COMPOSITION OF MINERAL SALTS IN GRAPES AND THEY ARE HIGHLY NUTRITIONAL

ABSTRACT

This article shows the amount of minerals in grape products. Complete information is provided on the importance and nutritional value of these minerals. The research of scientists in the field of growing grapes is considered. The Horaki grape variety was studied and an analysis was made based on the research of scientists.

АННОТАЦИЯ

В данной статье приведено количество минеральных веществ в виноградной продукции. Предоставляется полная информация о важности и пищевой ценности этих минералов. Рассматриваются исследования учёных в области выращивания винограда. Исследован сорт винограда Хораки а также сделан анализ по исследованиям научных деятелей.

Keywords: Anthropogenic, technology, viticulture, wine, industry, environmental, viticulture.

Ключевые слова: Антропогенность, технология, виноградарство, виноделие, промышленность, экология, виноградарство.

INTRODUCTION. Grape fruits contain useful mineral elements that are part of mineral salts, such as potassium, sodium, calcium, magnesium, phosphorus and sulfur, which are of high nutritional value for mankind. In addition, grape juice contains manganese, cobalt, nickel, titanium, aluminum, spirit, boron and calcium microelements, which are often components of enzymes, hormones, vitamins, many oxygens and other important organic complexes. For example, grape juice contains 0.002-0.098% manganese, 0.0076-0.001% copper, 0.0006-0.0087% titanium and 0.0009-0.0092% nickel.

More than 60% of all trace elements in grapes are potassium, which improves kidney function. Food varieties contain 250 mg of potassium, and wine varieties contain more [1; pp. 17-28].

METHODOLOGY. Grapes contain essential vitamins P, C, carotene, B1, B2, B6, D, E, PP. The tannins, pigments and flavone glucosides (rutin, citrin, etc.) present in grape fruits have significant P-vitamin activity. The content of tannins and dyes in grapes is in the range of 52-480 mg per 100 g of dry matter. The R-vitamin properties of grapes indicate the large amount of gallocatechin-rich tannins in the berries [2; page 3-11].

Grapes are very valuable, because they contain a lot of pectin substances necessary for nutrition (0.2-1.5%, more often 0.4%). Pectin substances are mostly found in the skin of fruits (0.6-2.0%). In the human body, pectin substances form compounds of insoluble salts with radioactive metals, allowing them to be removed from the body, thereby weakening the incoming radioactive elements or preventing their effects [3; pp. 3-9, 15; pp. 3-8].

The use of grapes normalizes the composition of gastric juice, improves food absorption. With regular consumption of grapes, it is recommended to eat a large amount of protein foods: meat, fish, eggs, goat [3; p. 59].

RESULT. Likhovsky V.V. (2018) according to, food grapes are an independent sub-branch of general viticulture. According to their use, edible grape varieties are divided into varieties for local consumption, harvesting and storage. Cultivation technology of food grapes includes a set of technological methods that ensure the cultivation of grapes for new consumption, which is determined by specific requirements for consumption wine (the appearance, taste, transportability of grapes, preservation of quality, ripening period, etc.), as well as biological characteristics.

Research by scientists has shown that the technology of growing khoraki grapes involves a number of features related to the selection of a place for planting vineyards, the selection of assortment, the system of growing and caring for bushes, the organization of the grape field, cutting and shaping, harvesting, storage and transportation of grapes. organization etc. Razzhivina Yu.A., Ilyashenko O.M., Dergunov A.V., Larkina M.D., Volkova E.V. Among the main assumptions for the development of the viticulture network, the expansion of the planting area of edible varieties, feeding the country's population in accordance with the recommendations of the institute highlights the supply problems of other grape varieties. Product increase is the creation of ecological and varietal networks, long-term storage and rational transportation, as a result of maximizing the capacity of the consumption period of grapes.

As noted by L.M. Naydenov, horaki viticulture requires relatively higher temperature and labor costs compared to technical grape varieties. Therefore, in regions with high heat and labor, winter storage, highly mechanized container plant, good access roads and, in some cases, the establishment of routes for the delivery of grapes to remote areas by air.

D.S. Suleymanov, T.G. Gamzaevs emphasize that, analyzing the development of viticulture and winemaking, the process is difficult and has great potential. The difficulties are, first of all, the unstable attitude of the state authorities, the violation of moral and material rights of producers, grapes and wines, as well as occasional exposure to unfavorable weather conditions.

Table 1.

Summary of Key Authors and Findings on Grape Cultivation

K.S.Sultanov emphasizes that the correct selection of varieties is a necessary condition for maximum yield. According to the author, each variety is distinguished by its biological characteristics, which are fully manifested if the natural conditions and technology of the variety cultivation are suitable for them.

K.V. Smirnov, L.M. Maltabar, A.K. Radjabov, N.V. Matuzok say that grapes have a certain ability to adapt to the external environment and give a stable and high yield only when there are favorable natural conditions and a certain cooking technology.

Discussion. Under the influence of anthropogenic and natural factors, the composition of the grape variety has been constantly changing in terms of its rapid expansion and warming time, enrichment with a whole range of genotypically different varieties according to the product: quality, direction of use, resistance to biotic and abiotic environmental factors, the influence of agricultural technology and others.

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