In the south-western regions of Uzbekistan the following varieties of apricots are found: Jubilee Navoi, Korsodik, Sovetsky, Kandak and others.
Depending on the method of drying apricots, sour apricots are obtained from them. Sour apricots are dried apricots with seeds
Drying of sorghum - consists of grapes, storage, sorting, calibration, washing, immersion in boiling water, dutting, drying, placing the variety in containers and storage.
Apricots are cut in a period when their flesh is dense enough, which has its own navigable color and shape. Dry matter of the above varieties should be 23-26% during cultivation. Apricots are selected and cooked 2–3 times a season. Usually, apricots can be harvested 2-3 days before ripening for sorghum, but in such cases it is necessary to cultivate a little before processing. This method sometimes comes in handy. As a result, losses during transportation and storage of the crop are significantly reduced.
Apricots are transported in cars or carts with a capacity of 12 kg. Boxes should not be filled with excess apricots. Because when you put them together, the apricots can be crushed. Apricots are stored in well-ventilated buildings or stacked in cisterns.
6-8 boxes are placed on the stacks. The boxes are labeled with the variety, quality and time of delivery of apricots to the warehouse. Ripe apricots 12 hours. The remaining 2–3 days apricots are stored for 58–72 hours, taking into account when the apricots brought it from the drying.
Empty cans should be rinsed with 0.5 -1.0% chlorinated lime solution, then washed with clean water and dried. This process takes 12-15 days. It is during this period that the name of the well-dried fruit passes over-dried.
The product, whose name is reduced to 16% according to the standard, is placed in 25 kg carnion boxes or kraft bags.
The acid is stored in a warehouse with a temperature of 0–10 degrees and a relative humidity of 60–65%.
