THE REVIEW OF TECHNOLOGIES FOR STORAGE THE LOCAL VARIETIES OF VEGETABLES WITH EXTENDED SHELF LIFE
Authors
Khujakulov Ulugbek Karimovich, Majidova Nargiza Kakhramonovna, Majidov Kakhramon Khalimovich
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Annotation
An analysis of local vegetable variety storage technologies has been conducted. The conducted research resulted in the selection of fruit and vegetable samples for a storage experiment. These samples included “Kukcha” variety carrots, “Uzbekiston 102” variety beets, and “Tuyimli” variety potatoes. This selection was based on the fact that these vegetables demonstrated the most pronounced characteristics of several key quality indicators. Sugars constituted the majority of organic matter in all the selected vegetables. “Kukcha” variety carrots had the highest sugar, vitamin C, and ß-carotene content; “Tuyimli” potatoes were characterized by high moisture, starch, and vitamin C content. “Uzbekistan 102” beet roots also had the highest moisture and carbohydrate content.
Keywords
Authors
Khujakulov Ulugbek Karimovich, Majidova Nargiza Kakhramonovna, Majidov Kakhramon Khalimovich
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