*Assistant, Department of Standardization and Certification of agricultural products, Uzbekistan
**Assistant, Department of Ornamental Horticulture, Uzbekistan
***Associate Professor, Candidate of Agricultural Sciences, Agriculture and Land Reclamation, Tashkent State Agrarian University, Uzbekistan
The content of this article deals withimproving the cultivation, storage and drying of persimmonvarieties in Uzbekistan in various ways. At the same time, 6 varieties of persimmon grown in Uzbekistan were studied as the object of research as a qualitative and quantitative composition, raw materials for storage and processing. When persimmons are dried, the change in quality indicators is scientifically based. Physicochemical changes in the fruits of oriental persimmon during the drying process lead to changes in their chemical composition, as well as some changes in their nutritional, taste properties. It also reveals the theoretical and practical significance of the collected results, provides recommendations for the implementation of research results in practice.
Persimmon Varieties:*Khachiya+, *Khiakume+*Jiro+*Sidles+, *Zanjimaru+, *Tamopan+, Processing, Storage, Drying Of Date Fruit
