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

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