Сложившаяся нестабильная экономическая ситуация диктует поиск новых ресурсов в пищевой промышленности и формирует структуру питания населения. Поэтому актуальная научная и государственная проблема – обеспечение населения функциональными, экологически чистыми и качественными продуктами питания. Основной целью данной исследовательской работы стало производство качественного продукта из экологически чистого сырья растительного производства. Новизна работы состоит в приготовлении варенья с использованием плодов томатов разной степени зрелости. Практическая значимость – использование томатов разной степени зрелости для приготовления варенья – делает технологию выращивания малоотходной и экономически выгодной. Задача исследования – обеспечение населения экологически чистым, витаминным продуктом питания. Для приготовления варенья использовали плоды биологической, бурой и зеленой степени зрелости томатов сортов Бульдог и Новичок. Процесс приготовления варенья проходил в соответствии с технологическими требованиями на данный вид продукта. Основные химические вещества – сумму сахаров, сухое вещество, кислотность, аскорбиновую кислоту, расчет сахарно-кислотного индекса – определяли в день сбора, при переработке и после окончания срока ферментации. По окончании срока ферментации проводилась дегустационная оценка, где учитывали внешний вид, вкус, консистенцию, запах. В результате получено варенье из плодов томатов трех степеней зрелости с содержанием сухих веществ в зависимости от сорта и степени зрелости, которое варьировало в пределах от 14,38 до 18,32 % (сорт Бульдог) и от 11,12 до 13,89 % (сорт Новичок). Содержание аскорбиновой кислоты в готовом продукте после ферментации варьировало от 10,16 мг/% до 21,16 мг/%. Отношение сахара к кислоте, характеризующееся как показатель качества плодов, было высоким и изменялось в свежих плодах, в зависимости от степени зрелости: у сорта Бульдог – от 9,4 до 16,1 сахарно-кислотных единиц, у сорта Новичок – от 10,3 до 16,5 с. к. е. Использование плодов для приготовления варенья разной степени зрелости делает технологию выращивания томатов малоотходной и экономически выгодной. The current unstable economic situation dictates the search for new resources in the food industry, which forms the nutrition structure of the population. Therefore, an urgent scientific and state problem is to provide the population with a functional, environmentally friendly and high-quality food product. The main purpose of this research work was the production of a high-quality product from environmentally friendly raw materials of plant production. The novelty of the work consists in the preparation of jam using tomato fruits with varying degrees of maturity. Practical significance – the use of tomato fruits of varying degrees of maturity for making jam makes the cultivation technology low-waste and economically profitable. The task of the study is to provide the population with an environmentally friendly, vitamin-rich food product. Materials and methods. The fruits of biological, brown and green degrees of maturity of tomatoes of the Bulldog and Novichok varieties were used to make jam. The jam preparation process took place in accordance with the technological requirements for this type of product. The main chemicals: the sum of sugars, dry matter, acidity, ascorbic acid, calculation of the sugar-acid index were determined: on the day of collection, during processing and after the end of the fermentation period. At the end of the fermentation period, a tasting assessment was carried out, which took into account the appearance, taste, consistency, and smell. Results: jam was obtained from tomatoes of three degrees of maturity with a dry matter content depending on the variety and degree of maturity, which ranged from 14.38 to 18.32 % (Bulldog variety) and from 11.12 to 13.89 % (Novichok variety). The content of ascorbic acid in the finished product after fermentation ranged from 10.16 mg/% to 21.16 mg/%. The ratio of sugar to acid, characterized as an indicator of fruit quality, was high and varied in fresh fruits, depending on the degree of maturity, in the Bulldog variety from 9.4 to 16.1 sugar-acid units, in the Novichok variety from 10.3 to 16.5 C. K. E. Conclusion: the use of fruits for making jam of different degrees of maturity makes the cultivation technology tomatoes are low-waste and economically profitable.

В единой системе обеспечения населения страны полноценным запасом продовольствия важное место занимает плодоовощная продукция, которая определяет структуру питания человека. Круглогодичное снабжение населения бахчевой продукцией возможно при внедрении экономичных технологий переработки и получении полноценного витаминного продукта. Известны способы и методы, позволяющие продолжительное время сохранять в свежем или переработанном виде овощебахчевую продукцию, в частности арбузы. Доказано, что в процессе реализации свежей продукции на поле остается от 25 до 40 % товарной продукции, нереализованной в установленные сроки, нестандартная продукция, а также плоды зачистного сбора, которые по вкусовым и товарным качествам не уступают стандартным плодам. Переработка этой продукции с использованием солнечной энергии является одним из резервов удовлетворения потребностей населения и, что экономически важно, дает возможность создать малоотходную ресурсосберегающую технологию выращивания арбузов. Актуальность работы заключается в максимальном использовании естественных факторов, простоте операций, в гибкости технологических линий, в минимальных затратах денежных средств. Цель работы – сократить до минимума потери выращенного урожая и получить продукцию с новыми вкусовыми и пищевыми свойствами. Объектами изучения были сорта арбуза селекции института Астраханский (контроль) и Порционный. Подготовленное сырье раскладывали на решета размером 54х80 см с ячейкой 2х2 и 4х4 мм, их устанавливали на стеллажи высотой 0,4–0,6 м, на хорошо проветриваемом открытом месте. Форма резки плодов – пластинки толщиной 8–10 мм. Масса нагрузки на решето от 5,0 до 8,0 кг. В процессе работы по изучению влияния солнечной сушки на содержание основных химических веществ в плодах арбуза селекции Всероссийского НИИ орошаемого овощеводства и бахчеводства установлено, что их концентрация увеличивается пропорционально усушке сырья. В зависимости от степени зрелости плодов и нагрузки сырья на 1 м2 решета выход готового продукта варьировал от 101,0 до 138,0 кг с 1000 кг сырья. Потери сырья, состоящего из корок, семян и сока, вытекающего при нарезке, составили от 13,90 до 17,94 %, в зависимости от степени зрелости и сорта. In the unified system of providing the population of the country with a full-fledged food supply, fruit and vegetable products occupy an important place, which determines the structure of human nutrition. Year-round supply of the population with melon products is possible at introduction of economical technologies of processing and obtaining a full vitamin product. There are known ways and methods allowing to keep vegetable and melon products, in particular watermelons, fresh or processed for a long time. It is proved that in the process of realization of fresh produce on the field there are from 25 to 40 % of marketable products, not realized in due time, non-standard products, as well as fruits of clean-up collection, which by taste and marketable qualities are not inferior to standard fruits. Processing of these products with the use of solar energy is one of the reserves to meet the needs of the population and, what is economically important, gives an opportunity to create a low-waste resource-saving technology of watermelon growing. The relevance of the work lies in the maximum use of natural factors, simplicity of operations, flexibility of technological lines, minimum expenditure of money. The aim of the work is to reduce to a minimum the losses of the grown crop and to obtain products with new taste and nutritional properties. The objects of study were watermelon varieties of watermelon selection of the Institute Astrakhansky (control) and Portion. The prepared raw materials were laid out on 54x80 cm grids with a mesh of 2x2 and 4x4 mm, they were placed on racks 0.4–0.6 m high in a well-ventilated open place. The shape of fruit cutting was plates, 8–10 mm thick. The weight of the load on the sieve ranged from 5.0 to 8.0 kg. Results. In the process of work on studying the effect of solar drying on the content of basic chemicals in watermelon fruits of selection of All-Russian Research Institute of irrigated vegetable growing and melon growing it was found that their concentration increases in proportion to the shrinkage of raw materials. Depending on the degree of fruit maturity and the load of raw material on 1 m2 of sieve, the yield of the finished product varied from 101.0 to 138.0 kg from 1000 kg of raw material. Losses of raw material consisting of crusts, seeds and juice flowing out during slicing ranged from 13.90 to 17.94% depending on the degree of maturity and variety.

Abstract. The aim of work is to determine the bioenergy efficiency of eggplant seed production depending on the variety. Research methodology. In conducting this work we consider the costs: for live labor from growing seedlings to obtaining the finished product; for electricity; energy costs agricultural units and transport. The fruits of eggplant varieties of VNIIOOB - branch of FGBNU "PAFSC RAS" Panthera, Astrakom, Black cylinder, Matrosik in compare with the control variety Albatross were used. The work on cultivation was carried out according to technology generally accepted for Astrakhan region. Research results. The results of the work can be concluded: the highest yield of seeds was noted in the variety Matrosik 712.4 kg/ha, which is 1.1 times higher than the control; in other varieties it is lower than the control by 199.0-281.2 kg/ha. The yield energy efficiency ranged from 100 083.45 MJ/ha (variety Panthera) to 144335.23 MJ/ha (variety Albatross), other varieties occupied an intermediate position. Total yield energy inputs ranged from 32 836.2 MJ/ha to 51 312.1 MJ/ha, with an energy efficiency coefficient of 2.8–3.0 units. The energy efficiency coefficient of seed production at was 1.42–1.67 units. Scientific novelty. For the first time the bioenergetic estimation of eggplant seeds produced by the VNIIOOB, the minimum costs depending on the variety were found that is important for providing the agricultural producers with pure sort seeds of high quality produced in our country. It determined that bioenergetic technology of growing, harvesting and separating seeds are properly selected varieties with high standard yields and good seed yields.

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.

The growth in the cost of raw materials, vehicles, fuel, incomplete use of the crop leads to an increase in the cost of grown products. As you know, in the process of harvesting and its marketing, about 25-35% are products not sold on time, non-standard products, which are not inferior in nutritional value to the standard and stripping products. Such products are discarded or partially sold by agreement. Processing this part of the crop by solar-air drying is one of the ways to reduce crop losses and make the cultivation technology low-waste and resource-saving.Materials and methods. On the basis of the All-Russian research institute of irrigated vegetable and melon growing – branch of Precaspian agrarian federal scientific center of the Russian academy of sciences (FSBSI “PAFSC RAS”), work was carried out to study the quality of dried eggplants of the institute's selection that were not realized in due time and cleanup collection. For work, they took the fruits of the varieties Nizhnevolzhsky, Panther, Almazny, Astrakom. The goal of the work is to ensure the protection of unsold marketable products, as well as the fruits of the stripping collection from spoilage and obtaining a new product with good nutritional and taste properties, which makes the eggplant growing technology low-waste. Before and after drying, the main chemical substances were determined: the amount of sugars, dry substances, ascorbic acid, nitrates.Results Our results prove that from each ton of unsold products, you can get from 80 to 106 kg of complete dietary products. Ready-made dried eggplants contain, depending on the variety, from 21.17 to 23.86% of the total sugar, the amount of ascorbic acid ranges from 1.63 mg /% to 2.61 mg /%. The amount of nitrates is 7.6-10.2 times less than the permissible (1200 mg / kg) level. Solar-air drying is low-cost, since its storage and transportation requires fewer containers and vehicles. The amount of dried products is reduced to the original, depending on the grade and weight of the loaded raw materials per square meter by 9.4-12.5 times.

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.

Цель исследования – изучить и выявить наиболее перспективные сорта томатов селекции ВНИИООБ по вкусовым качествам на основании сахарно-кислотного индекса и биохимическим показателям. Предоставлены результаты изменения качественных показателей плодов томатов. Исследование проводили на сортах Лучистый, Супергол, Бульдог, Оранжевый салатный, Форвард, Гигантелла, Астраханский (контроль) селекции ВНИИООБ – филиала ФГБНУ «ПАФНЦ РАН» Астраханской области. Изучали изменения содержания основных химических веществ в свежих плодах томатов и после кратковременного хранения (10 сут) в естественных условиях хранилища. Биохимические параметры оценки качества плодов проводили по содержанию сухого вещества, суммы сахаров, кислотности, аскорбиновой кислоты, нитратов. По результатам исследования выявлено, что наиболее высокое отношение сахар/кислота как до хранения, так и после отмечено у сортов Супергол, Бульдог и Оранжевый салатный и находилось в пределах 10,2–12,2 единицы, что в 1,7 раза выше нормативного показателя (7 единиц). Более низкие вкусовые качества были у сортов Астраханский (контроль) – 8,8 и Форвард – 8,9. Дегустационная оценка изучаемых сортов томата составила 4,1–4,9 балла до хранения и 3,9–4,5 балла после кратковременного хранения. По содержанию аскорбиновой кислоты сорта Супергол, Бульдог и Оранжевый салатный превышали в 1,3–2,1 раза другие изучаемые сорта. По накоплению нитратов вышеуказанные сорта соответствовали экологически чистому продукту питания, так как их содержание было ниже в 4,1–7,5 раза предельно допустимой концентрации (150 мг/кг сырого вещества). Следовательно, сорта селекции ВНИИООБ по сахарно-кислотному индексу и биохимическим показателям отвечают высоким вкусовым качествам и экологически чистому продукту питания.

In modern farming systems the basis of the technology of cultivation of crops, becomes the regulation of the physical properties of the soil, the moisture supply of plants, the control of weeds, diseases and pests. Therefore, the introduction of resource-saving elements of technology for the care of watermelon crops, allowing to obtain stable yields remain relevant at this stage of development of market relations. It has been established that in order to increase the yield of watermelon fruits, it is necessary to carry out up to 4 cultivations that promote soil aeration and the destruction of weeds during the period of growth and development of plants. It was revealed that the best is differential watering, in which the standard yield is from 92.8% to 96.8%. Based on the systematization of the scientifically-based data obtained, the VNIIOOB staff developed OST 10316-2002 Food melons. Typical technological process, whichis approved and put into operation in Russia.

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.

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.

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.

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.

The specification for performance of technological operation for cultivation, storage, and transporting of original tomato varieties are presented. The standards for technological process was developed for the first time in Russia.

The storage of yield of potato depends on quality of potato tuber. During storage the respiration process and evaporation are the cause of natural loss of potato tuber biomass. In our experiments, the loss of mass depended on variety, tuber size, and place of growing. During first day of storage, the natural loss of biomass of cv. «Rosara» was 2,9-3.1%, and cv. «Udacha» – 1,9-6,3%.