The storage temperature of agricultural products is critical
critical temperature - usually the temperature value of certain types of fruits and vegetables below which physiological disorders occur in these products during storage for a given duration, such as flesh discoloration, structural changes in tissues (bananas, cucumbers, avocados, lemons, etc.)
Source: "Fruits and Vegetables. Physical Storage Conditions in Refrigerated Warehouses. Definitions and Measurements. GOST R 50419-92 (ISO 2169-81)"
(approved by the Decree of the State Standards Committee of Russia dated 02.12.1992 No. 1524)
Понятие «температура хранения с/х продукции критическая» женского рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | температуры хранения с | температур хранения с |
| Д | температуре хранения с | температурам хранения с |
| В | температуру хранения с | температуры хранения с |
| Т | температурой хранения с | температурами хранения с |
| П | температуре хранения с | температурах хранения с |