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Аннотация. Получение и изучение новых сортов винограда методом межвидовой гибридизации является актуальной задачей, поскольку сортимент винограда РФ по-прежнему испытывает большой дефицит в высокопродуктивных, устойчивых к неблагоприятным биотическим и абиотическим факторам среды сортах винограда различного направления использования. Особенно важно на данном этапе создавать сорта, не требующие высокой пестицидной нагрузки, устойчивые к филлоксере и другим вредителям, а также к грибным болезням. В Ростовской области благоприятные условия для развития садоводства и виноградарства. Совершенствование сортимента винограда, как и любой сельскохозяйственной культуры, непрерывный процесс его изменения с целью улучшения качественного состава сортов, обеспечивающих повышение рентабельности отрасли. В рамках исследования рассматриваются задачи селекции винограда в соответствии с требованиями рынка и изменениями экологических условий произрастания. Приводится краткая справка о селекции винограда во Всероссийском научно-исследовательском институте виноградарства и виноделия имени Я.И. Потапенко. Дается анализ сортов селекции института, входящих в Государственный реестр селекционных достижений, допущенных к использованию в 2021–2022 гг.Приводится краткая характеристика 7 новых красных технических сортов винограда селекции ВНИИВиВ имени Я.И. Потапенко (Восточный, Теремной, Мугофир, Красностоп Карпи, Черный жемчуг, Яхонтовый, Вечерний). Сорта винограда характеризуются высокой биологической пластичностью и качеством виноматериала.Все сорта отличаются высокой устойчивостью к грибным болезням, морозостойкостью, хорошим сахаронакоплением. По результатам проведенной дегустационной оценки, виноматериалы из всех сортов получили высокий балл, что говорит о перспективности использования этих сортов в рамках программы импортозамещения., Varietal study and selection of new varieties using method of interspecific hybridization is an urgent task, since grape assortment of the Russian Federation is still experiencing a large shortage in highly productive, resistant to unfavorable biotic and abiotic environmental factors, grape varieties of various uses. It is especially important at this stage to create varieties that do not require a high pesticide load, and are resistant to phylloxera and other pests. The Rostov region has favorable conditions for the development of horticulture and viticulture. Improving the assortment of grapes, like any other agricultural crops, is a continuous process of changing it in order to improve qualitative composition of varieties that increase profitability in the industry. The problems of grape breeding in accordance with market requirements and changes in environmental conditions of growth are considered. A brief reference on the selection of grapes at the All-Russian Scientific Research Institute of Viticulture and Winemaking named after Ya.I. Potapenko is given. The analysis of varieties bred in the Institute and included in the State Register of Breeding Achievements approved for use in 2021-2022 is given. A brief description of 7new red wine grape varieties of АSRIV&W – branch of the FSBSI FRARCselection is given (‘Vostochnyi’, ‘Teremnoy’, ‘Mugofir’, ‘Krasnostop Carpi’, ‘Chernyi Zhemchug’, ‘Yakhontovyi’, ‘Vecherniy’). Grape varieties are characterized by high biological plasticity and base wine quality. All varieties are highly resistant to fungal diseases and frost, have good sugar accumulation. According to the results of tasting evaluation, base wines from all varieties were highly appreciated, indicating the prospects of using these varieties in the framework of import substitution program., Magarach Vinogradstvo i Vinodelie, Выпуск 2 (124) 2023, Pages 116-121

Аннотация. В статье представлено ампелографическое описание и результаты исследований 2019–2022 гг. по оценке хозяйственно ценных свойств нового столового сорта винограда раннего срока созревания селекции Института «Магарач» – Жемчужный Магарача, полученного путем скрещивания сортов Восторг красный × Юпитер. Исследования выполнены на селекционном участке п. Партенит, Южный берег Крыма. Схема посадки кустов винограда – 3×1,5 м, форма куста – одноплечий Гюйо, участок без орошения. По среднемноголетним наблюдениям, распускание почек происходит 20 апреля, цветение – 9 июня, дата потребительской зрелости – 20 августа. Число дней от начала распускания почек до потребительской зрелости составляет 123 дня. Средняя масса грозди – 390,0 г, урожай с куста – 3,51 кг, максимальная масса грозди – 416,2 г, средняя масса ягоды – 4,0 г. Сорт винограда Жемчужный Магарача превосходит контрольный сорт Ассоль по показателям: средняя масса грозди в 2,15 раза, средняя масса ягоды в 1,6 раз, массовая концентрация сахаров в 1,11 раз, урожай с куста в 1,35 раза. По содержанию титруемых кислот сорт находится на уровне контроля. Жемчужный Магарача отличается гармоничным вкусом с мускатным ароматом. Средняя дегустационная оценка свежего винограда 8,8 балла. Подана заявка № 87067/7754773 д.ата приоритета 07.10.2022 в ФГБУ «Государственная комиссия РФ по испытанию и охране селекционных достижений» на регистрацию и выдачу патента на селекционное достижение «Сорт винограда Жемчужный Магарача». Новый сорт Жемчужный Магарача пополнит сортимент столового винограда раннего срока созревания с мускатным ароматом., The article presents ampelographic description and results of studies in 2019–2022 on assessment of economically valuable traits of new early ripening table grape variety bred in the Institute Magarach – ‘Zhemchuzhnyi Magaracha’, obtained by crossing of ‘Vostorg Krasnyi’ × ‘Jupiter’ varieties. The studies were carried out in the Partenit breeding plot in the South Coast of Crimea. The scheme of planting grape bushes is 3 × 1.5 m, bush training is a single one-arm Guyot, the plot is non- irrigated. According to the average long-term observations, the registered bud break is on April 20, flowering - on June 9, the date of harvest maturity is August 20. The number of days from the beginning of bud break to harvest maturity is 123 days. Average bunch weight is 390.0 g, yield per bush is 3.51 kg, maximum bunch weight is 416.2 g, average weight of a berry is 4.0 g. The variety ‘Zhemchuzhnyi Magaracha’ outperforms the control variety ‘Assol’ by the following indicators: average bunch weight - in 2.15 times, average weight of a berry - in 1.6 times, mass concentration of sugars - in 1.11 times, yield per bush - in 1.35 times. In terms of the content of titratable acids, the variety is at the control level. The variety ‘Zhemchuzhnyi Magaracha’ has a balanced flavor with muscat aroma. The average tasting score of fresh grapes is 8.8 points. Application No. 87067/7754773 with priority date 07.10.2022, was submitted to the State Commission of the Russian Federation for Testing and Protection of Breeding Inventions to register and issue the patent for breeding invention “Zhemchuzhnyi Magaracha Grape Variety”. New variety ‘Zhemchuzhnyi Magaracha’ will enrich the assortment of early ripening table grapes with muscat aroma., Magarach Vinogradstvo i Vinodelie, Выпуск 2 (124) 2023, Pages 110-115

Аннотация. Основные задачи в селекции винограда – создание сортов с заданными параметрами: повышенная морозозимостойкость, устойчивость против болезней и вредителей, ранний срок созревания, высокая урожайность, качество ягод и продукции (вино, сушёный виноград). Новые сорта винограда должны обладать высокой экологической пластичностью, отзывчивостью на агротехнические приемы. Цель исследований – изучение новых перспективных малораспространенных бессемянных сортов винограда Коктейль, Памяти Смирнова, Эльф, Красень, Южнобережный, Ялтинский бессемянный в условиях возделывания Нижнего Придонья. Исследования выполнены по общепринятым методикам М.А. Лазаревского, Н.Н. Простосердова, П.Н. Недова, К.В. Смирнова. Приводится краткая характеристика 3 новых бессемянных сортов винограда селекции ВНИИВиВ имени Я.И. Потапенко: Коктейль, Памяти Смирнова, Эльф и 3 бессемянных сортов винограда селекции ФГБУН «ВННИИВиВ «Магарач» РАН»: Красень, Южнобережный, Ялтинский бессемянный в условиях Нижнего Придонья по показателям – срок созревания, масса ягод и грозди, категория бессемянности, масса рудиментов семян, показатели продуктивности. Сорта возделывались в неукрывной культуре и в среднем за 10 лет изучения высокую зимостойкость показали сорта Эльф, Красень, Ялтинский бессемянный, Памяти Смирнова, обеспечившие процент распускания глазков в среднем 78,0 %; 73,2 %; 66,3 % и 63,6 % соответственно. Высокой категорией бессемянности в условиях г. Новочеркасска отличались сорта Коктейль, Красень, Эльф (в среднем за 10 лет исследований – III категория), при этом количество семян в ягоде ниже одного имел лишь сорт Коктейль. По крупности грозди выделились сорта Памяти Смирнова, Ялтинский бессемянный, Эльф и Красень. Высокая продуктивность побега отмечена у этих же сортов. Высокое качество столового винограда характерно для сортов Памяти Смирнова и Коктейль, сушеной продукции – для сорта Коктейль, виноматериалы высокого качества получены из сортов Коктейль и Красень. Сорта рекомендуются для пополнения сортимента виноградопроизводящих хозяйств Ростовской области., Major tasks in grape breeding are the selection of varieties with specified parameters: increased frost-winter resistance, resistance against diseases and pests, early ripening, high cropping capacity, quality of berries and products (wine, dried grapes). New grape varieties should also have high ecological plasticity, responsiveness to agricultural techniques. The goal of the research is to study new promising less-common seedless grape varieties ‘Cocktail’, ‘Pamyati Smirnova’, ‘Elf’, ‘Krasen’, ‘Yuzhnoberezhnyi’, Yaltinskiy Bessemyannyi’ in the cultivation conditions of the Lower Don Region. The studies were carried out according to the generally accepted methods of M.A. Lazarevsky, N.N. Prostoserdov, P.N. Nedov, K.V. Smirnov. Brief information of 3 new seedless grape varieties selected in the ASRIV&W named after Ya. I. Potapenko: ‘Cocktail’, ‘Pamyati Smirnova’, ‘Elf’, and 3 seedless grape varieties selected in the ANRIV&W Magarach: ‘Krasen’, ‘Yuzhnoberezhnyi’, Yaltinskiy Bessemyannyi’ is given in the conditions of the Lower Don Region in accordance with the following indicators: ripening period, weight of bunch and berries, seedlessness category, weight of seed rudiments, productivity indicators. The varieties were cultivated in the open-earth culture. On average, for ten years of study, high winter resistance was shown by the varieties ‘Elf’, ‘Krasen’, ‘Yaltinskiy Bessemyannyi’, ‘Pamyati Smirnova’, which provided the percentage of blooming eyes 78.0; 73.2; 66.3 and 63.6, respectively. The varieties ‘Cocktail’, ‘Krasen’, ‘Elf’ were distinguished by a high category of seedlessness in the conditions of Novocherkassk (the third category, on average, over 10 years of research), while only ‘Cocktail’ variety had a number of seeds in a berry less than one. The varieties ‘Pamyati Smirnova’, ‘Yaltinskiy Bessemyannyi’, ‘Elf’ and ‘Krasen’ were distinguished by a large bunch size. High productivity of the shoot was noted in the same varieties. High quality of table grapes is typical for the varieties ‘Pamyati Smirnova’ and ‘Cocktail’, of dried products – for the variety ‘Cocktail’, high quality base wines were obtained from ‘Cocktail’ and ‘Krasen’ varieties. The varieties are recommended to enrich the assortment of grape-growing farms of the Rostov Region., Magarach Vinogradstvo i Vinodelie, Выпуск 1 (123) 2023, Pages 6-13

The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which complicates their processing: it prevents juice output, hinders its clarification, filterability of wine materials and negatively affects the colloidal stability of wines. Enzymatic catalysis based on the action of microbial preparations, contributes in many respects to the successful solution of the problems of intensifying technological processes of fruit and berry raw materials processing and improving the quality of obtained products. Enzyme preparations of complex action, causing deep hydrolysis of high-molecular components of the peel and pulp of fruits, provide a more complete extraction of the liquid fraction, better clarification and filterability of juices. The foothill zone of Adygea has special soil and climatic conditions that affect the formation of physical and chemical characteristics of raw materials. Considering that apple tree occupies the first place in terms of planting area among fruit crops in the Republic of Adygea, an urgent task is to study the effect of enzymatic catalysis on technological properties of juices obtained during the processing of apples grown in these soil and climatic conditions. Enzyme preparations of complex action, recommended for the processing of fruit juices and wine materials, made in France and Germany, have been selected as objects of the research. The results of the studies on the use of enzyme preparations in the processing of apple juices, taking into account their influence on the juice yield and such technological parameters as the speed and quality of clarification, filterability and dynamics of alcoholic fermentation, have been presented. The effect of enzymatic catalysis on the mass concentrations of polysaccharides, starch, total nitrogen and phenolic substances has been studied. A higher hydrolytic activity of the Extrazyme enzyme preparation has been established, when added to the pulp; it contributes to the deep transformation of high-molecular substances and, as a result, to optimize the technological parameters of juice production

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

The most important phytonutrients of sea buckthorn ( Hippophae rhamnoides L.) berry are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, water and fat-soluble vitamins, tannins and pectin substances, phospholipids, macro- and microelements. In the Chelyabinsk region it is almost impossible to find well-groomed industrial plantings of sea buckthorn, since its main areas (600 hectares) are concentrated in amateur and home gardens. To form a healthy diet, it is important not only to ensure the safety of horticultural products, but also to raise the priority of signs that determine consumer demand, namely the quality and chemical composition of fruits, their saturation with the necessary micronutrients. While studying food and biologically active substances of sea buckthorn berries of the "Velikan" variety growing in different garden agrocenoses of the Chelyabinsk region it has been determined that sea buckthorn berries cultivated in the garden "Lokomotiv-1" (Chelyabinsk) contain more flavonoids (by 21.4 %), proteins (by 17.4 %), mineral elements - Al (in 5.3 times), V (3.4 times), Cu (3 times), Ti (2.4 times), Ca and Fe (1.9 times), Mn (1.5 times), in berries obtained in the garden "Dizelist-1" (Chelyabinsk region, Troitsk) contains more sugars (by 15.1 %), as well as Mo and Sr (2-2.3 times), Se (1.4 times), Cr (by 76.2 %), etc. In terms of Se content, the studied fruits exceed the clarke values by 4-6 times; in terms of Pb content, they turned out to be as close as possible to the upper limit of MPC according to the requirements of the Technical Regulations of the Customs Union. The study of the mineral composition of sea buckthorn is especially important in the context of the ecological disadvantage of the Chelyabinsk region due to the pollution of the environment with heavy metals.

The article presents the results of a long-term study of the world collection of pears, which is one of the largest in the RIPB system. It is kept at the Maykop Experimental Station of the Federal Research Center of the All-Russian Institute of Plant Genetic Resources named after N.I. Vavilov» branch and has 875 varieties, 248 species, forms and varieties, and is constantly updated with new samples. The collection includes wild species, as well as Russian and foreign varieties from Europe, America, Asia. The research was carried out in the soil and climatic conditions of the foothill zone of the North Caucasus in 2005–2015. The aim of the research is to study the dependence of biological traits and properties on the origin of samples and to isolate genotypes with the maximum expression of traits for use in breeding. In the research the methodological instructions of the All-Russian Research Institute of Breeding of Fruit Crops and the North Caucasus Center for the Breeding of Fruit, Berry, Flower and Ornamental Crops and Grapes have been used. The analysis of weather conditions has been carried out using meteorological data of the MES of the RIPB Branch. The regularities of the manifestation of signs and biological properties of the studied samples depending on their geographical origin have been established. The varieties that combine a fairly good quality of fruits and other, valuable characteristics have been identified: late flowering for protection from frost – Obilnaya Tuza, Uspenka; resistance to fungal diseases – Vodnik, Utrennyaya Svezhest; early maturity – Borup, Napoca and high regular yield – P. regelii x P. pyrifolia № 2 interspecific hybrid. As a result of many years of studying the world collection of pears the list of isolated genotypes of valuable traits has been added, the use of which contributes to a significant increase in the efficiency of breeding work.

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

The paper presents a description of a newly developed device for the robotic harvesting of garden strawberry. The device features versatility, the simplicity of design, ease of adaptation to an automated platform. (Research purpose) To study the conditions for harvesting garden strawberry with robotic machines, develop a method for picking berries and determine the parameters of the working element for robotic harvesting, taking into account the mechanical impact on berries and the degree of the berry damage. (Materials and methods) The authors prepared an experimental methodology of studying the physical-and-mechanical properties of garden strawberry and calculated the critical speed of the impact of berries when picked by the working element. To prove the effectiveness of the working element operation, a comprehensive analysis of the physical-and-mechanical parameters of berries was carried out. (Results and discussion) The study has shown that the strength of garden strawberry is largely dependent on such major factors as cultivation conditions, as well as the variety and size of berries. It has been found that the specific strength of various parts of berries ranges from 0.0094 to 0.0262 kilogram-force per square meter. The skin of the Zenga-Zengana and Rarekot varieties has proved to possess the greatest strength, while that of the Festivalnaya variety - the smallest one. The authors have shown that the base and the tops of berries are about 1.2 times stronger than the skin of their rest part. It has been found that the berry shell has the property of elasticity. When berries are squeezed, their deformation is proportional to the load applied. The authors have proposed a design of a moving robotic platform with a cutting working element mounted on a manipulator. As a result, berry removal can be implemented by cutting the stem with the least damage. (Conclusions) The authors have proposed a device for the robotic harvesting of garden strawberry, which is distinguished among its counterparts by its ability to significantly reduce the mechanical impact on the target object, as well as preserve the appearance and quality characteristics of berries.

Fruits and berries contain a large number of biologically active compounds: vitamins, minerals, organic acids. Wines made from fruit and berry raw materials are not inferior to grape ones in biological value, and sometimes even surpass them. Currently, significant volumes of fruit wines are imported into the Russian consumer market from other countries. The production of fruit and berry wines is mainly limited to the European part of Russia, which negatively affects the pricing of drinks in other regions. In this regard, the development of the wine industry may be the production of blending fruit and berry wines, which will provide the population with quality products made from local fruit and berry raw materials at affordable prices. The production technology and research results of the obtained samples of fruit and berry blend wines from the fruits of Sunberry and mountain ash, wild strawberries with different sugar content in the recipe are presented. Samples of fruit blending wines were prepared according to classical technology. Physico-chemical quality indicators of the studied wine samples were determined in the interdepartmental educational and analytical laboratory of the Nizhny Novgorod State Agricultural Academy. According to the results of evaluating the organoleptic and physico-chemical parameters of the developed samples of fruit wines, sample No. 3 turned out to be the best, as it had a pronounced harmonious aroma, pleasant taste, had the highest content of vitamin C and dry substances, and scored the most points. According to the results of a scoring of the organoleptic quality indicators of the studied samples of blending fruit wines, the least points were observed for sample No. 1 (5.25 points). In connection with the detection by all tasters of deviations from the norm.

Interest in the consumption of berries is largely due to the content of biologically active substances in them and their importance as dietary antioxidants. Polyphenolic compounds found in blackcurrant berries are known as agents that act prophylactically and therapeutically on the human body. The following were determined: total content of phenolic substances, flavonoids, anti-radical activity according to the DPPH method, restoring power according to the FRAP method, anthocyanins, organoleptic characteristics, dietary fiber content, vitamin C content for feedstock, semi-finished products (blackcurrant berries, blackcurrant puree, two types freeze-dried snacks from blackcurrant berries). According to the results of the study, it was found that the freeze-dried berry (snacks of two types of freeze-drying) showed good results: 42.05 mmol Fe2 +/1 kg (snacks with a structure-forming agent, 5% pectin), 38.6 mmol Fe2 +/1 kg ( snacks) restoring power according to the FRAP method, 47.1 Ec 50 mg/ml (snacks), 79.4 Ec 50 mg/ml (snacks with a builder, pectin 5%) anti-radical activity according to the DPPH method, 766 mg HA/100 g ( snacks), 835 mg HA/100 g (snacks with a builder, pectin 5%) total phenolic content, 374 mg K/100 g (snacks), 392 mg K/100 g (snacks with by a touring agent, 5% pectin) total flavonoid content, 166.07 mg CG/100 g (snacks), 174.21 mg CG/100 g (snacks with a structuring agent, 5% pectin) anthocyanins content, 50.1% (snacks), 66.9% (snacks with a builder, pectin 5%) vitamin C content, 76.8% (snacks), 90% (snacks with a builder, pectin 5%) dietary fiber, 1.92% (snacks), 2.13 % (snacks with a builder, pectin 5%) – titratable acidity. Thus, we can conclude that vacuum drying provides samples with good physicochemical properties and is better than a dried sample.

Local vegetable raw materials have good prospects in developing new balanced foods with high nutrition value. As a rule, local vegetable raw materials are environmentally friendly and contain a wide range of biologically and physiologically active agents. Fruit liqueurs possess a balanced chemical composition and a high nutrition and physiological value. They produce a recreational or preventive effect on human organism. However, the level of consumption of fresh fruit and berries remains low because of their seasonality. Moreover, the range of fruit and berry products is usually very poor, and very few of them are beneficial for human health and can prevent diseases. The research featured the formulations and production technology for new multicomponent fruit liqueurs of high nutrition value. The liqueurs were made from Dagestan garden and wild fruit and berries with a high content of macro- and micronutrients. The nutrition value and quality of the liqueurs were estimated according to the mass concentration of sugars, titrable acids, vitamins C and P, β-carotene, mineral elements, and phenolic and pectinaceous substances. The sensory properties were measured according to a 10-score system. The paper introduces formulations and technologies for three types of liqueur (Zhivitel’naya, Garmoniya, and Uslada). They involved alcoholized and fermentation-alcoholized juices of grapes, fruit and berry fruit drinks and extracts that mutually complemented each other according to valuable components. The new liqueurs have a high nutrition since 100 cm3 of the liqueur per day partially satisfies the daily requirements for some nutrients: phenolic substances – for 37.5–55.0%; pectinaceous substances – 17.5–32.5%; in vitamin C – 13.7–38.7%, β-carotene – 17.6–43.0%, and a microelement iron – for 14.0–26.0%. The multicomponent fruit liqueurs possess a wide range of biologically and physiologically active agents. As a result, they improve physical activity and increase resistance to bad ecological environment.

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью., The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value., Известия вузов. Пищевая технология, Выпуск 1 (379) 2021

The article discusses the dialect vocabulary associated with the traditions of food-gathering in the Russian North: specifically, the names of mushrooms and berries—reflecting the features of their preparation and culinary properties—and the names of dishes made from forest products. The article was based on dialect, folklore, and ethnographic data from the Arkhangelsk, Vologda, and Kostroma regions, including unpublished data collected by the toponymic expedition of the Ural Federal University. The article reveals the features of the categorization of forest products in the language of the North Russian peasants, local features of the plant diet, as well as the possible impact of the Finno-Ugric food culture. The ethnolinguistic approach involves taking into account the quantitative ratio of lexemes, ideographic, and areal analysis of vocabulary, identifying its semantic and motivational connections. The analysis of the material established that a significant range of linguistic units and folklore are associated with the topic of picking mushrooms and berries in the Russian North. Categories and concepts characteristic of the culture of gathering are identified: “number of mushrooms / berries collected at a time”, “forest hosts of mushrooms and berries”, “generic names of forest products” (vologa, oboshcha), and “especially valuable forest products” (tsarskie “royal” mushrooms, berries, fish). The names of mushrooms and berries indicate the methods of their preparation, nutritional properties, and composition. The names of the berry dishes reflect the influence of the Finno-Ugric culinary tradition (compare the possibly borrowed designations of flour cereals with berries—the Arkhangelsk words galagatka, kiprishikha, the Arkhangelsk and Vologda word lyas). Folklore texts and narratives preserve plots and ideas about gathering: men as typical mushroom pickers, children and girls are berry pickers, each village having its own territory for collection, the exclusion of strangers from certain locations, the local specialization of territories (e.g. Vologda-originated nicknames such as vologodskie ryzhiki, obabki, etc.), and others. © 2021, Peter the Great Museum of Anthropology and Ethnography (Kunstkamera), Russian Academy of Sciences. All rights reserved. Acknowledgements: the author’s work was supported by the Russian science foundation, project no. 17-18-01373 “slavic archaic zones in the space of europe: ethnolinguistic research”.

Рассмотрена динамика содержания антиоксидантов и показателей антиоксидантной активности в кондитерском креме, изготовленном по ТУ 9134–003–45031498–04, без добавок и с добавлением концентрированных соков вишни, черной смородины, черноплодной рябины, черники при хранении в течение 1 и 120 ч при температуре (4 ± 2)°С. Установлено, что при хранении кондитерского крема без добавок и с добавлением фруктово-ягодных соков в течение 120 ч происходит снижение содержания фенольных веществ, флавоноидов и показателей антиоксидантной активности, определенной в трех системах, полное разрушение антоцианов (кроме образца с добавкой сока черники). Более резкое снижение этих показателей наблюдалось у образцов крема с добавлением фруктово-ягодных соков по сравнению с контрольным образцом крема без добавок. Однако даже через 120 ч хранения содержание фенольных веществ и флавоноидов и показатели антиоксидантной активности в образцах крема с добавлением фруктово-ягодных соков были выше, чем у свежеприготовленного крема без добавок, хранившегося в течение 1 ч. После хранения в течение 120 ч наибольшее количество фенольных веществ и флавоноидов имел образец крема с добавлением сока черники – 294 мг галловой кислоты/100 г исходного сырья и 276 мг катехина/100 г исходного сырья соответственно, наименьшее – с добавлением сока вишни – 168 мг галловой кислоты/100 г исходного сырья и 180 мг катехина/100 г исходного сырья соответственно; наибольшую антиоксидантную активность в системе линолевой кислоты сохранили образцы крема с добавлением сока черноплодной рябины и черники – 12,5 и 11,7% соответственно., Dynamics of the content of antioxidants and indicators of antioxidant activity in confectionery cream made according to TU 9134–003–45031498–04, without additives and with the addition of concentrated juices of cherries, black currants, mountain ash, blueberries when stored for 1 and 120 hours at a temperature of (4 ± 2)°C is considered. It was found that when storing confectionery cream without additives and with the addition of fruit and berry juices for 120 hours, a decrease in the content of phenolic substances, flavonoids and indicators of antioxidant activity determined in three systems, complete destruction of anthocyanins (except for the sample with the addition of blueberry juice) occurs. A more dramatic decrease in these indicators was observed in cream samples with the addition of fruit and berry juices compared to the control sample of cream without additives. However even after 120 hours of storage, the content of phenolic substances and flavonoids and indicators of antioxidant activity in the cream samples with the addition of fruit and berry juices were higher than in the freshly prepared cream without additives stored for 1 hour. After storage for 120 hours, the cream sample with the addition of blueberry juice had the highest content of phenolic substances and flavonoids – 294 mg of gallic acid/100 g of raw materials and 276 mg of catechin/100 g of raw materials respectively, the lowest – with the addition of cherry juice – 168 mg of gallic acid/100 g of raw materials and 180 mg of catechin/100 g of raw materials respectively; cream samples with the addition of Rowan and blueberry juice retained the highest antioxidant activity in the linoleic acid system – 12,5 and 11,7% respectively., Известия вузов. Пищевая технология, Выпуск 5-6 (377) 2020

Зона Дальнего Востока относится к лесоизбыточным районам. Общий лесной фонд составляет около 500 млн. га. Продовольственные ресурсы дикорастущего сырья до настоящего времени еще полностью не изучены по видовому составу и объему запасов, что является ключевой проблемой, препятствующей рациональному их использованию. При проектировании пищевых продуктов важно правильно выбрать сырье, экономически обосновать способ его переработки. Оно должно быть доступным, дешевым и технологичным. Сырье регионального происхождения снижает себестоимость продукции. Учитывая эти факторы, появилась необходимость изучения возможностей и проблем использования дальневосточного сырья в пищевых целях. На базе технологического факультета Дальневосточного государственного аграрного университета проводятся исследования по разработке технологий и рецептур продуктов с использованием пищевых лесных ресурсов, в том числе уникальной дикорастущей ягодной культурой красника., The zone of the Far East belongs to forest-surplus areas. The total forest Fund is about 500 million hectares. Food resources of wild raw materials have not yet been fully studied in terms of species composition and volume of reserves, which is a key problem that hinders their rational use. When designing food products, it is important to choose the right raw materials, and to economically justify the method of processing them.It should be affordable, cheap and technological. Raw materials of regional origin reduce the cost of production.Given these factors, it became necessary to study the possibilities and problems of using far Eastern raw materials for food purposes. On the basis of the faculty of technology of the far Eastern state agrarian University, research is being conducted on the development of technologies and recipes for products using food forest resources, including the unique wild berry culture of krasnika., Экономика и предпринимательство, Выпуск 9 (122) 2020

Osmotic dehydration, due to its advantages related to energy and quality, is gaining popularity as an additional stage of processing in the chain of complex processing of products. As a rule, osmotic dehydration is a slow process, so there is a need for additional methods to increase mass transfer without adversely affecting the quality of the product. This has provided the necessary motivation for many recent achievements in the field. Minimal processing methods, such as osmodehydration, find a significant place in the processing industry to increase the shelf life of fruit and berry raw materials. The overall efficiency of the process is determined by the process parameters affecting the phenomenon of mass transfer. Therefore, in this work the parameters of mass transfer in osmotic dehydration of berry raw materials: strawberry, raspberry, blackcurrant, BlackBerry are studied. The process of mass transfer has been modeled effectively, as evidenced by the results obtained. Berries, previously dehydrated at 70°Brix solution of sucrose, have the cryoscopy temperature lower (-1.7°C)–(-4.8°C), dehydrated at 60°Brix solution of sucrose from (-1.1°C) to (-2,6°C).The number of crystallized water in berries, dehydrated in 60°Brix solution of sucrose made up from 8.6–10.1 %, and in 70°Brix solution from a 13.9–12.9 %.The amount of frozen water in berries, dehydrated 70 ° Brix sucrose solution from 7.5–40.4%, dehydrated 60°Brix sucrose solution from 2.3–10.1%. Reducing the activity of water in berries treated with 70°Brix solution was 2.8–0.8 %, 60°Brix sucrose solution from 1.4–0.3%. The obtained data show that due to osmotic dehydration of berries with a solution of sucrose, followed by freezing, the activity of water decreases, which allows extending the shelf life and limits the access of microorganisms to growth in the environment.

Samukh region is one of the main places in agricultural production, including grape production in Azerbaijan. Therefore, the study of the agrochemical properties of soils under vineyards, the current state of fertilizer introduction, increasing the efficiency of their use, a steady increase in soil fertility, yield and quality of grape harvest, as well as periodic environmental assessment of soils are urgent tasks that have both scientific, theoretical and practical value in thedevelopment of viticulture. In studies for the first time in the conditions of the Samukh region of Azerbaijan, on the basis of agrochemical and agroecological assessment of soils under vineyards, rational norms of fertilizers were determined against the background of manure, resulting in an increase in soil fertility, crop yield and quality of the grape harvest. The article describes the effect of fertilizers on the number of common and fruit shoots, the number of clusters in one crop, as well as on the fruit coefficient of the total shoots and the fruit coefficient of fruit shoots. The introduction of fertilizer standards against the background of manure significantly increased the development indicators of the grape culture on the irrigated light chestnut soils of the study area. So, in comparison with the variant without fertilizers in the experimental variants, the number of total shots per crop increased within 1.2–1.9 pcs., Fruit shoots — 1.6–2.8 pcs. The number of bunches — 3.3–5.8 pcs. The fruit coefficient of total shoots increased in the range of 0.07–0.14%, and thefruit coefficient of fruit shoots in the range of 0.06–0.11%.

В настоящее время в производстве функциональных продуктов широко применяют концентрированные экстракты из плодовоягодного сырья, содержащие значительное количество биологически активных веществ и обладающие лечебными и профилактическими свойствами. Для получения конкурентоспособных продуктов высокого качества необходимо учитывать влияние множества факторов на процесс концентрирования экстрактов. Объектами настоящего исследования были вакуумный роторнопленочный испаритель горизонтального типа и экстракты из высушенных ягод черники, выработанные с использованием растворителей: воды, 30го водноспиртового раствора (СР30), 60го водноспиртового раствора (СР60), этанола и ультрафильтрата творожной сыворотки (УТС). Начальное содержание сухих растворимых веществ в экстракте составляло, масс.: водном 4,5 СР30 5,0 СР60 4,2 этанольном 3,5 УТС 9,6. Изучены параметры работы роторнопленочного испарителя: высота уровня перерабатываемой жидкости в аппарате, угловая скорость ротора, расход исходного продукта на коэффициент концентрирования, массовая доля сухих веществ, сохранность витамина С в экстракте. Определены рациональные режимы работы роторнопленочного испарителя: GH 2,64 кг/ч омега 0,8 с1 Н 0,11 м. Средний коэффициент теплопередачи К составил 962 Вт/(м2 К) потери витамина С не превысили 8,0. Установлены физикохимические показатели качества концентрированных экстрактов при рациональных параметрах процесса концентрирования: массовая доля сухих растворимых веществ 56,258,7 углеводов 39,942,8 органических кислот (в пересчете на яблочную кислоту) 4,15,2 дубильных веществ 2,43,1 бетакаротина 0,62,7 мг/100 г витамина С 80,7102,1 мг/100 г биофлавоноидов (по рутину) 40564729 мг/100 г. Полученные концентраты обладают выраженным приятным гармоничным вкусом, свойственным сырью, и не имеют уваренных тонов, что обеспечивает их широкое применение в производстве пищевых продуктов., Currently, in the production of functional products are widely used concentrated extracts from fruit and berry raw materials containing in its composition a significant amount of biologically active substances and having therapeutic and preventive properties. In order to obtain competitive products of high quality, it is necessary to take into account the influence of many factors on the process of concentration of extracts. The objects of this study were a vacuum rotary film evaporator of horizontal type and extracts from dried blueberries. Extractants selected: curd whey ultrafiltrate water, ethanol and their solutions. The content of dry soluble and biologically active substances in the extracts was determined by standard methods. It was established that the highest yield of 9293 of vitamin C is achieved when using as an extractant curd whey ultrafiltrate, bioflavonoids and tannins 30 and 60 aqueousalcoholic solution, respectively. The initial content of dry soluble substances in the extract was, mass.: water 4,5 30 aqueousalcoholic solution 5,0 60 aqueousalcoholic solution 4,2 ethanol 3,5 curd whey ultrafiltrate 9,6. The influence of the parameters of the rotorfilm evaporator: the height of the level of the processed liquid in the apparatus, the angular velocity of the rotor, the consumption of the initial product on the concentration coefficient, the mass fraction of solids, the preservation of vitamin C in the extract. The rational parameters of the extraction process were determined: GH 2,64 kg/h omega 0,8 s1 H 0,11 m the heat transfer coefficient in this case was 962 W/(m2 K), the yield of dry soluble and the amount of biologically active substances is close to the maximum, in particular, the loss of vitamin C did not exceed 8,0. The physical and chemical indicators of quality concentrated extracts of the rational process parameters concentration: mass fraction of soluble solids of 56,258,7 carbohydrates and 39,942,8 organic acids (in terms of malic acid) 4,15,2 tannins 2,43,1 betacarotene of 0,62,7 mg/100 g vitamin C 80,7 totaled 102,1 mg/100 g of bioflavonoids (for routine) 40564729 mg/100 g. The obtained concentrates have a pronounced pleasant, harmonious taste, characteristic of raw materials and boiled tones do not have, this provides them with wide application in the production of food products., №4(370) (2019)

The article contains data on the content of elemental composition and organic acids in apple berry in the conditions of Buryatia from 3 places of growth. Soils from different places of apple berry growing differ in the content of the elements. Soils from the vicinity of Romanovo contain a significant amount of Ca, S, Cl, and from Burlakovo – Al, K, Fe. Samples of soils taken in the Kurdyumka area are rich in K. The leaves are concentrators P, S, Cl, Ca. Based on the values of the coefficient of biological absorption, it is established that Al, Ti, Cr, Mn, Fe, Zr are absorbed least by plants. It is established that the fruits collected from the plants of the Roman cenopopulation differ in a significant content of fructose, glucose, sucrose, which, apparently, is due to increased solar insolation and air temperature in this habitat. The greatest amount of benzoic acid is found in apple fruits harvested in the vicinity of the village. The Kurdyumka in the fruits of apple trees harvested in Buryatia, tartaric acid is not found., В статье приводятся данные по содержанию элементного состава и органических кислот у яблони ягодной в условиях Бурятии из трех мест произрастания. Почвы из разных мест произрастания яблони ягодной различаются по содержанию элементов. Почвы из окрестности с. Романово содержат значительное количество Ca, S, Cl, а из местности Бурлаково – Al, K, Fe. Образцы почв, взятые в местности Курдюмка, богаты содержанием K. Листья являются концентраторами P, S, Cl, Ca. На основании значений коэффициента биологического поглощения установлено, что меньше всего растениями поглощаются Al, Ti, Cr, Mn, Fe, Zr. Установлено, что плоды, собранные с растений романовской ценопопуляции, отличаются значительным содержанием фруктозы, глюкозы, сахарозы, что, по-видимому, объясняется повышенной солнечной инсоляцией и температурой воздуха в данном местообитании. Наибольшее количество бензойной кислоты выявлено в плодах яблони, собранных в окрестностях с. Курдюмка. В плодах яблони, собранных в Бурятии, не обнаружена винная кислота.

In formation of fruit quality, an application of bio-stimulants that can protect plants against external unfavorable factors and regulate specifically the plant growth, development and metabolism, is prospective, enabling full realization of a varietal potency. In this paper, the data are summarized on studying influence of meteorological conditions of the growing season and the growing factors on the yield and quality of strawberries grown in the southern Russia in 2006-2010. There are reported the results of using GUMI 20K fertilizer and growth regulators Mival-Agro, Stimolante 66f, Alga mix B Mg at the phases of stem extension, early flowering and ripening of berries to control yield formation and chemical composition of strawberries under extreme weather conditions. Due to application of tested preparations, in the varieties Cleary, Arosa, Marmolada the weight of a berry was by 0.7-2.2 g higher as compared to the control. That improves trade quality and ultimately has a positive effect on productivity. Joint use of growth regulators Mival-Agro and fertilizer GUMI 20K improves the quality according to the content of dry matter and sugars (by 7-10 %), organic acids (by 10-15 %), vitamin C (by 9-14 %), and P-active substances (by 3-12 %). It was found out that the use of growth regulators Stimolante 66f and Alga mix B Mg on the Marmolada plants contribute to increased resistance to late spring frosts occurred in 2009. The number of flowers exceeded the control by 9.1 %, and the number of berries was higher by 18.5 % with an average weight of a berry increased by 1.7 g. The berries also accumulated more soluble dry matters (9.0 %) and sugars (6.8 %), their acid content increased (1.0 %), but the synthesis of vitamin C and P-active substances slowed. A response of varieties to the treatments differed. In Arosa variety the similar treatments resulted in decrease of sugar content and acidity, but the concentration of biologically active substances increased as compared to the control. Thus, the application of fertilizers together with growth stimulants can reduce the impact of stresses, improving productivity, fruit quality and content of biologically active substances in strawberries.

Определены средние концентрации и диапазоны варьирования девяти микроэлементов в растениях голубики обыкновенной в лесном и болотном экотопах южного Прибайкалья. Основным депонирующим металлы органом являются корни, в которых накапливаются Mn, Fe, Cu, Ni, Pb, в стеблях аккумулируются Cr, Cd и Zn, в листьях – Co. 100 г сырых ягод голубики могут обеспечить 30–48% суточной потребности организма человека в Mn, Cr и Co, The average concentrations and ranges of variation of nine trace elements was determined in plant of Vaccinium uliginosum growing in the forest and bog ecotopes of southern Baikal region. It was found that roots accumulate the most amount Mn, Fe, Cu, Ni, Pb, stems differ with accumulation of Cr, Cd, Zn, and leaves accumulate Co. We have concluded that 100 g berries of Vaccinium uliginosum can provide up to 30–48% of daily human nutrient requirement of Mn, Cr and Co

The composition of lipids derived by extraction with Freon 22 and enzymatic hydrolysis from berries, berry shells, and seeds of the Chuy sea buckthorn cultivar has been studied. The fatty acid composition and acid and peroxide values of the samples have been analyzed; the differential scanning calorimetry (DSC) melting curves have been examined. The DSC method has been found to be appropriate for determining the origin of raw materials and the production method for sea buckthorn oil. Keywords: sea buckthorn oil, the Altai Territory, production method, differential scanning calorimetry 1. INTRODUCTION Sea buckthorn berries are rich in vitamins, carotenoids, flavonoids, proteins, antioxidants, amino acids, fatty acids, and phytosterols [1]. The most valuable component of sea buckthorn berries is their oil. The oil from the sea buckthorn pulp and seeds is characterized by a high content of lipids, including tocopherols, 3tocotrienols, carotenoids, and ω-3 and ω-6 polyunsaturated fatty acids [2, 3]. The composition of the sea buckthorn seeds and pulp varies in accordance with the subspecies, cultivar, soil and climate conditions, origin, cultivation activities, harvesting time, and extraction method [3]. The aim of this study is to explore the possibility of identifying samples of sea buckthorn oil derived from different parts of sea buckthorn berries by differential scanning calorimetry (DSC).