Nomenclatural standards of black currant cultivars bred at VIR

In the framework of the program initiated at the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), nomenclatural standards of five domestic black currant cultivars have been prepared. The present paper presents nomenclatural standards of these five cultivars bred at VIR: ‘Binar’, ‘Veloy’, ‘Peterburzhenka’, ‘Poeziya’ and ‘Trilena’. Plant morphological traits and breeding characters of these cultivars are described. Iinformation is provided on the formation and development of the VIR black currants collection at the Pavlovsk Experiment Station of VIR.

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

Development of technology for the production of functional beverages with improved consumer properties

Производство напитков функционального назначения в настоящее время имеет актуальное значение, при этом наиболее перспективными являются напитки, приготовленные на основе натуральных соков с добавлением ингредиентов, выделенных из растительного сырья, в том числе из плодово-ягодного. Помимо органических кислот, аминокислот, витаминов, пектиновых веществ, полифенолов и природных углеводов, эти напитки насыщены также дефицитными микронутриентами, оказывающими позитивное действие на состояние человеческого организма. В статье представлены результаты исследований по разработке рецептур и технологии производства высококачественных функциональных напитков на основе виноградного сока прямого отжима, обладающих улучшенными потребительскими свойствами за счет включения в их состав экстрактов плодово-ягодного сырья - фейхоа, ежевики и черной смородины. Приведена оценка показателей качества и безопасности разработанных напитков и процессуально-технологическая схема их производства. Работа выполнена на базе учебно-научной лаборатории технологии виноделия и продуктов питания из растительного сырья Ставропольского ГАУ. Для определения физико-химических показателей и пищевой ценности сырья, полупродуктов и приготовленных функциональных напитков применяли современные общепринятые методы исследований согласно действующих ГОСТ. Разработка технологии производства напитков на основе виноградного сока с применением плодово-ягодных экстрактов является особенно важной и актуальной задачей в связи с наличием разнообразной и доступной сырьевой базы на Юге России, а также высокой концентрацией в данном регионе плодоперерабатывающих производств, оснащенных современным высокопроизводительным оборудованием. Полученные нами результаты могут способствовать целенаправленному применению разработанных напитков в санаторно-курортном лечении населения для решения проблемы оптимизации питания и повышения пищевого статуса населения России. The production of functional beverages is currently of urgent importance, while the most promising are drinks prepared on the basis of natural juices with the addition of ingredients extracted from vegetable raw materials, including fruit and berry. In addition to organic acids, amino acids, vitamins, pectin substances, polyphenols and natural carbohydrates, these drinks are also saturated with scarce micronutrients that have a positive effect on the state of the human body. The article presents the results of research on the development of recipes and technology for the production of high-quality functional beverages based on direct-pressed grape juice, which have improved consumer properties due to the inclusion of extracts of fruit and berry raw materials - feijoa, blackberry and black currant in their composition. The evaluation of quality and safety indicators of the developed beverages and procedural and technological scheme of their production is given. The work was carried out on the basis of the educational and scientific laboratory of winemaking technology and food products from vegetable raw materials of the Stavropol State Agrarian University. To determine physicochemical parameters and nutritional value of raw materials, intermediates and prepared functional beverages, modern generally accepted research methods were used in accordance with the current GOST. The development of technology for the production of beverages based on grape juice using fruit and berry extracts is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Russia, as well as a high concentration of fruit processing plants accomplished by modern high-performance equipment in this region. The results obtained by us can contribute to the purposeful use of the developed beverages in sanatorium treatment of the population to solve the problem of optimizing the nutrition and improving the nutritional status of the population of Russia.

Achievements in breeding and main directions for improving black currant adssortment in Federal Horticultural Research Center for Breeding, Agrotechnology and Nursery

The article presents the main results of twenty years of research carried out at the Federal Horticultural Research Center for Breeding, Agrotechnology and Nursery (Kokino Base Station) on the search and creation of various genetic origin genotypes and the possibility of their use in further breeding work on black currants. The created genetic sources of resistance to American powdery mildew, leaf spots (canker, septoria, cercosporosis), large-fruited, berries’ high vitamin С content, fruit strength, plant productivity are presented: 7-37-2 (Litvinovskaya × Dar Smolyaninovoy), 37-27-4/05 (Debryansk, free pollination), 63-35-1 (Lentyay × Debryansk), 68-03-1 (Charodey × Yadryonaya), 5-66-5 (Dobrynya, free pollination), 13-51-1 (Shalunya, free pollination), 33-27-1 (Strelets × Selechenskaya 2) etc. As a result of breeding research, 12 black currant varieties have been created, eight of which (Bryanskiy Agate, Debryansk, Mif, Vera, Gamayun, Strelets, Charodey, Barmaley) are included in the State Register of Breeding Achievements, approved for using.

Reproductive ability of black currant cultivars after pollen cryopreservation in liquid nitrogen

Background. Studying the reproductive ability of black currant cultivars after long-term cryopreservation of their pollen in liquid nitrogen is very important for plant diversity conservation and for the effectiveness of breeding efforts.Materials and methods. Five black currant cultivars served as the material for the research. The viability of black currant pollen after cryopreservation in liquid nitrogen was analyzed. Pollen viability was tested on an artificial medium containing 10% of sucrose and 0.8% of agar. The viability of pollen was tested on the black currant collection at Pushkin and Pavlovsk Laboratories of VIR. The cultivar ‘Andreevskaya’ (k-15630) was pollinated with pollen stored for one year in liquid nitrogen (–196°C) as well as with fresh pollen (control test).Results and conclusion. After 12 months of conservation under ultralow temperatures there was a change in the level of pollen viability depending on the genotype: it varied from 10.4% (cv. ‘Pozdnyaya poslevoennaya’, k-7654) to 50.4% (cv. ‘Kriviai’, k-42517), while its mean value was 0.9% higher than the mean initial viability. The fruit setting rate in the control option was 81.3–94.2%. When pollinated with pollen kept in liquid nitrogen for one year, the fruit setting rate varied from 69.2% (‘Kacha’, k-44185) to 93.3% (‘Belorusochka’, k-41978); the remaining cultivars (‘Pozdnyaya poslevoennaya’; ‘Chereshneva’, k-42481; and ‘Kriviai’) demonstrated intermediate values of this indicator, i.e., the reproductive ability of pollen after cryopreservation was high even despite its low viability. As for the fruit weight, no differences were shown by cvs. ‘Kacha’, ‘Chereshneva’ and ‘Kriviai’ in both pollination options, while this indicator in cvs. ‘Belorusochka’ and ‘Pozdnyaya poslevoennaya’ was lower than the control by 0.31 and 0.24 g, respectively.

A Pilot, Phase II, Observational, Case-Control, 1-Month Study on Asthenopia in Video Terminal Operators without Dry Eye: Contrast Sensitivity and Quality of Life before and after the Oral Consumption of a Fixed Combination of Zinc, L-Carnitine, Extract of Elderberry, Currant and Extract of Eleutherococcus

The aims of the study were to investigate the ability and effectiveness of an oral intake of a fixed combination of zinc, L-carnitine, elderberry extract, black currant and Eleutherococcus extract in controlling the symptoms of eyestrain in videoterminal (VDT) users and to record its effects on contrast sensitivity. A single-center, phase II, observational, case-control, 1-month study in VDT workers without dry eye disease was carried out. Demographics and number of actual hours at VDT/day were taken into account. All subjects underwent a complete ophthalmic examination, including assessment of contrast sensitivity, and completed the computer vision symptom scale questionnaire at baseline and one month later. A total of 30 Caucasian subjects adhered to the required inclusion criteria and completed the study; 15 subjects were treated (T) and 15 were controls (C). All clinical data at baseline were similar in both groups (p > 0.05): after one month, all subjects had stable visual acuity, refractive defect and intraocular pressure (IOP); screen exposure time was unchanged. Regarding symptoms, at randomization, the groups had a similar score: 33.1 ± 3.3 in T and 32.8 ± 5.6 in C. One month later, the computer vision symptom scale (CVSS) questionnaire score decreased by −14.1 ± 3, 1 (p = 0.000) and −2.3 ± 1.8 (p = 0.568), respectively. Regarding contrast sensitivity, in group C the values of spatial frequencies remained unchanged, while they improved in almost all the cycles per degree stimuli in the treated group. Oral intake of a fixed combination of zinc, L-carnitine, elderberry extract, black currant and eleutherococcus extract can significantly improve contrast sensitivity and symptoms in VDT workers with no signs of dry eye disease.

Nomenclatural standards of black currant cultivars bred by Sverdlovsk Horticultural Breeding Station. Part I

In the herbarium of cultivated plants of the world, their wild relatives and weeds (WIR) a collection of nomenclatural standards for cultivars of domestic breeding is being created. Nomenclatural standards are carriers of the authenticity of the genetic information of the breeding achievements and should be kept indefinitely in the scientific herbarium collection. A herbarium sample collected with the direct participation of an expert, which can be the author of the cultivar or official representative of the author's breeding organization, is designated as the nomenclature standard. The nomenclatural standard confirms the originality of the cultivar, protects the copyright of its creators. The article publishes the nomenclature standards of 10 black currant (Ribes nigrum L.) cultivars, bred at Sverdlovsk Horticultural Breeding Station from 1983 to 1997 and included into the State Register of Breeding Achievements: Akkord (WIR-54112), Vasilisa (WIR-54115), Vympel (WIR-54118), Globus (WIR-54119), Dobry Dzhinn (WIR-54121), Pilot (WIR-54127), Slavyanka (WIR-54129), Udalets (WIR-54132), Fortuna (WIR-54133), Shaman (WIR-54134). In addition to the description of the nomenclature standards, the distinctive taxonomic and economically valuable traits of each cultivar are given. Herbarium samples of nomenclature standards are made in accordance with the recommendations of the International Code of Nomenclature for Cultivated Plants (ICNCP), registered in the database "VIR Herbarium" and included in the Herbarium of cultivated plants of the world, their wild relatives and weeds (WIR).

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

Influence of biological products on the parameters of the root system of wood cuttings of black currant (Ribes nigrum L.)

Black currant (Ribes nigrum L.) is one of the most widespread berry crops in Russia. The need for planting material of black currant is increasing every year, because the area for laying industrial plantations is increasing. The purpose of our research is to assess the effect of combinations of biological products on the rooting rate of cuttings and on the parameters of the root system of black currant. The objects of research are black currant varieties - Dar Smolyaninova, Sevchanka, Yadrenaya. In the research, there are two combinations of biological products: based on Trichoderma viride + water and the combined use Trichoderma viride and Pseudomonas fluorescens. The experiment was carried out in 2021 in the Moscow region. We found that there is no reliable effect of the products on the increase of the root system volume and the roots length. The coefficients of variation for the studied varieties of the root system volume and along the length are very high, that does not make the planting material leveled according to these indicators. Keywords: BLACK CURRANT, RIBES NIGRUM, CUTTINGS, REPRODUCTION, ROOTING, BIOLOGICAL PRODUCTS, TRICHODERMA VIRIDE, PSEUDOMONAS FLUORESCENS