SABZAVOTLARNI SAQLASHDA ISHLATILADIGAN KIMYOVIY PREPARATLARNING OZIQ-OVQAT XAVFSIZLIGI TIZIMIGA TA’SIRI
Article Sidebar
Это произведение доступно по лицензии Creative Commons «Attribution» («Атрибуция») 4.0 Всемирная.
Main Article Content
Аннотация:
Mazkur maqolada sabzavotlarni saqlash jarayonida qo‘llaniladigan kimyoviy preparatlarning oziq-ovqat xavfsizligi tizimiga ta’siri tahlil qilinadi. Saqlashda keng uchraydigan moddalarning (antimikrob va antifungal vositalar, konservantlar, etilen-ingibitorlari, oksidlovchi moddalardan foydalanuvchi texnologiyalar) qo‘llanish oqibatida yuzaga kelishi mumkin bo‘lgan kimyoviy, mikrobiologik hamda organoleptik o‘zgarishlar tizimli ravishda baholanadi. Tadqiqot yondashuvi ISO 22000 talablariga mos ravishda xavflarni aniqlash, baholash va boshqarish bosqichlarini o‘z ichiga oladi; Codex Alimentarius tavsiyalari va milliy me’yoriy hujjatlar (O‘zDSt) asosida ruxsat etilgan maksimal qoldiq miqdorlari, nazorat nuqtalari, kuzatuvchanlik va verifikatsiya mexanizmlari yoritiladi. Maqolada kimyoviy preparatlarning qoldiq miqdorlari, nitrat va og‘ir metallarning potensial kumulyatsiyasi, shuningdek foydali bioyog‘lar, vitaminlar va antioksidantlar saqlanishiga ta’siri bo‘yicha metodik yondashuvlar (xromatografik va spektral tahlillar, mikrobiologik ko‘rsatkichlar) taqdim etiladi.
Article Details
Как цитировать:
Библиографические ссылки:
O‘zbekiston Respublikasi Prezidentining “2022–2026-yillarga moʻljallangan Yangi Oʻzbekistonning taraqqiyot strategiyasi toʻgʻrisida”gi Farmoni. T.: 2022-yil 28-yanvar, PF-60-son.
O‘zbekiston Respublikasi Prezidentining “O‘zbekiston — 2030” strategiyasi to‘g‘risidagi Farmoni. T.: 2023-yil 11-sentyabr, PF-158-son.
O‘zbekiston Respublikasi Prezidentining “Respublikada oziq-ovqat xavfsizligini ta’minlashning qo‘shimcha chora-tadbirlari to‘g‘risida”gi Farmoni. T.: 2024-yil 16-fevral, PF-36-son.
O‘zbekiston Respublikasi Prezidentining “Respublika oziq-ovqat sanoatini jadal rivojlantirish hamda aholini sifatli oziq-ovqat mahsulotlari bilan to‘laqonli ta’minlashga doir chora-tadbirlar to‘g‘risida”gi Qarori. T.: 2020-yil 9-sentyabr, PQ-4821-son.
O‘zbekiston Respublikasining “Oziq-ovqat xavfsizligi to‘g‘risida”gi Qonuni. T.: 2025-yil 3-fevral, O‘RQ-1023-son.
ISO 22000:2018. Food safety management systems — Requirements for any organization in the food chain. Geneva: International Organization for Standardization, 2018. — 30 p.
Codex Alimentarius Commission. General Principles of Food Hygiene (CXC 1-1969, Rev. 2020). Rome: FAO/WHO, 2020. — 48 p.
Petri E., Virto R., Mottura M., Parra J. Comparison of peracetic acid and chlorine effectiveness during fresh-cut vegetable processing at industrial scale // Journal of Food Protection. — 2021. — Vol. 84(9). — P. 1592-1602. DOI: 10.4315/JFP-20-448
European Commission. Chlorate – Food Safety / Pesticide Residues. — Brussels: European Commission, 2020. URL: https://food.ec.europa.eu/plants/pesticides/maximum-residue-levels/chlorate_en
Sitoe, E.D.P., Mafongoya, P.L., Mapfumari, S., Muzhingi, T. Exploiting ozone for post-harvest preservation of fruits and vegetables: application techniques, quality effects, and regulatory frameworks // Food Reviews International. — 2025. — Vol. 41, No. 2. — P. 145–168. — DOI: 10.1080/87559129.2025.2525424.
Sarrón E., Gadonna P., Aussenac T. Ozone treatments for preserving fresh vegetables quality: A critical review // Food Chemistry Advances. — 2021. — Vol. 2. — 100028. DOI: 10.1016/j.focha.2021.100028
Green Energy Process. Ozonation and Food Safety: A Comprehensive Review // Food and Nutrition Journal. — 2023. — Vol. 11(2). — P. 205-220.
Xie G., Feng Y., Chen Y., Zhang M. Effects of 1-Methylcyclopropene (1-MCP) and Ethylene on Postharvest Lignification of Common Beans (Phaseolus vulgaris L.) // ACS Omega. — 2020. — Vol. 5, No. 15. — P. 8659-8666. — DOI: 10.1021/acsomega.0c00151.
Tong X., Chen Y., Shi N., Gouda M.H.B., Kong X., Jiang K., Luo H. Postharvest Application of 1-Methylcyclopropene Maintains Quality and Extends the Shelf-Life of Zizania latifolia during Storage at 25 °C // Agricultural Sciences. — 2023. — Vol. 14, No. 11. — P. 1501-1515. — DOI: 10.4236/as.2023.1411097.
López-Gálvez F., Gil M.I., Allende A. Chemical risks associated with ready-to-eat vegetables // Food Research International. — 2019. — Vol. 119. — P. 108-118. DOI: 10.1016/j.foodres.2019.01.033
EFSA Panel on Contaminants in the Food Chain (CONTAM). Risks for public health related to the presence of chlorate in food // EFSA Journal. — 2015. — Vol. 13(6): 4135. — 103 p. DOI: 10.2903/j.efsa.2015.4135
Mérieux NutriSciences. Chlorate and Perchlorate in Food: Sources, Risks and Regulations. — Paris: Mérieux NutriSciences Europe, 2023. — 12 p.
Sant’Ana A.S., Barbosa-Cánovas G.V., Bourke P., Silva C.L.M. A review into the effectiveness of ozone technology for improving the safety and preserving the quality of fresh-cut fruits and vegetables // Comprehensive Reviews in Food Science and Food Safety. — 2021. — Vol. 20(3). — P. 1-20. DOI: 10.1111/1541-4337.12731
Ro‘ziohunova X., Xakimov D. OZIQ-OVQAT KORXONALARIDA НАССР TIZIMI ASOSIDA XAVFLARNI TAHLIL QILISH //Modern Science and Research. – 2024. – Т. 3. – №. 6.
Xakimov D., Ro‘zioxunova X. 4M O’ZGARISHLAR ASOSIDA MAHSULOT SIFATINI TAHLIL QILISH //Евразийский журнал академических исследований. – 2023. – Т. 3. – №. 10. – С. 13-16.
Abdurakhmonov O., Khakimov D. Risk management in manufacturing enterprises //Central Asian Journal of Economics and Management. – 2023. – №. 2. – С. 04-06.
Khakimov D., Nosirova N. Monitoring the effectiveness of the quality management system in production enterprises //BIO Web of Conferences. – EDP Sciences, 2024. – Т. 149. – С. 01032.