Coefficients of originality of Hippophae rhamnoides L. by phenological dates.

Sea buckthorn is often perceived and used precisely as a fruit crop, but it also has decorative qualities. When choosing varieties for gardening, it is important to know the phenological dates of the onset of decorative phases, but literary sources often indicate only one phenophase - the period of fruit ripening. The purpose of this work is to analyze 18 varieties of sea buckthorn of the average ripening period according to the degree of originality of the onset of a number of phenophases. Female sea buckthorn plants are in the collection of the Main Botanical Garden. N.V. Tsitsina (Moscow, Russia). Annually from 2014 to 2019, 16 phenodates were noted (swelling and blooming of buds, appearance and blooming of leaves, complete leafing, yellowing of leaves, leaf fall, beginning of budding, mass budding, beginning of flowering, mass and end of flowering, fruit setting, single ripening, mass ripening , fruit fall). Originality coefficients were calculated by a statistical method for assessing the modality weight. It was found that among the varieties of the average ripening period, the Chuiskaya and Gus-Khrustalnaya varieties have a high degree of originality of the complex of phenological dates, and the overwhelming majority of varieties are the most typical in the sample. Keywords: HIPPOPHAE RHAMNOIDES L., ORNAMENTAL PLANTS, ORIGINALITY, VARIETY, SEA BUCKTHORN, PHENODATES, PHENOLOGY

The influence of drought on the change in the area of the assimilation surface of the genotypes of durum and bread wheat, which differ from the ripening period

The article discusses the dynamics of changes in the area of the assimilation surface of assimilation organs of different genotypes of durum and soft wheat as a result of drought, differing in the ripening period. As you know, under drought conditions, the water potential of the soil first decreases, and then the plants; at later stages, the turgor pressure decreases, stomata close and there is a sharp decrease in photosynthetic activity. This situation creates stress in organisms and various biochemical, physiological and molecular reactions arise to overcome and protect this stress, allowing plants to develop resistance mechanisms that allow them to adapt to the external environment. The study showed a wide range of changes in the surface area of assimilation to assimilate organs in ontogenesis, depending on the morphophysiological characteristics of genotypes and donor-acceptor relations. Expansion of these studies showed that chloroplasts of high-yielding genotypes are characterized by high rates of electron transport and phosphorylation. It has also been confirmed that there is a relationship between CO2 assimilation and productivity.

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time.

EFFECT OF TREATMENT WITH PREPARATIONS BASED ON 1-METHYLCYCLOPROPENE ON THE ORGANOLEPTIC AND BIOCHEMICAL PARAMETERS OF APPLES DURING STORAGE

Проблема обеспечения высокого качества продукции для оптимизации затрат на ее производство и хранение актуальна для производителей и переработчиков плодовых культур. Исследовано влияние обработки плодов яблок препаратами на основе 1-метилциклопропена на изменение органолептических и биохимических показателей продукции при хранении. Объектом исследования были яблоки сорта Айдаред, выращенные на территории Краснодарского края, урожая 2020 года. При подготовке к исследованию часть яблоневых насаждений в период созревания плодов обрабатывали препаратом «Румянец» на основе 1-метилциклопропена в течение 28 дней с интервалом между обработками в 7 дней. После съема часть плодов с обработанных и необработанных деревьев перед закладкой на хранение была однократно обработана 1-метилциклопропеном с концентрацией активного вещества 1,4%. Для закладки на хранение были составлены 4 образца: образец 1 – необработанные плоды яблок (контроль); 2 – яблоки, обработанные препаратом «Румянец» в период созревания; 3 – яблоки, обработанные 1-метилциклопропеном перед закладкой на хранение; 4 – яблоки, обработанные препаратом «Румянец» в период созревания и 1-метилциклопропеном при закладке на хранение. Образцы яблок хранили при температуре (2 ± 1)°С и относительной влажности воздуха 85% в течение 30 сут. Установлено, что наивысшую оценку по значимым органолептическим показателям – площадь окрашенной поверхности, основная и покровная окраска кожицы, вкус и запах получил образец яблок 2. Его биохимические показатели на момент окончания срока хранения были выше по сравнению с аналогичными показателями контрольного образца. Содержание витамина С в плодах на момент окончания хранения снизилось: в контрольном образце на 7,3%, в образце яблок, обработанных в период созревания препаратом на основе 1-метилциклопропена, – на 3,6%. Дополнительная обработка яблок препаратом 1-метилциклопропена при закладке на хранение способствовала снижению органолептических показателей качества яблок (образцы 3 и 4). The problem of ensuring high quality products to optimize the cost of its production and storage is relevant for producers and processors of fruit crops. The effect of processing apple fruits with preparations based on 1-methylcyclopropene on the changes in the organoleptic and biochemical parameters of the products during storage was studied. The object of the study was apples of the Aydared variety grown on the territory of the Krasnodar region, the harvest of 2020. In preparation for the study, a part of apple plantations during the fruit ripening period was treated with the preparation «Rumyanets» based on 1-methylcyclopropene for 28 days with an interval between treatments of 7 days. After fruit picking, part of the fruits from the treated and untreated trees were treated once with 1-methylcyclopropene with a concentration of the active substance of 1.4% before being stored. 4 samples were prepared for storage: sample 1 – unprocessed apple fruits (control); 2 – apples treated with the preparation «Rumyants» during the ripening period; 3 – apples treated with 1-methylcyclopropene before storage; 4 – apples treated with the preparation «Rumyants» during the ripening period and 1-methylcyclopropene before storage. Apple samples were stored at a temperature of (2 ± 1)°C and relative humidity of 85% for 30 days. It was found that the highest score for significant organoleptic parameters – the area of the painted surface, the main and cover color of the skin, taste and smell had the sample of apples 2. Its biochemical parameters at the end of the storage period were higher than those of the control sample. The content of vitamin C in fruits at the end of storage decreased: in the control sample by 7,3%, in the sample of apples treated during maturation with a preparation based on 1-methylcyclopropene – by 3,6%. Additional treatment of apples with 1-methylcyclopropene preparation before storage contributed to a decrease in the organoleptic quality indicators of apples (samples 3 and 4).

Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus (log10 2.15 cfu/gm), Escherichia coli (log10 1.11 cfu/gm) and yeasts and moulds (log10 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

The investigation of biological and pomological indicators of apricot in the Nakhchivan Autonomous Republic

According to the field expeditions, in the conditions of stationary and cameral laboratory investigations the genofund of apricot cultivated in Nakhchivan Autonomous Republic is defined. The biological features and pomological parameters are specified and the comparative analysis is carried out. As a result of the analysis, it became clear that among the apricot cultivars grown on the territory of the Nakhchivan Autonomous Republic, 42.9% are of local origin, 11.9% are introduced cultivars and 45.2% are forms. The distribution area of cultivars are determined and it is noted that Abutalibi, Haqverdi, Girmiziyanag, Aghchanabhat, Agh novreste, Khosropshahi, Teberze, Balyarim, Shalakh cultivars have much productivity importance and they widely cultivated in the region. During the conducted expeditions, it was revealed that apricot is mainly grown in the Ordubad district of the Autonomous Republic. It was defined that 30.5% of cultivars are early ripening, 47.8% of them are midseason ripening, 21.7% of them are late ripening; but 31.6% of forms are early, 42.1% of them are middle, 26.3% of them are late ripening. The research revealed that Nakhchivan novresti cultivar and Kotam-2, Dasta-4 forms are the most early ripening in comparison with other cultivars and forms. During the learning of the phase it was proved that the blossom period is depend on climate factors and ripening period is depending on genotype features. Weight the cultivars and forms is about 32.0-58.4 g and the pulp is between 90.0-95.8%. As a result of biological and zoological studies, 41.9% of cultivars and forms were distinguished by high values of these indicators. During the dequstation Nakhchivan novresti, Shalakh, Abutalibi, Balyarim, Agh erik, Goyjenabad, Girmizi partizan sorts and Jugha-5, Dasta-4, Dasta-9, Ordubad-12, Sharur-5 forms are rated with the highest scores.