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Scientific-methodological seminar of Bobojonov Otabek, a teacher of the Department of Fruit and Vegetables of Urganch State University, on the topic of studying the dependence of the sugar content of Kishmishbop grape varieties on the raw material standard, using the letter method.

The head of the department S. Sadullaev spoke about the issue on the agenda and gave the floor to the teacher of the department O. Bobojonov to start his lecture on the topic of studying the dependence of sugar content of Kishmishbop grape varieties on the khometok standard using the letter method. .
    In his lecture, the speaker said that students of higher educational institutions in our Republic should deepen their knowledge on this topic, analyze solutions to problems in the field individually and in groups, and form decision-making skills, find some acceptable solutions to solve problems, and create he said that it consists in forming the qualification of introduction of developments into production. In his presentation, the speaker explained the study of the letter method by comparing it to grape varieties. Including: Black currant. A local variety. Since 1959, it has been included in the State Register of the Republic. In Central Asia, among the early varieties, it is considered the best variety for consumption. This variety has a tall bush, large branches and fast growth. It is less resistant to diseases and pests, it is quickly damaged by cercosporosis and powdery mildew. Grape shingles are large, average weight - 172 g. The shape of the cylinder is conical, porous, sometimes dense, black in color, the flesh is smooth, soft. The taste rating of the ripe fruit is 8.0 points. The yield is 280.8 s/ha, the highest yield is 358.4 s/ha. White currant. Created in Central Asia. Since 1959, it has been included in the State Register of the Republic. The bush of this variety is tall, the fruit is medium-sized, the grapes are small, egg-shaped, yellow-green to yellow in color, with small black dots. The variety is seedless and used for drying. The average weight of a grape shingle is 153 g. The taste rating of the ripe fruit is 7.1 points. The yield is 259 s/ha, the highest yield is 300.8 s/ha.During the seminar, professors and teachers of the department addressed the speaker with questions they were interested in and received answers to their questions.

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