UZUM SIRKASINING ZAMBURUG‘LARDAN HIMOYA  XUSUSIYATLARI VA MEVALARNI SAQLASHDAGI  AHAMIYATI

Shaxnoza Xushboqova; Mo‘tabar Xo‘janazarova; Dildoraxon Azimova

pdf (Uzbek)

Published: 2026-04-15

Keywords:

grape vinegar, fermentation, antioxidant activity, organic acids, microflora, pH environment, antifungal and antibacterial activity, inhibitory concentration

Shaxnoza Xushboqova

Toshkent davlat agrar universiteti

https://orcid.org/0009-0007-5146-0858

Mo‘tabar Xo‘janazarova

Toshkent davlat agrar universiteti

https://orcid.org/0000-0003-4400-5818

Dildoraxon Azimova

Akademik M.Mirzayev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti

https://orcid.org/0009-0005-1950-0077

Abstract

Grape vinegar is a product of natural fermentation. The antifungal effect of grape vinegar is mainly associated with the presence of organic acids and various phenolic compounds. It is well known that fungi are one of the main causes of fruit spoilage during storage. Due to its bioactive components, grape vinegar can be used as an environmentally friendly, natural biopreservative. As a result, it becomes possible to reduce post-harvest diseases, extend shelf life, and disinfect fruits.