Mevali daraxtlar mevalari tarkibidagi qand miqdorini aniqlash

Abstract

The article considers the theoretical foundations and laboratory methods for determining the sugar content of the produce of fruit trees such as apple, pear, apricot, peach and plum. The sweetness of a fruit depends not only on the total mass fraction of sugar but also on the ratio of glucose, fructose and sucrose, on organic acids, and on the stage of ripeness and storage conditions. In the laboratory work, water-soluble solids were assessed by the refractometric method and reducing sugars were determined by the titrimetric method. The article presents an algorithm for organizing the experiment, calculation formulas, an analysis of model results and the limitations of the method. The proposed approaches make it possible to develop skills in assessing fruit quality, statistically processing measurement data and drawing scientific conclusions.