Purpose. To develop a method of propagation, stimulation of rhizomes growth in vitro culture for the genus Miscanthus representatives and their adaptation in the open field without the use of greenhouse complexes for acclimatization and completion of growing. Methods. Biotechnological procedures, mathematical and statistical analyses. Results. Prescription of nutrient medium was developed for explants inoculation, sprouts propagation, rhizomes growth stimulation in vitro. Such sterile explants as seeds, buds to be removed from rhizomes, parts of stems with bud were placed on modified media with mineral portion by Murashige and Skoog (MS) that contained 0,5–1 dose of macroelements and one dose of microelements, vitamins (10 mg/l of thia­minum, 1,0 mg/l of pyridoxine, 1,0 mg/l of nicotinic acid and 1,0 mg/l of ascorbic acid) supplemented with amino acids (250 mg/l of glutamic acid, 3 mg/l of tyrosine, 3 mg/l of arginine, 2 mg/l of hydroxyproline), plant growth regulators [0,5–1,0 mg/l of GA (gibberelline acid), 0,2 mg/l of 6-BAP (6-Benzylaminopurine, 0,1 mg/l of NAA (α-naphtylacetic acid)] in different variations. After seed germination, buds emerging and sprouts formation 1–2 cm in height, for propagation purpose they were passivated on the medium of other composition that differed from previous one by the content and ratio of growth regulators, especially by a high concentration of cytokinins [6-BAP (0,4–0,5 mg/l), kinetin (0,5 mg/l), adenine (0,5 mg/k)] in different variations in presence of GA (0,2 mg/l). In order to stimulate rhizomes growth, microclones were transferred on media with other composition and ratio growth regulators (6-BAP (0,2–0,3 mg/l) + GA (0,5–1,0 mg/l) or 6-BAP (0,2–0,3 mg/l) + GA (0,5–1,0 mg/l) + NAA (0,1 mg/l), in other words, with a high content of gibberellins. After the formation of rhizomes 10–15 cm in length, miscanthus plants were planted out in the open ground. Stimulation of rhizomes initiation and elongation on appropriate nutrient media before Miscanthus giganteus, M. sacchariflorus and M. sinensis planting in vivo resulted in 100% adaptation and 100% survival of plants in the winter period without the use of greenhouse complexes. Conclusions. The method of miscanthus propagation in vit­ro and adaptation in the open ground was developed that included stimulation of rhizomes growth and favoured the increase of their length on media supplemented with gibbe­relline that guaranteed 100% preservation of microplants to be propagated from in vitro culture during adaptation in the open ground and acclimatization in winter.

Purpose. To develop a method of propagation, stimulation of rhizomes growth in vitro culture for the genus Miscanthus representatives and their adaptation in the open field without the use of greenhouse complexes for acclimatization and completion of growing. Methods. Biotechnological procedures, mathematical and statistical analyses. Results. Prescription of nutrient medium was developed for explants inoculation, sprouts propagation, rhizomes growth stimulation in vitro. Such sterile explants as seeds, buds to be removed from rhizomes, parts of  stems with bud were placed on modified media with mineral portion by Murashige and Skoog (MS) that contained 0,5–1 dose of macroelements and one dose of microelements,  vitamins (10 mg/l of thia­minum, 1,0 mg/l of pyridoxine, 1,0 mg/l of nicotinic acid and 1,0 mg/l of ascorbic acid) supplemented with amino acids (250 mg/l of glutamic acid, 3 mg/l of tyrosine, 3 mg/l of arginine, 2 mg/l of hydroxyproline), plant growth regulators [0,5–1,0 mg/l of GA (gibberelline acid), 0,2 mg/l of 6-BAP (6-Benzylaminopurine, 0,1 mg/l of NAA (α-naphtylacetic acid)] in different variations. After seed germination, buds emerging and sprouts formation 1–2 cm in height, for propagation purpose they were passivated on the medium of other composition that differed from previous one by the content and ratio of growth regulators, especially by a high concentration of cytokinins [6-BAP (0,4–0,5 mg/l), kinetin (0,5 mg/l), adenine (0,5 mg/k)] in different variations in presence of GA (0,2 mg/l). In order to stimulate rhizomes growth, microclones were transferred on media with other composition and ratio growth regulators (6-BAP (0,2–0,3 mg/l) + GA (0,5–1,0 mg/l) or 6-BAP (0,2–0,3 mg/l) + GA (0,5–1,0 mg/l) + NAA (0,1 mg/l),  in other words,  with a high content of gibberellins. After the formation of rhizomes 10–15 cm in length, miscanthus plants were planted out in the open ground. Stimulation of rhizomes initiation and elongation on appropriate nutrient media before Miscanthus giganteus, M. sacchariflorus and M. sinensis planting in vivo resulted in 100% adaptation and 100% survival of plants in the winter period without the use of greenhouse complexes. Conclusions. The method of miscanthus propagation in vit­ro and adaptation in the open ground was developed that included stimulation of rhizomes growth and favoured the increase of their length on media supplemented with gibbe­relline that guaranteed 100% preservation of microplants to be propagated from in vitro culture during adaptation in the open ground and acclimatization in winter.

Purpose. To obtain Miscanthus sacchariflorus (Maxim.) Hack and Miscanthus sinensis Andersson in vitro culture by indirect morphogenesis. Methods. Biotechnological procedures, mathematical and statistical analyses. Results. Composition of nutrient medium was developed intended for induction of callusogenesis from Miscanthus seeds with a poor germination and viability of seedlings – Murashige and Skoog (MS) medium was modified for the amount of macroelements (half-dose) that was supplemented with amino acids (300 mg/l of glutamic acid, 50 mg/l of aspartic acid, 5 mg/l of tyrosine, 3 mg/l of arginine, 2 mg/l of hydroxyproline) and plant growth regulators [2,5 mg/l of 2.4D (2.4-Dichlorophenoxyacetic acid), 0,6 mg/l of BAP (6-Benzyl-aminopurine) and 0,3 mg/l of ABA (Abscisic acid)]. Composition of nutrient medium was developed for regeneration of microplants from callus – agar MS medium was modified for the amount of macroelements (half-dose) supplemented with vitamins: 10 mg/l of thiaminum, 1,0 mg/l of pyridoxine, 1,0 mg/l of nicotinic acid (by White), 1,0 mg/l of ascorbic acid, 250 mg/l of glutamic acid, 2,0 mg/l of BAP, 0,3 mg/l of NAA (Naphthaleneacetic acid). On this medium, 100% regeneration of M. sacchariflorus (Maxim.) Hack and 50% regeneration of M. sinensis Andersson was obtained. Due to media modification aimed at initiating callusogenesis and microplants regeneration, reproduction factor of M. sinensis was increased 20 times at the average, M. sacchariflorus – 35–40 times. Conclusions. Plants of M. sacchariflorus (Maxim.) Hack and M. sinensis Andersson were obtained in vitro culture by initiation of callusogenes and microplants regeneration from the Miscanthus seeds with poor germination and viability on nutrient media of certain composition.

Purpose. To obtain Miscanthus sacchariflorus (Maxim.) Hack and Miscanthus sinensis Andersson in vitro culture by indirect morphogenesis. Methods. Biotechnological procedures, mathematical and statistical analyses. Results. Composition of nutrient medium was developed intended for induction of callusogenesis from Miscanthus seeds with a poor germination and viability of seedlings – Murashige and Skoog (MS) medium was modified for the amount of macroelements (half-dose) that was supplemented with amino acids (300 mg/l of glutamic acid, 50 mg/l of aspartic acid, 5 mg/l of tyrosine, 3 mg/l of arginine, 2 mg/l of hydroxyproline) and plant growth regulators [2,5 mg/l of 2.4D (2.4-Dichlorophenoxyacetic acid), 0,6 mg/l of BAP (6-Benzyl-aminopurine) and 0,3 mg/l of ABA (Abscisic acid)]. Composition of nutrient medium was developed for regeneration of microplants from callus – agar MS medium was modified for the amount of macroelements (half-dose) supplemented with vitamins: 10 mg/l of thiaminum, 1,0 mg/l of pyridoxine, 1,0 mg/l of nicotinic acid (by White), 1,0 mg/l of ascorbic acid, 250 mg/l of glutamic acid, 2,0 mg/l of BAP, 0,3 mg/l of NAA (Naphthaleneacetic acid). On this medium, 100% regeneration of M. sacchariflorus (Maxim.) Hack and 50% regeneration of M. sinensis Andersson was obtained. Due to media modification aimed at initiating callusogenesis and microplants regeneration, reproduction factor of M. sinensis was increased 20 times at the average, M. sacchariflorus – 35–40 times. Conclusions. Plants of M. sacchariflorus (Maxim.) Hack and M. sinensis Andersson were obtained in vitro culture by initiation of callusogenes and microplants regeneration from the Miscanthus seeds with poor germination and viability on nutrient media of certain composition.

Purpose. Based on the study of consumer qualities of perspective potato hybrids (Solanum tuberosum L.) the ones with a high degree of differentiation depending on the biochemical composition of tubers and culinary-consumer type were identified. Methods. Field (phenology); laboratory (biochemical, technological); mathematical and statistical (linear correlation, regression). Results. Consumer qualities and patterns of their formation under the influence of the biochemical composition of tubers were studied. Excellent taste was determined in mid-early (‘203.703-3’, ‘205.781-9’), mid-season (‘205.786-72’, ‘205. 798-15’) hybrids. High cooking quality of the tubers was detected in early-season hybrids (‘99.523-15’, ‘205.791-3’, ‘205.785-25’, ‘205.792-205’). Soft crispy texture was detected in mid-early (‘205.776-25’, ‘99.546-3’) and mid-season (‘205.782-24’, ‘205.786-72’, ‘205.798-43’) hybrids. The mid-early hybrid '205.780-8' contained high levels of starch. In terms of resistance to browning, three early-season (‘99.517-39’, ‘203.703-2’, ‘205.785-25’) and two mid-season hybrids (‘205.781-9’, ‘205.788-3’) were selected. It is proved, that the taste development depended on the starch content (r=0,657), proportion of starch/protein (r=0,470) and sugars accumulation (r= -450). The positive dependence of the cooking quality of the tubers on their starchiness (r=0,945), proportion of starch and protein (r=0,900) was detected. The influence of proportion of starch/protein over the texture of the tubers (r=0,877) and starch content (r=0,868) was established. Mealiness depended on sugars (r= -0,494) and starch content (r=0,474), resistance to browning – on tyrosine content in protein (r=-0,873) and free tyrosine content (r= - 0,824). In terms of culinary and consumer type of food (table) potatoes, eight hybrids were rated as type B, five and five hybrids belonged to types A and C respectively, and three hybrids belonged to type D. Conclusions. The selected, as for the high level of culinary quality indicators, hybrids can be recommended as valuable output material for practical plant breeding. Determination of biological interrelation of potato culinary quality indicators and biochemical composition of their tubers allowed to develop mathematical simulations to predict taste and texture, and it practically relieved from boiling and subjective evaluation by organoleptic method of tasting results. Systematization of culinary and consumer type food (table) potatoes can be a subject matter in the course of state variety testing.

Purpose. Based on the study of consumer qualities of perspective potato hybrids (Solanum tuberosum L.) the ones with a high degree of differentiation depending on the biochemical composition of tubers and culinary-consumer type were identified.Methods. Field (phenology); laboratory (biochemical, technological); mathematical and statistical (linear correlation, regression).Results. Consumer qualities and patterns of their formation under the influence of the biochemical composition of tubers were studied. Excellent taste was determined in mid-early (‘203.703-3’, ‘205.781-9’), mid-season (‘205.786-72’, ‘205. 798-15’) hybrids. High cooking quality of the tubers was detected in early-season hybrids (‘99.523-15’, ‘205.791-3’, ‘205.785-25’, ‘205.792-205’). Soft crispy texture was detected in mid-early (‘205.776-25’, ‘99.546-3’) and mid-season (‘205.782-24’, ‘205.786-72’, ‘205.798-43’) hybrids. The mid-early hybrid '205.780-8' contained high levels of starch. In terms of resistance to browning, three early-season (‘99.517-39’, ‘203.703-2’, ‘205.785-25’) and two mid-season hybrids (‘205.781-9’, ‘205.788-3’) were selected.  It is proved, that the taste development depended on the starch content (r=0,657), proportion of starch/protein (r=0,470) and sugars accumulation (r= -450). The positive dependence of the cooking quality of the tubers on their starchiness (r=0,945), proportion of starch and protein (r=0,900) was detected. The influence of proportion of starch/protein over the texture of the tubers (r=0,877) and starch content (r=0,868) was established. Mealiness depended on sugars (r= -0,494) and starch content (r=0,474), resistance to browning – on tyrosine content in protein (r=-0,873) and free tyrosine content (r= - 0,824). In terms of culinary and consumer type of food (table) potatoes, eight hybrids were rated as type B, five and five hybrids belonged to types A and C respectively, and three hybrids belonged to type D. Conclusions. The selected, as for the high level of culinary quality indicators, hybrids can be recommended as valuable output material for practical plant breeding. Determination of biological interrelation of potato culinary quality indicators and biochemical composition of their tubers allowed to develop mathematical simulations to predict taste and texture, and it practically relieved from boiling and subjective evaluation by organoleptic method of tasting results. Systematization of culinary and consumer type food (table) potatoes can be a subject matter in the course of state variety testing. | Цель. На основе исследования потребительских качеств перспективных гибридов картофеля (Solanum tuberosum L.) выделить гибриды, имеющие высокую степень дифференциации в зависимости от биохимического состава клубней и кулинарно-потребительского типа.Методы. Полевой (фенология); лабораторный (биохимические, технологические); математически-статистический (линейная корреляция, регрессия).Результаты. Исследовали потребительские качества и изучали закономерности их формирования под влиянием биохимического состава клубней. Отличный вкус был определён у среднеранних (‘203.703-3’, ‘205.781-9’) и среднеспелых (‘205.786-72’, ‘205 798-15’) гибридов. Высокую устойчивость к развариванию клубней было установлено у раннеспелых гибридов (‘99.523-15’, ‘205.791-3’, ‘205.785-25’, ‘205.792-205’). Мягкая рассыпчатая консистенция была характерна для среднеранних (‘205.776-2’, ‘99.546-3’) и среднеспелых (‘205.782-24’, ‘205.786-72’, ‘205.798-43’) форм. Среднеранний гибрид ‘205.780-8’ имел высокую степень проявления мучнистости. Устойчивость к потемнению имели три раннеспелых (‘99 .517-39’, ‘203.703-2’, ‘205.785-25’) и два среднеспелых гибрида (‘205.781-9’, ‘205.788-3’). Формирование вкуса зависело в основном от содержания крахмала (r = 0,657), соотношения крахмал / белок (r = 0,470) и накопления сахаров (r = -450). Была обнаружена сильная положительная зависимость разваривания клубней от их крахмалистости (r = 0,945), соотношения содержания крахмала и белка (r = 0,900). Определено влияние соотношения крахмал / белок на консистенцию клубней (r = 0,877) и содержания в них крахмала (r = 0,868). Мучнистость зависела от сахаров (r = -0,494) и крахмалистости клубней (r = 0,474), устойчивость к потемнению мякоти – от содержания тирозина в белке (r = -0,873) и свободного тирозина (r = - 0,824). По кулинарно-потребительскому типу столового картофеля восемь гибридов было отнесено к типу В, по пять – к типу А и С, три – к типу Д.Выводы. Выделенные гибриды с высокой степенью проявления показателей потребительского качества могут быть рекомендованы как ценный исходный материал для практической селекции. Определение биологической взаимосвязи показателей качества картофеля и биохимического состава их клубней позволило разработать математические модели для прогнозирования вкуса и текстуры, что практически освобождает от варки и субъективной оценки органолептическим методом результатов дегустации. Систематизация кулинарно-потребительского типа картофеля столового назначения может быть предметом обсуждения в государственном сортоиспытании. | Мета. На основі дослідження споживчої якості перспективних гібридів картоплі (Solanum tuberosum L.) виділити гібриди з високим ступенем диференціації залежно від біохімічного складу бульб та кулінарно-споживчого типу.Методи. Польовий (фенологія); лабораторний (біохімічні, технологічні); математично-статистичний (лінійна кореляція, регресія).Результати. Досліджували кулінарні якості та вивчали закономірності їхнього формування під впливом біохімічного складу бульб. Відмінний смак було визначено у середньоранніх (‘203.703-3’, ‘205.781-9’) і середньостиглих (‘205.786-72’, ‘205.798-15’) гібридів. Високу стійкість до розварювання бульб було виявлено у ранньостиглих гібридів (‘99.523-15’, ‘205.791-3’, ‘205.785-25’, ‘205.792-205’). М’якою консистенцією характеризувалися середньоранні (‘205.776-25’, ‘99.546-3’) і середньостиглі (‘205.782-24’, ‘205.786-72’, ‘205.798-43’) форми. Середньоранній гібрид ‘205.780-8’ мав вищий ступінь проявлення борошнистості. За стійкістю до потемніння м’якоті було виділено три ранньостиглих (‘99.517-39’, ‘203.703-2’, ‘205.785-25’) і два середньостиглих гібриди (‘205.781-9’, ‘205.788-3’). Формування смаку залежало здебільшого від умісту крохмалю (r = 0,657), співвідношення крохмаль / білок (r = 0,470) і накопичення цукрів (r = -450). Було виявлено сильну позитивну залежність розварювання бульб від їхньої крохмалистості (r = 0,945) та співвідношення вмісту крохмалю і білка (r = 0,900). Визначено вплив співвідношення кромаль / білок на консистенцію бульб (r = 0,877) та вміст крохмалю (r = 0,868). Борошнистість залежала від умісту цукрів (r = -0,494) та крохмалистості бульб (r = 0,474), стійкість до потемніння м’якоті – від умісту тирозину у білку (r = -0,873), вільного тирозину (r = -0,824). За кулінарно-споживчим типом столової картоплі вісім гібридів було віднесено до типу В, по п’ять – до типів А і С, три – до типу Д.Висновки. Виділені гібриди за високим ступенем проявлення показників кулінарної якості можуть бути рекомендовані як цінний вихідний матеріал для практичної селекції. Встановлення біологічного взаємозв’язку показників кулінарної якості картоплі і біохімічного складу їхніх бульб дозволило розробити математичні моделі для прогнозування смаку і текстури, що практично звільняє від варіння та суб’єктивного оцінювання органолептичним методом результатів дегустації. Систематизація кулінарно-споживчого типу картоплі столового призначення може бути предметом обговорення за державного сортовипробування.

Purpose. Based on the study of consumer qualities of perspective potato hybrids (Solanum tuberosum L.) the ones with a high degree of differentiation depending on the biochemical composition of tubers and culinary-consumer type were identified. Methods. Field (phenology); laboratory (biochemical, technological); mathematical and statistical (linear correlation, regression). Results. Consumer qualities and patterns of their formation under the influence of the biochemical composition of tubers were studied. Excellent taste was determined in mid-early (‘203.703-3’, ‘205.781-9’), mid-season (‘205.786-72’, ‘205. 798-15’) hybrids. High cooking quality of the tubers was detected in early-season hybrids (‘99.523-15’, ‘205.791-3’, ‘205.785-25’, ‘205.792-205’). Soft crispy texture was detected in mid-early (‘205.776-25’, ‘99.546-3’) and mid-season (‘205.782-24’, ‘205.786-72’, ‘205.798-43’) hybrids. The mid-early hybrid '205.780-8' contained high levels of starch. In terms of resistance to browning, three early-season (‘99.517-39’, ‘203.703-2’, ‘205.785-25’) and two mid-season hybrids (‘205.781-9’, ‘205.788-3’) were selected.  It is proved, that the taste development depended on the starch content (r=0,657), proportion of starch/protein (r=0,470) and sugars accumulation (r= -450). The positive dependence of the cooking quality of the tubers on their starchiness (r=0,945), proportion of starch and protein (r=0,900) was detected. The influence of proportion of starch/protein over the texture of the tubers (r=0,877) and starch content (r=0,868) was established. Mealiness depended on sugars (r= -0,494) and starch content (r=0,474), resistance to browning – on tyrosine content in protein (r=-0,873) and free tyrosine content (r= - 0,824). In terms of culinary and consumer type of food (table) potatoes, eight hybrids were rated as type B, five and five hybrids belonged to types A and C respectively, and three hybrids belonged to type D. Conclusions. The selected, as for the high level of culinary quality indicators, hybrids can be recommended as valuable output material for practical plant breeding. Determination of biological interrelation of potato culinary quality indicators and biochemical composition of their tubers allowed to develop mathematical simulations to predict taste and texture, and it practically relieved from boiling and subjective evaluation by organoleptic method of tasting results. Systematization of culinary and consumer type food (table) potatoes can be a subject matter in the course of state variety testing.