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Abstract
Ushbu tezisda mahalliy uzum navlaridan mayiz olishda qo‘llaniladigan tabiiy, soyada, issiq havo va bilvosita quyosh quritish usullarining mahsulot sifati hamda saqlanuvchanligiga ta’siri ilmiy manbalar asosida tahlil qilindi. Quritish usuli namlikning kamayish tezligi, rang, tekstura, fenolik birikmalar, antioksidant faollik, aromatik profil va mikrobiologik xavfsizlikka sezilarli ta’sir ko‘rsatishi aniqlangan. Nazorat qilinadigan quritish muhitlari ochiq quyoshda quritishga nisbatan jarayon vaqtini qisqartirish va mog‘or hamda ochratoksin A xavfini kamaytirish imkonini beradi. Mahalliy uzum xomashyosi uchun quritish rejimini nav xususiyatlari va keyingi saqlash sharoitlari bilan birgalikda optimallashtirish zarurligi asoslandi.
References
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