MAHALLIY POMIDOR NAVLARINING QURITISHGA MOSLIGI VA ULARNING BIO-KIMYOVIY TAHLILI
DOI:
https://doi.org/10.37547/Keywords:
pomidor, quritish, bio-kimyoviy tahlil, quruq modda, likopin, vitamin C, saqlash, qayta ishlash.Abstract
Ushbu maqolada O‘zbekiston sharoitida yetishtiriladigan mahalliy pomidor (Solanum lycopersicum L.) navlarining quritish sanoatiga mosligi va ularning quritishdan oldingi hamda keyingi bio-kimyoviy ko‘rsatkichlari tadqiq etilgan. Izlanishlar davomida navlarning quruq modda miqdori, umumiy shakar, kislotalilik darajasi, vitamin C (ascorbin kislotasi) hamda likopin miqdori tahlil qilindi. Natijalar shuni ko‘rsatadiki, quruq modda miqdori yuqori va eti go‘shtli bo‘lgan mahalliy navlar quritilgan mahsulot tannarxini kamaytirish va sifatini oshirishda yuqori samaradorlikka ega.
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