PROCESSING STONE FRUITS USING VARIOUS METHODS

Аннотация

This article analyzes the technologies for processing stone fruits—apricot, plum, and cherry—using various methods. The efficiency of processing techniques, including drying, canning, jam production, juice production, and nutritional supplements, along with their impact on nutritional properties, energy consumption, and environmental sustainability, is examined. Special attention is given to the applicability of these methods in Uzbekistan’s agricultural context and their significance in the export market. The study is based on scientific literature, Uzbekistan’s normative-legal documents, and practical data. The article provides a comparative analysis of the advantages and limitations of these processing methods and offers recommendations for advancing stone fruit processing in Uzbekistan.