Relevance One of the priority directions of selection is the creation of varieties that are most adapted to local conditions with high productivity. Methods The object of study – varieties and hybrids of pumpkin of three Botanical species: Cucurbita maxima, Cucurbita moschata and Cucurbita pepo. The purpose of the work is the creation and introduction into production of high-yielding varieties of pumpkin with high quality fruits, resistant to bio-and abiotic conditions of the lower Volga region. Research objectives: the study of varietal diversity and identification of genetic sources adapted to the conditions of the region; artificial hybridization, evaluation of the obtained source material on the main economic and valuable features, selection of the best hybrid combinations and testing them in comparison with the best zoned varieties. Results The collection identified genetic sources of productivity: Chino, Sviten, Kham, Creen Warted Habbard, Zukat, Arina, Madam; the quality of the fruit: Sorme poire, Burgess Buttercup Wintes, Malishka, Duchess, Konfetka. Using the selected genetic sources in crossbreeding, new hybrid combinations were obtained, after testing of which the source material for breeding was formed in the hybrid nursery. The table shows the characteristics of the best hybrid populations of pumpkin species S. maxima, S. moschata. The best zoned varieties of table pumpkin created in recent years. Izyashnaya – medium-ripe, shortleaved, high-yielding (17.0-26.0 t/ha), with high quality fruits (12.0-16.0% solids); Izobilie – yield (18.0-25.0 t/ha), drought-resistant; Romantika – medium-ripe, resistant to powdery mildew, yielding (16.0-20.0 t/ha), high quality fruits (10.0-15.0% dry-VA, 60.4 mg% carotene).

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

Relevance The structure of the flowers of tomatoes is very thin adapted to self-pollination, and any violations of the technology of cultivation in protected ground lead to a significant reduction in the ability of plants to pollinate and fruit set. Violation of growing conditions can lead to changes in the structure of the inflorescences and flowers, which negatively affects pollination and fruit formation, reducing the yield. The article presents a review of literature data and the author’s own research on this topic. It has been established that growing conditions in cultivation structures have a greater effect on the amount of pollen produced in tomato flowers and to a lesser extent, on its quality. In the flowers of the first inflorescence, the least amount of pollen is produced. This is due to the fact that the formation of this inflorescence occurs in the seedling period, while it is experiencing more stress. Basal (the first in the inflorescence) flowers produce low-quality pollen, while its amount is maximum. Additional pollination improves fruit set by increasing the amount of pollen grains falling on the stigma of the pistil. The use of bumblebees for additional pollination increases the yield by increasing the number of ensuing fruits. The formation of polynomial flowers on tomato plants – varietal reaction. More often they are found in multi-chamber largefruited tomato hybrids. Less commonly, polynomial flowers are found in tomato hybrids with plum and pepper fruits, such flowers are not found in cherry tomato hybrids. A polynomial flower - most often the first in the inflorescence. They are formed mainly in the first 4-5 inflorescences and give accreted non-harvest fruits. In order to increase the yield and quality of fruits, polynomials need to be removed in a timely manner.

RelevanceRecently, breeding work with cabbage is aimed at developing F1 hybrids, which provide the population with year-round production. The main requirements for hybrids: excellent presentation with appropriate taste, high yield stability, morphological uniformity, resistance to major diseases and tolerance to pests, as well as high keeping quality during storage. In recent years, tobacco thrips is a serious problem for cultivation of cabbage. Plant resistance to tobacco thrips is becoming increasingly relevant, at the moment in the conditions of Krasnodar region. Since tobacco thrips is the most dangerous pest in the south and quickly adapts to poisons, development of resistant hybrids should be considered the most effective way to control.Methods The purpose of breeding work is to identify highly productive cabbage hybrids with high tolerance to tobacco thrips. It was previously found that late-ripening hybrids are less affected. Therefore, in our studies, we evaluated the effect of growing terms of the same hybrids in different years of research and on their damage with Thrips tabaci Lindeman. The direction of this work is to evaluate hybrids of cabbage for leaf damage by tobacco thrips and to identify sustainable hybrid combinations and their parental forms. Studies were carried out in the central soil-climatic zone of the Krasnodar Territory. The object of research was medium-ripening hybrids of cabbage. ResultsThe degree of susceptibility of hybrids to tobacco thrips varied significantly during the three years of research, but there were distinguished lines that established themselves as the most stable: Yas25p, Ts139, Agrbh82, Pi 714, 272Br-22. Hybrid combinations with these lines showed the least loss of marketable yield and the minimum number of affected leaves in each year of the study. Of the zoned hybrids, the Revansh F1 hybrid shows a high tolerance. It was found that a later planting period significantly reduces the degree of thrips damage.

Chicory is widely cultivated in many countries of the world due to high nutritional and pharmacological value. The possibility of chicory forcing in winter provides quick production of salad heads, which biochemical characteristics are not fully described. Concentration of sugars, water soluble compounds and antioxidants in roots, leaves and stumps of salad C.intybus Konus cv are studied. Element composition of roots and leaves is obtained using ICP-MS method. The highest amount of water soluble compounds and ascorbic acid was indicated in stumps, while the highest polyphenol concentration was demonstrated in leaves. Antioxidant activity of alcoholic extracts reached maximum in leaves and did not differ between roots and stumps. The ability of Konus variety to hyperaccumulate selenium was revealed for the first time: selenium concentration reached 2800 mcg/kg d.w. in roots and 3800 mcg/kg d.w. in leaves. Konus cv was characterized also by high accumulation of chromium, manganese, molybdenum and iron. Uneven distribution of elements between roots and leaves are demonstrated for all elements except Al, As and Si. Intensive root-leaves transport was revealed for Ca, Cr, Cu, Fe, K, Mg, Mn, Mo, Ni, P, Pb, Se and Zn and decreased rootleaves flow for B, Cd, Co, Li, Sn, Sr, V and especially Na. One hundred g of fresh leaves provides 22% of the daily adequate consumption levels for Se, 91%- for Cr, 15%- for Mo, 14%- for Fe and 12 % for Mn. The results suppose high prospects of C.intybus Konus cv as a functional food, capable to optimize the human Se and Cr status.

Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result of the process remains unpredictable, which can lead to the loss of a significant amount of product. In the fermentation of vegetables involved several types of facultatively anaerobic lactic acid bacteria. In order to control the fermentation process and make it directed, it is necessary to study which lactic acid bacteria are involved in the fermentation process, the period in which their growth and death, and how it affects the organoleptic properties of the finished product, as well as to study the activity of lactic acid microorganisms in the fermentation process. When fermentation of vegetables are not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste, so it is very important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. Reducing the rate or preventing microbial spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of microorganisms-contaminants; destruction of microorganisms-contaminants; removal of microorganisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. Results This review is devoted to the scientific aspects of vegetable fermentation, including crops that contribute to the creation of optimal conditions for the development of the main pool of lactic acid microorganisms, the production of finished products of high quality and the prevention of microbial spoilage. It is shown that at the first stage of fermentation lactobacilli of the genus L. mesenteroides play a determining role. It is their "work" to create optimal conditions for the development of the target lactic microflora depends on the quality of the finished product. This fact should be taken into account when creating industrial bacterial starter cultures – "starter cultures" for the directed process of fermentation of vegetables.

The study of the dynamics of plant growth and yield of vegetable crops (carrot variety Absheron winter (Daucus carota subsp. sativus (Hoffm.) Schьbl.) and radish variety Virovsky white (Raphanus sativus var.radicula Pers.)) was conducted in the field conditions after presowing exposure to different temperatures: I option – sowing of seeds exposed to low temperatures (for 15 days the swollen for 24 hours seeds were kept at a temperature of 0±1°С); Option II - sowing of seeds exposed to variable temperatures (for 5 days, the swollen for 24 hours seeds were exposed to variable temperatures of + 20°C (8 hours) and 0±1°C (16 hours) and then 10 days at a temperature of 0±1°C; K1 – sowing dry seeds; K2 – sowing soaked seeds. The impact on the seeds of low and variable temperatures caused an increase in growth processes, both in radish and carrot. Both studied crops showed a tendency to increase the yield to a greater extent when exposed to swollen seeds with variable temperatures. Thus, the average weight of radish crops exceeded the control variant by 47.1% and carrots by 27.6%. The yield of root crops per m2 increased by 36.4% for radish and 30.0% for carrot. To increase the productivity of vegetable crops, we recommend using the studied methods of pre-sowing seed treatment in practice.

Relevance. Meeting the needs of the pharmaceutical industry with essential oil raw materials and natural essential oils is relevant.Methods. The aim of the study is to determine the effectiveness the complex application by organomineral fertilizer EcoFys and the growth regulator Zircon on sage (Salvia officinalis L.) in conditions of Non-chernozem zone of the Russian Federation. The experimental part of the work was performed in Institute of Medicinal and Aromatic Plants in 2014-2015 by field experiments.Results. It has been established, that integrated application EcoFys and Zircon can increase yield of culture. In addition, it is shown that contain of essential oil in medicinal raw don’t increase and raising collection of essential oil provides only due to higher yield of herb.

Relevance. One of the priority trends in berry crop breeding is to create highly adaptive and resistant to biotic and abiotic environmental factors varieties with high commodity and consumer quality of berries, not inferior to the best Western European varieties.Material and methods. The research was conducted in 2017-2018 at VNIISPK (Orel) on the selection plot of red currants, planted in 2012, with a planting scheme 2.8 x 0.8 m. The research object was the selection red currant family 2466 (♀Belaya Potapenko x ♂SS 1426-21-80) of VNIISPK breeding in the amount of 66 hybrid seedlings. The parent forms of this family were selected as sources of valuable economical and breeding characters. The variety Belaya Potapenko has a dessert taste of berries, and the selected seedling 1426-21-80 was taken due to its productivity and long racemes. The economical and biological characters of the hybrid seedlings were studied according to the “Program and methods of fruit, berry and nut crops variety investigation”, section “Currants, gooseberry and their hybrids” (1999).Results. The progeny of the crossing combination Belaya Potapenko x SS 1426-21-80 is characterized by high adaptability to soil and climatic conditions of cultivation that provides good development of the seedlings and their high productivity. When crossing white-fruit Belaya Potapenko with redfruit SS 1426-21-80, seedlings with white berries are absent in the offspring, which indicates that the paternal original form is homozygous for the dominant gene that controls the red color of the berries. Hybridological analysis showed that with medium weight of berries of parental forms, the manifestation of this trait in the offspring increased, the share of large-fruited seedlings was 18-37%, depending on the year of the study. The taste estimation of the off-spring of this family showed that a great amount of the seedlings had an intermediate sweet and sour taste, part of hybrids inherited sour taste from the paternal original parent. The hybrid family is valuable for the output of highly productive large-fruited seedlings with long racemes. Re-hybridization of the best seedlings with sources of high taste of berries is necessary to improve the taste.

Essential oil crops and their essential oils are widely used in perfumery, cosmetic and food industries, traditional and folk medicine. The most important qualitative characteristic of essential oil crops is the content, component and enantiomeric composition of essential oils. Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.) and hyssop (Hyssopus officinalis L.) belong to the promising essential oil crops for cultivation in the soil and climatic conditions of the Republic of Belarus. In the Belarusian State Agricultural Academy has created a number of varieties of essential oil crops, including 3 varieties of basil Ocimum basilicum L., 1 variety of basil Ocimum tenuiflorum L.) and 1 variety of hyssop Hyssopus officinalis L. The new varieties of basil and hyssop are characterized by a complex of morphometric, morphological and phenological sings.In the studies of the Belarusian State Agricultural Academy and the Belarusian State Technological University, the yield and content of essential oils of new zoned varieties of basil and common hyssop were analyzed. Using the method of enantioselective gas chromatography, the component and enantiomeric composition of essential oils of the studied varieties was determined. As a result of the research, it was determined that each variety has its own characteristic component and enantiomeric composition of essential oils. The studied varieties of basil and common hyssop contained up to 20 and 18 different components of essential oils respectively. The features of the component and enantiomeric composition of essential oils allow identifying the already created varieties of essential oil crops, as well as carrying out their selection to create varieties with certain properties.