Macro and microelements in persimmon fruits of Uzbekistan

¹ Samarkand Institute of Economics and Service, street Amir Temur 9, 140100, Samarkand, Uzbekistan
² Samarkand Agroinnovations and Research University, A.Temur street, 7, 141001, Samarkand region, Akdarya district, Dakhbet, Uzbekistan

^* Corresponding author: normaxmatov49@gmail.com

Abstract

The study’s findings on the macro and microelement contents of three pomological persimmon fruit varieties—Hiyakume, Zenju-Maru, and Denaus sugar—grown in the Republic of Uzbekistan’s weather-climatic circumstances are presented in this article. The research demonstrated that Uzbekistan’s climate favors persimmon cultivation, which is distinguished by a high concentration of macro and microelements. Studies have established that the accumulation of macro and microelements by fruits is significantly influenced by the pomological variety of persimmon fruits and the weather and climatic conditions of cultivation. As a result, compared to persimmon fruits grown in Surkhandarya region’s Bandykhan Valley, those grown in Fergana Valley have about three times the magnesium concentration. The salt level of the several persimmon fruit kinds under study varied considerably from one another as well. For instance, Fergana Valley persimmon Hiyakume fruits had 6.30 mg/100 g of this element; Bandykhan Valley persimmons of the same type had 28.70 mg/100 g of this element. The fruits of the persimmon variety Zendji-Maru from Fergana Valley were the richest in iron macronutrient content among the studied varieties. For example, the iron content in fruits of Zendji-Maru variety was 10.64 µg/100 g, i.e., almost two times higher than the iron content in fruits of the same variety grown in Bandykhan zone of Surkhandarya region. However, an inverse dependence on manganese content was observed. Persimmon fruits grown in the weather and climatic conditions of Uzbekistan were also rich in iodine content, which is deficient for the region. Overall, it was shown that persimmon fruits may be effectively employed in preventative nutrition and are a good source of potassium, salt, calcium, and several trace elements, including copper, iron, zinc, manganese, and iodine.