INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
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Journal:
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DETERMINATION OF PRODUCT OUTPUT AND QUALITY INDICATORS WHEN
PROCESSING IN A WORKING SOLUTION OF C5H8NO4NA H2O WHEN DRYING
SWEET PEPPER FRUITS IN A SHADY WAY
Makhmurov Doston Menglibek ugli
Assistant of Tashkent State Agrarian University.
Abstract:
in a scientific article, experiments were carried out to determine the product output
and quality indicators when these varieties and hybrids of sweet kalmpir are processed in a
soyaki method of drying, in a working solution of C5H8NO4Na * H2O. Natrii glutamas,
mononatrium glutamate, the mononatrium salt of glutamic acid is a white crystalline powder,
well soluble in water, with the chemical formula C5H8NO4Na * H2O - is a food additive
designed to enhance taste perception by increasing the sensitivity of the tongue receptors in the
dar Tashkent variety 0.85 kg, in the "Chelsea F1 hybrid 1.1 kg, "Reyna F1", while in the hybrid
this figure was found to be 0.96 kg.atrii glutamas, mononatrium glutamate, the mononatrium
salt of glutamic acid is a white crystalline powder, well soluble in water, with the chemical
formula C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by
increasing the sensitivity of the tongue receptors in the dar Tashkent variety 0.85 kg, in the
"Chelsea F1 hybrid 1.1 kg, "Reyna F1", while in the hybrid this figure was found to be 0.96 kg.
It is worth saying that the highest figure in the output of this ready-made dryylgna product was
analyzed to be 1.1 kg, in the Chelsea F1 hybrid.
Keywords:
variety, hybrid, sweet pepper, basket, temperature, humidity, finished dry product,
weight, powder.
Introduction:
It is known that sweet pepper fruits, including some of the vegetable crop
watermelons, are widely used in various fronts, food industry. The duration of the growing
season of sweet peppers is long and the entry into the crop 60-70 days after planting the
seedling and fruiting until the autumn season are illuminated in scientific sources.ntroduction: it
is known that sweet pepper fruits, including some of the vegetable crop watermelons, are
widely used in various fronts, food industry. The duration of the growing season of sweet
peppers is long and the entry into the crop 60-70 days after planting the seedling and fruiting
until the autumn season are illuminated in scientific sources. At the same time, the temperature-
dependent clarity of the growing season changes the color indicators of acidic fruits, which are
noted in the tasinif of varieties and hybrids of sweet pepper at the periods of biological ripeness
in different varieties and hybrids.
As the object of the study, the Emerald, delightful, Sabo, dar Tashkenta varieties of sweet
pepper and the hybrids Reyna F1, Chelsea F1 and Hercules F1 were selected.
The subject of the study.
The classification of varieties and hybrids of sweet peppers is their
characteristic when drying fruits Morpho-metric sizes and soyaki.
Methods of research. GOST 14260 89. Plodi persa struchkovogo. Technicheskie uslovia-Vved.
1990-M.: Gosstandart Izd-vo standartov, 1989. 9 e.: il.; 25 cm, Gost 32065-2013 Ovoshi
sushenie.ethods of research. GOST 14260 89. Plodi persa struchkovogo. Technicheskie uslovia-
Vved. 1990-M.: Gosstandart Izd-vo standartov, 1989. 9 MeMethods of reseof research. GOST
14260 89. Plodi persa struchkovogo. Technicheskie uslovia-Vved. 1990-M.: Gosstandart Izd-vo
standartov, 1989. 9 e.: il.; 25 cm, Gost 32065-2013 Ovoshi sushenie. Obshie technicheskie
uslovia, GOST 15467" product quality assessment " Shirokov E.P Organolepticheskie method
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 09,2025
Journal:
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osenok pishevix produktov y.P.Shirokov and V.I.Analyzed according to the style of the
Polegaevs.
Results of the experiment:
during the studies, experiments were carried out to determine the
product output and quality indicators when drying sweet pepper fruits in a soy method, when
processing in a working solution of C5H8NO4Na * H2O.esults of the experiment: during the
studies, experiments were carried out to determine the product output and quality indicators
when drying sweet pepper fruits in a soy method, when processing in a working solution of
C5H8NO4Na * H2O. Natrii glutamas, mononatrium glutamate, the mononatrium salt of
glutamic acid is a white crystalline powder, well soluble in water, with the chemical formula
C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by increasing the
sensitivity of language receptors.
After the fruits of the sweet pepper varieties and hybrids prepared for drying are peeled from
the band and seeds, the fruit meat is picked into a string and placed to dry in a soy place. In this
experiment, various indicators of the construction of fruits of 7 varieties and hybrids of sweet
pepper under study were identified.
In our experiment, dried sweet pepper fruits were observed every 5 hours.fter the fruits of the
sweet pepper varieties and hybrids prepared for drying are peeled from the band and seeds, the
fruit meat is picked into a string and placed to dry in a soy place. In this experiment, various
indicators of the construction of fruits of 7 varieties and hybrids of sweet pepper under study
were identified.
In our experiment, dried sweet pepper fruits were observed every 5 hours. In this case, various
changes in the fruits of dried sweet peppers, the state of construction, the indicators of weight
loss were analyzed.
When conducting experiments, a total of 350 kg of raw materials were initially selected as an
example from the fruits of a variety and hybrids of sweet pepper. When the selected samples
were separated from the fruit band and seeds, the Vasin indicator of the raw materials that came
out for ready-made drying was found to be different Vasin indicator between varieties and
hybrids of sweet pepper.
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ISSN: 2692-5206, Impact Factor: 12,23
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Journal:
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In our experiments, samples from 50 kg of each variety and hybrid, when purified from seeds
and fruit band, 7.5 kg in the Emerald variety 15%, 8 kg in the Sabo variety, 16%, 8 kg in the
deliciousness variety, 16%, 8.5 kg in the dar Tashkenta variety, 17%, 7 kg in the Reyna F1
hybrid, 14%, in the Chelsea F1dourage, 6.5 kg, 13%, and in the Hercules F1 hybrid, 7 kg, 14%
Bandy and seed were separated.
In this case, 50 kg of samples prepared for drying are 42.5 kg 85% in the Emerald variety, 42
kg, 84% in the Sabo variety, 42 kg, 84% in the sorrel variety, 41.5 kg, 83% in the dar Tashkenta
variety, 43 kg, 86% in the Reyna F1 hybrid, 43.5 kg, 87% in the Chelsea F1 hybrid, and 43 kg,
86% in the Hercules F1 hybrid the output of the finished fruit meat was separated.
The varieties and hybrids of the extracted sweet pepper were placed on drying in a place
protected from soybeans, offtobs, where the fruit meat was plucked into a string. While the
duration of drying was 6-7 days, it was observed that the finished dried product output will be
as much as it is (see table 3.2).
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 09,2025
Journal:
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page 194
Table 3.2
Dried product output when drying fruits of varieties and hybrids of sweet pepper in the shade
(2023-2025.y).
№
Sweet
pepper-ni
varieties
and hybrids
Weight
indicators of
the samples
taken
Fruit
band
and
seed
weight
Samples
prepared
for drying
Finished
dried
product
output
Residual
moisture
content
in
dried
products %
кг
%
кг
%
кг
%
кг
%
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
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Journal:
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page 195
1
Emerald
50
100
7,5
15
42,
5
85
5,1
1,2
17
2
Sabo
50
100
8
16
42
84
5
0,99
17
3
Joy
50
100
8
16
42
84
5
0,91
19
4
Dar
Tashkenta
50
100
8,5
17
41,
5
83
4,9
0,95
18
5 Reyna F
1
50
100
7
14
43
86
5,2
1,3
16
6 Chelsea F
1
50
100
6,5
13
43,
5
87
5,3
1,4
15
7 Hercules F
1
50
100
7
14
43
86
5,2
1,2
16
7
350 100
52
15
297
,5
85
35,7 1,1
17
Note* sweet pepper fruits, taken as a sample in this experiment, were dried in the shade for 6-7
days.
Vampire Boone Thayer, vampire Navida and duragaida, vampire thayer, vampire Navida 5.1 kg,
1.2%, Sabo navida 5 kg, 0.99%, Shodlik Navida 5 kg, 0.91%, Dar Tashkent navida 4.9 kg,
0.95%, Reina F1 duragaida 5.2 kg, 1.3%, Chelsea F1 duragaye, 5.3 kg, 1.4%, Hercules F1
duragaye, 5.3 kg, 1.4%, Thayer.
Experiments have shown that vampires have supernatural powers, such as the ability to
transform into vampires and Duryodhana. In the course of these experiments, it was found that
vampires from boiled stupid mahsulots, that is, each of them has from 20 grams to 140 grams of
namun, from 40 grams to 5 grams of Namun of a vampire and from 135 grams of imun of a
vampire.In the end, he was fired. As a result of the activity of artificial intelligence created on
the basis of artificial intelligence, an artificial intelligence system is created in which the value
of the probability that the smallest value is the value of the probability that the smallest value is
the value of the probability that the smallest value is the value of the probability that the
smallest value is the value of the probability that the smallest value is the value.
The results of these laboratory experiments showed that Zumrad possesses 17%, Sabo Navida
17%, Shodlik navida 19%, Tashkent Navida Gift 18%, Reina F1 duragaida 16%, Chelsea F1
duragaida 15%, Hercules F1 duragaida 16%.
Julio: At the same time, unlike most other species of the genus, the botanical classification of
fruits of the Nava and Durazzo genera does not specify the types and ranks of fruits.There were
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 09,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
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Navajos and fools among them. Due to the wide range of vampire motifs that mysteriously
disappeared from heaven, Thayer was cast as the villain, the emerald of Nebuchadnezzar and
Reyna F1, Chelsea F1, Hercules F1, the fool.
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2.2. Kruchinina, M.M. Biochemistry of pepper / M.M. Kruchinina, I.I. Zaginailo, T.L. Barer //
Coll. scientific. works "Biochemistry of cultivated plants of Moldova." - Chisinau, 1963. P. 70-
103.
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paprika (Capsicum annuum L.) for value addition and quality. // IXth EUCARPIA Meeting on
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4.4. Makhmurov.D.M., Methods of obtaining powder from dried sweet pepper // Modern
transformation of education. Conference 13-volume 2-issue November 2024 - P.58-60.
5.5. Makhmurov.D.M., Nortojiyev.B.Sh, Drying sweet pepper in a natural way in a special
drying equipment // Research and development factors in the development of New Uzbekistan
Vol. 13 No. 1 (2024): -P.102-105.
6.6. Makhmurov.D.M., Nortojiyev.B.Sh Study of agrobiological properties of sweet pepper, as
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