Relevance. Increased demand in Russia for common bean (Phaseolus vulgaris L.) varieties of domestic breeding has stimulated the Federal Scientific Vegetable Center of breeding to intensify research on the creation of new asparagus bean varieties of vegetable direction.Materials and methods. Four vegetable bean varieties – Secunda, Lika, Ulyasha, Si Bemol of the laboratory of selection and seed production of vegetable Legume crops of the Federal Scientific Vegetable Center were used as the material for the study. The counts and observations were made according to the Methodology of the State Variety Trial of Agricultural Crops, 1975. The count of productivity was carried out in the technical stage of ripeness by replications. Harvesting was carried out when the biological stage of ripeness was reached. Biochemical studies of plants were carried out in the laboratoryanalytical department of the FSBSI FSVC. The biochemical composition of vegetable bean (green bean) varieties was studied according to the following indicators: determination of the total content of water-soluble antioxidants, ascorbic acid, dry matter, polyphenols, monosaccharides, total sugar content and starch.Results. Evaluation of samples by aggregate factors contributes to the selection of the most promising and high-quality varieties for their introduction into production. As a result of the research of vegetable bean on the main economically valuable features and biochemical composition for the period from 2018 to 2020, the varieties Lika and Ulyasha were selected. They were distinguished by high productivity of beans and seeds. Green bean variety Lika was noted for the highest total content of water-soluble antioxidants, ascorbic acid and the total of sugars content, the green bean variety "lobio" Ulyasha - high content of polyphenols and the total of antioxidants in the alcohol extract. Stable high yield, adaptive potential and high quality of beans, confirmed by the results of biochemical evaluation, allow us to recommend these varieties for consumption by the population as part of the diet and as an alternative to meat and dairy products.

Relevance. When creating tomato varieties and hybrids, much attention is paid not only to the commercial component (yield, appearance and uniform ripening), but also to the taste qualities of the products. Salad tomato varieties with yellow, tangerine, and pink fruits are increasingly in demand. As a rule, these fruits do not store for a long time, so it is necessary to increase their storability and transportability. Fruits of this group of tomatoes have high antioxidant activity, which is due not only to the significant content of water-soluble antioxidants (such as ascorbic acid), but also carotenoids. The preservation of fruit largely depends on the dry matter content.The aim of investigation is to study biochemical parameters of tangerine tomatoes fruits under different ripening conditions.Materials and methods. Plants were grown in the greenhouse of Federal Scientific Vegetable Center. Biochemical characteristics of tomato fruits were studied during harvesting and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids.Results. The percentage of dry matter in tangerine tomato fruits does not change during storage, even increases slightly. The dry matter content of fruits from the open field is slightly higher than that of fruits from the greenhouse. The content of sugars and ascorbic acid in fruits with tangerine fruits after laying for ripening decreases slightly. However, the content of these compounds is higher in mature fruits immediately after picking than in fruits after ripening. The total content of antioxidants during ripening decreases, though not significantly (in 1.1-1.7 times).

Relevance. Tomato pink-fruit cultivars and hybrids are of interest for fresh consumption. The biochemical parameters are influenced by the varietal factor and by the growing conditions. It is known that mature tomatoes record low storability. The softening of the fruit is caused by ethylene produced in the ripening fruit. Then pectinase enzymes are synthesized in the fruit tissues, under the action of which the cell walls of the fruit soften. Breeders are creating tomato cultivars whose fruits could be stored for a long time without losing their tasty.   The aim of the investigation was to study the biochemical parameters of pink-colored tomato fruits under different ripening conditions.   Materials and methods. The plants were grown on the experimental fields of the Laboratory for Breeding and Seed Production of Solanaceae crops. In the Analytical Department, the biochemical composition of pink tomato fruits was studied during harvesting from the field and after laying for storage in the milky ripeness phase according to the following indicators: dry matter, ascorbic acid, total content of water-soluble antioxidants, titratable acidity, monosaccharides, polyphenols and carotenoids.   Results. The breeding accession F4 (Lotos x Z6) showed maximum dry matter and monosaccharide content both after storage and in mature fruits. The same sample as F5 (Lotos x Z6) showed the highest ascorbic acid content after storage. Other parameters before and after storage in these samples were comparable. Whereas, breeding accession F6 (Z6 x Lotos) stood out in terms of maximum content of sum of antioxidants in alcoholic extract and content of water-soluble antioxidants after storage.

12 samples of carrot were analyzed for biochemical components in roots. 5 genotypes with high content of vitamin C, β-carotene, and total sugar were selected as genetic sources of high biochemical components.