Study on sulfitation of fruits and berries: Methods of sulfitation and desulfitation
Ra'no RustamovaDepartment of Ecological Monitoring, Faculty of Ecology, National University of Uzbekistan named after Mirzo Ulugbek, 100174 Tashkent, UzbekistanFarrukhbek MamatsabirovUrgench State University, Urgench 220100, UzbekistanSokhiba B. SulaymanovaKarshi State University, 180119 Karshi, UzbekistanAbdugani Rakhmatov“Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University, Tashkent 100000, UzbekistanAziz Babayev“Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University, Tashkent 100000, UzbekistanIrina Allenova“Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University, Tashkent 100000, UzbekistanHulkar IsomiddinovaKarshi Institute of Irrigation and Agrotechnologies, 180119 Karshi, Uzbekistan
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Sulfitation, the process of treating fruits and berries with sulfites, is a widely used method in the food industry to preserve their color, flavor, and overall quality. However, concerns regarding the health implications of sulfite consumption have prompted research into alternative methods and techniques for sulfitation and desulfitation. This paper reviews the current methodologies employed in sulfitation and explores emerging strategies for desulfitation, aiming to provide insights into safer and more sustainable practices in fruit and berry preservation.
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