Production of Gynogenic Plants of Red Beet (Beta vulgaris L.) in Unpollinated Ovule Culture In Vitro

The unique and balanced components of the biochemical composition, together with high antioxidant activity, make the red beet necessary a dietary vegetable crop, much contributing to healthy food ration. The application of the technology for producing gynogenic plants in vitro increases the genetic diversity and significantly reduces the period of time required to obtain the appropriate homozygous lines used to create the F1 hybrids that are demanded in the market. For induction of gynogenesis, we used IMB medium developed by us with the addition of 55 g/L sucrose, 3 g/L phytogel, 200 mg/L ampicillin, and 0.4 mg/L thidiazuron (TDZ) and cultured at 28 °C in the dark for 4–6 weeks. Shoot regeneration from embryoids and callus was performed on MS medium with 20 g/L sucrose, 3 g/L phytogel, 1 mg/L 6-benzylaminopurine (BAP), and 0.1 mg/L gibberellic acid (GA3). Immersion of the obtained microshoots with 5–7 well-developed leaves for 10–15 s into concentrated sterile indole-3-butyric acid (IBA) solution (50 mg/L) followed by their cultivation on solid medium ½ IMB with 2% sucrose and 3 g/L phytogel was the most efficient method for root formation. The addition of silver nitrate (22 mg/L) to the nutrient medium provoked an increase in the number of induced ovules up to nine per Petri dish (up to 25% of induced ovules). Gynogenic development was produced in six out of 11 genotypes studied, and the plants that were then acclimatized to ex vitro conditions were obtained in three genotypes (Nezhnost’, Dobrynya, b/a 128). The evaluation of ploidy of gynogenic plants that was carried out by flow cytometry and direct counting of chromosomes stained with propion-lacmoide revealed that all obtained gynogenic plants were haploids (2n = x = 9).

Naturally coloured roots as a tool for studying root interactions in mixed cropping

The objective of this study was to evaluate the usage of species with coloured roots to study root growth patterns during intercropping. Red beet (Beta vulgaris L. cv. Detroit), having clear red roots, was used in a semi-field and field experiment to allow identification and quantification of roots of the individual species in the mixture. In the field experiment, red beet was strip intercropped with lucerne (Medicago sativa L. cv. Creno) and kale (Brassica oleracea L. var. Sabellica), respectively while the red beet-lucerne intercropping was conducted in large rhizoboxes where root growth distribution and ¹⁵N isotope uptake was determined. The study confirmed that the direct visual measurement of root growth using species with coloured roots and indirect tracer uptake measurements contributed to the success of studying root growth dynamics in intercropping systems. Red beet root intensity was not considerably affected by the strip intercropping when the crops were established at the same time, but when established between existing lucerne strips, a reduction in roots at the border row was shown. Lucerne and kale were both observed to be able to exploit the deep soil layers beneath the red beet border row.

The combining ability of self-pollinated lines of the red beet(Beta vulgaris L)

The proper choice of starting material determines the results of the selection. If the starting forms of plants are not fit for crossing and do not match the goals set or the soil and climate conditions available, any selection work may prove futile. The creation of new starting material is based on the study of the existing varieties and the selection of the best biotypes, as well as the assessment of a set of biological and economically valuable parameters of breeding. Inbreeding is the most widely used method of obtaining new starting material, especially homozygous lines, and it plays a key role in heterosis selection programs for the majority of agricultural crops. The use of beet heterosis allows for a significant increase in homogeneity, quality, and marketability of the produce. In 2018-2020, nine samples of red beet starting material were assessed. Using the polycross methods, we assessed the general combining ability of self-pollinated red beet lines across the parameters determining the commercial properties of this root crop: the proportion of the root crop top in its diameter, the share of leaves in the plant biomass, and regularity of shape and marketability. The subject matter of this work is the lines of red beet with round root crops. Research material includes the raw data from field measurements and records. We used the Kestrel F1 hybrid variety released for Central Russia. Field tests were carried out using the uniform procedures set out by the All-Russian Horticultural Research Institute - a branch of the Federal Research Center for Horticulture from Moscow Oblast. At the experimental locations, we used the agricultural practices typical of the region. Using the properties - the small proportion of the root crop top (42.1-47%) and the share of leaves in the biomass (24.1-27.5%), high regularity of root crop shape (up to 85.6%), and marketability (88.3-95.9%) - we determined the following lines: 506 I2, 507 I2.

Synthesis of Ammonium-Based Ionic Liquids for the Extraction Process of a Natural Pigment (Betanin)

The use of new synthesized ammonium-based ionic liquids was explored as an alternative to the current process implemented in the betanin extraction from red beet juice, resulting in high yields: 70% and 82%. Betanin is a vegetal pigment that has been applied to a large variety of products in the food industry, which is important, for it can work as a substitute for the red synthetic dyes used nowadays. Additionally, the use of the kosmotropic salt sodium acetate was explored in order to separate the complex formed by the ionic liquid and pigment of interest in a process that combined two techniques: ATPS (aqueous two-phase system) and SOES (salting-out extraction system). The results reveal that the studied techniques could work as a novel process for the extraction of betanin from red beet juice employing ionic liquids, which have not been tested for this purpose in other research.

ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES SOYGHURT EDAMAME WITH RED BEET

Soyghurt is a soy milk product fermented by Lactobacilus bulgaricus and Streptococcocus thermopilus. Edamame soybeans are processed into yogurt with the addition of red beets which are good for health and rich in antioxidants. The purpose of this study was to determine the effect of adding beetroot on antioxidant activity and physical properties of edamame soyghurt. The stages of making soyghurt begin with making edamame soybean juice, adding red beet juice with a concentration of 0, 5, 10, & 15%, inoculating 7% of the yogurt starter culture, and incubating for 24 hours. The soygurt products produced were analyzed for their antioxidant activity and physical properties (pH, viscosity, total dissolved solids). The results showed that the addition of red beetroot to edamame soygurt had an effect on antioxidant activity, pH, viscosity, total dissolved solids, color and taste. The addition of beetroot increases the value of antioxidant activity, but decreases pH, viscosity, and total dissolved solids. The addition of 5% beetroot was the best treatment with antioxidant activity of 17.56%, viscosity of 4346 mPa.s, pH of 4.2, and total dissolved solids of 6.4oBrix.