Preparation of fruit products and analysis of their chemical and organoleptic assessment

Abstract

Processing of fruits and grapes and the creation of high-quality food items are completely consistent with the requirements of not destroying the produced crop. Making candied fruits from fresh fruits is a processed product that can increase the shelf life of the fruits by many years. The processing of fruits and grapes to produce high-value food products can be done without destroying the cultivated crop. Candied fruits, for example, are a processed product made from fresh fruits that can significantly prolong their shelf life for many years. Research was conducted in 2021-2022 at the Scientific Research Institute of Horticulture, Viticulture and Winemaking named after Academician M. Mirzaev “Department of Storage and Processing of Fruit and Grapes”. The results depicted that the dry matter content of candied fruits was generally higher than 70-75%, which was consistent across most sources. An analysis of processed products made from grain fruits showed that candied fruits made from apricots had a dry matter content of 94.5-97.2%, while peaches had a dry matter content of 93.8-95.1%, and plums had a dry matter content of 85.7-88.6%. It is worth noting that apricots and peaches contained particularly high levels of dry matter.