







































Volume 04 Issue 02-2024 46 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 02    Pages: 46-50 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

 

 

 

 

 

 

 

 

 

ABSTRACT 

In this article, the effect of the application of growth substances on the chemical composition of grapes on the 

chemical composition of grapes is studied. The best result is that two times in the vineyard, the growth substances 

had a significant effect on the sugar content and acidity of the grape bunches. 

KEYWORDS 

Grape head, cluster, chemical composition, sugar content, flesh and juice, bandi, peel, growth substances, raisin. 

INTRODUCTION

As a result of scientific research aimed at the 

development of viticulture, which is an important 

branch of world agriculture, the development of 

optimal standards for the use of the best growing 

substances to increase the yield and quality of grape 

varieties remains one of the current problems [1]. In 

order to find a solution to these scientific problems, 

various scientists are carrying out scientific research, 

including Viticulture and Enology Research Center 

(USA, California, W.M. Kliewer), Research Institute of 

Horticulture, Viticulture and Winemaking (Georgia, 

Howell. G.S), Instituto Nacional de Tecnología 

Agropecuaria (Argentina, Poni S, Casalini), Research 

Institute of Viticulture, Winemaking and Fruitcrops 

(Armenia, Chalak S.U., Kulkari S.S.) [2]. Many 

researchers who worked in Uzbekistan conducted 

  Research Article 

 

THE INFLUENCE OF THE USE OF GROWTH SUBSTANCES ON THE 

CHEMICAL COMPOSITION OF SULTANAS’ GRAPE JUICE 
 

Submission Date: February 19, 2024, Accepted Date:  February 24, 2024,  

Published Date: February 29, 2024 

Crossref doi: https://doi.org/10.37547/ajahi/Volume04Issue02-08 

 

 

K.S. Sultanov 
Tashkent State Agrarian University, Uzbekistan 

 

P.E. Egamberdiev 
Gulistan State University, Uzbekistan 

 

I.S. Jo‘lbekov  
Gulistan State University, Uzbekistan 

 

 

Journal Website: 

https://theusajournals.

com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

https://theusajournals.com
https://doi.org/10.37547/ajahi/Volume04Issue02-08


Volume 04 Issue 02-2024 47 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 02    Pages: 46-50 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

scientific research on the dependence of the method 

of growing grapes on growing substances. D.I. Baulin, 

M.G. Tsetlin, A. Adylbekov, N. Buzin, V.I. Garboch, R.Yu. 

Soldatova, A. Mirzaev, G.I. Khaydarkulov, M.R. 

Musamukhammedov, K.S. Sultanov, J.N. Fayziev and 

O'.O. Ochildiev, A.M. Malikov, P.E. The Egamberdievs 

carried out various scientific researches on increasing 

the yield of grapes [3]. However, no studies have been 

conducted on the dependence of growing substances 

on the chemical composition of the grape head in the 

cultivation of young varieties of grapes by the 

traditional method [4; 5]. 

The development and implementation of optimal 

standards for the influence of grape clusters on the 

quality and the dependence of physiological and 

biochemical processes on growing substances in the 

cultivation of ripe varieties remains an urgent task, and 

its solution will allow solving a number of problematic 

issues that allow obtaining a high and high-quality 

harvest from vineyards. 

            The subjects of the study were grapes of 

Kishmish chery, Kishmish belyy ovalnyy, Kishmish 

sogdiana, F1 Black raisin, F1 White raisin and F1 Pink 

raisin varieties, as well as the standards of growing 

substances. 

Research materials and method. The experiments 

were developed by Kh.Ch.Boriev, N.Sh.Enileev and 

others "Methodology of calculations and phenological 

observations during experiments with fruit and berry-

bearing plants" (2014), M.A. Lazarevsky's "Metody 

botanicheskogo opisania i agrobiologicheskogo 

izucheniya sortov vinograda" " (1946), "Izuchenie 

vinograda dlya opredelenia ego ispolzovaniya" (1963) 

by N.N. Prostoserdov, conducted according to the 

recommendations and methods presented in the 

methodical literature. 

Statistical analysis of research results was calculated in 

Excel 2010 and Statistica 7.0 for Windows computer 

programs with a confidence interval of 0.95% according 

to the method shown by B.A. Dospekhov. 

Analysis and results. The influence of growing 

substances on the chemical composition of 

Kishmishbop grape varieties, sugar content, acidity, pH 

content, Carbohydrates (total) and Vitamin content of 

grape bunches were studied. The results of the 

conducted experiments showed that in the untreated 

(control) variant of Kishmish chery grapes, sugar 

content was 17.7%, acidity was 7.0 g/l, pH was 3.4%, 

carbohydrates (total) were 18.2%, and vitamins B1 

0.001, B6 0.005 It was determined to be mg/ml. Hosilin 

extra 25 mg/l, Succinic acid 50 mg/l, NPK 125 mg/l, 

Calcium 100 mg/l, Phytactive Plant 50 mg/l. (1) When 

applied 10 days after flowering, sugar content was 0.4% 

higher, acidity was 0.6 g/l lower, pH was 0.2% lower, 

carbohydrates (total) were 0.7% higher and vitamin B1 

content was higher than the control. , B6 was found to 

be less than 0.1%. 

Kishmish bely ovalny grape variety in the untreated 

(control) variant has a sugar content of 17.6%, acidity 

5.3 g/l, pH 3.39%, carbohydrates (total) 23.7% and 

vitamins B1 0.002, B6 0.004 mg/ml was found to be 

Hosilin extra 25 mg/l, Succinic acid 50 mg/l, NPK 125 

mg/l, Calcium 100 mg/l, Phytactive Plant 50 mg/l. (1) 

When applied 10 days after flowering, sugar content 

was 0.6% higher, acidity was 0.4 g/l lower, pH was 0.2% 

lower, carbohydrates (total) were 0.2% higher and 

vitamin B1 0 compared to the control. .1% less, B6 was 

returned to be equal. 

                      The Kishmish Sogdiana variety of grapes in 

the untreated (control) variant has a sugar content of 

24.7%, acidity of 6.3 g/l, pH value of 3.53%, 

carbohydrates (total) of 19.1%, and vitamins B1 0.001, 

B6 0.005 mg/ml. was determined to organize. 



Volume 04 Issue 02-2024 48 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 02    Pages: 46-50 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

Cultivator Hosilin extra 25 mg/l, Succinic acid 50 mg/l, 

NPK 125 mg/l, Calcium 100 mg/l, Phytactive Plant 50 

mg/l. (1) 0.56% higher sugar content, 0.5 g/L less acidity, 

0.21% lower pH, 0.6% higher carbohydrate (total) and B1 

vitamin content compared to the control when applied 

10 days after flowering %, B6 was observed to be less 

than 0.1%. 

Grape F1 Black Raisin variety in untreated (control) 

sugar content 22.4%, acidity 7.0 g/l, pH 3.99%, 

Carbohydrates (total) 22.0% and vitamins B1 0.004, B6 

0.006 mg/ml was found to be Cultivator Hosilin extra 

25 mg/l, Succinic acid 50 mg/l, NPK 125 mg/l, Calcium 100 

mg/l, Phytactive Plant 50 mg/l. (1) 0.8% higher sugar 

content, 0.5 g/l lower acidity, 0.5% lower pH, 0.4% 

higher carbohydrates (total) and 0.4% higher vitamin B1 

content than the control when applied 10 days after 

flowering. 0.1% and B6 0.1% was observed to be less. 

Hosilin extra 25 mg/l, Bornaic acid 50 mg/l, 

Cytogummate 200 mg/l, Phytovak 100 mg/l, 

Magnesium 50 mg/l for grape growing. 4% more, acidity 

0.9 g/l less, pH 0.8% less, carbohydrates (total) 0.9% 

higher, and vitamin B1 0.1% and B6 0.2% less. 

 

The effect of growing substances on the chemical composition of Kishmishbop grape varieties (Experiment 2. 

2021-2023). 

№ 
Options Blood 

sugar,  

% 

Acidit

y, 

г/л 

pH 

quant

ity % 

Carboh

ydrates 

(total) 

% 

Amount of vitamins, mg/ml 

 B1 B2 B6 B12 PP 

Kishmish black variety 

1 Untreated (control) 
17,7 7,0 3,4 18,2 

0,0

01 
- 

0,00

5 
- - 

2 Hosilin extra 25 mg/l, Succinic acid 50 

mg/l, NPK 125 mg/l, Calcium 100 mg/l, 

Phytactive Plant 50 mg/l. (1) 10 days after 

flowering 

18,1 6,4 3,2 18,9 
0,0

01 
 

0,00

4 
  

3 Hosilin extra 25 mg/l, Bornaic acid 50 

mg/l, Cytogummat 200 mg/l, Fitovak 100 

mg/l, Magnesium 50 mg/l, (2) When the 

color starts to enter 

18,7 5,9 3,1 19,3 
0,0

01 
- 

0,00

4 
- - 

Kishmish white oval 

4 Untreated (control) 17,6 5,3 3,39 23,7 0,0

02 

 0,00

4 

  

5 Hosilin extra 25 mg/l, Succinic acid 50 

mg/l, NPK 125 mg/l, Calcium 100 mg/l, 

Phytactive Plant 50 mg/l. (1) 10 days after 

flowering 

18,2 4,9 3,1 23,9 0,0

01 

 0,00

4 

  

 Hosilin extra 25 mg/l, Bornaic acid 50 

mg/l, Cytogummat 200 mg/l, Fitovak 100 

mg/l, Magnesium 50 mg/l, (2) When the 

color starts to enter 

19,1 4,3 2,7 24,3 0,0

01 

 0,00

4 

  



Volume 04 Issue 02-2024 49 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 02    Pages: 46-50 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

Kishmish Sogdiana 

1 Untreated (control) 24,7 6,3 3,53 19,1 0,0

01 

- 0,00

5 

- - 

2 Hosilin extra 25 mg/l, Succinic acid 50 

mg/l, NPK 125 mg/l, Calcium 100 mg/l, 

Phytactive Plant 50 mg/l. (1) 10 days after 

flowering 

25,2 5,8 3,32 19,7 0,0

01 

- 0,00

4 

- - 

3 Hosilin extra 25 mg/l, Bornaic acid 50 

mg/l, Cytogummat 200 mg/l, Fitovak 100 

mg/l, Magnesium 50 mg/l, (2) When the 

color starts to enter 

26,2 5,2 3,01 20,2 0,0

01 

- 0,00

4 

- - 

F1 Black Kishmish 

5 Untreated (control) 22,4 7,0 3,99 22,0 0,0

04 

- 0,00

6 

- - 

 Hosilin extra 25 mg/l, Succinic acid 50 

mg/l, NPK 125 mg/l, Calcium 100 mg/l, 

Phytactive Plant 50 mg/l. (1) 10 days after 

flowering 

23,2 

 

6,5 3,4 22,4 0,0

03 

 0,00

5 

  

 Hosilin extra 25 mg/l, Bornaic acid 50 

mg/l, Cytogummat 200 mg/l, Fitovak 100 

mg/l, Magnesium 50 mg/l, (2) When the 

color starts to enter 

23,8 6,1 3,1 22,9 0,0

03 

 0,00

4 

  

F1 White Kishmish 

1 Untreated (control) 21,2 6,8 3,70 20,7 - 0,0

01 

0,00

3 

- 0,00

3 

2 Hosilin extra 25 mg/l, Succinic acid 50 

mg/l, NPK 125 mg/l, Calcium 100 mg/l, 

Phytactive Plant 50 mg/l. (1) 10 days after 

flowering 

21,8 6,2 3,4 21,1 - 0,0

01 

0,00

2 

- 0,00

2 

3 Hosilin extra 25 mg/l, Bornaic acid 50 

mg/l, Cytogummat 200 mg/l, Fitovak 100 

mg/l, Magnesium 50 mg/l, (2) When the 

color starts to enter 

22,4 5,9 3,1 21,8 - 0,0

01 

0,00

3 

- 0,00

3 

F1 Pink Kishmish 

4 Untreated (control) 22,3 6,5 3,53 20,3 - -- -- - 0,00

3 

5 Hosilin extra 25 mg/l, Succinic acid 50 

mg/l, NPK 125 mg/l, Calcium 100 mg/l, 

Phytactive Plant 50 mg/l. (1) 10 days after 

flowering 

22,8 6,1 3,2 20,7     0,00

2 

 Hosilin extra 25 mg/l, Bornaic acid 50 

mg/l, Cytogummat 200 mg/l, Fitovak 100 

mg/l, Magnesium 50 mg/l, (2) When the 

color starts to enter 

23,3 5,7 2,9 21,2     0,00

2 

 



Volume 04 Issue 02-2024 50 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 02    Pages: 46-50 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

F1 white raisin grape variety in untreated (control) 

sugar content 22.2%, acidity 6.8 g/l, pH 3.70%, 

carbohydrates (total) 20.7% and vitamins B6 0.001, B6 

0.0036 g RR was found to be 0.003 mg/ml. Cultivator 

Hosilin extra 25 mg/l, Succinic acid 50 mg/l, NPK 125 

mg/l, Calcium 100 mg/l, Phytactive Plant 50 mg/l. (1) 

0.6% higher sugar content, 0.6 g/l lower acidity, 0.3% 

lower pH, 0.4% higher carbohydrate (total) and 0.4% 

higher vitamin content compared to the control when 

applied 10 days after flowering. compared to the 

control variant, when used at the beginning of its 

introduction, the amount of sugar is 1.4% more, the 

acidity is 0.9 g/l less, the pH is 0.6% less, carbohydrates 

(total) are 1.1% higher and the amount of vitamins is 

equal to B2, equal to B6 and RR was equal. It was 

observed that B2 is equal, B6 is 0.1% and RR is 0.1% less. 

Hosilin extra 25 mg/l, Bornaic acid 50 mg/l, 

Cytogummat 200 mg/l, Fitovak 100 mg/l, Magnesium 50 

mg/l for grape growing 

F1 Pink Raisin grape variety in the untreated (control) 

variant has a sugar content of 22.3%, acidity of 6.5 g/l, 

pH of 3.53%, Carbohydrates (total) of 20.3%, and only 

RR of vitamins is 0.003 mg/ml was determined to do. 

Cultivator Hosilin extra 25 mg/l, Succinic acid 50 mg/l, 

NPK 125 mg/l, Calcium 100 mg/l, Phytactive Plant 50 

mg/l. (1) 0.5% higher sugar content, 0.4 g/L lower 

acidity, 0.3% lower pH, 0.4% higher carbohydrates 

(total) and 0.4% higher vitamins than control when 

applied 10 days after flowering Returned to be less 

than 0.001 mg/ml. When the grape bunches start to 

color, when the second growth agent is applied, the 

sugar content is 1.0% higher, the acidity is 0.8 g/l lower, 

the pH is 0.4% lower, the carbohydrates (total) are 0.9% 

higher and the vitamin content is higher than the 

control option. the amount of vitamins was observed 

to be equal to RR (Experiment 2. 2021-2023). 

REFERENCES 

1. Buriev H.Ch., Enileev N.Sh. and b. Methods of 

calculations and phenological observations in 

conducting experiments with fruit and berry-

bearing plants. - T., 2014. - p. 2-51. 

2. Vitkovsky V.L. Study of grape varieties 

(methodological instructions).–Leningrad.–

1988.–P. 58 

3. Dospehov B.A. Field experiment methodology. 

– M.: Agropromizdat. - 1985. – P. 311-320. 

4. Fayziev J.N. Scientific justification of the 

technology of increasing the yield and quality 

of seedless varieties of grapes in the conditions 

of Uzbekistan.// Aftorefarat. - Tashkent, 2020 -

B. 5-18. 

5. Egamberdiev P.E. The effect of bud load on 

grape yield and quality in the cultivation of 

grape fodder varieties by the voish method. - 

dissertation. - Tashkent, 2023. - B. 52-85. 

6. Сапаева З. Ш. и др. Влияние 

низкотемпературной обработки некоторых 

сортов винограда на их аминокислотный 

состав //Молодой ученый. – 2021. – №. 22. – С. 

117-120. 


