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Abstract
Ushbu maqolada mahalliy uzum navlaridan olinadigan mayizning sifat ko‘rsatkichlari, oziq-ovqat xavfsizligi omillari va saqlash sharoitlari kompleks yondashuv asosida tahlil qilindi. Tadqiqot narrativ-sistematik adabiyotlar sintezi shaklida olib borilib, Samarqand hududida yetishtiriladigan Ak kishmish va Qora kishmish navlari bo‘yicha olingan amaliy natijalar, OIVning quritilgan uzum ishlab chiqarish bo‘yicha yaxshi amaliyot tavsiyalari, Codex Alimentariusning quritilgan mevalar standarti hamda mayiz saqlanishiga oid ilmiy tadqiqotlar tahlil qilindi. Samarqand sharoitidagi tadqiqotlarda Ak kishmish uchun mayiz chiqimi 23,65–25,56%, Qora kishmish uchun 24,45–26,62% oralig‘ida bo‘lgan; 5% K2CO3 + 1% kunjut yog‘i bilan ishlov berish sensor baholash va quritish tezligi bo‘yicha maqbul natija bergan.
References
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