Lemon monarda (Monarda citriodora L.) is a decorative, spicy taste and a vegetable of the family Lamiaceae. In Russia it is grown as a spicy-aromatic and medicinal plant. It is also called lemon bergamot, lemon mint, lemon bee balm, as the leaves, stems and inflorescences have a strong smell of lemon. Monarda is often used as an additional ingredient in the preparation of various dishes. During the development of the standard "lemon monarda (greenery). Technical conditions", the basis of the data received by the laboratories of the Federal Scientific Vegetable Center: green, spicy taste and floral crops; standardization, regulation and Metrology. The monarda standard includes the following sections: scope; regulatory references; terms, definitions and abbreviations; technical requirements; characteristics, packaging, labeling; rules of acceptance and sampling; test methods; transportation and storage; safety requirements.

The most part of tomatoes cultivated in Astrakhan oblast are transported in industrial centers of Russian Federation. Introduction of new cultivars suitable for mechanized harvesting and transportation has a considerable significance for tomato production in Nizhniye Povolzhye, and consequently, increases the profitability of vegetable production. At All-Russian Research Institute of Vegetable, Melon and Ground Growing several new-bred tomato cultivars passed the trial test, and thus, were shown to meet all requirements for upto-date agricultural technology.Two tomato cultivars 'Bokserskiy' and 'Klasicheskiy' were bred on the base of experimental data. These cultivars exceeded the standard 'Moriyana' in yield capacity, fruit weight, and had nearly equal biochemical composition. According to results obtained, it was shown that the fruits of cultivars 'Bokserskiy' and 'Klassicheskiy' were suitable for mechanized harvesting and long distance transportation.

Standard for organization for candied pumpkin has been developed. Industrial raw material. The following ‘Technical Specifications’ included: definitions, terms, abbreviations, technical requirements, orders of reception, trial methods, transportation and storage, labor protection, fire security and reference list. The product is pumpkin pulp cut to pieces of different shapes and sizes boiled in sugar syrup, dried and coated with granulated sugar. Fruits of pumpkin that need for production are obliged to be in the phase of biologically freshness and maturity, healthy, without soiling. The cultivars for table use with smooth peel, thick and dense, not fibrous pulp with thickness over 3 cm. and deepyellow or bright-orange color are taken. The finished products are packed according to GOST. The candied pumpkin is well preserved up to six month for retail sale and up to 12 month for further industrial processing. The candied pumpkin is stored in dried and well ventilated room with relative air humidity below 75% and temperature from 0° to 20°C.