American Journal of Interdisciplinary Research and Development ISSN Online: 2771-8948 Website: www.ajird.journalspark.org Volume 10, Nov., 2022 299 | P a g e SELECTION OF VARIETIES OF VEGETABLE CROPS FOR DRYING D. Z. Karimova Ассистент, Ургенчского ГУ U. I. Akramov К.с.х.н., доцент ТГАУ г. Ургенч, Республика Узбекистан INTRODUCTION The most important tasks for providing nutrition to the population consist in expanding the range of products, updating the composition of diets and enriching it with products of increased nutritional value and preventive orientation. Keywords: increased nutritional value, range of products, updating the composition Currently, the objects of industrial drying are juicy materials, which include vegetables and fruits. It is known that for the normal functioning of microorganisms water is necessary (at least 30% of moisture is required for the vital activity of bacteria, 15% of molds, and even higher humidity is needed for the germination of mold spores) [1, p. 312; 2, p.190]. The yield of the dried product depends, first of all, on such an indicator as the dry matter content in the initial product. But dry matter is , first of all, a framework consisting mainly of minerals and fiber. And in dried vegetables there is also water in whichsuch valuable substances as carbohydrates and vitamins will be chemically bound or chemically bound [4, p. 352]. The conditions for the preparation of a homogeneous dried product of competitive quality are that reliably selected, suitable for drying varieties are grown strictly in isolation and are not mixed with public varieties. For example, onions are used for drying only sharp varieties that contain at least 14% of dry matter, carrotsand root crops are semi-long, truncated-conical or cylindrical, medium-sized, orange-red to red, without a noticeable core and without coarse vascular-fibrous bundles, with a dry matter content of at least 13%, of which sugars make up 4-6%," in beet varieties American Journal of Interdisciplinary Research and Development ISSN Online: 2771-8948 Website: www.ajird.journalspark.org Volume 10, Nov., 2022 300 | P a g e intended for drying, there must be at least 14% of dry matter, of which sugars should be at least 8% [3, pp. 5-7; 5, 198 s. ]. However, in Uzbekistan, there are questions aboutthe extreme, the most suitable varieties of table carrots and beets, onions among the zoned varieties for drying, the influence of various methods and duration of heating on the quality of dried products, as well as the impactof the form of cutting raw materials and blanching on the quality of finished products. Results of the Study In order to make a choice of varieties of vegetable raw materials optimally suitable for drying in the Khorezm region, data were collected on the farms of the Urgench district, which indicate which varieties oforkovia and table beets, as well as onions have the largest sown areas in the growing areas. It turned out that in the region mainly table varieties of root crops are grown, and onion varieties - mostly semi-acute (with the exception of the Chalcedony variety). Then a comparative analysis of varieties is given according to such criteria as yield, dry matter content, content fromacharas and individual vitamins. For comparative analysis, the data of tablese 1 are given. Therefore, the choice of varieties for drying will be made not only for the largest amount of dry matter in the raw materials, but also for the highest content of other physiologically valuable substances, such as vitamins and carbohydrates. In terms of the highest content of dry matter, the leaders are: carrot varieties - Shantane 2461, Ziinatli and Faravon; table beet varieties - Yagona, Bordeaux 237 and Boltardi; onion varieties - Istiqbol, Chalcedony and Jellow Spanish. The highest content of total sugar is observed in the following varieties: carrots - Ziinatli, Faravon and Shantane 2461; beets stolovoy - Boltardi, Yagon and Bordeaux 237; onions - Chalcedony, Sumbula and Istiqbol. Table 1. Chemical composition withorthsof vegetable crops with the largest sown areas in Khorezm region Varieties of vegetable crops Harvest, c / ha Content dry matter, % total sugar, % carotene, mg% vitamin C, mg% Carrot Mirozi dogwood 228 285 8,9 5,7 10,7 3,84 Shantane 2461 228 13,3 6,9 up to 17,2 4,05 Barack 356 10,9 6,5 up to 15,0 3,95 Ziinatli 412 10,8 7,0 up to 13,8 4,26 Фаравон 525 12,2 7,4 up to 12,1 4,00 Beetroot canteen American Journal of Interdisciplinary Research and Development ISSN Online: 2771-8948 Website: www.ajird.journalspark.org Volume 10, Nov., 2022 301 | P a g e Bordeaux 237 456 18,6 12,7 - 8,07 Boltardi 507 16,1 13,4 - 7,87 Bicores 412 14,0 8,8 - 7,56 Диёр 658 12,9 10,1 - 7,93 Ягона 680 19,0 13,3 - 8,44 Onion Chalcedony 454 11,1 6,3 - 8,59 Истиқбол 310 11,6 5,7 - 8,43 Banco 350 7,3 4,1 - 7,54 Jellow Spanish 380 8,7 5,0 - 7,81 Sumbula 420 7,5 6,7 - 7,40 Kaba 132 315 8,4 4,8 - 8,03 In terms of carotene content, the following varieties of carrots are leading - Shantane 2461, Baraka and Ziinatli. Naturally,it is advisable to get a larger commercial yield on the sown areas of adya. The largest commercial yields are soybeans: carrots - Faravon, Shantane 2461 and Ziinatli; table beets - Yagon , Bordeaux 237 and Diyor; onions – Banco, Chalcedony and Yellow Spanish. According to the totality of indicators, the best varieties for drying are: carrot varieties - Ziinatli, Shantane 2461 and Faravon; table beet varieties - Yagona, Bordeaux 237 and Boltardi; varieties of onions - Chalcedony, Istiqbol and Jellow Spanish. If we set a goal to allocatean od in optimally suitable variety for dryingfor each type of vegetable in the Khorezm region , then this is, bezuslovno: a variety of table carrots - Ziynatli, a variety of table beets - Yagona, a variety of onions - Chalcedony. The characteristics of the selected varieties fully meet the requirements for varieties of vegetables intended for drying. Findings Thus, andfrom all types of dried vegetable products, the greatest demand is for table onions, carrots and table beets, as well asfrom the varieties zoned and grown in the Khorezm region in terms of commercial yield, dry matter content, vitamins and acharas, the following varieties of vegetable crops are the best for drying: table carrots - Ziinatli, table beets - Yagon , onions – Chalcedony. List and References 1. Bazarova, L.A. Research of food products / Bazarova L.A., Borovikova L.A. /. – M.: Ekonomika, 1986. – 312 p. 2. Voskoboynikov, V.A. Dried vegetables and fruits / Voskoboynikov V.A., Gulyaev V.N., Kats Z.A., Popov O.A. /. – M.: Pischeskaya promyshlennost', 1980. – 190 p. American Journal of Interdisciplinary Research and Development ISSN Online: 2771-8948 Website: www.ajird.journalspark.org Volume 10, Nov., 2022 302 | P a g e 3. Ginzburg, A.S. Osnovy teorii i tekhnika drying edibles / Ginzburg A.S. / Food industry. 1999. - №4. pp. 5-7. 4. Zagibalov, A.F. 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