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Vol. 3 No. 3 (2026): May

Technological Characteristics and Bio-Chemical Composition of Apple Fruit’s

https://doi.org/10.35912/jomabs.v3i3.4095

Abstract

Purpose: The purpose of this research is to analyze the technological characteristics of apple varieties suitable for drying, focusing on key indicators such as size, firmness, and the loss of volume during drying. This study also aims to explore the possibility of preserving fruits through drying, creating high added value through processing, and increasing opportunities for exporting semi-finished products.

Research methodology: The study involved selecting various apple varieties for experimentation and scientifically analyzing their characteristics during the drying process. Factors like fruit size, firmness, and volume reduction during drying were examined. The drying process for each variety was analyzed to identify the best practices for preservation and efficiency.

Results: The results showed that different apple varieties exhibited varying characteristics when dried, such as changes in firmness and size. The analysis also revealed significant reductions in fruit losses due to the introduction of drying technology, leading to increased economic efficiency. The study suggests that dried apples can be a high-value product for export.

Conclusions: The study concluded that drying is an effective method for preserving apples and increasing their added value. By improving processing technologies, it is possible to export apples as semi-finished products instead of in raw form. Drying also creates new job opportunities and reduces fruit waste, providing both economic and social benefits.

Limitations: This research is limited to the specific apple varieties selected for experimentation, and the results may not be fully applicable to all apple types or drying methods.

Contribution: This research contributes to the field of agricultural processing by providing scientific insights into the characteristics of apple varieties suitable for drying. It offers practical recommendations for improving drying technologies and enhancing the economic and social value of apple-based products

Keywords

Apples Autumn And Winter Varieties Dry Matter Firmness Penetrometer

How to Cite

Shavkat, U. ., & Gulkhayo, M. . (2026). Technological Characteristics and Bio-Chemical Composition of Apple Fruit’s. Journal of Multidisciplinary Academic Business Studies, 3(3), 157–166. https://doi.org/10.35912/jomabs.v3i3.4095

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Authors

1 . Umidov Shavkat
Tashkent State Agrarian University, Uzbeksitan
2 . Mirzaakhmedova Gulkhayo
International Institute of Food Technology and Engineering, Uzbekistan

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Vol. 3 No. 3 (2026): May
Section: Articles
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