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. Photosynthetic seedlings, as a model object, are interesting both in the study of nutritional value and the species response of a plant organism to the cultivation.Material and methods. The study was carried out on the basis of the laboratory analytical department of the FSBSI FSVC. The material of the research was sprouts of Brassica chinensis L., cv. Vesnyanka; Brassica oleraceae L. var. italica Plenck, cv. Tonus; Brassica oleracea L. convar. acephala DC., cv. Malinovka; Brassica oleracea var. gongylodes L., hybrid F1 Sonata and cv. Venskaya Belaya 1350; Brassica oleracea L. convar. capitata (L.) Alef. var. capitata L. f. rubra (L.) Thell., cv. Gako 741. The seeds of the 2018 harvest were germinated in filter paper cassettes using distilled water. The cassettes with seeds were placed in a thermostat under constant illumination and a temperature of 25°C. They have been germinated for 8 days, after which a biochemical analysis of the samples was carried out.Results. It was found out that the total content of water-soluble antioxidants in the studied of cabbage crops was in the range of concentrations from 3.58-4.57 mg-eq HA/g (wet weight). According to this indicator of 8-day-old seedlings, red cabbage variety Gako 741 was distinguished by the maximum values. The total content of antioxidants in the alcoholic extract ranged from 21.24 to 28.23 mg-eq HA/g (dry weight). The content of polyphenols – in the concentration range of 16.39-24.94 mg-eq of HA/g (dry weight). As a result of the research, direct correlations of the studied characteristics were revealed. A high correlation was shown between the content of water-soluble antioxidants and dry matter (r=0.72...0.98) and between the content of carotenoids and chlorophylls (r=0.98...0. 99).

Relevance. Medicinal properties of celery (Apium graveolens L.) are connected to the most extent to high antioxidant status of plants.Material, methods and results. Comparative evaluation of polyphenols, ascorbic acid, flavonoids and photosynthetic pygments by leafy, stalk and root celery types, grown in similar conditions on experimental fields of Federal Scientific Center of Vegetable Production revealed several peculiarities, typical to each form. Antioxidant activity (AOA) of seeds, leaves and petioles composed a ratio: 2.7:1.74:1 for leafy form, 2.88:1.99:1 for stalk form, while root celery AOA of seeds, leaves, roots and petioles was characterized by a ratio 3.66:2.78:1.42:1. With practically no differences in leaves ascorbic acid content between different celery forms leaves:petioles ratio for ascorbic acid reached (5.31-5.57):1 for leafy and stalk forms whereas vitamin C distribution between leaves, roots and petioles of root celery was characterized by a ratio 8.1:1.1:1. Phenolics seeds:leaves:roots:petioles accumulation ratio for root celery was equal to 1.77: 1.77: 1.33:1, whereas leaves/petioles distribution of phenolicss in stalk andleafy forms reached 1.86:1 and 1.64:1 accordingly. Polyphenols content in seeds of leafy celery was 1.4-1.5 times lower than in leaves, contrary to stalk and root celery with equal concentrations of phenolics in seeds and leaves. Leaves/petioles ratio of flavonoids was the highest for Elixir (2.87) and Atlant culivars (2.41). Root and leafy celery Samuray cv demonstrated 1.54-1.71 appropriate values. The highest chlorophyll a and b content was typical for root celery. Celery antioxidant system was characterized by positive correlations between ascorbic acid, flavonoids, phenolics, zinc and total AOA and also between the AOA ratio seeds/petioles and leaves/petioles (r=+0.99; P<0.001) and a negative correlation between chlorophyll and phenolics and flavonoids accumulation levels. High nutritional significance of root celery leaves was estimated.

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.

Physalis (Physalis L.) is grown worldwide.  P. pubescens L. is most widespread in Russia. The analysis of development of biochemical properties in fruits of P. pubescens L. in temperate climate was presented in the article. The berries of physalis have acid reaction and high nutrient value due to polyphenols, carotenoids that give orange color, also contain moderate  quantity  of  vitamin  C.  Moreover  in  the  berry juice there are significant quantities of potassium, phosphorus, calcium, magnesium, zinc, copper, iron, manganese and boron. P. pubescens L. is a promising exotic  crop  that  can be used for  production  of functional  foodstuffs.   Physalis  berries  are  usually used as fresh vegetables for salad recipes, providing the sweet and sour balanced taste. The whole fruit berries are also processed  into  syrups or  dried,  so that they are regarded as ‘elegant raisins’. Our study showed that the dry matter content was 15.5% in cultivar ‘Zolotaya Rossiyp’ in temperate climate,  while the ascorbic acid content  was 9.9 mg per 100 g. of wet weight. In temperate climate 318 mg GAE/100 g. polyphenols were accumulated in the berry of P. pubescens L. The titrated acidity of ‘Zolotaya Rossiyp’  berries was 0.90%,  at  pH  4.72.  The level higher than 4 confirms the low  acidity. This can be explained by the fact of presence of organic acids as a free forms in the berry juice.

Capsicum chinense Jacq. is the rich source of phytochemical substances, such as vitamin C, phenolic compounds, carotenoids, and occupies a significant place in the cooking of many peoples. The pigment composition, the amount of carotenoids, ascorbic acid and their contribution to the formation of antioxidant properties were studied. The total content of carotenoids and red/yellow pigments varied greatly among the accessions of C. chinense. The highest content of carotenoids 0.581 mg/g was observed in the varieties ‘Ognennaya Deva’ with the red fruit color in the phase of biological ripeness, where red pigments accumulated 56% more than in yellow ones. Fruits of accessions ‘Kolokolchik’ only accumulated yellow pigments, 0.318 mg/g. Presence of significant amount, 2.03 times as much red pigments as yellow ones in the variety ‘Trinidad Scorpion Chocolate’, with protein complex could cause the formation of a brown fruit color. Another tendency was observed in ‘Trinidad Dglahou’. The yellow pigment is 1.5 times as much amount as red, as estimated 0.119 mg/g of yellow and 0.077 mg/g of red pigment. The ascorbic acid content did not depend on the fruit color. Fruits of the ‘Ognennaya Deva’ accumulated the highest amount of ascorbic acid, 301 mg%. The maximum total antioxidant content, was detected in the variety ‘Ognennaya Deva’ 2.65 (TAC, mg.eq. GA/g). Analysis of the dependence of the content of thermo stable antioxidants to the total ones showed the contribution of the unstable antioxidants to thermal effects (particularly ascorbic acid) on the level of 16%, on average. A comparative assessment of the pungency level and quantitative capsaicin content in the fruit was carried out by organoleptic, spectrophotometric and HPLC methods. The intervals of observed concentrations of capsaicin were 1.0-7.5 mg/g of dry weight (HPLC), the level of pungency on the Scoville scale was 17440-153120 SHU. There was a direct correlation between the organoleptic assessment of the pepper fruit pungency and capsaicin content studied by spectrophotometry and HPLC methods.