| Issue |
E3S Web of Conf.
Volume 389, 2023
Ural Environmental Science Forum “Sustainable Development of Industrial Region” (UESF-2023)
|
|
|---|---|---|
| Article Number | 03035 | |
| Number of page(s) | 8 | |
| Section | Precision Agriculture Technologies for Crop and Livestock Production | |
| DOI | https://doi.org/10.1051/e3sconf/202338903035 | |
| Published online | 31 May 2023 | |
Preparation of fruit products and analysis of their chemical and organoleptic assessment
1 Tashkent State Agrarian University, University str., 2, 100140, Tashkent, Uzbekistan
2 Scientific Research Institute of Horticulture, Viticulture and Winemaking named after Academician M. Mirzaev, Glampochtamt 16, 100000, Tashkent, Uzbekistan
* Corresponding author: mirzmad_odinayev@mail.ru
Processing of fruits and grapes and the creation of high-quality food items are completely consistent with the requirements of not destroying the produced crop. Making candied fruits from fresh fruits is a processed product that can increase the shelf life of the fruits by many years. The processing of fruits and grapes to produce high-value food products can be done without destroying the cultivated crop. Candied fruits, for example, are a processed product made from fresh fruits that can significantly prolong their shelf life for many years. Research was conducted in 2021-2022 at the Scientific Research Institute of Horticulture, Viticulture and Winemaking named after Academician M. Mirzaev “Department of Storage and Processing of Fruit and Grapes”. The results depicted that the dry matter content of candied fruits was generally higher than 70-75%, which was consistent across most sources. An analysis of processed products made from grain fruits showed that candied fruits made from apricots had a dry matter content of 94.5-97.2%, while peaches had a dry matter content of 93.8-95.1%, and plums had a dry matter content of 85.7-88.6%. It is worth noting that apricots and peaches contained particularly high levels of dry matter.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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