Experimental study of processing sweet cherries with ultraviolet radiation
Dj E SaparovTashkent State Technical University, University str. 2, Tashkent, 100095, UzbekistanS A SultonovaTashkent State Technical University, University str. 2, Tashkent, 100095, UzbekistanM M PulatovTashkent State Technical University, University str. 2, Tashkent, 100095, UzbekistanK K BoltaboyevTashkent State Technical University, University str. 2, Tashkent, 100095, Uzbekistan
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Abstract The paper considers an experimental study of processing sweet cherries with ultraviolet radiation. Ultraviolet irradiation is an alternative to chemical sterilization used to reduce the growth of microorganisms in foods. Ultraviolet radiation further induces defense mechanisms in metabolically active plant tissues, in the same way that ultraviolet treatment has been observed to cause accumulation of polyamines, which can act as antioxidants in fruit, causing a reduction in microorganism spoilage symptoms.
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