Keywords
kovul
konserva sanoati
gulg‘uncha
meva
ishlov berish
saralash
kalibrlash
tuzlash
marinadlash
oziq-ovqat xavfsizligi.
How to Cite
Abstract
Ushbu maqolada konserva sanoati uchun istiqbolli oziq-ovqat xomashyosi hisoblangan kovul (Capparis spinosa L.) mevalari va gulg‘unchalarini yig‘ib olish, saralash hamda dastlabki ishlov berish jarayonlarining ilmiy-texnologik asoslari tahlil qilindi. C. spinosa taksonomik jihatdan Capparaceae oilasiga mansub bo‘lib, qurg‘oqchil va yarim qurg‘oqchil hududlarda o‘sishga moslashgan ko‘p yillik o‘simlik sifatida tavsiflanadi. Uning ochilmagan gulg‘unchalari va kichik hajmdagi mevalari tuzlangan, fermentatsiyalangan va marinadlangan mahsulotlar tayyorlashda qimmatli xomashyo hisoblanadi. Maqolada xomashyoni optimal fenologik bosqichda yig‘ish, mexanik shikastlanishni kamaytirish, o‘lchami bo‘yicha ajratish, yuvish, tuzli eritmada ushlab turish, achchiqlik va nardonlikni kamaytirish hamda mikrobiologik xavfsizlikni ta’minlash masalalari yoritildi. Shuningdek, kovul mahsulotlarini ishlab chiqarishda organoleptik, fizik-kimyoviy va mikrobiologik ko‘rsatkichlarni nazorat qilish zarurligi asoslab berildi. Mavzu mahalliy o‘simlik resurslaridan oqilona foydalanish, import o‘rnini bosuvchi va eksportbop konserva mahsulotlari ishlab chiqarish nuqtayi nazaridan amaliy ahamiyatga ega.References
1. Royal Botanic Gardens, Kew. Plants of the World Online: Capparis spinosa L. - Kew Science, 2026. - Electronic resource.
2. Fici S. A taxonomic revision of the Capparis spinosa group (Capparaceae) from the Mediterranean to Central Asia // Phytotaxa. - 2014. - Vol. 174, № 1. - P. 1-24.
3. Chedraoui S., Abi-Rizk A., El-Beyrouthy M., Chalak L., Ouaini N., Rajjou L. Capparis spinosa L. in a Systematic Review: A Xerophilous Species of Multi Values and Promising Potentialities for Agrosystems under the Threat of Global Warming // Frontiers in Plant Science. — 2017. - Vol. 8. - Article 1845.
4. Isagaliev M., Abakumov E., Turdaliev A., Obidov M., Khaydarov M., Abdukhakimova K., Shermatov T., Musaev I. Capparis spinosa L. Cenopopulation and Biogeochemistry in South Uzbekistan // Plants. - 2022. - Vol. 11, № 13. - Article 1628. - DOI: 10.3390/plants11131628.
5. Annaz H., Sane Y., Bitchagno G.T.M., Ben Bakrim W., Drissi B., Mahdi Y. et al. Caper (Capparis spinosa L.): An Updated Review on Its Phytochemistry, Nutritional Value, Traditional Uses, and Therapeutic Potential // Frontiers in Pharmacology. - 2022. - Vol. 13. - Article 878749.
6. Zhang H., Ma Z.F. Phytochemical and Pharmacological Properties of Capparis spinosa as a Medicinal Plant // Nutrients. - 2018. - Vol. 10, № 2. - Article 116.
7. Wojdyło A., Nowicka P., Grimalt M., Legua P., Almansa M.S., Amoros A., Carbonell-Barrachina A.A., Hernandez F. Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds // Plants. - 2019. - Vol. 8, № 12. - Article 539.
8. Inocencio C., Rivera D., Obón C., Alcaraz F., Barreña J.A., Tomas-Barberan F.A. Flavonoid Content of Commercial Capers (Capparis spinosa, C. sicula and C. orientalis) Produced in Mediterranean Countries // European Food Research and Technology. - 2000. - Vol. 212. - P. 70–74.
9. Gull T., Anwar F., Sultana B., Alcayde M.A.C., Nouman W. Capparis Species: A Potential Source of Bioactives and High-Value Components: A Review // Industrial Crops and Products. - 2015. - Vol. 67. - P. 81–96.
10. Özcan M., Akgül A. Pickling Process of Capers (Capparis spp.) Flower Buds // Grasas y Aceites. - 1999. - Vol. 50, № 2. - P. 94-99.
11. Özcan M. Pickling Caper Flower Buds // Journal of Food Quality. - 2001.
12. Pérez Pulido R., Ben Omar N., Abriouel H., Lucas López R., Martínez Cañamero M., Gálvez A. Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods // Applied and Environmental Microbiology. - 2005. - Vol. 71, № 12. - P. 7872-7879.
13. Ziadi M., Bouzaiene T., Lakhal S., Zaafouri K., Massoudi S., Dousset X., Hamdi M. Screening of Lactic Starter from Tunisian Fermented Vegetables and Application for the Improvement of Caper (Capparis spinosa) Fermentation through an Experimental Factorial Design // Annals of Microbiology. - 2019. - Vol. 69. - P. 1373-1385.
14. Cincotta F., Merlino M., Verzera A., Gugliandolo E., Condurso C. Innovative Process for Dried Caper (Capparis spinosa L.) Powder Production // Foods. - 2022. - Vol. 11, № 23. - Article 3765.
15. Codex Alimentarius Commission. General Principles of Food Hygiene. CXC 1-1969. - Rome: FAO/WHO, 2022.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2026 Himoyatxon Adxamovna Abdullayeva, Muzaffarjon Valijonovich Obidov (Author)