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FACTORS AFFECTING PRODUCT QUALITY DURING THE STORAGE PERIOD OF FRUITS AND VEGETABLES

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dc.contributor.authorMamatkulov Orifjon Odiljon ogli
dc.contributor.authorMakhalikov Rozali Bakhtiyor ogli
dc.contributor.authorKholikov Muhriddin Bakhromjon ogli
dc.date.accessioned2025-12-29T12:12:03Z
dc.date.issued2025-03-18
dc.description.abstractThe most important physiological process in the storage of fruits and vegetables is respiration . As a result of respiration, carbohydrates, acids, oils, and preservatives in the products are oxidized, which decompose into the final products - water and carbon dioxide, releasing a certain amount of energy in this process. By properly managing physiological and biochemical processes during storage, it is possible to preserve fruits and vegetables in good quality.
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dc.identifier.urihttps://westerneuropeanstudies.com/index.php/1/article/view/2264
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/18437
dc.language.isoeng
dc.publisherWestern European Studies
dc.relationhttps://westerneuropeanstudies.com/index.php/1/article/view/2264/1558
dc.rightsCopyright (c) 2025 Western European Journal of Modern Experiments and Scientific Methods
dc.rightshttps://creativecommons.org/licenses/by-nc/4.0
dc.sourceWestern European Journal of Modern Experiments and Scientific Methods; Vol. 3 No. 03 (2025): WEJMESM; 72-75
dc.source2942-1896
dc.subjectfruit
dc.subjectvegetable
dc.subjectbreath extraction
dc.subjectcooling
dc.titleFACTORS AFFECTING PRODUCT QUALITY DURING THE STORAGE PERIOD OF FRUITS AND VEGETABLES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

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