The results of 39-year large-scale work on apple breeding for the improvement of fruit biochemical composition are discussed. The character of the inheritance of the content of sugar, titrate acids, ascorbic acid and P-active substances in fruit is shown. The brief descriptions of the new varieties with good flavor and harmonic combination of sugar and acidity are given. The prospects of the trend are shown.

The results of 39-year large-scale work on apple breeding for the improvement of fruit biochemical composition are discussed. The character of the inheritance of the content of sugar, titrate acids, ascorbic acid and P-active substances in fruit is shown. The brief descriptions of the new varieties with good flavor and harmonic combination of sugar and acidity are given. The prospects of the trend are shown.

Open seeds - difficult (complex) biological system. The same plants gives seeds with different morphological indication (form, size, dyeing, weight 1000 seeds), anatomical and physiological properties. The physiological properties are correlation, state of quiet, influence on the anatomy construction and chemical composition of seeds lettuce Lactuca sativa L.

Open seeds - difficult (complex) biological system. The same plants gives seeds with different morphological indication (form, size, dyeing, weight 1000 seeds), anatomical and physiological properties. The physiological properties are correlation, state of quiet, influence on the anatomy construction and chemical composition of seeds lettuce Lactuca sativa L.

Purpose. Conducting economic evaluations of late varie­ties of white cabbage of various sort types bred by Kyiv experimental station of the Institute of Vegetables and Melons NAAS of Ukraine (IVM). Methods. Field, laboratory, statistical. Results. Experimental studies included phenological observations of plants growth and development, biometric measurements of vegetative and edible parts of plants, determination of biochemical сomposition of heads, records of yield and storability of late varieties of white cabbage of such sort types as Amager and Langedijska winter. Varieties with the highest yield, best biochemical composition and excellent storability of cabbage heads during four and six month periods were identified. Conclusions. Among the cabbage samples of Amager sort types, late variety Vasylyna was characterized by the highest yields. Olga variety provided the significant increase in productivity. Violanta variety had the highest yield within the sort type Langedijska (Langendijker) winter. Knyagynіa variety far exceed indices of standard Langendijker detsema. Late varieties of the first sort type produced the highest yield, the second ones demonstrated better biochemical composition and excellent storability of cabbage heads during four and six month period.

Purpose. Conducting economic evaluations of late varie­ties of white cabbage of various sort types bred by Kyiv experimental station of the Institute of Vegetables and Melons NAAS of Ukraine (IVM). Methods. Field, laboratory, statistical. Results. Experimental studies included phenological observations of plants growth and development, biometric measurements of vegetative and edible parts of plants, determination of biochemical сomposition of heads, records of yield and storability of late varieties of white cabbage of such sort types as Amager and Langedijska winter. Varieties with the highest yield, best biochemical composition and excellent storability of cabbage heads during four and six month periods were identified. Conclusions. Among the cabbage samples of Amager sort types, late variety Vasylyna was characterized by the highest yields. Olga variety provided the significant increase in productivity. Violanta variety had the highest yield within the sort type Langedijska (Langendijker) winter. Knyagynіa variety far exceed indices of standard Langendijker detsema. Late varieties of the first sort type produced the highest yield, the second ones demonstrated better biochemical composition and excellent storability of cabbage heads during four and six month period.

Purpose. Comparative evaluation of varieties of tomato bred by Kyiv experimental station of the Institute of vege­tables and melons (IVM) NAAS of Ukraine with allowance for different fruit shapes. Methods. Field, laboratory, statistical ones. Results. Since varietal characteristics can greatly influence the course of the growth process, the experiment included phenological observations of plants growth and development, biometric measurements of plants and fruits, productivity records, besides, biochemical values of fruits with various shape were defined (flat-round and plum-shaped fruits). Varieties with the highest yield, best biochemical values and earlier fruit ripening were identified. Conclusions. Among the samples of tomato with flat-round fruits, Zoren variety had the shortest time interval from mass germination up to early ripening of fruits, Myroliubivskyi variety – in the group of plum-shaped fruits. In the first group Atlasnyi variety had the highest yield, in the se­cond – Khoriv variety. Atlasnyi (flat-round fruits) and Oberig (plum-shaped fruits) varieties had the best biochemical values. Varieties with plum-shaped fruits excelled samples with flat-round fruits at biochemical composition.

Purpose. Comparative evaluation of varieties of tomato bred by Kyiv experimental station of the Institute of vege­tables and melons (IVM) NAAS of Ukraine with allowance for different fruit shapes. Methods. Field, laboratory, statistical ones. Results. Since varietal characteristics can greatly influence the course of the growth process, the experiment included phenological observations of plants growth and development, biometric measurements of plants and fruits, productivity records, besides, biochemical values of fruits with various shape were defined (flat-round and plum-shaped fruits). Varieties with the highest yield, best biochemical values and earlier fruit ripening were identified. Conclusions. Among the samples of tomato with flat-round fruits, Zoren variety had the shortest time interval from mass germination up to early ripening of fruits, Myroliubivskyi variety – in the group of plum-shaped fruits. In the first group Atlasnyi variety had the highest yield, in the se­cond – Khoriv variety. Atlasnyi (flat-round fruits) and Oberig (plum-shaped fruits) varieties had the best biochemical values. Varieties with plum-shaped fruits excelled samples with flat-round fruits at biochemical 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.

Purpose. To study the effect of growth regulators EpinTM and Emistym C on yield and quality of strawberry berries of five varieties (Fragaria ananassa (Weston) Duсhesne ex Rozier) with various ripening time. Methods. Field, laboratory, analytical and statistical ones. Results. It was found that there were no impact of growth regulators EpinTM and Emistym C on the speed of phenological phases of strawberry plants development. It was experimentally determined the impact of mentioned substances on the yield of most studied varieties. Laboratory analysis has confirmed the changes in biochemical composition of strawberries. Conclusions. The use of growth regulators EpinTM end Emistym C had a positive effect on fruit yield and quality of studied strawberry varieties. Spraying with these substances increased yields by 14–51% as compared with the control. Content of sugars, dry matter and vitamin C in berries of most of varieties was increasing. At the same time the level of acidity in case of spraying with growth regulators was significantly reducing.

Purpose. To study the effect of growth regulators EpinTM and Emistym C on yield and quality of strawberry berries of five varieties (Fragaria ananassa (Weston) Duсhesne ex Rozier) with various ripening time. Methods. Field, laboratory, analytical and statistical ones. Results. It was found that there were no impact of growth regulators EpinTM and Emistym C on the speed of phenological phases of strawberry plants development. It was experimentally determined the impact of mentioned substances on the yield of most studied varieties. Laboratory analysis has confirmed the changes in biochemical composition of strawberries. Conclusions. The use of growth regulators EpinTM end Emistym C had a positive effect on fruit yield and quality of studied strawberry varieties. Spraying with these substances increased yields by 14–51% as compared with the control. Content of sugars, dry matter and vitamin C in berries of most of varieties was increasing. At the same time the level of acidity in case of spraying with growth regulators was significantly reducing.

Breeding of columnar type apple varieties has been carried out at VNIISPK since 1984. The possibility of grow-ing of columnar type apple varieties in the crown of winter hardy semi-dwarf rootstock 3-4-98 by S. N. Stepanov’s breeding is being studied in different density of planting in the orchard (3 x 1,0 m; 3 x 1,5; and 3 x 2,0 m). The inves tigation of winter hardiness, cropping power, fruit mar ketability and biochemical composition allowed releasing two varieties «Poesia» and «Priokskoye» for state trials.

Breeding of columnar type apple varieties has been carried out at VNIISPK since 1984. The possibility of grow-ing of columnar type apple varieties in the crown of winter hardy semi-dwarf rootstock 3-4-98 by S. N. Stepanov’s   breeding is being studied in different density of planting   in the orchard (3 x 1,0 m; 3 x 1,5; and 3 x 2,0 m). The inves  tigation of winter hardiness, cropping power, fruit mar  ketability and biochemical composition allowed releasing two varieties «Poesia» and «Priokskoye» for state trials.

The pomological description of studied samples has been given; the chemical composition and relation between biochemical characteristics in fruits of Prunus cerasifera subsp. macrocarpa (Erem. et Garcov.) var. pissardi Bailey has been studied. The obtained data are compared with characteristics, typical for fruits of varieties Prunus cerasifera Ehrh. and forms of Persica vulgaris subsp. atropurpureae (Schneid.) Zajats.

The pomological description of studied samples has been given; the chemical composition and relation between biochemical characteristics in fruits of Prunus cerasifera subsp. macrocarpa (Erem. et Garcov.) var. pissardi Bailey has been studied. The obtained data are compared with characteristics, typical for fruits of varieties Prunus cerasifera Ehrh. and forms of Persica vulgaris subsp. atropurpureae (Schneid.) Zajats.