| III bob.3.1.Mahsulot saqlashda isrofgarchilikning oldini olish…………...35
3.2. Mahsulotlarni saqlashda ro‘y beradigan jarayonlar……………………………………..38
3.3.Sabzavot, shu jumladan pomidorni saqlash………………………………….39
3.4.Pomidorni saqlash…………………………………………………………….41
3.5.Pomidor maxsulot sifatiga ta’sir etuvchi omillar……………………………..42
3.6.Tomatli egulik sabzavot konservalari...............................................................45
3.7.Xom ashyo va uni tayyorlash…………………………………………………48
3.8. Pomidor tuzlash. Pomidorni tuzlash – konservalash.......................................50
IV bob.4.1 Pomidor yetishtirish, saqlash va uni qayta ishlash texnologiyasiini o‘qitish uslubiyoti.................................................................................................53
4.2. Darsda foydalanilgan yangi pedagogik texnologiyalar fikrlar tarmoqlanishi yoki klaster texnologiyasi…………………………………………………………61
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