Lemon monarda (Monarda citriodora L.) is a decorative, spicy taste and a vegetable of the family Lamiaceae. In Russia it is grown as a spicy-aromatic and medicinal plant. It is also called lemon bergamot, lemon mint, lemon bee balm, as the leaves, stems and inflorescences have a strong smell of lemon. Monarda is often used as an additional ingredient in the preparation of various dishes. During the development of the standard "lemon monarda (greenery). Technical conditions", the basis of the data received by the laboratories of the Federal Scientific Vegetable Center: green, spicy taste and floral crops; standardization, regulation and Metrology. The monarda standard includes the following sections: scope; regulatory references; terms, definitions and abbreviations; technical requirements; characteristics, packaging, labeling; rules of acceptance and sampling; test methods; transportation and storage; safety requirements.

Several early ripening pumpkin varieties adn hybrids with high yield and resistance to cold and diseases and high organoleptic properties were developed in Federal Scientific Vegetable Cencer. They are early, cold-resistant, yielding and resistant to a diseases and they have high taste and technological qualities of fruits. Most varieties of pumpkin need to fruit ripening to improve their taste. Lateripening varieties with long-term storage of fruits, until the end of November – early December, accumulate up to 10% of the amount of sugars. The timing of pumpering and storage of pumpkin fruits without loss of quality and taste indicators are individual for each variety and can vary greatly between each other. Gourds of a pumpkin of a dining room are shown as practically not requiring, and requiring in fruit ripening – from two weeks to two months. To a large extent, all varieties differ in terms of the shelf life of the fruit. Using these characteristics of varieties, even in the conditions of the Moscow region, you can create a continuous conveyor of consumption of pumpkin fruits. Recommendations are given on the timing of dosage and use of fruits of different varieties of pumpkin selection Federal Scientific Vegetable Center.

Purpose. Betalains, plant pigments of red beet roots, exhibit antioxidant activity and reduce the risks of many pathological conditions. However, the widespread introduction of betalains is hampered by insufficient knowledge of their transformations during the growing season and storage of root crops, which was the purpose of the work.Methods. Root crops of five varieties of table beets were used in the studies. The content and stability of betalains were determined by spectrophotometric methods according to the numerical indices of the absorption spectra of extracts from root crops.Results. In the beet roots in the first 20 days of vegetation after germination, the content of betaxanthines is higher than that of betacyanins, but by the 40th day, betacyanins exceed betacyanins over betaxanthin in the ratio of 1.26-2.21. By the 70th 90th days of vegetation, the main pool of betalains is formed, their content reaches 84.5-198.6 mg / 100 g, the ratio of betacyanins / betaxanthins and resistance are 2.47-9.76 and 0.82-0.91 respectively. The highest excess of the content of betacyanins over betaxanthins by 8.11 9.65 times was obtained in beet root crops of Creolka and Veselaia Smulyanka varieties. The stability of betalains during six-month storage decreases less than 1.4 times.Conclusion. It is advisable to use the developed spectrophotometric method for determining the stability of betalains in the express analysis of beet root crops. Betalains are more stable than other plant antioxidants. Beet roots are more preferred for fortifying diets than other foods with antioxidant activity.

The storage of yield of potato depends on quality of potato tuber. During storage the respiration process and evaporation are the cause of natural loss of potato tuber biomass. In our experiments, the loss of mass depended on variety, tuber size, and place of growing. During first day of storage, the natural loss of biomass of cv. «Rosara» was 2,9-3.1%, and cv. «Udacha» – 1,9-6,3%.

Standard for organization for candied pumpkin has been developed. Industrial raw material. The following ‘Technical Specifications’ included: definitions, terms, abbreviations, technical requirements, orders of reception, trial methods, transportation and storage, labor protection, fire security and reference list. The product is pumpkin pulp cut to pieces of different shapes and sizes boiled in sugar syrup, dried and coated with granulated sugar. Fruits of pumpkin that need for production are obliged to be in the phase of biologically freshness and maturity, healthy, without soiling. The cultivars for table use with smooth peel, thick and dense, not fibrous pulp with thickness over 3 cm. and deepyellow or bright-orange color are taken. The finished products are packed according to GOST. The candied pumpkin is well preserved up to six month for retail sale and up to 12 month for further industrial processing. The candied pumpkin is stored in dried and well ventilated room with relative air humidity below 75% and temperature from 0° to 20°C.

The purpose of the standard is the valuation of the indicators of quality of candied fruit watermelon, cooked in sugar syrup, dried and coated in granulated sugar intended for industrial processing and nutrition. This standard is developed for the first time in the Russian Federation.

The specification for performance of technological operation for cultivation, storage, and transporting of original tomato varieties are presented. The standards for technological process was developed for the first time in Russia.

The technological procedure requirements for cultivation, mechanized harvest, storage and processing of cucumber are determined.

The results of pumpkin fruits storage in natural environment of storage facilities during six months are presented. The influence of soil type and pumpkin variety on the content of main chemicals and changes of fruit quality during storage has been found. After six month of storage as a result of fruit spoiling, the quality of pumpkin fruits was reduced up to 22,6$24,4% in cv. Krupnoplodnaya and up to 5.9$7.7 % in cv. Kroshka. The excess of nitrates and toxic elements above the maximum permissible values in the fruits of all varieties of pumpkin was not observed.