OPTIMIZATION OF PERSIMMON STORAGE AND PROCESSING PROCESSES

E.Sh Devletshayeva

Авторы

E.Sh Devletshayeva Doctoral Student in Agricultural Sciences, Department of Medicinal Plants and Food Technology, Samarkand Institute of Agro-Innovations and Research

Ключевые слова:

persimmon, varietal characteristics, biochemical composition, Hiakume, Tamopan Large, Hachiya, Denau Sugar, vitamin C, tannins, technologies.

Аннотация

The article presents the results of a comparative assessment of the biochemical composition and technological properties of four persimmon varietys: Hiakume, Tamopan Large, Hachiya, and Denau Sugar. The mass fraction of dry matter, content of soluble solids, soluble sugars, vitamin C, carotenoids, and tannins, as well as flesh density and structure, were investigated. The obtained data made it possible to identify varietal differences affecting optimal parameters of post-harvest storage and processing. The research results provide a scientific basis for the development of optimized storage regimes and innovative persimmon processing technologies under the conditions of the Republic of Uzbekistan.

Библиографические ссылки

Resolution of the President of the Republic of Uzbekistan dated December 29, 2023, No. PP-436 “On Measures for the Further Development of Crop Production, Fruit Growing, Vegetable Growing, and Potato Production for 2024–2026.”

Normahmatov, R. (2023). Persimmon as a raw material used in the processing of dietary fibers. Journal of Food Processing and Technology.

Normahmatov, R., & Tilavov, H. (2024). Macro- and microelements in persimmon fruits of Uzbekistan. International Scientific Conference on Biotechnology and Food Technology (BFT-2024).

GOST ISO 18453-2019. Fruit color evaluation. Methods of visual and instrumental colorimetry.

GOST 28561-2019. Fruit and vegetable products. Determination of firmness.

GOST 19885-74. Plant products. Methods for the determination of tannins.

GOST 24556-89. Processed fruit and vegetable products. Methods for the determination of vitamin C