ANALYSIS OF MORPHOMETRIC AND PHYSICOCHEMICAL PROPERTIES OF CHERRY VARIETIES AND SELECTION OF VARIETIES SUITABLE FOR FREEZING.

Daminova Durdona Djambulovna, Nortojiev Bobosher Sheraliyevich

doi:10.55640/

Authors

Daminova Durdona Djambulovna, Nortojiev Bobosher Sheraliyevich Independent Researcher at the Academician Makhmud Mirzaev Research Institute of Horticulture, V iticulture and Winemaking, Associate Professor, Doctor of Agricultural Sciences, Tashkent State Agrarian University.

DOI:

https://doi.org/10.55640/

Keywords:

cherry, fruit, freezing, storage, temperature, polyethylene bag, monosaccharide, disaccharide, ascorbic acid,

Abstract

in this article, it was observed that the amount of monosaccharides in the fruits of all studied cherry varieties increased significantly during the rapid freezing of cherry fruits during their initial technological treatment and subsequent processes. It was found that the high content of saccharides (%) in the fruit of cherry varieties differed among the cherry varieties. It was noted that it was 5.6% in the Lyubskaya 15 variety, 6.1% in the Shpanka chernaya variety, 5.8% in the Samarkandskaya variety, and 5.9% in the Podbelskaya variety.

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