Fruit growing
and viticulture of South Russia

Annotation

The growing economic importance of alternaria fungi for agricultural crop production every year more and more activates research in the biology, ecology, and systematics of these micromycetes. By reducing the photosynthetic potential, pathogenic species of the genus Alternaria on vegetating plants cause slow destruction of host tissues. Small-spore species are mentioned as pathogens of alternarioses of various agricultural crops: A. alternata (Fries) Keissler, A. tenuissima & T. Nees: Fr.), A. infectoria and A. avenicola in the study of micromycete cultures and the selection of optimal nutrient media in vitro. For alternaria fungi, such screening can be carried out according to the criterion of the yield of the fungus biomass (g/100 ml of medium). According to some researchers, the most favorable for these purposes are the potato-glucose and Chapek environment. Since an important diagnostic feature of Alternaria is the structure of conidia, habitus and pattern structure, according to other researchers, too nutritious media should not be used for the cultivation of these fungi, as there is a suppression of the development of conidia. For example, Simmons (2007) recommends potato-carrot agar and agar medium V8.For the cultivation of fungi from the pathocomplex of necrotic leaf spot of grapes of the genus Alternaria, the optimal nutrient medium is potato-carrot agar (KMA). On this medium, there is sufficient, but not too abundant sporulation and moderate development of vegetative mycelium. CMA is also an optimal substrate for establishing the diversity of cultural traits of strains within a species for possible differentiation by strain trait, which is important for further population studies.

Annotation

The structure of children's nutrition in schools in the world and in the Russian Federation is normalized. Fruit is provided for breakfast in Russian schools. An analysis of the information posted on the school websites showed that problems in the organization of school meals are common for all regions. A narrow range of fruits, beverages made from them, and confectionery products is revealed. As a result, in the cyclic menus on randomly selected sites of schools in 8 randomly selected regions of the country, only apples are used for breakfast. Drinks are represented by tea, there are no fruit drinks and desserts, and cookies or pastries are included in the menu as confectionery. The possibility of including grapes in the year-round menus of schoolchildren of the Russian Federation was studied for the purpose of enriching the school food with fruits and fruit desserts. The use of grapes for these purposes is currently constrained by logistical and technological problems. The possibility of application Acoustic Extra Freezing technology (AEF) for freezing grapes is considered. Organoleptic parameters of frozen grapes after thawing were studied. The results of organoleptic indicators showed that the use of acoustic freezing allows to maintain excellent taste and texture of grapes after thawing. Typical recipes of fruit desserts with the replacement of various berries with grapes have been tested. It was found that the addition of intensely colored red grape puree in an amount of 12-15% in various recipes gives dishes bright pink-crimson or purple-red tones, thus improving the appearance, aroma and taste. The use of acoustic freezing allows supplying for schools grapes and grape based meals with preserved taste and texture all year round.

Annotation

Cabbage vegetables are distinguished by a number of features of the course of physiological and biochemical processes due to high humidity, which increases the intensity of metabolism in cells and tissues. This fact makes it difficult to organize the storage of such primary produce: the quality is rapidly decreasing, losses are increasing, the value of which is influenced by such parameters as relative air humidity, temperature, degree of aeration, variety, degree of maturity of primary produce, presence of mechanical and other damage, phytopathogens contamination. In this regard, it is relevant to study the regularities of the effect of processing plant primary produce (white cabbage) with biological preparations based on domestically produced reagents on reducing losses, stabilizing quality and preserving biologically active substances. In experiments in vitro it was found that in relation to the phytopathogen Ps. maculicola, the biological product Vitaplan did not give the effect of suppressing growth, and the biological product Bactofit caused a slight delay in the growth of the phytopathogen: 0.5-1 mm. The effectiveness of the bactericidal action of natamycin on Rh. solani and Ps. maculicola is more than 3 times higher at a concentration of 0.1 g/l. The bactericidal effect of the product with a concentration of 0.5 g/l is more than 2 times more effective than a concentration of 0.1 g/l on exposure to S. sclerotiorum and B. cinerea. In an in vivo study, the development of Bacillus subtilis was not observed in samples with introduced biological products. In samples with introduced phytopathogens S. sclerotiorum, B. cinerea, Ps. maculicola, after 21 days of storage, the affected area increased threefold. With the joint introduction of phytopathogens and biological products, both Vitaplan and Baktofit had a restraining effect on the development of all three phytopathogens. No development of phytopathogens was observed during inoculation of white cabbage heads with phytopathogens followed by the introduction of two different concentrations of natamycin (0.05% and 0.1%).

Annotation

The article deals with the influence of treatment with enzyme preparations of petiolate oak wood on the content of phenolic aldehydes and acids in aged cognac distillates. The content of synaptic and coniferyl aldehydes and syringaldehyde; vanilli�, gallic and syringic acids; and vanillin in cognac distillates aged for 6 months on oak staff from different growing areas (Absheron, Khadyzhensky and Maykop districts), subjected to enzymatic catalysis by various enzyme preparations, was determined. The influence of enzyme preparations, the time of exposure during processing and the place of growth of oak wood on the content of phenolic aldehydes, acids and the tasting evaluation of cognac distillates was established. It was experimentally established that the level of concentrations of phenolic aldehydes and acids is directly related to the duration of exposure of the enzyme preparation to the structural elements of oak wood. The maximum accumulation of the total concentration of phenolic aldehydes and acids in cognac distillates aged on Maikop and Khadyzhensk oak occurs when the wood is activated for 5 days with the preparations Glucosim L-400-C+, Trenolin Super DF, Fructocim MA and San Super 240L. At the same time, the level of tasting evaluation is 8.0-8.3 points. The maximum values of the tasting evaluation were in samples aged on oak staff of all types of oak during the activation for 3-4 days with the enzyme preparation Trenolin Super DF - from 8.4 to 8.5 points. As a result, using a multivariate analysis of variance, it was found that the tasting evaluation from the list of analyzed factors is influenced by the type of enzyme preparation (the amount of influence is 55.6 %) and the duration of oak staff processing (the amount of influence is 11.1 %). There was no correlation between the wood growing area and the tasting assessment.

Annotation

There has been a positive trend in the development of winemaking in Russia in recent years, which indicates a qualitative transformation of the wine industry. However, as a result of the grapes processing in the production of wine materials or juices, a large amount of waste is formed, which is easily exposed to uncontrolled decomposition, leading to contamination of the soil, water and air. Therefore, they must be treated, disposed, or reused properly. Grape pomace from dark-colored grape varieties is one of the inexpensive and promising sources with added value, which can potentially be re-processed in the production of new products of commercial interest for the pharmaceutical, cosmetic and food industries. Special attention should be paid to the natural food anthocyanin dye obtained from such raw materials (enocianina). For these purposes, we have developed and proposed an innovative technology consisting in the application of a cascading effect of electromagnetic, enzymatic and physico-chemical treatments of raw materials, which allows due to minimization of the number of technological operations and without the use of aggressive media to obtain a natural dye with the maximum yield of coloring substances, reaching 95 %, in comparison with similar technologies. The chemical composition of the enocianina solution obtained by this method is rich in anthocyanins, the total amount of which in the composition of the concentrated extract is 3.5-3.7 %. The proposed technology allows us to obtain natural food anthocyanin dye from grape pomace at wineries without technical re-equipment of existing technological lines, which can also serve as a significant additional source of income for wineries.