1) Legumes intended for industrial processing must be fresh, undamaged, clean, and harvested at the industrial maturity stage. 2) The quality of the raw materials - fresh vegetables - is essential for ensuring the quality of the finished products. 3) Waste from vegetable processing includes stems, leaves, peels and varies by vegetable type. Maximizing vegetable yield during processing is recommended.

1. CONSERVE DE LEGUME
2%,(&7,9( 850 5,7(
$WUDJHUHD DWHQ LHL VWXGHQ LORU DVXSUD LPSRUWDQ HL YDORULL DOLPHQWDUH D DFHVWXL UH]HUYRU
ELRORJLF GH YLWDPLQH úL SULQFLSLL FKLPLFH FX URO WHUDSHXWLF vQ FRQWH[WXO XQHL YDORULILF UL
industriale eficiente a produselor acestui sector horticol.
REZUMAT
$FHVW FDSLWRO YLQH V FRPSOHWH]H FXQRúWLQ HOH DVLPLODWH GLQ VWXGLXO FRQVHUY ULL IUXFWHORU
prezentându-VH IOX[XO WHKQRORJLF GH SUHOXFUDUH DO OHJXPHORU FX GLIHUHQ LHULOH VSHFLILFH WH[WXULL úL
JUDGXOXL GH UH]LVWHQ OD SUHO ucrare.
6H PHQ LRQHD] GH DVHPHQHD WLSXULOH GH DPEDODMH IRORVLWH vQ FRQWH[WXO XQRU LQGLFL GH
FDOLWDWH SUHFXP úL FRQGL LLOH FH WUHEXLHVF vQGHSOLQLWH SHQWUX DVLJXUDUHD XQHL EXQH VWDELOLW L
ELRFKLPLFH FX VFRSXO HYLW ULL GLIHULWHORU GHIHFWH GH IDEULFD LH
CUVINTE SAU EXPRESII CHEIE: PDWXULWDWH LQGXVWULDO , GHFROLUH FKLPLF
9
6RUWLPHQWHOH GH FRQVHUYH GH OHJXPH VWHULOL]DWH VH JUXSHD] DVWIHO
ƒ A - FRQVHUYH GH OHJXPH vQ DS úL EXOLRQ
ƒ B - conserve de legume în ulei;
ƒ C - FRQVHUYH GH OHJXPH vQ R HW
PURGXVHOH WUHEXLH V FRUHVSXQG GRFXPHQWHORU WHKQLFH QRUPDWLYH GH SURGXV vQ YLJRDUH
1. MATERIA PRIMÃ
RQGL LL GH FDOLWDWH
0DWHULD SULP – legumele proaspete – WUHEXLH V FRUHVSXQG GRFXPHQWHORU WHKQLFH
QRUPDWLY GH SURGXV HD UHSUH]LQW IDFWRUXO HVHQ LDO vQ DVLJXUDUHD FDOLW LL SURGXVHORU ILQLWH
La fabricarea conservelor de legume se folosesc ca materii prime legume proaspete sau
preconservate.

2. $SUHFLHUHD FDOLW LL PDWHULHL SULPH XWLOL]DWH vQ LQGXVWULD FRQVHUYHORU VH IDFH LQkQG VHDPD
GH FRQGL iile impuse de procesul tehnologic de prelucrare.
DOLWDWHD OHJXPHORU VH GHILQHúWH SULQ LQGLFDWRUL JHQHUDOL úL LQGLYLGXDOL DL VSHFLHL úL VRLXOXL
$VSHFWXO H[WHULRU DO OHJXPHORU HVWH QR LXQHD FH LQFOXGH R VHULH GH LQGLFDWRUL FDOLWDWLYL
privind gradul de pURVSH LPH úL LQWHJULWDWH SUH]HQ D FRUSXULORU VWU LQH FXORDUHD IRUPD úL
dimensiunile, stadiul de maturitate, starea igienico-VDQLWDU HWF
/HJXPHOH GHVWLQDWH LQGXVWULDOL] ULL WUHEXLH V ILH SURDVSHWH vQWUHJL I U ORYLWXUL PHFDQLFH
neatacate de boli, cXUDWH I U XUPH GH SURGXVH ILWRIDUPDFHXWLFH GH FXORDUH P ULPH úL IRUP
VSHFLILF VRLXOXL UHFROWDWH OD VWDGLXO GH PDWXULWDWH LQGXVWULDO
RQ LQXWXO ULGLFDW vQ VXEVWDQ H XWLOH UHSUH]LQW XQ DOW IDFWRU LPSRUWDQW GH LQGLFDWRUL
calitativi, ce se impun leJXPHORU GHVWLQDWH LQGXVWULDOL] ULL $LFL HVWH LQFOXV úL QR LXQHD GH
UDQGDPHQW RE LQXW OD FXU LUHD OHJXPHORU UDSRUWXO GLQWUH SDUWHD XWLO FRPHVWLELO

3. úL GHúHXUL GH
DVHPHQHD HVWH IRDUWH LPSRUWDQW SURSRU LD SULQFLSDOLORU FRQVWLWXHQ L DL S U LL FRPHVWLELOH KLGUD L
GH FDUERQ DPLQRDFL]L V UXUL PLQHUDOH YLWDPLQH HWF

4. SUHFXP úL UDSRUWXO GLQWUH DFHVWHD
'HúHXULOH DGPLVH OD FXU LUHD OHJXPHORU VXSXVH LQGXVWULDOL] ULL
Tabelul nr.31
Nr.
Denumirea legumei 'HúHXUL 1DWXUD GHúHXULORU
crt.
1 Ardei 16,2-20,8 SHGXQFXOL FDOLFLX VHPLQ H
2 Bame 10,4-14,5 pedunculi, caliciu
3 DVWUDYH L 3,6-8,5 pedunculi, caliciu
4 Dovlecei 15,2-30,5 SHGXQFXOL FDOLFLX VHPLQ H
5 Fasole verde 6,4-11,3 SHGXQFXOL D H YkUIXUL FRGL H
6 Tomate 5,3-12,4 pedunculi, caliciu, semiQ H
7 Vinete 8,6-25,2 pedunculi, caliciu
8 HDS 6,4-12,5 frunze, disc bazal
9 Usturoi 7,6-14,8 frunze, disc bazal
10 Praz 32,4-49,7 U G FLQL IUXQ]H
11 Hrean 25,2-28,9 FRML FROHW U G FLQL ODWHUDOH
12 Morcovi 26,4-38,2 coji, colet
13 3 WUXQMHO U G FLQL 22,5-34,6 coji, colet
14 3 VWkUQDF 20,4-28,6 coji, colet
15 6IHFO URúLH 20,4-28,3 coji, colet
16 HOLQ U G FLQL 25,4-37,6 coji, colet
17 RQRSLG 36,4-45,3 caliciu, tulpini, frunze
18 9DU] DOE 10,8-24,3 WXOSLQ IUXQ]H H[WHULRDUH FRWRU
19 9DU] URúLH 12,3-20,6 WXOSLQ IUXQ]H H[WHULRDUH FRWRU
20 HDS YHUGH 12,4-15,8 frunze, disc radicular
21 Spanac 18,7-40,2 U G FLQL IUXQ]H JDOEHQH
22 3 WUXQMHO IUXQ]H 5,8-10,6 tulpini, pedunculi
23 0 UDU 4,5-8,7 tulpini, pedunculi
24 /HXúWHDQ 5,4-15,6 SH LRO QHUYXUL
25 HOLQ IUXQ]H 3,8-7,6 frunze galbene, pedunculi
6H UHFRPDQG XWLOL]DUHD VRLXULORU GH OHJXPH FX UDQGDPHQW PD[LP OD FXU LUH FDUH DX
FRQ LQXW ULGLFDW GH VXEVWDQ H QXWULWLYH úL UDSRUW RSWLP vQWUH SULQFLSDOLL FRPSRQHQ L DL S U LL XWL le.
1R LXQHD GH FDOLWDWH D OHJXPHORU GHVWLQDWH LQGXVWULDOL] ULL LQFOXGH GH DVHPHQHD úL
FRPSRUWDUHD ORU vQ GLIHULWH ID]H DOH SURFHVXOXL WHKQRORJLF vQ VFRSXO S VWU ULL SURSULHW LORU
FDOLWDWLYH FkW PDL DSURSLDWH GH FHOH LQL LDOH
6H UHFRPDQG VRLXUL GH OHJXPH FDUH vQ XUPD WUDWDPHQWHORU PHFDQLFH úL WHUPLFH QX VXIHU

5. PRGLILF UL HVHQ LDOH GH FXORDUH úL JXVW DX SLHUGHUL PLQLPH GH VXEVWDQ H VROXELOH XWLOH ]DKDUXUL
YLWDPLQH WHF

6. úL vúL S VWUHD] WH[WXUD I U vQPXLHUHD H[FHVLY D HVXWXULORU
Calitatea legumHORU HVWH FRQGL LRQDW úL GH SHULRDGD GH UHFROWDUH 6WDELOLUHD FRUHFW D
PRPHQWXOXL RSWLP GH UHFROWDUH SUDFWLF VH SRDWH UHDOL]D QXPDL SULQ FXQRDúWHUHD IRDUWH H[DFW D
diferitelor stadii de maturitate a legumelor.
6WDGLXO GH PDWXULWDWH VH FDUDFWHUL]HD] SULQ QXPHURDVH PRGLILF UL FH DX ORF vQ VWUXFWXUD
OHJXPHORU FXORDUHD YHUGH VH WUDQVIRUP vQ FXORUL VSHFLILFH GDWRULW SLJPHQ LORU YHJHWDOL FDURWHQ
OLFRSHQ

7. DSDU DURPHOH FD UH]XOWDW DO IRUP ULL XOHLXULORU HWHULFH JXVWXO GHYLQH SO FXW vQ XUPD
stabilirii uQRU UDSRUWXUL DUPRQL]DWH vQWUH SULQFLSDOLL FRQVWLWXHQ L ]DKDUXUL DFL]L RUJDQLFL
VXEVWDQ H PLQHUDOH ÌQ WLPSXO PDWXULW LL SURSULX-]LVH VH SURGXFH EUXQLILFDUHD VHPLQ HORU OD XQHOH
legume (vinete, bame, ardei, dovlecei etc.)
În procesul de maturizare a lHJXPHORU VH GLVWLQJ XUP WRDUHOH HWDSH SULQFLSDOH
• PDWXULWDWHD FRPHUFLDO
• PDWXULWDWHD LQGXVWULDO
• maturitatea de consum;
• PDWXULWDWHD IL]LRORJLF
Maturitatea de consum UHSUH]LQW VWDGLXO vQ FDUH OHJXPHOH vQGHSOLQHVF vQVXúLULOH
RUJDQROHSWLFH úL IL]LFR-chimLFH WLSLFH VRLXOXL DX YDORDUHD DOLPHQWDU PD[LP úL XQ FRHILFLHQW
ridicat de digestibilitate. La majoritatea legumelor maturitatea de consum precede maturitatea
IL]LRORJLF (VWH FD]XO OHJXPHORU YHU]L PD] UH IDVROH S VW L DUGHL GRYOHFHL FDVWUDYH L
YHUGH XUL HWF

8. FDUH VH FRQVXP vQ VWDUH LPDWXU GLQ SXQFW GH YHGHUH IL]LRORJLF
0DWXULWDWHD LQGXVWULDO UHSUH]LQW VWDGLXO RSWLP GH SUHOXFUDUH D OHJXPHORU úL vQ JHQHUDO
WUHEXLH V FRLQFLG FX PDWXULWDWHD GH FRQVXP LQkQG VHDPD GH FDUDFWHULVWLFLOH OHJXP elor în
DFHDVW HWDS
3HQWUX D VH DVLJXUD OHJXPH FRUHVSXQ] WRDUH LQGXVWULDOL] ULL VH LPSXQ XUP WRDUHOH P VXUL
JHQHUDOH FH WUHEXLH DSOLFDWH GH F WUH SURGXF WRULL GH OHJXPH úL GH F WUH XQLW LOH GH
LQGXVWULDOL]DUH úL DQXPH
• cultivarea legumelor din soiurLOH FX FDOLW L LQGLFDWH SHQWUX LQGXVWULDOL]DUH
• HúDORQDUHD FXOWXULORU vQ VFRSXO SUHOXQJLULL FDPSDQLHL GH SUHOXFUDUH
• DVLJXUDUHD FRQGL LLORU GH PDWXUL]DUH XQLIRUP D ORWXULORU vQ VFRSXO DSOLF ULL UHFROW ULL
mecanizate a legumelor.
Legumele preconservate dHVLQDWH SUHOXFU ULL XOWHULRDUH VXE IRUP GH FRQVHUYH VH RE LQ
SULQ DSOLFDUHD XUP WRDUHOH PHWRGH
ƒ VXSUDV UDUH OD DUGHL JUDV DUGHL LXWH IUXQ]H FRQGLPHQWDUH S WUXQMHO P UDU WDUKRQ
HOLQ

9. IRL GH YL
ƒ IHUPHQWD LH ODFWLF OD FDVWUDYH L JRJRQHOH YDU] DOE FRQRSLG GRYOHFHL SDWLVRQ
ƒ DFLGLILUH OD JRJRúDUL DUGHL .DSLD FDVWUDYH L GRYOHFHL SDWLVRQ
ƒ GHVKLGUDWDUHD OD FHDS IUXQ]H FRQGLPHQWDUH S WUXQMHO HOLQ P UDU WDUKR

10. PD] UH
ƒ VWHULOL]DUH vQ DPEDODMH PDUL OD RULFH IHO GH OHJXPH vQ SUDFWLF DFHVW tip de
SUHFRQVHUYDUHD VH DSOLF OD PD] UH IDVROH S VW L
ƒ FRQJHODUH OD PD] UH IDVROH YHUGH HWF
ƒ vQVLOR]DUH OD U G FLQRDVH FDUWRIL YDU] HWF
3H OkQJ FRQGL LLOH FDOLWDWLYH FH VH LPSXQ PDWHULHL SULPH GHVWLQDW LQGXVWULDOL] ULL OD
legumele preconservaWH VH YD DFRUGD R DWHQ LH GHRVHELW FRQVLVWHQ HL DYkQG vQ YHGHUH
tratamentele termice la care se supun produsele în procesul tehnologic de fabricare al
conservelor.
/HJXPHOH SURDVSHWH úL SUHFRQVHUYDWH WUHEXLH V FRUHVSXQG FRQGL LLORU WHKQLFH GH FDOLWDWH
impuse de documentele tehnice normative de produs în vigoare.

11. 5HFHS LH
5HFHS LD UHSUH]LQW FRQWUROXO FDOLWDWLY úL FDQWLWDWLY DO OHJXPHORU 5HFHS LD FDOLWDWLY FRQVW
vQ H[DPHQXO RUJDQROHSWLF úL YHULILFDUHD FRQGL LLORU WHKQLFH vQVFULVH vQ GRFXPH ntul tehnic
normativ de produs.
8Q URO KRW UkWRU vO DX H[DPHQXO RUJDQROHSWLF úL YHULILFDUHD VW ULL VDQLWDUH D OHJXPHORU
I U V R SRDW VWDELOL vQWRWGHDXQD YDORDUHD ORU WHKQRORJLF
'H DVHPHQHD QLFL SULQ GHWHUPLQ ULOH GH ODERUDWRU QX VH SRW VWDELOL FX precizie valoarea
WHKQRORJLF OHJXPHORU GLQ OLSVD XQRU PHWRGH DQDOLWLFH UDSLGH FDUH V LQGLFH HYHQWXDOHOH
GHJUDG UL 6LQJXUD PHWRG MXVW GH GHWHUPLQDUH D FDOLW LL FRQVW vQ DSUHFLHUHD OHJXPHORU SH ED]
vQWUHJXOXL FRPSOH[ GH GDWH RE LQXWH SULQ H[DPHQ RUJDQROSHWLF SUHFXP úL SULQ DQDOL]H FH VH SRW
executa în timp util în laboratoarele întreprinderilor industriale.
3HQWUX YHULILFDUHD FDOLW LL VH UHFROWHD] SUREH PHGLL GLQ ORWXO GH PDWHULH SULP VXSXV
UHFHS LHL RQ LQXWXO ILHF UXL PLMORF GH WUDQVSRUW DXWRFDPLRQ VDX YDJRQ

12. VH FRQVLGHU XQ ORW
0 ULPHD XQXL ORW QX WUHEXLH V GHS úHDVF WRQH /D UHFROWDUHD SUREHORU PHGLL VH YRU vQO WXUD
DPEDODMHOH FX OHJXPH FH DX VXIHULW GHWHULRU UL vQ WLPSXO WUDQVSRUWXOXL DFHVWHD FRQVWLWXLQG XQ ORW
separat.
Prelevarea probelor se face în conformitate cu prevederile SATS 7218- ³)UXFWH úL
OHJXPH SURDVSHWH /XDUHD SUREHORU´ $VWIHO OD SURGXVHOH WUDQVSRUWDWH vQ O ]L VH LDX OD vQWkPSODUH
GLQ GLYHUVH ORFXUL DOH ORWXOXL XQ QXP U GH DPEDODMH FRQIRUP WDEHOXOXL QU
Tabelul nr.32
1XP U GH DPEDODMH 3kQ OD
101-300 301-500 501-1000 Peste 1000
din lot 100
1XP U GH DPEDODMH vQ
5 7 9 10 15
proba medie
/D SURGXVHOH vQ YUDF VH LDX OD vQWkPSODUH GLQ FHO SX LQ ORFXUL úL VWUDWXUL GLIHULWH FDQWLW L
mici de legume, care IRUPHD] SURED PHGLH GH P ULPH VSHFLILFDW vQ WDEHOXO QU
Tabelul nr.33
0 ULPHD ORWXOXL vQ Peste
3kQ OD 201-500 501-1000 1001-5000
kg 5000
0 ULPHD SUREHL
10 20 30 60 100
medii în kg
'LQ SURED PHGLH RPRJHQL]DW SULQ UHGXFHUL VXFFHVLYH VH RE LQ e proba de laborator, de
minim 3 kg, care se supune analizei.
1.3. Transport
$SURYL]LRQDUHD FX OHJXPH VH IDFH vQ JHQHUDO GH SH R UD] FkW PDL DSURSLDW GH XQLWDWHD GH
SUHOXFUDUH SHQWUX D UHGXFH WLPSXO GH WUDQVSRUW GH OD FHQWUHOH GH UHFROWDUH OD VHF LL le de prelucrare
LQGXVWULDO
7UDQVSRUWXO VH IDFH FX PLMORDFH GH WUDQVSRUW DFRSHULWH SHQWUX D SURWHMD PDWHULD SULP GH
LQIOXHQ D LQWHPSHULLORU
3H SDUFXUVXO WUDQVSRUWXOXL OHJXPHOH WUHEXLH IHULWH GH úRFXUL úL Y W P UL PHFDQLFH 'H
aceea, ambalajele recomandate pentru transport sunt adecvate speciei, folosindu-se diferite tipuri
GH O ]L FRQWDLQHUH EHQH FLVWHUQH HWF
ÌQ FD]XO O ]LORU VDX FRQWDLQHUHORU QLYHOXO OHJXPHORU WUHEXLH V ILH FX -10 cm, sub
vQ O LPHD DPEDODMXOXL SHQWUX D HYLWD SURYRFDUHD GH Y W P UL PHFDQLFH úL WHUFLXLUH SULQ VWULYLUH

13. $PEDODMHOH WUHEXLH V DVLJXUH DHULVLUHD SURGXVHORU DPEDODWH V ILH vQ VWDUH IXQF LRQDO
FXUDWH I U PLURV VWU LQ úL V QX PRGLILFH FDUDFWHULVWLFLOH GH FDOLWDWH DOH SURGXVXOXL DPEDODW
(VWH REOLJDWRULH VS ODUHD úL GH]LQIHF LD W YLORU EHQHORU úL FLVWHUQHORU GXS ILHFDUH
WUDQVSRUW FX PD] UH GH OD VWD LD GH EDWR]DUH OD IDEULF
6S ODUHD VH HIHFWXHD] vQ VSD LL DPHQDMDWH VSHFLDOH FX DS FDOG FX DGDRV GH VRG
FDOFLQDW XUPDW GH FO WLUH FX DS UHFH GLQ DEXQGHQ /D LQWHUYDO GH RUH HVWH REOLJDWRULH
VS ODUHD úL GH]LQIHF LD EHQHORU úL FLVWHUQHORU GH WUDQVSRUW D WRPDWHORU 'H]LQIHF LD VH H[HFXW FX
DS FORULQDW -100 mg clor activ la litru).
6S ODUHD FRQWDLQHUHORU VH HIHFWXHD] RUL GH FkWH RUL VH LPSXQH În cazul în care
FRQWDLQHUHOH VH vQFDUF FX UHVWXUL GH OHJXPH VDX S PkQW VS ODUHD HVWH REOLJDWRULH GXS ILHFDUH
WUDQVSRUW 'XS VS ODUH FRQWDLQHUHOH VH UHLQWURGXF vQ FLUFXLWXO GH WUDQVSRUW QXPDL GXS XVFDUH
8QHOH VSHFLL SRW IL WUDQVSRUWDWH úL vQ YUDF vQ PDúLQL VDX UHPRUFL EDVFXODQWH
ÌQ DFHVW PRG SRW IL WUDQVSRUWDWH WRPDWHOH IDVROHD S VW L DUGHLRDVHOH YLQHWHOH
U G FLQRDVHOH HWF
'HSR]LWDUHD WHPSRUDU
6WRFDUHD OHJXPHORU SkQ OD LQWURGXFHUHD vQ SURFHVXO GH LQGXVWULDOL]DUH WUHEXLH OLPLWDW
GDF HVWH SRVLELO FKLDU VXSULPDW DVWIHO vQFkW SH GXUDWD S VWU ULL V QX VH SURGXF PRGLILF UL DOH
caracteristicilor specifice.
'HSR]LWDUHD WHPSRUDU VH UHDOL]HD] vQ PDJD]LL úRSURDQH SODWIRUPH DFRSHULWH ED]LQH FX
DS VLOR]XUL GHSR]LWH VLPSOH VDX IULJRULILFH FXUDWH FkW PDL SX LQ VXSXVH DF LXQLL GLUHFWH D
UDGLD LLORU VRODUH úL SORLORU FX SRVLELOLW L EXQH GH YHQWLOD LH QDWXUDO VDX PHFDQLF D DWPRVIHUHL
interioare - conform prevederilor STAS 56952- ³)UXFWH úL OHJXPH SURDVSHWH RQGL LL JHQHUDOH
de DPEDODUH PDUFDUH GHSR]LWDUH úL WUDQVSRUW 'RFXPHQWH´
3HQWUX WRPDWH úL PD] UH VH SUDFWLF úL GHSR]LWDUHD vQ ED]LQH FX DS
ÌQ WLPSXO VWRF ULL WHPSRUDUH OHJXPHOH VXIHU R VHULH GH PRGLILF UL GH QDWXU IL]LF
ELRFKLPLF úL PLFURELRORJLF 0RGLILF ULOH VXUYHQLWH VXQW vQ IXQF LH GH VSHFLH VRL JUDG GH
PDWXULWDWH FRQGL LL GH S VWUDUH WHPSHUDWXU XPLGLWDWH FLUFXOD LD DHUXOXL

14. úL GXUDWD GHSR]LW ULL
'LQWUH PRGLILF ULOH IL]LFH FHD PDL LPSRUWDQW HVWH SLHUGHUHD DSHL GDWRULW HYDSRU ULL
având ca rezultDW VF GHUHD JUHXW LL úL GHVKLGUDWDUHD VXSHUILFLDO ]EkUFLUHD

15. FHD FH FRQIHU
OHJXPHORU XQ DVSHFW QHFRUHVSXQ] WRU FX LPSOLFD LL QHJDWLYH DVXSUD FDOLW LL SURGXVHORU ILQLWH úL
consumurilor specifice.
ÌQ WDEHOXO QU VH SUH]LQW SLHUGHULOH vQ JUHXWDWH valori medii) la depozitarea legumelor,
vQ GHSR]LWH VLPSOH úL SH SODWIRUPH DFRSHULWH VXE FRSHUWLQH