CHANGING DYNAMICS OF TOTAL SUGAR CONTENT IN FROZEN CHERRY FRUIT JUICE

Authors

Daminova Durdona Djambulovna , Nortojiev Bobosher Sheraliyevich Independent Researcher at the Academician Makhmud Mirzaev Research Institute of Horticulture, Viticulture and Winemaking, Associate Professor, Doctor of Agricultural Sciences, Tashkent State Agrarian University

Keywords:

cherry, fruit, freezing, storage, temperature, polyethylene bag, monosaccharide, disaccharide, ascorbic acid,

Abstract

in this article, the juice of the cherry "Lyubskaya 15", variety contains reducing sugars 8.6%, sucrose 2.6%, total sugar content 11.2%, "Podbelskaya" fruit juice contains reducing sugars 7.9%, sucrose 2.2%, total sugar content 10.1%, "Samarkandskaya" fruit juice contains reducing sugars 7.2% sucrose 2.4%, total sugar content 9.6%, "Shpanka chernaya" fruit juice contains reducing sugars 8.9%, sucrose 2.9%, total sugar content 11.8%.

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References

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Published

2026-03-14

How to Cite

Daminova Durdona Djambulovna , Nortojiev Bobosher Sheraliyevich. (2026). CHANGING DYNAMICS OF TOTAL SUGAR CONTENT IN FROZEN CHERRY FRUIT JUICE. International Multidisciplinary Journal for Research & Development, 13(03), 313–316. Retrieved from https://www.ijmrd.in/index.php/imjrd/article/view/5299