Volume 04 Issue 02-2024
46
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
04
ISSUE
02
Pages:
46-50
SJIF
I
MPACT
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.
Volume 04 Issue 02-2024
47
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
04
ISSUE
02
Pages:
46-50
SJIF
I
MPACT
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
I
MPACT
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
B
1
B
2
B
6
B
12
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
I
MPACT
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
I
MPACT
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.
