Abstract
This article is devoted to obtaining various methods of drying a zoned apricot cultivar in Uzbekistan. Before laying for drying, the sugar content of fresh fruits was 17-21.5%. The output of dried products was 15.3-19%, a relatively high yield is allocated when dried for dried apricots, kaisa (19-22%). A relatively good organoleptic assessment (4.4-4.5points) distinguishes the varieties from the apricot Yubileiny Navoi, Gulyungilyuchak, when dried for dried apricots.
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