in a scientific article, experiments were carried out to determine the product output and quality indicators when these varieties and hybrids of sweet kalmpir are processed in a soyaki method of drying, in a working solution of C5H8NO4Na * H2O. Natrii glutamas, mononatrium glutamate, the mononatrium salt of glutamic acid is a white crystalline powder, well soluble in water, with the chemical formula C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by increasing the sensitivity of the tongue receptors in the dar Tashkent variety 0.85 kg, in the "Chelsea F1 hybrid 1.1 kg, "Reyna F1", while in the hybrid this figure was found to be 0.96 kg.atrii glutamas, mononatrium glutamate, the mononatrium salt of glutamic acid is a white crystalline powder, well soluble in water, with the chemical formula C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by increasing the sensitivity of the tongue receptors in the dar Tashkent variety 0.85 kg, in the "Chelsea F1 hybrid 1.1 kg, "Reyna F1", while in the hybrid this figure was found to be 0.96 kg. It is worth saying that the highest figure in the output of this ready-made dryylgna product was analyzed to be 1.1 kg, in the Chelsea F1 hybrid.

variety, hybrid, sweet pepper, basket, temperature, humidity, finished dry product, weight, powder.

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6. Makhmurov.D.M., Nortojiyev.B.Sh Study of agrobiological properties of sweet pepper, as well as identification of varieties and hybrids suitable for drying // Scientific and practical electronic journal of agribusiness, science and technologies No. 4 2025 P-459-464

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