the container), the container with the product is extracted.

 During storage, containers are placed in stacks in a checkerboard pattern, and containers in stacks can be arranged to form gaps between the containers, the direction of which coincides with the direction of the air circulating in the chamber.

The air temperature in the chamber is set in the range from -1 to +1 ^o C.

 Containers are installed at a distance of at least 50 cm from the ceiling and wall batteries.

Storage of aseptic canned juice is carried out at a temperature not lower than 0 ^o C.

The method of harvesting, storage, preparation for sale and transportation of fruits and berries and food products from them includes delivery, acceptance, packing in containers and / or containers, transportation to storage, unloading, stacking, storage, preparation for sale and shipping to the consumer. At least part of the operations of unloading, stacking, transportation, unloading, warehousing, storage and preparation for selling at least part of the total volume of fruits, and / or berries, and / or food products from them are carried out using the described translucent devices, and the storage of canned products from fruits and berries is carried out at a temperature of from 5 to 15 ^o C, frozen from -5 to -25 ^o C, and the storage of fruits and berries is carried out at a temperature of from 0 to 10 ^o C depending on the type of raw materials used and storage time, at eat a temperature range from 0 to +10 ^o C to provide a combined storage cooled using put in the ceiling and the walls in the upper third of the storage cooling panels (not shown) and the chilled air that is supplied into the vault via openings (not shown in the drawings ), which form in the upper third of at least one of the walls of the store.

 When using fruits when laying in containers, the fruits are layered with chips or transferred with paper, and when laying apples, the paper is pre-oiled.

 When laying apples, laying in containers is carried out by pouring rye.

 Stacking apples in a container can be carried out by pouring fresh rye straw, while fresh rye straws are pre-cut.

 When laying apples in a container, lime chloride may be poured.

 When placed in containers, apples can be sprinkled with a thick layer of dried leaves.

 Plums are placed in containers with millet.

 Laying in a container of fruits can produce with cherry leaves.

 The container may be hermetically sealed.

 Fruits can be laid in containers by pouring dry river sand.

 Before storage, a coating layer can be applied to the fruits by spraying, which can be used as a composition consisting of antioxidants, fungicides, water, glycol and an emulsifier.

Storage of black currant can be carried out in a controlled gas environment with a ratio of 11% CO ₂ , 10% O ₂ , N the rest at a temperature of -2 ^o C.

 Before laying the fruits for storage, a solution containing the active substances 9-20, water 10-20, glycol 25-50, emulsifier 5-50 is applied to their surface.

 Antioxidants, fungicides, etc. are used as active substances, for example, ethoxyquin, diphenylamine, butyloxyanisole, thiabendazole, chlorphenylisopropyl carbamate, isobutylamine, and an emulsifier is used, the hydrophilic-lipophilic coefficient of which is 10-15.

Unripe fruits for ripening during storage can be stored. In this case, the ripening is carried out in an atmosphere containing unsaturated hydrocarbons at a temperature of 18-21 ^o C and a relative humidity of 80-85% and unsaturated hydrocarbons are selected from the range of ethylene, propylene, acetylene.

 Storage can be carried out in an atmosphere of carbon dioxide.

Pome fruits are stored at a temperature of -0.5 ^o C and a relative humidity of 88-92%
Berries are stored at a temperature of -1 -0.5 ^o C and a relative humidity of 85-92%
Frozen fruits are stored at a temperature of -18-30 ^o C and a humidity of 95-98%
For storage of frozen fruits, coolers in storages are placed in an ice shell, which is formed between the outer walls of the room and the fruits stored in it.

 The packaging of frozen fruits is carried out in packages of plastic film with a thickness of 50-60 microns.

 Packages are packed in cardboard boxes with a capacity of 24-25 kg and placed in a container.

 During storage, containers can be stacked in a staggered manner.

 The containers are installed in stacks with the formation of gaps between the containers, the direction of which coincides with the direction of the air circulating in the chamber.

The air temperature in the chamber is maintained in the range of -1 +1 ^o C.

 Containers are installed at a distance of at least 50 cm from the ceiling and wall batteries.

 The containers are installed at a distance of 50 cm from the bottom surface of the air channels.

 The distance from the stack of containers to the walls and ceiling is at least 10 cm.

 The distance between the stacks is up to 60 cm.

 When stacked, containers are sorted by quality, type, weight and timing.

Example 1
After collecting the apples, they are sorted by size and variety, then the apples are loaded into an air-transparent device in the form of a parallelepiped-shaped container with four walls and a mesh fence, the cell sizes of which do not exceed the sizes of apples intended for laying in this container. Containers with apples laid in them are delivered to the processing site, in particular to a cannery, and without unloading apples, apples are washed directly in containers. The apples were cleaned chemically, without removing them from the containers, for which the containers were treated with NaOH 3% concentration for 1 min at a temperature of 85 ^o C. Then the apples were cut into quarters while removing the core. To strengthen the tissue of the fruit, the apples were kept in a 0.1% solution of aluminum alum, and then, before being packed into containers, the fruits were evacuated in a vacuum apparatus, pouring a solution containing sugar syrup of 15% concentration into it, heated to a temperature of 90 ^o C, after which the apparatus was sealed, a residual pressure of 25 kPa was created and held for 4 minutes. Then, after vacuuming, the apples are separated from the syrup, Packed in sterilized jars with a capacity of 1 l, pour hot syrup at a temperature of 90 ^o C and sterilized by passing the jars through a vacuum chamber, which retains a residual pressure of 21.3 kPa.

The fruits are processed for 4 minutes, and then the container is sealed, after which the jars are placed on additional pallets in a container and placed in a storage for slow cooling and subsequent storage at a temperature of 5 ^o C. The containers are stacked one on top of the other so that the upper supporting element of each container below interacts with the lower support element of the corresponding upstream container. The distance from the containers to the ceiling and wall batteries in the storage is 60 cm, and the stacks are placed with the formation of gaps, the direction of which coincides with the direction of the air circulating in the storage. Air circulation is carried out forcibly with a speed of up to 2 m / s. Sending for sale is carried out in the same containers, which are returned to the factory after sale.

Example 2
Apples are collected, sorted and loaded into an aerosol transparent device in the form of a container, as in the first example. They also use a container in the form of a parallelepiped with the main and additional pallets and a mesh fence, the cell sizes of which do not exceed the size of the apples laid in it.

Delivery of the container, as well as washing and peeling of apples, is carried out in the same way as in the first example, directly in the container,
After washing, the fruits are rubbed twice, first through a sieve with a hole diameter of 1.5 mm, and then through a sieve with a hole diameter of 0.6 mm, to obtain applesauce. Then the resulting puree is boiled in a vacuum apparatus at a temperature of 60 ^o C to a solids content of 35%, then mixed with sugar in the calculation of obtaining dry solids in a mixture of 80%, then the resulting mass is rolled out with a thickness of 10-15 mm, cooled to a temperature of 20 ^o C , cut and sprinkled with sugar. Candied candied fruit is packaged in boxes that combine several pieces into packages using a flexible tightening that forms part of an airborne suspension means with five pins located along the horizontally oriented edges of a conditionally truncated pyramid, the distance between which corresponds to the size of the packages. The pins are made of stainless steel corners, and the lower ones have additional supporting elements attached to their shelves.

Containers loaded with packages are hung on a forklift truck and moved to a storage facility where they are installed without removing puffs from packages. The containers are installed in stacks with the formation of gaps between the stacks, the direction of which coincides with the direction of the circulating air, which is supplied chilled to 50 ^o C. The containers are stored until the required moment, after which they are sent for sale without overloading the packages. After implementation, puffs and containers are returned to eliminate inventory losses.

Example 3
Frozen black currants, packaged in plastic bags of 50 μm thick film, hermetically sealed, are packed in cardboard boxes with a capacity of 25 kg and placed in a container made in the form of an air-transparent device having a configuration in the form of a cube, four walls, a pallet and transformed with the possibility of turning cover. The container has a pair of parallel upper support elements in the form of guides placed on the upper end faces of the opposing bearing side walls, and a pair of lower guides that respond to them with a support surface made in the cross section of a concave in the form of angled conjugated faces. Niches are formed in the bottom pan in which the rolling bearings are mounted. The translucent wall fencing is made in the form of power rod elements located cross-obliquely. The containers are loaded into refrigerated trucks, while during loading the containers are moved by introducing the grippers of the lifting mechanism into the eyes of the engagement elements that are available to the containers.

After delivery to the storage location, the containers are removed from the refrigerated trucks and transferred to a storage in which a negative temperature of -25 ^o C. is maintained.

 When stacking, the containers are mounted on top of one another so that the upper supporting elements of each lower container interact with the lower supports with the corresponding elements of the upper container. Storage should prevent unwanted changes in products.

Boxes with frozen black currants are stored directly in the same containers in which they were delivered at a temperature of -18 ^o C and a relative humidity of 95% and its weak circulation, which reduces product losses. Transportation upon delivery to the sale of blackcurrant is carried out in the same containers. The absence of product transshipment operations reduces labor and product losses.

Claims (371)

1. The method of production, storage, preparation for the sale of food products from plant materials, mainly fruits and berries, including the collection of raw materials, loading, delivery, acceptance, unloading, sorting, washing, cleaning, processing, packaging and / or packaging in containers or containers, their stacking and transportation for storage and / or sale, characterized in that at least part of the storage and / or transportation, and / or loading, and / or delivery, and / or collection, and / or technological operations processing They can be made using an air-transparent device made in the form of a container with at least three walls with a spatial configuration in the form of at least part of a cube or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the height the container is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked rows of stacks, wherein the container has a rigid pallet with a solid or partially aerosol transparent work surface and a power frame mounted on it and / or an air-transparent enclosing to fill at least part of the walls, and the air-transparent barrier of at least two opposite walls of the container is made in the form of power rods vertically or cross-obliquely oriented elements, and an air-transparent fence connecting their walls is performed in the form of a lattice or lattice with the inclusion of power elements, or mesh, or in the form of combinations thereof, the container is equipped with at least two parallel upper supporting elements, which are made in the form of guides and arranged respectively on the upper end faces of the opposing supporting side walls, and at least two lower parallel upper supporting bearings elements whose longitudinal axes are aligned with the average vertical plane of the respective side walls, and the supporting surface of the lower supporting elements is transversely the convex or concave section in the form of angled conjugated faces, or a curvilinear or combined configuration of combinations of curved and rectilinear sections, and the upper surface of the upper supporting elements is made in the cross section respectively concave or convex, and when containers are stacked, the lower supporting element of the upper container combine or at least partially place in the upper support element of the underlying container, while the lower and / or upper supporting elements of the attachment they are connected to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of at least two

shaped or trapezoidal or combined configuration of the eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two meshing elements in the form power L-shaped brackets that are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means, and / whether mounted, which is made in the form of a multi-pin, with a number of pins of at least five, fixtures with a spatial arrangement of pins along horizontally oriented edges of a conditional prism, and / or a truncated pyramid, and / or complex polyhedra, at least partially spatially pairwise symmetric with respect to the axial vertical longitudinal the plane of the tool, and the pins are at least partially heterogeneous, and the length of the longest pair of pins is 1.2 2.7 the length of the shortest pair of pins, moreover, the latter are located in the altitude gap between the longer pins, while the storage of canned products from fruits and berries is carried out at a temperature of from 5 to 15 ^o C, frozen from -5 to -25 ^o C, and the storage of fruits and berries is carried out at a temperature of from 0 up to 10 ^o С depending on the type of raw materials used and storage time, and the temperature range from 0 to 10 ^o С in the storage is provided by combined cooling using cooling and chilled panels hung on the ceiling and in the upper third of the walls of the storage air, which is fed into the store through openings that form in the upper third of at least one of the walls of the store.  2. The method according to p. 1, characterized in that the height of the container from the working surface of the pallet to the upper edge of the side walls is taken equal to 0.85-1.7 m  3. The method according to PP. 1 and 2, characterized in that the width of the container between the inner faces of the walls is taken equal to 0.95-1.7 m  4. The method according to PP.1 to 3, characterized in that the length of the container is taken equal to 1.0-1.6 of its width.  5. The method according to claims 1 to 4, characterized in that the upper and / or lower guides are made in the form of corner, rolling or bent profiles, all the guides being installed with a bell up or respectively down.  6. The method according to claims 1 to 4, characterized in that the upper and / or lower guides are curved in the cross section, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container.  7. The method according to claim 6, characterized in that the radius of curvature of the cross section of the guides is variable at least on a part of the width of the cross section.  8. The method according to PP.6 and 7, characterized in that the radius of curvature of the cross section of the guides is constant at least one or more sections of the cross section.  9. The method according to claim 5, characterized in that the guides in the cross section are made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.  10. The method according to claim 9, characterized in that the displacement of the lines of the vertices of the corner profiles of the guides of the two opposite walls of the container is symmetrical about the vertical plane of symmetry of the container parallel to the walls.  11. The method according to PP.5, 7 10, characterized in that the angles formed by at least the inner faces of the upper rails, perform different or greater than the angles formed by the outer edges of the lower rails.  12. The method according to claim 1, characterized in that the lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.  13. The method according to PP. 1 and 12, characterized in that the lower guides provide at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, with the middle plane of the strip vertically oriented in the cross section being arranged in a plane passing along the geometrical location of the lowest points of the upper guide.  14. The method according to PP.5 to 13, characterized in that the lower and upper guides at least on part of their length are performed with a wedge-shaped angle of convergence of the faces along the length of the guide.  15. The method according to PP.5 to 14, characterized in that the lower guide at least from one of its ends is provided with a limb in excess of the guide over the average longitudinal axis.  16. The method according to clause 15, wherein the upper end of the bend of the lower guide is rigidly connected to the power elements of the pallet and / or the corresponding power element of the wall of the container with the formation of a hard disk.  17. The method according to PP.5 to 16, characterized in that at least the lower or upper guides are placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.  18. The method according to PP.1 to 17, characterized in that the frame of the container is made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.  19. The method according to p. 18, characterized in that the two opposite side walls of the container is performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.  20. The method according to claim 19, characterized in that the additional power element of the frame of each of the side walls is oriented diagonally from the lower to the upper corner node of the frame of the wall.  21. The method according to claim 20, characterized in that the enclosing filling of the side walls is performed in the form of two cross diagonals.  22. The method according to p. 19, characterized in that the enclosing filling of at least two opposite side walls is performed with the presence of at least two parallel or non-parallel oriented frame elements.  23. The method according to PP.1 to 22, characterized in that the fencing of the end wall of the container is performed in the form of a lattice of rod elements and / or threads with a square or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.  24. The method according to PP.1 to 23, characterized in that the fencing of the walls is performed with the inclusion of fine mesh forming a basket net.  25. The method according to PP.1 to 24, characterized in that the container is provided with at least one transformable with the possibility of rotation and / or shift of the wall and / or lid.  26. The method according to claims 1 to 25, characterized in that the container is made of metal.  27. The method according to PP.1 to 26, characterized in that at least part of the container elements are made of corrosion-resistant material.  28. The method according to item 27, wherein at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.  29. The method according to claims 1 to 25, characterized in that at least part of the container elements in contact with food products are made of metal plastic.  30. The method according to PP.1 to 29, characterized in that the container is trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, and the end wall of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base trapezium, perform with or without enclosing filling. 31. The method according to p. 30, characterized in that the container is made with a cross-section at least on a portion of the length of the container in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is symmetrical or asymmetric with the angle of convergence of the side walls down constituting 1-10 ^o .  32. The method according to claim 1, characterized in that the enclosing filling and horizontal elements of the power frame of the end wall of the container are performed at least partially convex in plan in one direction or another.  33. The method according to PP.1 32, characterized in that at least the enclosing filling and horizontal elements of the power frame of one wall of the container are convex in plan.  34. The method according to PP.32 and 33, characterized in that the abutment of the end wall to at least one side wall of the container is conjugate in plan.  35. The method according to claims 1, 34, 34, characterized in that the configuration in plan of at least one of the curved walls has a variable radius of curvature on part of the length of the wall.  36. The method according to PP.1 to 35, characterized in that when installing the containers in the refrigerating chamber in the stacks, at least part of the containers are arranged in height of at least two tiers.  37. The method according to clause 36, wherein the containers are stacked with filling not more than 95% of the working height of the chamber.  38. The method according to claim 1, characterized in that at least a portion of the pins of the attachment means is performed with a stiffness variable along the length of the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal.  39. The method according to claims 1 and 38, characterized in that the pins are rigidly attached to the hinged plate or rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets from the side facing the lifting mechanism, at least part of the pins is performed with stiffness decreasing from the end fixed on the plate or bracket to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.  40. The method according to § 39, wherein the stiffness at the free end of the pin is at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 from corresponding characteristics relative to the horizontal axis in the same section.  41. The method according to claims 1, 38 40, characterized in that at least the lower pins are made of corners or brands that are oriented with the shelves down.  42. The method according to claims 1, 38, characterized in that at least the upper pair or an intermediate pair of pins is made with a cross section on a part of the length in the form of an I-beam or channel.  43. The method according to claims 1, 38, wherein the part of the pins is made in the form of profiles containing in cross section at least a part of the length of the pin, a kink or bend in the form of at least one curved section.  44. The method according to claims 1, 38, characterized in that at least a portion of the pins are made of rolled corner profiles, and / or channels, and / or Tauri, and / or I-beams, or composite of these profiles.  45. The method according to claims 1, 38, characterized in that at least part of the pins on a part of their length is made of bent molded profiles.  46. The method according to claims 1, 38, characterized in that at least part of the pins is performed along the length of the combined configuration.  47. The method according to PP.138 40, characterized in that at least the lower pins provide additional supporting elements, symmetrically or asymmetrically attached to their walls or shelves.  48. The method according to PP.138 47, wherein the pins and / or end plates and / or staples are made of corrosion-resistant material or coated with an anti-corrosion coating.  49. The method according to PP.138 47, characterized in that at least part of the pins are made of stainless steel, or aluminum, or titanium alloys.  50. The method according to p, characterized in that at least the pins or staples are made of metal.  51. The method according to claim 1, characterized in that when storing the packaged raw materials and / or products are spatially fixed by means of a system of racks, which are installed in a row, are interconnected at least along the length of the row with flexible or semi-rigid, or rigid, or combined bonds .  52. The method according to p. 51, characterized in that at least part of the racks perform at least two-branch with a distance between branches of 1/3 1/15 of the height of the rack.  53. The method according to paragraphs 51 and 52, characterized in that the branches are connected together by rigid elements with the formation of a frame or truss.  54. The method according to PP. 51 53, characterized in that the racks are installed within a row at a distance equal to 0.2 1.2 of the height of the rack.  55. The method according to item 54, wherein the racks are installed within a row with a variable pitch.  56. The method according to PP 55, characterized in that the racks are installed with the formation of at least one stiffener core, which combine at least two racks that create a disk in the form of a spatial frame or truss.  57. The method according to PP 56, characterized in that at least the extreme racks are connected by ties with the corresponding structural elements of the walls closest to them, and / or coatings, or the floor of the chamber.  58. The method according to claim 1, characterized in that at least a portion of the products packaged in containers before being stored in chambers are combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.  59. The method according to p, characterized in that the products packaged in containers, combined into packages, stored, shipped and sent for sale in the form of packages, and puffs after sale in the form of recycled containers are returned for reuse.  60. The method according to PP.58 and 59, characterized in that the puff is performed in the form of a single-branch thread.  61. The method according to PP.58 and 59, characterized in that the puff is performed in the form of a flexible tape.  62. The method according to PP.58 and 59, characterized in that the tightening is performed combined from a combination of at least two threadlike elements and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates, and / or rails.  63. The method according to PP 58 to 62, characterized in that the tightening is provided with a locking device, including detachable elements.  64. The method according to PP 58 63, characterized in that the tightening is provided with at least one mounting loop.  65. The method according to PP.58,59,64, characterized in that the bags are lifted for transportation by engaging at least one bag per loop of a flexible coupler.  66. The method according to p, characterized in that at least two packets are simultaneously or sequentially hooked to the lifting mechanism.  67. The method according to p, characterized in that as a lifting mechanism using a forklift.  68. The method according to p. 59, characterized in that if the packages are placed, lifted and moved in space by means of a hinged means, and / or suspended, they are hung on a forklift truck, or a beam crane, or hoist.  69. The method according to p. 59, characterized in that the unloading, unloading and similar movement of the packages is carried out by introducing the pins of the attachment device between the packages.  70. The method according to PP.1 to 37, characterized in that the container is performed with at least two rolling bearings.  71. The method according to PP.1 to 37, characterized in that the container is performed with three rolling bearings.  72. The method according to PP.1 to 37, characterized in that the container is performed with four rolling bearings.  73. The method according to PP.70 to 72, characterized in that at least one rolling support is installed inside the space between the rails.  74. The method according to PP.70 to 72, characterized in that at least two rolling bearings are placed in width in the gap between the rails.  75. The method according to PP 70 72, characterized in that at least two rolling bearings are placed outside the gap between the rails.  76. The method according to PP.70 72, characterized in that the guides are made with at least one gap in length or with a convex-concave bending, in each of which at least one rolling support is installed, the lower bearing point of the rolling support being lower bottom edge corresponding to the bottom guide.  77. The method according to PP.70 to 76, characterized in that the rolling bearings are attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.  78. The method according to PP.70 77, characterized in that at least part of the rolling bearings is rotary in plan and / or set to perform rotary movements of the container.  79. The method according to PP.70 to 76, characterized in that the rolling bearings are capable of vertical axial movement and fixation, and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.  80. The method according to PP.70 77, characterized in that niches are formed on the outside of the pallet, and the rolling bearings are placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet, fixing in this position and reinserting .  81. The method according to PP.1 to 37, characterized in that the pallet is attached to the upstream part of the container with the possibility of detachment.  82. The method according to PP.1 to 37, characterized in that the supporting elements are attached to the respective end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.  83. The method according to PP.1 to 37, characterized in that the container is equipped with a device for coupling with other or other containers.  84. The method according to p. 83, characterized in that the coupling device is located at least on the opposite end contour elements of the container pallet.  85. The method according to PP.1 84, characterized in that the container is made collapsible.  86. The method according to PP.1 84, characterized in that the container is equipped with an insert, which is placed inside the container with the possibility of fixing, disconnecting and removing.  87. The method according to p, characterized in that the liner is made of a waterproof material and equipped with a device for evacuation and sealing.  88. The method according to p, characterized in that the liner is made of composite of the outer and inner shells and is equipped with a lattice-oppressor, a latch for fixing the lattice-oppression inside the outer shell, brine and a cardboard liner to create a smooth inner surface and protect the outer shell from punctures.  89. The method according to p, characterized in that the shell is made of polyethylene.  90. The method according to PP.1 37, 70 85, characterized in that the container is performed with rails located on the inner surface of its walls in tiers for installing additional pallets.  91. The method according to claim 1, characterized in that the mesh of the airtight enclosure of the container is performed with a mesh size not exceeding the size of the raw material, and washing at least part of the raw material is carried out in the container.  92. The method according to p. 91, characterized in that, when using the fruits, they are soaked before washing, at least a part of the raw material is placed in a waterproof liner that is placed inside the container, the liner is filled with water and this part of the raw material is soaked directly in the container.  93. The method according to claims 1 and 91, characterized in that in the production of fruit compotes, the fruits are sorted and calibrated before washing, and the mesh of the container’s airtight fence is performed with different cell sizes corresponding to calibrated fruit sizes, the fruits are placed in containers with cell sizes not exceeding the size of the fruit, and they are washed directly in the container.  94. The method according to PP.91 and 93, characterized in that the washing of the fruits is carried out in solutions of detergents.  95. The method according to PP.1 94, characterized in that when using the fruits, peeling is performed mechanically and / or chemically and / or by heat treatment.  96. The method according to PP.1 to 95, characterized in that when using fruits, they are cleaned by packing raw materials in metal mesh baskets, followed by lowering the mesh baskets in an alkaline solution. 97. The method according to p, characterized in that the mesh basket is immersed in a 2-3% solution of caustic soda at 90-110 ^o With 25-75 ^C.  98. The method according to claims 1-96, characterized in that when using peaches before alkaline treatment they are immersed in hot water.  99. The method according to p, characterized in that when using peaches in an alkaline solution, wetting agents are additionally added.  100. The method according to claim 99, wherein alkylaryl sulfonates are used as wetting agents.  101. The method according to PP.1 to 96, characterized in that when using quince cleaning is carried out in a boiling 24% solution of caustic soda.  102. The method according to PP.1 94, characterized in that the cleaning of berries such as raspberries, strawberries, strawberries is carried out by removing the stalk and sepals.  103. The method according to PP.1 94, characterized in that the cleaning of berries such as blackcurrant is carried out by removing twigs and leaves. 104. The method according to PP.1 to 96, characterized in that when using tangerines, the cleaning of white fibers is carried out in a 0.7 1.1% solution of caustic soda at 80 90 ^o C for 20-50 sec.  105. The method according to PP.1 94, characterized in that the cleaning of fruits such as cherries, cherries, plums is carried out by removing the stem.  106. The method according to PP.1 94, characterized in that the cleaning of pome fruits is carried out by removing the calyx and / or seed nest and / or rough skin. 107. The method according to PP. 1 96, characterized in that the chemical purification of pome fruits is carried out with a NaOH solution at 80 90 ^o C.  108. The method according to PP.1 to 96, characterized in that for the chemical cleaning of apples using NaOH concentration of 6-10% and processing is carried out for 1 to 3 minutes  109. The method according to PP. 1 96, characterized in that for the chemical purification of pears using NaOH concentration of 3-5% and processing is carried out for 1 min  110. The method according to PP.1 to 96, characterized in that for chemical purification of quince using NaOH concentration of 30 to 35% and the processing is carried out for 1 to 2 minutes  111. The method according to claim 1, characterized in that the technological processing of raw materials is carried out by heat treatment, and / or cooling, and / or mixing, and / or grinding, and / or extracting juice, and / or clarification, and / or settling and / or decantation and / or filtration and / or centrifugation and / or homogenization and / or deaeration and / or conservation.  112. The method according to p. 111, characterized in that the grinding is carried out by cutting, and / or crushing, and / or rubbing.  113. The method according to p. 112, characterized in that in the production of compotes, the fruit is cut into halves and / or quarters.  114. The method according to p. 112, characterized in that in the production of compote from berries, in particular melons, the cutting is carried out on rectangular strips 1.5 mm thick and 8 10 cm long, or into cubes with 2 cm faces, or into slices.  115. The method according to p. 112, characterized in that in the production of fruit purees, wiping is performed twice, first with a hole diameter of sieves 1.2 - 1.5 mm, then with a hole diameter of sieves 0.5 0.7 mm.  116. The method according to p. 112, characterized in that the cutting of fruits is carried out in strips.  117. The method according to p, characterized in that the fruits are cut into slices or cubes, the dimensions of which must correspond to at least one value in the size range 0.6 to 25.4 mm.  118. The method according to p. 111, characterized in that the grinding of pome fruits, rose hips and rhubarb is carried out by crushing on knife or knife-grinding crushers into pieces of 2 6 mm  119. The method according to p. 111, characterized in that the grinding of stone fruits is carried out on roller crushers.  120. The method according to p. 111, characterized in that the crushing of berries is carried out on dvukhvaltsovym crushers.  121. The method according to p. 111, characterized in that the heat treatment is carried out with steam or in water.  122. The method according to PP.111 and 120, characterized in that the heat treatment of the fruit is carried out by blanching, or by evacuation, or by treatment with infrared rays or hot gases.  123. The method according to p. 122, characterized in that in the production of compotes from pome fruits, the fruits are evacuated before or after packaging in containers. 124. The method according to p. 123, characterized in that the fruits are evacuated before packaging in a container, the solution containing sugar syrup 14 of 20% concentration is heated to 90 95 ^o C, after which the apparatus is sealed, create a residual pressure 21.3 34.6 kPa and withstand 3-5 minutes.  125. The method according to claims 123 and 124, characterized in that after evacuation, the fruits separated from the syrup are packed, poured with hot syrup and sterilized. 126. The method according to p. 123, characterized in that the evacuation of the fruits after packaging is carried out by pouring 90 95 ^o With hot syrup and passing the containers through the vacuum chamber, and the residual pressure in the chamber is not more than 21.3 kPa, and the fruits are processed at least 3 min.  127. The method according to p. 122, characterized in that before processing with IR rays, the pome fruits are subjected to heating, and the IR treatment is carried out with quartz lamps for 4 to 5 minutes. 128. The method according to p. 122, characterized in that the melon is blanched in 35% sugar syrup at 70 85 ^o C for 3 to 4 minutes  129. The method according to p. 122, characterized in that when using fruits, blanching is carried out with hot water or steam.  130. The method according to p, characterized in that when blanching with water, the process is carried out in cylindrical or rectangular cross-section of metal perforated mesh baskets.  131. The method according to p. 122, characterized in that when using peaches, blanching is carried out with steam for 25 125 minutes 132. The method according to p. 122, characterized in that when using plums having a dense skin, blanching is carried out in water at 78 87 ^o C for 2.5 5.3 minutes 133. The method according to p. 122, characterized in that when using plums, blanching is carried out in sugar syrup with a concentration of 23-26% at 78 - 86 ^o C for 0.8 3.4 minutes 134. The method according to p. 122, characterized in that when using pears, quince blanching is carried out in a 0.1% solution of food acid for no more than 11 minutes at 78 91 ^o C.  135. The method according to p, characterized in that as food acids use citric and / or tartaric. 136. The method according to p, characterized in that when using strawberries, blanching is carried out for 3-4 hours in 65-72% sugar syrup at 48 - 65 ^o C. 137. The method according to p. 122, characterized in that the blanching with steam is carried out at a pressure of 60-100 kPa at 100 ^o C for 10-15 minutes 138. The method according to p. 122, characterized in that the blanching of the fruit is carried out at 67 ^o C for 8 minutes  139. The method according to p, characterized in that after blanching the fruits are treated with an aqueous solution containing 0.75% Na pyrophosphate for 20 s.  140. The method according to p. 111, characterized in that to obtain chips from the fruit, the fruits are washed, cut into 1.5 mm thick slices, laid in a single layer on the nets, treated with an aqueous 30-50% sugar solution, 1% a solution of a reagent to prevent browning and a 0.1% -2.5% solution of acid, then neutralized with a 0.1N NaOH solution to the initial acidity and dried to a moisture content of 3.5% and packaged.  141. The method according to p, characterized in that sugar uses sucrose, corn syrup, glucose.  142. The method according to PP.140 and 141, characterized in that the aqueous solutions are applied by spraying. 143. The method according to p. 140, characterized in that as reagents that prevent browning, use KHSO ₃ , Na ₂ S ₂ O ₅ , K ₂ S ₂ O ₅ and erythorbic acid.  144. The method according to p, characterized in that the acids used are citric, malic and ascorbic.  145. The method according to PP.111 and 138, characterized in that after blanching, cooling is carried out directly in the container by immersing it together with the cooled raw material inside it in cold water.  146. The method according to PP.111 and 138, characterized in that after blanching, the cooling of fruits and berries is carried out under vacuum.  147. The method according to p. 111, characterized in that in the production of compotes for strengthening fruit tissue before packing, the fruits are kept in a 0.1% solution of aluminum alum.  148. The method according to p. 111, characterized in that in the production of compotes for dietary nutrition, instead of sugar, polyalcohols, for example xylitol, sorbitol, or saccharin sodium are used.  149. The method according to PP. 111 and 113, characterized in that in the production of compotes use sugar syrup 12 of 14% concentration.  150. The method according to p. 111, characterized in that the pre-processed fruit is subjected to the action of a stream of small particles moving at a speed sufficient for their penetration into the surface layer of the product.  151. The method according to p. 150, characterized in that the particle velocity of 180 to 250 m / s, and the distance to the product 30 cm  152. The method according to p. 111, characterized in that 10-15 minutes before the end of the jam cooking, gelling juice and / or a solution of pectin and / or acid are additionally introduced.  153. The method according to p. 111, characterized in that at the end of cooking the confiture, citric acid and / or vanillin are additionally introduced.  154. The method according to p. 152, characterized in that the pectin solution is obtained by mixing pectin with sugar in a ratio of 1: 5 by weight, adding 20 parts of juice and holding for 1 day.  155. The method according to p. 111, characterized in that the ratio of fruit puree with sugar in the production of jam is 1.25 1.  156. The method according to p. 111, characterized in that the ratio of fruit puree with sugar in the production of jam is 1.8: 1. 157. The method according to p. 111, characterized in that to obtain a dessert product from the fruit, fruit puree is mixed with potato flakes in an amount of 2.9 4.3% by weight of the puree and sugar in the form of sugar syrup with a concentration of 13 15% in an amount of 4, 5 to 5 wt. by weight of the product and simultaneously heated to 95 ^o C with vigorous stirring for 8 minutes  158. The method according to p, characterized in that the potato flakes are pre-crushed to a particle size of less than 60 microns.  159. The method according to p. 111, characterized in that the extraction of the juice is carried out by pressing, or diffusion, and / or extraction, and / or extraction. 160. The method according to p, characterized in that the diffusion is carried out with water with a temperature of 10 3 ^° C.  161. The method according to p. 111, characterized in that the clarification of the juices is carried out by treatment with enzyme preparations and / or natural adsorbents and / or colloidal solutions and / or coagulants, or by instant heating, or by freezing and thawing, or with self-clarification. 162. The method according to p, characterized in that the treatment with enzyme preparations is carried out at 45.50.degree. ^C. for 1.5-2 hours, and pectolytic and / or amylolytic preparations and / or immobilized enzymes are used as enzyme preparations. 163. The method according to p. 161, characterized in that the treatment with colloidal solutions is carried out at 10 12 ^o C for 6 to 10 hours, gelatin and / or tannin are used as colloidal solutions.  164. The method according to p. 161, characterized in that when processing natural adsorbents use bentonite clay. 165. The method according to p. 161, characterized in that the instantaneous heating is carried out up to 80 90 ^o C, exposure 1 3 min and rapid cooling to 35 40 ^o C.  166. The method according to p, characterized in that as coagulants use ethyl alcohol, activated carbon. 167. The method according to p. 159, characterized in that before pressing the fruits and berries are blanched at 60 80 ^o C for 10-20 minutes 168. The method according to p. 159, characterized in that before pressing the fruits and berries are treated with pectolytic enzymes in an amount of 0.01 0.03% and the mass of juice at 40 45 ^o C for 1 2 hours  169. The method according to p, characterized in that before pressing the fruits and berries are treated with an electric current of 50 75 A at a voltage of 200 - 220 V.  170. The method according to p, characterized in that before pressing the fruits and berries are frozen and then thawed.  171. The method according to p. 111, characterized in that the preservation is carried out by boiling, and / or soaking, and / or freezing, and / or drying, and / or preservatives, and / or pickling, and / or pasteurization, and / or sterilization , and / or aseptic method. 172. The method according to p, characterized in that in the production of fruit pastes, fruit puree is boiled to a concentration of 18, 25 or 30%
173. The method according to p, characterized in that in the production of fruit sauces boiled with sugar is subjected to mashed fruit mass to a solids content of 23% for apricot sauce and 21% for sauce from other fruits.  174. The method according to p, characterized in that in the manufacture of jelly, juices, syrups, concentrates with the addition of sugar and an aqueous solution of albumin are subjected to boiling. 175. The method according to 174, characterized in that the boiling of jelly is carried out in vacuum devices at a residual pressure of 41.3 34.6 kPa, while the cooking temperature is 70 80 ^o C, the duration is not more than 30 minutes, boiling is carried out until dry 65 65%
176. The method according to p. 175, characterized in that at the end of cooking in jelly an additional 50% solution of acid is added. 177. The method according to p. 171, characterized in that in the production of jam whole or sliced fruits and berries are boiled with sugar or sugar syrup at a 70-75% concentration, and boiling is carried out to a solids content of at least 69%
178. The method according to p. 171, characterized in that in the manufacture of confiture, blanched whole or sliced fruits with sugar are subjected to boiling, moreover, pectin powder or pectin concentrates are added during cooking, and boiling is carried out to a solids content of 57 58%
179. The method according to p. 171, characterized in that in the production of jelly with the addition of pectin, boiling of jelly is carried out to a solids content of 67 - 71% and the introduction of a pectin solution is carried out 5 6 minutes before the end of cooking. 180. The method according to p. 171, characterized in that in the production of candied fruits, fruit and berry purees are subjected to boiling in vacuum devices at a temperature not exceeding 60 65 ^o C to a solids content of 30 40% and then mixed with sugar based on the calculation of solids in a mixture of 78 80%, the resulting mass is rolled out in a layer with a thickness of 10 15 mm, cooled to 20 - 25 ^o C, cut and sprinkled with sugar. 181. The method according to p. 171, characterized in that in the production of jam, whole or sliced fruits and berries with sugar syrup are subjected to boiling in a ratio of 1: 1, and boiling is carried out to SV 68 73%
182. The method according to p, characterized in that the boiling is carried out by single or double cooking or cooking in a vacuum apparatus.  183. The method according to p, characterized in that during repeated cooking alternate brief cooking for 5 to 15 minutes with standing for 5 to 6 hours, the number of boiling periods is 2 5 cycles.  184. The method according to p. 183, characterized in that the cooking in a vacuum apparatus is carried out by alternating short-term boiling at atmospheric pressure and cooling by increasing the vacuum to a residual pressure of 35 41 kPa and stopping the steam supply, and the alternation is repeated 2.5 times.  185. The method according to p. 184, characterized in that the boiling is carried out at a residual pressure of 68 to 75 kPa. 186. The method according to p. 171, characterized in that in the production of marmalade, fresh or prepared sulfitated fruit puree with sugar is subjected to boiling at a residual pressure of 21 8 kPa to a solids content of not less than 68%
187. The method according to p. 171, characterized in that the soaking of apples is carried out by pouring a solution containing 1.5% salt, 2 3% sugar, molasses or honey, 1% decoction of malt or 1.5% rye husbands, and laying apples carried out in alternating layers with rye straw, urination is carried out first until 0.3 0.4% of lactic acid is accumulated by holding at 15 20 ^o C for 3 5 days, then continue at 10 12 ^o C for 1 month, then at temperature ( -1) (-5) ^o C for 1.5 months. 188. The method according to p, characterized in that the storage of soaked apples is carried out at (-1) 5 ^o C.  189. The method according to p, characterized in that the wetting of cranberries and lingonberries is carried out by pouring berries with a 10% sugar solution, holding at room temperature for 3 to 5 days. 190. The method according to p. 171, characterized in that upon receipt of semi-finished products from apples, freezing is carried out by the cryoscopic method at (-1.3) - (-1.7) ^o С, coolant temperature -28 (-32) ^o С, speed movements of the coolant 1.5 2 m / s, duration of freezing 2.2 hours with a block thickness of 0.01 m 191. The method according to p, characterized in that the freezing is carried out in two stages, and in the first stage, the temperature of the semi-finished product is reduced to (-3)
(-5) ^o С followed by packing into cells with polymer inserts in the form of blocks; at the second stage, they are frozen to an average temperature in the center of the block -18 ^o С.  192. The method according to p. 171, characterized in that when freezing berries of red currant use varieties Trauben Wunder and Red Dutch.  193. The method according to p, characterized in that upon receipt of the fruit puree, the whole fruits are frozen, finely chopped and mixed with sugar syrup to a paste-like consistency. 194. The method according to p, characterized in that the freezing is carried out by immersion in liquid nitrogen to a temperature below -25 ^o C.  195. The method according to p. 193, characterized in that the fruits are finely chopped and mixed with sugar syrup under vacuum. 196. The method according to p, characterized in that the sugar syrup is used in high concentration with a temperature of up to 50 ^o C.  197. The method according to p, characterized in that before freezing the fruits are kept in an aqueous 4% solution of ascorbic acid with the addition of 0.1% sodium chloride. 198. The method according to p, characterized in that before freezing, the fruits are kept in concentrated solutions of sucrose with ascorbic acid at 10 24 ^o C for 12-24 hours  199. The method according to p, characterized in that after the exposure, the syrup is removed, and the fruits are placed in bulk in the trays, after which the trays are installed in a 3-wall container on the shelves. 200. The method according to p, characterized in that the freezing is carried out at a temperature below -23 ^o C.  210. The method according to p. 171, characterized in that before freezing, the crushed apples are immersed in a 3% sodium chloride solution.  202. The method according to p. 171, characterized in that before freezing apple slices with a small vacuum are kept for 6 min in a solution containing 0.25% ascorbic acid, 0.25% citric acid, 0.1% sodium chloride and 10 % sugar, while for 2 3 min create an increased vacuum of 495 mm Hg 203. The method according to p. 171, characterized in that before freezing, the apple slices are kept for 1 2 hours in a solution containing 0.2% ascorbic acid and 0.3% sodium chloride, after which they are kept in 30% sugar syrup for 1 h, heated to 60 ^o C, then cooled and treated with an aqueous solution of SO ₂ concentration of 0.02%
204. The method according to p. 171, characterized in that before freezing apple slices for 1 2 minutes are treated with a solution of sodium bisulfite with a concentration of 0.01 0.05% after which 4 10 minutes are kept in solution under pressure 50
250 kPa, after which they withstand 4 to 5 hours 205. The method according to PP.193 and 200, characterized in that the freezing of fruits and berries is carried out at -35 ^o C. 206. The method according to p. 205, characterized in that before freezing the berries are pre-cooled to 10 12 ^o C.  207. The method according to p, characterized in that the cleaning and calibration of gooseberries, rose hips, black elderberries is carried out after freezing. 208. The method according to p, characterized in that the fruit puree is frozen at -35 ^o C.  209. The method according to p, characterized in that before drying the fruits are kept in a solution containing a reducing acid, a proton donor acid, a disaccharide, a chelating agent and an antimicrobial agent.  210. The method according to claim 209, characterized in that erythrobic, ascorbic, and sulfurous acids are used as the reducing acid.  211. The method according to claim 209, characterized in that citric, lactic, and acetic acids are used as the proton acid donor. 212. The method according to p. 209, characterized in that as disaccharides use sucrose, maltose, lactose, cellobiose in an amount of 1 60%
213. The method according to PP.171, 209 212, characterized in that the processed fruits are subjected to vacuum drying to a residual moisture content of less than 10%
214. The method according to p. 213, characterized in that before vacuum drying, the fruits are dried with hot air at atmospheric pressure to a moisture content of less than 40%
215. The method according to p, characterized in that before drying the fruits are frozen for 8 12 hours at (-7) (-12) ^o C.  216. The method according to p, characterized in that the resulting fruit product is dried to a moisture content of 20% less than the original, blanched in and frozen.  217. The method according to p, characterized in that before drying, the fruits and berries are frozen, and drying is carried out at low pressure. 218. The method according to PP.171, characterized in that before explosive drying, the fruits are treated by washing with a gas stream of CO ₂ .  219. The method according to p. 218, characterized in that when washing with a jet of gas create excessive pressure by introducing an inert gas, such as nitrogen. 220. The method according to p. 218, characterized in that the explosive drying is carried out by reducing the pressure chamber containing the fruits, introducing a CO ₂ gas at an increased pressure of 2.75 8.27 MPa, quickly reducing the gas pressure in less than 1 s, increase the volume of the pressure chamber while simultaneously releasing gas. 221. The method according to p. 171, characterized in that the drying is carried out at 50 - 70 ^o C to a residual moisture content of 14 17%
222. The method according to p. 171, characterized in that the prepared fruits are placed in a 3-wall container made in the form of a mesh basket, which is sent first to preheat the fruits, then the fruits are subjected to infrared treatment of the far spectral region, after which the fruits are treated with saturated steam and dried by a stream of air.  223. The method according to PP.171 and 180, characterized in that in the production of candied fruit, cooked fruits or berries in concentrated sugar or sugar syrup syrup are separated from the syrup, dried, sprinkled or glazed and dried.  224. The method according to p, characterized in that as preservatives use antiseptics or antibiotics.  225. The method according to p. 224, characterized in that benzoic acid is used as antiseptic.  226. The method according to p. 224, characterized in that sodium benzoic acid is used as an antiseptic. 227. The method according to p. 226, characterized in that the sodium benzoic acid is used in a concentration of 0.9 0.11%
228. The method according to p. 224, characterized in that sorbic acid is used as an antiseptic.  229. The method according to p. 224, characterized in that the potassium salt of sorbic acid is used as an antiseptic. 230. The method according to PP.228 and 229, characterized in that sorbic acid or its potassium salt is used with a concentration of 0.045 0.11%
231. The method according to p. 224, characterized in that the diethyl ether of pyruvic acid is used as an antiseptic. 232. The method according to p, characterized in that the diethyl ether of pyrocarbonic acid is used at a concentration of 0.045 0.115%
233. The method according to p. 224, characterized in that as antibiotics use isorodan ether of allyl alcohol C ₃ H ₅ = G = S.  234. The method according to p. 171, characterized in that for pickling use slightly acidic with an acetic acid content of 0.18 0.6 0.5% and acidic 0.61 - 0.91% marinade.  235. The method according to PP.171 and 234, characterized in that when used as fruits and berries of grapes and plums, sour marinade is used.  236. The method according to PP.234 and 235, characterized in that the ratio of marinade and raw materials is (46 29%) :( 54 71%). 237. The method according to PP.234 236, characterized in that for pouring use marinade with a temperature not lower than 80 ^o C. 238. The method according to p. 171, characterized in that when using as fruits and berries cherries, grapes and plums for pouring, use a marinade with a temperature not exceeding 61 ^o C. 239. The method according to PP.171, 234 238, characterized in that the marinades at 80 - 86 ^o With are pasteurized. 240. The method according to p, characterized in that the pasteurization of compotes is carried out at 85-100 ^o C for 5-55 minutes in autoclaves. 241. The method according to p, characterized in that the pasteurization of jelly is carried out at 95 ^o C for 10 minutes  242. The method according to p, characterized in that the pasteurization is carried out by μB heating.  243. The method according to p, characterized in that pasteurization is carried out under vacuum.  244. The method according to p, characterized in that pasteurization is carried out using high pressure (back pressure). 245. The method according to p, characterized in that the pasteurization of the juice is carried out at 85 90 ^o for 10 60 minutes 246. The method according to p. 171, characterized in that the preservation of the juice is carried out by the method of hot bottling by heating the juice to 95 97 ^o C, rapid bottling, aging for 15 to 20 minutes and cooling.  247. The method according to p. 171, characterized in that prior to sterilization, nisin is introduced into the finished product. 248. The method according to p. 247, characterized in that nisin is used in an amount of 0.09 0.025%
249. The method according to p, characterized in that the sterilization is carried out by the action of bactericidal gases.  250. The method according to p. 249, characterized in that ethylene oxide is used as the bactericidal gas.  251. The method according to p, characterized in that the sterilization is carried out by ionizing radiation.  252. The method according to p, characterized in that the sterilization is carried out by heat treatment.  253. The method according to claim 252, characterized in that MV heating is used as the heat treatment.  254. The method according to p, characterized in that the sterilization is carried out by radiation exposure.  255. The method according to p. 254, characterized in that the radiation dose for fruits is 2 kGy. 256. The method according to p, characterized in that the sterilization of the juice is carried out at 100 ^o C for 10 to 60 minutes 257. The method according to claim 1, characterized in that in the production of fruit purees, the mashed mass is packaged hot at a temperature of at least 85 ^° C. 258. The method according to claim 1, characterized in that the packaging of jelly is carried out at 85 90 ^o C.  259. The method according to claims 1, 87 89, characterized in that when packaging the confiture in a container containing a polymer insert, an additional 0.06% sorbic acid is introduced in the form of a 10% solution.  260. The method according to claims 1, 87 89, characterized in that when packaging jam in a container containing a liner of polymeric materials, at the end of cooking jam, 0.05% sorbic acid is additionally introduced.  261. The method according to claim 1, characterized in that the packaging of frozen fruits is carried out in bags of plastic film with a thickness of 50-60 microns.  262. The method according to PP.1 and 261, characterized in that the packages are packed in cardboard boxes with a capacity of 24 to 25 kg and placed in a container.  263. The method according to PP.1 and 171, characterized in that before canning (sealing containers) containers with products ekstragirovat.  264. The method according to claim 1, characterized in that during storage the containers are installed in stacks in a checkerboard pattern.  265. The method according to p. 264, characterized in that the containers in stacks are arranged with the formation of gaps between the containers, the direction of which coincides with the direction of the air circulating in the chamber. 266. The method according to claim 1, characterized in that the air temperature in the chamber is set in the range from -1 to +1 ^o C.  267. The method according to claim 1, characterized in that the containers are installed at a distance of at least 50 cm from the ceiling and wall batteries. 268. The method according to p, characterized in that the storage of aseptically canned juice is carried out at a temperature not lower than 0 ^o C. 269. A method of harvesting, storage, preparation for sale and transportation of fruits and berries and food products thereof, including delivery, acceptance, packing in containers and / or containers, transportation to storage, unloading, stacking, storage, preparation for sale and shipping to a consumer, characterized in that at least part of the operations for the preparation and / or unloading, and / or packing, and / or transportation, and / or unloading, and / or storage, and / or storage, and / or preparation for sale at least parts of the total fruit , and / or berries, and / or food products from them is carried out using an air-transparent device made in the form of a container having at least three walls with a spatial configuration in the form of a part of a cube or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form a complex polyhedron with non-parallel or partially non-parallel faces, the container height being 1 / 2-1 / 25 of the stack height, its width 1 / 2-1 / 36 of the total width of the stacked rows of stacks, and its length 1 / 2-1 / 78 from the total the length of the jointly arranged rows of stacks, the container having a rigid pallet with a solid or partially air-transparent working surface and a power frame mounted on it and / or an air-transparent enclosing filling of at least part of the walls, and the air-transparent enclosure of at least two opposite walls of the container is carried out in in the form of power rod vertically or cross-obliquely oriented elements, and an air-transparent fence connecting their walls is performed in the form of a lattice, or sieves and with the inclusion of power elements, or mesh, or in the form of combinations thereof, the container is provided with at least two parallel upper support elements, which are made in the form of guides and are located respectively on the upper end faces of the opposite bearing side walls, and not less than two lower parallel mating upper supporting elements, the longitudinal axes of which are combined with the average vertical plane of the corresponding side walls, and the supporting surface of the lower supporting elements are made in the cross section of a convex or concave in the form of angled conjugated faces, or curvilinear, or a combined configuration of combinations of curved and rectilinear sections, and the upper surface of the upper supporting elements are made in the cross section of respectively concave or convex, and when containers are stacked the lower supporting element of the upper container is combined or at least partially placed in the upper supporting element of the downstream container, while the lower and / whether the upper supporting elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of less than two

-shaped, or trapezoidal, or combined configuration of the eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in in the form of power L-shaped brackets that are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means, and / or mounted, which is made in the form of a multi-pin, with a number of pins of at least five, fixtures with a spatial arrangement of pins along horizontally oriented edges of a conditional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetric with respect to the axial vertical longitudinal the plane of the tool, and the pins are at least partially heterogeneous, and the length of the longest pair of pins is 1.2 2.7 the length of the shortest pair of pins, Rich latter are located in high-rise interval between the longer pins, and the storage of preserved foods of fruits and berries is carried out at a temperature of from 5 to 15 ^o C, frozen -5 to -25 ^o C, and the storage of fruits and berries is carried out at a temperature of from 0 up to 10 ^o С depending on the type of raw materials used and storage time, and the temperature range from 0 to 10 ^o С in the storage is provided by combined cooling using cooling panels and chilled hanging in the upper third of the walls of the storage air, which is fed into the store through openings that form in the upper third of at least one of the walls of the store.  270. The method according to p. 269, characterized in that the height of the container from the working surface of the pallet to the upper edge of the side walls is taken equal to 0.85 - 1.7 m  271. The method according to PP. 269 and 270, characterized in that the width of the container between the inner faces of the walls is taken equal to 0.95 1.7 m  272. The method according to PP.269 271, characterized in that the length of the container is taken equal to 1.0 1.6 from its width.  273. The method according to PP.269 272, characterized in that the upper and / or lower guides are made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down.  274. The method according to PP.269 272, characterized in that the upper and / or lower guides are curved in the cross section, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container.  275. The method according to p. 274, characterized in that the radius of curvature of the cross section of the guides is variable at least in part of the width of the cross section.  276. The method according to PP.274 and 275, characterized in that the radius of curvature of the cross section of the guides is constant in at least one or more sections of the cross section.  277. The method according to p. 273, characterized in that the guides in the cross section are made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.  278. The method according to p. 277, characterized in that the displacement of the lines of the vertices of the corner profiles of the guides of two opposite walls of the container is symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.  279. The method according to PP.273, 275 278, characterized in that the angles formed by at least the inner faces of the upper rails are equal to or greater than the angles formed by the outer edges of the lower rails.  280. The method according to p. 269, characterized in that the lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.  281. The method according to PP.269 and 280, characterized in that the lower guide is provided in the upper third of their cross section with at least one shelf and they are L-shaped or T-shaped, with the middle plane of the strip vertically oriented in the cross section plane passing along the geometrical location of the lowest points of the upper guide.  282. The method according to PP.273 281, characterized in that the lower and upper guides at least on a part of their length are performed with a wedge-shaped angle of convergence of the faces along the length of the guide.  283. The method according to PP.273 282, characterized in that the lower guide at least at one end is provided with a limb in excess of the guide over the average longitudinal axis.  284. The method according to p. 283, characterized in that the upper end of the bend of the lower guide is rigidly connected to the power elements of the pallet and / or the corresponding power element of the wall of the container with the formation of a hard disk.  285. The method according to PP.273 284, characterized in that at least the lower or upper guides are placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.  286. The method according to PP.269 285, characterized in that the frame of the container is made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.  287. The method according to p. 286, characterized in that the two opposite side walls of the container are made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.  288. The method according to p. 287, characterized in that the additional power element of the frame of each of the side walls is oriented diagonally from the lower to the upper corner node of the wall frame.  289. The method according to p, characterized in that the enclosing filling of the side walls is performed in the form of two cross diagonals.  290. The method according to p. 287, characterized in that the enclosing filling of at least two opposite side walls is performed with the presence of at least two parallel or non-parallel oriented frame elements.  291. The method according to PP. 269 291, characterized in that the fencing of the end wall of the container is made in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.  292. The method according to PP.269 291, characterized in that the fence of at least one wall is performed with the inclusion of a fine mesh.  293. The method according to PP.269 292, characterized in that the container is provided with at least one transformable with the possibility of rotation and / or shift of the wall and / or lid.  294. The method according to PP.269 293, characterized in that the container is made of metal.  295. The method according to PP.269 294, characterized in that at least part of the container elements are made of corrosion-resistant material.  296. The method according to p. 295, characterized in that at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.  297. The method according to PP.269 293, characterized in that at least part of the container contacting with food products elements are made of metal.  298. The method according to PP. 269 297, characterized in that the container is trapezoidal in plan view in the form of a symmetric or asymmetric trapezoid, and the end wall of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with enclosing filling or without it. 299. The method according to p. 298, characterized in that the container is made with a cross section of at least a portion of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, the trapezoid being symmetric or asymmetric with the angle of convergence of the side walls downward constituting 1-10 ^o .  300. The method according to p. 269, characterized in that the enclosing filling and horizontal elements of the power frame of the end wall of the container are performed at least partially convex in plan in one direction or another.  301. The method according to PP.269 300, characterized in that at least the enclosing filling and horizontal elements of the power frame of one wall of the container are convex in plan.  302. The method according to PP.300 and 301, characterized in that the abutment of the end wall to at least one side wall of the container is conjugate in plan.  303. The method according to PP. 269, 300 302, characterized in that the configuration in plan of at least one of the curved walls has at least a part of the length of the wall with a variable radius of curvature.  304. The method according to PP.269 303, characterized in that when installing the containers in the refrigerating chamber in the stacks, at least a part of the containers are arranged in height of at least two tiers.  305. The method according to p. 304, characterized in that the containers are stacked with filling no more than 95% of the working height of the chamber.  306. The method according to p. 269, characterized in that at least a portion of the pins of the attachment means is performed with a stiffness variable along the length of the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal.  307. The method according to PP.306, characterized in that the pins are rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets on the side facing the lifting mechanism, and at least a part of the pins perform with stiffness decreasing from the end mounted on the plate or bracket to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.  308. The method according to p. 307, characterized in that the stiffness at the free end of the pin is at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 from corresponding characteristics relative to the horizontal axis in the same section.  309. The method according to PP. 269, 306 308, characterized in that at least the lower pins are made of corners or brands that are oriented with the shelves down.  310. The method according to PP.269, 306 309, characterized in that at least the upper pair or an intermediate pair of pins is performed with a cross section of at least part of the length in the form of an I-beam or channel.  311. The method according to PP.269, 306 308, characterized in that at least part of the pins are made in the form of profiles containing in cross section at least part of the length of the pin, a kink or bend in the form of at least one curved section.  312. The method according to PP. 269, 306 308, characterized in that at least part of the pins are made from rolling profiles of corners, and / or channels, and / or Tauri, and / or I-beams, or composite of these profiles.  313. The method according to PP.269, 306 308, characterized in that at least part of the pins on part of their length is made of bent molded profiles.  314. The method according to PP.269, 306 308, characterized in that at least part of the pins is performed along the length of the combined configuration.  315. The method according to PP. 269, 306 308, characterized in that at least the lower pins provide additional supporting elements, symmetrically or asymmetrically attached to their walls or shelves.  316. The method according to PP.269, 306 315, characterized in that the pins and / or end plates and / or brackets are made of corrosion-resistant material or coated with an anti-corrosion coating.  317. The method according to PP.269, 306 315, characterized in that at least part of the pins are made of stainless steel, or aluminum, or titanium alloys.  318. The method according to p. 316, characterized in that at least the pins, or end plates, or staples are made of metal.  319. The method according to p. 269, characterized in that during storage the brewed raw materials and / or products are spatially fixed by means of a system of racks, which are installed in a row, are interconnected at least along the length of the row with flexible or semi-rigid, or rigid, or combined bonds .  320. The method according to p. 319, characterized in that at least a portion of the uprights is performed by at least two-branch ones with a distance between branches of 1 / 3-1 / 15 of the height of the uprights.  321. The method according to PP.319 and 320, characterized in that the branches are connected together by rigid elements with the formation of a frame or truss.  322. The method according to PP.319 321, characterized in that the racks are installed within a row at a distance equal to 0.2 1.2 rack height.  323. The method according to p. 322, characterized in that the racks within a row are installed with a variable pitch.  324. The method according to PP.319 323, characterized in that the racks are installed with the formation of at least one stiffness core, which combine at least two racks that create a disk in the form of a spatial frame or truss.  325. The method according to § 319 324, characterized in that at least the extreme racks are connected by ties with the corresponding structural elements of the walls and / or coatings closest to them and / or the floor of the chamber.  326. The method according to p. 269, characterized in that at least a portion of the products packaged in containers before being stored in chambers are combined into bags by flexible or combined tightening, forming at least part of the suspension and / or attachment.  327. The method according to p. 326, characterized in that the products packaged in containers, combined into packages, are stored, shipped and sent for sale in the form of packages, and puffs after sale in the form of recycled containers are returned for reuse.  328. The method according to PP.326 and 327, characterized in that the puff is performed in the form of a single-branch thread.  329. The method according to PP.326 and 327, characterized in that the puff is performed in the form of a flexible tape.  330. The method according to PP. 326 and 327, characterized in that the tightening is performed by combining from a combination of at least two threadlike elements and elements combining them in the form of tape sections and / or rigid and / or semi-rigid plates and / or rails.  331. The method according to PP.326 330, characterized in that the puff is provided with a locking device including detachable elements.  332. The method according to PP. 326 331, characterized in that the tightening is provided with at least one mounting loop.  333. The method according to PP.326, 327, 332, characterized in that the packages are lifted for transportation by engaging at least one package in a loop of a flexible coupler.  334. The method according to p. 333, characterized in that simultaneously or sequentially hooked to the lifting mechanism of at least two packets.  335. The method according to p. 344, characterized in that as a lifting mechanism using a forklift.  336. The method according to p. 327, characterized in that if the packages are placed, lifted and moved in space using a hinged means, they are hung on a forklift, or crane beam, or hoist.  337. The method according to p. 327, characterized in that the unloading, unloading and similar movement of the packages is carried out by introducing the pins of the attachment device between the packages.  338. The method according to PP.269 305, characterized in that the container is performed with at least two rolling bearings.  339. The method according to PP.269 305, characterized in that the container is performed with three rolling bearings.  340. The method according to PP.269 305, characterized in that the container is performed with four rolling bearings.  341. The method according to PP.338 340, characterized in that at least one rolling support is installed inside the space between the rails.  342. The method according to PP. 338 340, characterized in that at least two rolling bearings are placed in width between the guides.  343. The method according to PP. 338 340, characterized in that at least two rolling bearings are placed outside the gap between the rails.  344. The method according to PP.338,340, characterized in that the guides perform with at least one gap in length or with a convex-concave bending, in each of which at least one rolling support is installed, the lower bearing point of the rolling support being lower lower edge of the corresponding lower guide.  345. The method according to PP. 338 344, characterized in that the rolling bearings are attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.  346. The method according to PP.338 345, characterized in that at least part of the rolling bearings are rotary in plan and / or set to perform rotary movements of the container.  347. The method according to PP.338 344, characterized in that the rolling bearings are capable of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.  348. The method according to PP.338-345, characterized in that niches are formed on the outside of the pallet, and the rolling bearings are placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet and fixing in this position, and reverse sinking.  349. The method according to PP.269 305, characterized in that the pallet is attached to the upstream part of the container with the possibility of detachment.  350. The method according to PP.269 305, characterized in that the supporting elements are attached to the respective end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.  351. The method according to PP.269 305, characterized in that the container is equipped with a device for coupling with another or other containers.  352. The method according to p. 351, characterized in that the coupling device is located at least on the opposite end contour elements of the container pallet.  353. The method according to PP.269 305, 338 352, characterized in that the container is carried out with guide rails located on the inner surface of its walls for installing additional pallets.  354. The method according to PP.269 353, characterized in that when laying the fruits in a container, the fruits are interbedded with chips.  355. The method according to PP.269 353, characterized in that when laying the fruits in a container, the fruits are transferred with paper.  356. The method according to p. 355, characterized in that when stacking the paper is pre-oiled.  357. The method according to PP.269 353, characterized in that when laying apples, laying in containers is carried out by pouring rye.  358. The method according to PP.269 353, characterized in that the laying of apples in a container is carried out by pouring fresh rye straw.  359. The method according to p. 358, characterized in that the fresh rye straws are pre-cut.  360. The method according to PP.269 353, characterized in that when laying apples in a container, lime chloride is poured.  361. The method according to PP. 369 358, characterized in that when laying in a container apples are sprinkled with a thick layer of dried leaves.  362. The method according to PP.269 353, characterized in that the plums are placed in a container with millet.  363. The method according to PP. 269 353, characterized in that the packing in a container of fruits is made with cherry leaves.  364. The method according to PP.353 269, characterized in that the container is hermetically sealed.  365. The method according to PP.269 353, characterized in that the packing in a container of fruits is made by pouring dry river sand.  366. The method according to PP. 269 353, characterized in that before storage, the coating layer is applied to the fruits by spraying.  367. The method according to p. 366, characterized in that as a coating layer use a composition consisting of antioxidants, fungicides, water, glycol and an emulsifier. 368. The method according to PP.269 353, characterized in that the storage of black currant is carried out in a controlled gas environment with a ratio of 11% CO ₂ , 10% O ₂ , N _{2 the} rest at a temperature of -2 ^o C. 369. The method according to p. 366, characterized in that before laying the fruits for storage, a solution containing (%) active substances 9 is applied to their surface
20, water 10 20, glycol 25 50, emulsifier 5 50.  370. The method according to p. 369, characterized in that antioxidants, fungicides, and others, for example, ethoxyquin, diphenylamine, butyloxyanisole, thiabendazole, chlorphenylisopropyl carbamate, isobutylamine, are used as active substances.  371. The method according to clause 370, characterized in that they use an emulsifier, the hydrophilic-lipophilic coefficient of which is 10 15.  372. The method according to PP.269 353, characterized in that the storage of unripe fruits is laid for ripening during storage. 373. The method according to clause 372, characterized in that the ripening is carried out in an atmosphere containing unsaturated hydrocarbons at 18 21 ^o C and a relative humidity of 80 to 85%
374. The method according to clause 373, characterized in that the unsaturated hydrocarbons are selected from a number of ethylene, propylene, acetylene.  375. The method according to PP.269 353, characterized in that the storage is carried out in an atmosphere of carbon dioxide. 376. The method according to PP.269 353, characterized in that the pome fruits are stored at a temperature of (-1) -0.5 ^o C and relative humidity 88 92%
377. The method according to PP.269 353, characterized in that the berries are stored at a temperature of (-1) 0.5 ^o C and a relative humidity of 85 to 92%
378. The method according to PP. 269 -353, characterized in that the frozen fruit is stored at a temperature of (-18) (-30) ^o C and a humidity of 95 to 98%
379. The method according to clause 378, characterized in that for storing frozen fruits, the coolers in the storages are located in an ice shell, which is formed between the outer walls of the room and the fruits stored in it.  380. The method according to clause 378, characterized in that the packaging of frozen fruits is carried out in bags of plastic film with a thickness of 50 to 60 microns.  381. The method according to p. 380, characterized in that the packages are packed in cardboard boxes with a capacity of 24 to 25 kg and placed in a container.  382. The method according to PP. 269 381, characterized in that during storage the containers are stacked in stacks in a checkerboard pattern.  383. The method according to PP. 269 382, characterized in that the containers are stacked with the formation between the containers of gaps, the direction of which coincides with the direction of the air circulating in the chamber. 384. The method according to PP. 269 353, characterized in that the temperature in the chamber is maintained in the range (-1) (+1) ^o C.  385. The method according to PP. 269 384, characterized in that the container is installed at a distance of at least 50 cm from the ceiling and wall batteries.  386. The method according to PP. 269 385, characterized in that the containers are installed at a distance of 50 cm from the bottom surface of the air channels.  387. The method according to PP. 269 386, characterized in that the distance from the stack of containers to the walls and ceiling is at least 10 cm.  388. The method according to PP. 269 387, characterized in that the distance between the stacks is up to 60 cm.  389. The method according to PP. 269 388, characterized in that when stacking in containers, containers are considered for quality, type, weight and timing of receipt.  390. The method according to PP. 269 305, characterized in that the container is made collapsible.

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