Evaluation of consumer properties of dried apricots from northern Tajikistan

The scientific article presents comprehensive results of a study on the consumer attributes and quality characteristics of dried apricots (kuraga and kaisa) produced under the unique climatic conditions of Northern Tajikistan. The relevance of the work is determined by the need to systematize data on the nutritional value of local varieties in the context of their export potential and industrial processing. The objects of the study were apricot samples collected in the National Park of Guliston city (Sughd region), which allowed for considering the influence of the specific coastal microclimate on the biochemical composition of the fruit. During the research, a multivariate organoleptic and physico-chemical analysis of the three most common and economically significant pomological varieties was conducted: "Boboi", "Mirsanjali", and "Kandak". The study was based on modern evaluation methods, including profile sensory analysis, determination of the sugar-acid index, and soluble solids content using the refractometric method. The authors describe in detail the correlation between the genetic characteristics of the varieties and their commercial parameters after natural dehydration. The experimental data established the decisive influence of traditional sun-drying methods and the climatic factors of the Fergana Valley on the formation of the aromatic and flavor profile of the finished product. It was found that the "Kandak" variety is the absolute leader in the concentration of invert sugars, while the "Boboi" variety demonstrates the best indicators of textural density and visual appeal, which determines its high competitiveness in the international market. The "Mirsanjali" variety showed the greatest technological flexibility, maintaining an optimal balance of vitamins under various drying methods. The practical significance of the work lies in the possibility of using the obtained data to standardize the quality of dried fruits in the region and develop recommendations for optimizing drying processes to preserve the maximum biological value of the product.