Vegetable chips are extremely popular due to high content of antioxidants, valuable biological activity and long-term storage. During the investigation optimal methods of drying and chips storage from celery (Egor and Dobrynya cvs), parsnip (Krugly, Bely aist and Zhemchug) and parsley (Zolushka cv) roots were developed using the criteria parameters of taste, aroma, color and antioxidant content. The highest organoleptic properties were recorded for celery chips of Dobrynya cv, parsnip chips of Krugly cv and root parsleyThe highest differences in chips organoleptic parameters between convectional and freeze-drying methods reached 1.5 times for parsnip Bely aist cv. while the lowest differences were recorded for root parsley (1.05 times). Decrease in antioxidant activity during freeze-drying was the lowest in root parsley and celery Dobrynya cv. Convectional drying did not affect chips total antioxidant activity and demonstrated the highest preservation effect after 8 months storage. On the contrary, vitamin C losses were the highest during convectional drying though during storage vitamin C content in such chips decreased much less than in freezedried products. Aluminum foil provided 1.2-1.8 times higher content of antioxidants than paper and polyethylene package. Significant inter species and varietal differences in antioxidant stability during various methods of drying and storage were revealed.

The review is devoted to the nutritional significance and prospects of garden rhubarb ( Rheum rhabarbarum L.) utilization in food industry. High yield of juice reaching 90% and the ability to complex rhubarb stems processing for juice production and pectin extraction from rhubarb stem pomace are empathized. Rhubarb stems pomace recorded up to 21-23 % of pectin, which is significantly higher than in natural industrial sources of pectin. Medicinal value of rhubarb juice is discussed: antioxidant, anti-inflammatory, anti-carcinogenic, cardioprotective and anti-diabetic properties are indicated. Examples of high antioxidant content and unique organic acids composition of rhubarb juice are highlighted. Sorbic and benzoic acids are indicated as important components of juice widely used in food industry as food preservatives. Citric acid is shown to be the main component of rhubarb organic acids in spring. Special attention is paid to the non-waste production of juice thanks to the possibility of pomace processing for pectin recovery. Juice biochemical characteristics of four garden rhubarb cultivars (selection of Federal Scientific Center of Vegetable Production) are described: Udalets, Malakhit, Zaryanka and Krupnochereshkovy). Expediency of further selection on high anthocyanin content in rhubarb stems are empathized.

Relevance. Seeds play an important role in obtaining a high yield of vegetable crops of good quality. Breeders usually deal with a large number of samples. To study the source material, the seeds of the samples are sown in boxes with soil for growing seedlings or in collection nurseries of experimental stations and research institutions. It takes an average of ½ hour of shift time to manually extract a sample weighing 10 kg from a batch. Currently, there are no sufficiently efficient devices for isolating tomato seeds from batches of samples with small weights up to 100 kg. The task of research on mechanization is to increase the efficiency of the tomato seed extraction device by improving the working bodies, determining the value of the optimal mass of samples, the extraction of seeds from which is economically and technically feasible.Material and methodology. Experimental studies were conducted in order to find constructive solutions for working bodies, study their operability and determine optimal parameters and operating modes. The research program included: a study of the productivity of the layout and the complexity of its maintenance; a study of qualitative indicators, including seed loss, seed clogging, seed damage; a study of the modes of working bodies, including the number of revolutions of the whip shaft, gaps between the whips and the sieve, the angle of advance of the whips; an assessment of the convenience of cleaning and visual inspection of all surfaces of parts, in contact with seeds; analysis of the advantages and disadvantages of the design of mesh drums, scourges, mechanisms for locking semi-cylinders, the work of the fence that reclines together with the hopper.Results. As a result of the research, it was found that drum-and-whip type working organs are economically feasible for use in tomato seed extraction devices with a sample weight of at least 100 kg (i.e. mainly in primary and elite seed production), due to the fact that the time for disassembly, cleaning and assembly of working organs is 95% of the cycle (for example for samples weighing 10 kg). The clogging of the seeds meets the requirements, crushing was not observed.

Relevance and methods. Chips are considered to be one of the most popular food products with high content of biologically active compounds. The aim of the present work was evaluation of quality and antioxidant self-life of beet chips from different cultivars. Effect of drying method (convection, freeze drying) and storage conditions (paper, vacuum plastic bags and aluminum foil) on beet root chips from 4 cvs self-life was investigated. Biochemical methods of analysis and tasting evaluation were used.Results. Beet intervarietal differences in self-life of chips fat soluble antioxidants were indicated. Paper bags were shown to produce the highest AOA and phenolics values of convection drying products contrary to freeze drying chips in vacuum plastic bags. Differences in AOA and phenolics self-life of products produced via convection and freeze drying are absent. Tasting evaluation (appearance, taste, texture, aroma) revealed the lowest score for Gaspadynya cv. The highest polyphenols loss in chips stored in aluminum foil was typical for Gaspadynya cv chips, while storage in paper bags – for chips from Dobrynya cv chips. In a whole, the results of the present investigation indicate the importance intervarietal differences in beet chips production, as genetic differences determine taste and storability of the product.

Relevance. Providing the population with functional, environmentally friendly and high-quality food is an urgent scientific and state problem. With prolonged use of contaminated products, the risk of various diseases increases. Therefore, the human diet should consist of functional, environmentally friendly products. The main goal of this research work was the production of high-quality jam from environmentally friendly raw materials of plant origin.Methods. For the preparation of the jam, the fruits of the Sosnovsky zucchini variety and the Lada melon of the technical and biological degree of maturity were used. The technological process of making jam took place in accordance with the technological requirements for this type of product. The content of biochemical parameters: dry matter, the amount of sugars, pectin and nitrates) were determined in fresh and finished (after the fermentation period) products.Results. Jam with a melon aroma was obtained with a glucose content of 4.5-6.73%, fructose - 4.66-7.17% with an accumulation of nitrates in the range of 127.1 mg / kg (fruits of biological maturity) and 131.6 mg / kg (fruits of technical maturity), which is 3.0-3.1 times lower than the maximum permissible concentration. The tasting committee rated the jam made from fruits of technical maturity at 4.3 points, and biological at 4.8 points. Thus, summarizing the results of our research, we can conclude that the jam made from zucchini fruits with the addition of melon is a functional, high-vitamin, environmentally friendly food product with high taste.

Relevance. Squashes are a promising culture, and the recent work of breeders allow us to uncover large reserves to improve their nutritional and dietary qualities. The dietary value of zucchini is due to the easy digestibility of all carbohydrates, which allows them to be used in the production of canned foods. Canned snacks and candied fruits are produced from zucchini. The most important quality of the varieties we study is their cylindrical shape, allowing mechanization of the cleaning operation.Methods. Therefore, the purpose of this work was to use zucchini of different degrees of ripeness for the preparation of candied fruit with the least loss of products.Results. As a result of research conducted at the All-Russian Research Institute of Irrigated Vegetable and Melon-Growing in the Astrakhan Region, it was found that zucchini fruits of different degrees of maturity can be used to make candied fruits, but the highest yield was obtained from mature squash, and amounted to 654 kg from the Sosnovsky variety , in the Orange variety 696 kg from one ton of prepared raw material, while in the Orange variety of candied fruits it was obtained 42-64 kg more than in the Sosnovsky variety, depending on the degree of ripening STI. The tasting committee rated candied fruits obtained from the fruit of the zucchini of the Orange variety higher by 0.3-0.5 points than from the Sosnovsky variety. In terms of chemical composition, candied fruits prepared from the raw material of ripe zucchini fruits exceeded 1.2-1.5 times - from unripe fruits. Ready candied fruits can be used as an independent form, as well as for the preparation of other types of products in the food industry.

The requirements for garlic powder enriched with selenium, dried by convective drying and homogenized, are established. Selenium-enriched vegetables have special healing properties and are of interest as a source of selenium. Garlic enriched with selenium is grown in a number of countries (including the USA, Sabinsa) and produced in the form of capsules, tablets and granules (BAA), as drugs that can protect against cardiovascular diseases and cancer. The technical conditions of dried garlic with a high content of selenium were studied and identified. Based on these indicators, a standard has been developed «Dried garlic with high content of selenium. Technical conditions». The standard was developed for the first time for the Russian Federation. Sodium selenate was applied to the soil with a total dose of 75 mg / m 2 For drying, garlic bulbs in biological ripeness, standard and non-standard, without damage by diseases and pests were used. Cloves were peeled, ground, and dried in a drying cabinet at a temperature of 70°C to constant weight. The resulting material was homogenized, the powder was stored in tightly sealed plastic bags.

Preservation of tomatoes takes place by appropriate preparation of raw materials, packing in a container and sealing it with subsequent heat treatment. In the course of our studies on the suitability of new varieties for canning, we noted that all varieties reacted differently to heat treatment. For example, the forward variety, which has high taste qualities, had a sugar-acid index of 8,44, compared to 7,04-7,51 in other varieties, the tasting commission was estimated at 3,1-4,6 points, which is lower than other varieties, due to cracking of the skin of the fetus. After a year of storage, the sugar and acid index, depending on the variant, was 9,18-9,93, which indicates high taste qualities of the fruit. It was noted that the higher flavor qualities, regardless of the storage time, were in option 2. For the varieties Festive, Carat and Forward, the best was option 3. By the end of storage, it was 11,82 for the Festive variety, 10,51 for the variety Karat and 11,98 from Forward. According to the sugar-acid index of all the varieties studied, we distinguished Forward. We found that the sugar-acid index was higher than the taste, both before and after canning, in all varieties, indicating their high taste qualities. A higher score was given to variants 1 (control), 3 and 4. In variant 5, a sharper smell of garlic was noted.

В материале приводятся данные о разработанном ФГБНУ ФНЦО проекте стандарта организации на типовой технологический процесс производства семян репы при пересадочной культуре. Установлены требования к выполнению технологических операций при производстве семян репы при пересадочной культуре: посев, уход за растениями, уборка и послеуборочная доработка и др. The material provides data on the draft standard of the organization developed by the FSBSI FSVC for the typical technological process of production of turnip seeds in transplanting culture. Established requirements for business operations in the production of turnip seed at interchange culture: planting, plant care, harvesting and post-harvest improvement etc.

Установлены требования к микрозелени проростков овощного гороха, предназначенных для потребления в свежем виде, выращенных на субстрате или субстратах, не содержащих элементов питания. Проростки проращивают 14 суток, срезают ростки на высоте 10 15 см, транспортируют всеми видами транспорта при условии обеспечения сохранности продукции и в соответствии с правилами перевозок скоропортящихся грузов.The requirements for microgreens of vegetable pea seedlings intended for fresh consumption are established, grown on the substrate or does not contain elements of the supply substrates. Sprouts of vegetable peas germinate within 14 days. Cut the shoots at a height of 10 15 cm then if seedlings of vegetable pea transport with all models of transport while ensuring product integrity and in accordance with the rules of transportation of perishable produce.

The aim of the present investigation was development of an efficient technology for obtaining powders from fresh broccoli; determination of the possibility of using domestic production of broccoli as an import-substituting product; development of regulatory documentation for broccoli powders for the food industry. The research was carried out jointly with the representatives of the Federal Scientific cen-ter of vegetable production on an experimental basis in 2016. The domestic Tonus variety of broccoli (Federal Scientific center of vegetable production) and the Maraton F1 hybrid (France), differing in appearance, vegetative period, biochemical and physical characteristics were chosen. Technology of broccoli powder production from domestic and imported products was developed using two methods of drying convection and lyophilization. The gentle drying conditions of broccoli freeze drying compared to convective drying technology provided higher content of both vitamin C and polyphenols in the final powder. Comparative studies of organoleptic and physico-chemical properties of powders obtained from domestic and imported broccoli demonstrated close quality parameters, indicating the possibility of effective domestic broccoli utilization and import substitution. For the first time in the Russian Federation, the "Organization Standard" was developed for regulation of the quality parameters of broccoli powders intended for use in the food industry.

ФГБНУ Федеральный научный центр овощеводства, Московская обл., Одинцовский район

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 standard for organization for the model technological process in radish seed production through nontransplanting cultivation has been elaborated. The technological requirements to operations necessary for radish seed production process through non-transplanting cultivation, including sowing, plant care, harvesting and post harvesting processing have been established.

One of the main directions of the food industry development is the production of functional food products. Changes in the human’s diet structure cause that none of population group does receive necessary amount of vitamins, macro and microelements in healthy routine diet. To solve this problem, food stuffs enhanced by different ingredients enable to improve the biological and food value. The pumpkin is a valuable source of such important substances as carotene and pectin. Addition of garlic and hot pepper ingredients to process of pumpkin pickling enables to enrich the products with carbohydrates, proteins, microelements, which have low or no content in the pumpkin fruit. Therefore, the study of the influence of the different quantities of garlic and hot pepper additions on chemical composition of finished product is very important. The influence of plant additions used on chemical composition of finished product had been well determined. It was shown that through increased doses of garlic and hot pepper ingredients as compared with control, the carotene and dry matter content then decreased by 1.16%-3.43% in pickled pumpkin, while the pectin content depended on added component. The highest pectin content, 0.71% was observed at addition of 10 g. garlic ingredient per 1 kg. of raw matter, that was 4.1 times higher than control. With increased addition of hot pepper ingredient the pectin accumulation was decreasing from 0.58% in control to 0.36% in variant 10g. per 1kg. of raw matter.

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.

The purpose of the standard is the valuation of the indicators of quality of candied fruit watermelon, cooked in sugar syrup, dried and coated in granulated sugar intended for industrial processing and nutrition. This standard is developed for the first time in the Russian Federation.

Purple horsemint (Monarda citriodora L.) is a perennial plant belonging to Lamiaceae family and being cultivated as aromatic and ornamental crop in many countries of Europe and America. Last years this plant actively gains popularity among gardeners. To elaborate the standard of organization with title 'Seeds of Monarda citriodora L. Sowing qualities. Technical conditions' the basis data has been collected from laboratory of leafy, aromatic, scented and ornamental plant breeding, laboratory of stardatization, rationing and metrology at VNIISSOK. The standard for seeds of Monarda citriodora L.includes the following sections: field of utilization; normative references; terms, definition, abbreviation, classification; technical requirements; order for receiving and sample piking;method of control; transportation and storage; security requirements.

The results of the laboratory of standardization, regulation and metrology in recent years are shown. Based on research, two intergovernmental standards, one national standard, and 24 standards of the organization were developed, agreed, approved, and put into effect.

The aim of technical specifications is the development of quality rating system of canned garlicky tomato in vinegar and tomato sauces with garlic, sugar, salt, and vinegar. The project of the technical specifications is developed for the first time inRussia.