Fruit growing
and viticulture of South Russia

Annotation

Taking in account the diverse of broccoli chemical composition as a source of essential nutrients, it is important to study the quality indicators of broccoli organs, which allow us to obtain new experimental data and to identify the sources of the most valuable components of biologically active substances. The objects of research were various organs of broccoli cabbage (for example, the Maraton variety): heads, stem, non-woody cuttings, as well as broccoli seedlings grown in Daghestan. It was found that the most valuable organ of broccoli cabbage by chemical composition is the head, which is the main source of natural antioxidants, vitamins C, PP, E, P. It was shown that the axillary heads have the highest content of vitamin C (198.8 mg/100 g), slightly lower than that in the main heads (154.0 mg/100 g). Broccoli heads are a source of minerals. The main heads contain 321.9 mg/100 g of potassium, 43.4 mg/100 g of calcium, 20.3 mg/100 g of magnesium, 54.8 mg/100 g of phosphorus and 0.56 mg/100 g of iron, in the axillary heads the value of these indicators are lower. The sources of valuable nutrients are juicy stems and a non-woody stalk too. The stems of broccoli contain more sugars, fiber, and pectin substances than that in the head, and besides the axillary stems contain more of these nutrients. The edible juicy stalks are also rich in vitamins, the content of which is lower than that in the heads. The main stems are rich in vitamin PP, vitamin E, and contain less vitamin C, in comparison with axillary ones. The content of vitamin P in the stalks of broccoli cabbage is significantly lower than that in the heads. Non-woody broccoli cabbage is characterized by a maximum content of fiber, sugar and pectin substances, the content of vitamin C in ones is lower than that in the heads and stems. Broccoli seedling are a valuable organic product, due to the high level of antioxidants 19.8 mg / kg, the presence of an important biologically active substance indole-3-carbinol in the amount of 7.0 mg/kg. It can be concluded that the heads and stems of broccoli cabbage can be used in food to improve the structure of nutrition, as sources of vitamins C, PP, E and minerals, as well as to obtain natural food for functional purposes. Non-woody broccoli cuttings are recommended as a fiber-fortifying component in the production of functional food products, and the seedlings to produce the biologically active supplements, as sources of indole-3-carbinol.

Annotation

Under the aggravating of environmental conditions, changes in the structure of nutrition of the population and the lack of useful substances in the food of Russians, the fresh fruits and berries are an indispensable component of a balanced diet. Strawberry berries successfully cultivated in the Krasnodar Territory, contain a complex of nutrients that provide the human body with a set of vital components. The article presents the results of the study of commercial qual-ity and chemical composition of 7 strawberry varieties of NCFSCHVW breeding. In terms of commercial quality, the varieties of Elegia, Kemia, Taira, Nelli, having the large berries with dense flesh, are selected. The varietal differences and the limits of accumulation of soluble solids, sugars, acids, vitamin C and P-active substances, which determine the high nutritional quality and therapeutic properties of strawberries, have been established. Soluble dry substances of the studied varieties, accumulating in the range of 7.2-9.0 %, are mainly represented by carbohydrates (5.4-6.7 %), the acidity varies from 0.85 to 1.28 %, the content of vitamin C varies from 47.9 to 73.4 mg / 100 g, the number of catechins � from 58.3 to 92.1 mg/100 g, leuanthocyanins � from 53.8 to 101.4 mg/100 g, anthocyanins � from 60.0 to 102.0 mg / 100 g. A high varietal variability of the total amount of phenolic compounds from 274.5 to 372.4 mg / 100 g has been established. The source-varieties have been identified with high levels of soluble solids and sugars, acids, vitamin C, and P-active catechins, anthocyanins, total polyphenols. Due to the high commodity qualities and the increased content of natural antioxidants, the strawberry berries of NCFSCHVW breeding varieties as Nelli, Kemia, Taira can be recommended for cultivation in the fruit-growing farms of the Krasnodar Territory. Consumption of fresh strawberry berries as a dessert will fill the ration of Russians with essential micronutrients of natural origin.

Annotation

The article deals with the creation of beverages with functional properties for the healthy nutrition of the country's population from the fruits of rare crops. The necessity of including functional foods with a high content of natural antioxidants that increase resistance to adverse environmental factors in the diet of the country's population is indicated. Chemical indicators of the quality of fruits of such rare crops as viburnum, rose hips, barberry and hawthorn have been studied. It has been established that viburnum fruits contain 18.5 mg/100 g of vitamin C, more than 100 mg/100 g of vitamin P, polyphenols; in rose hips � more than 100 mg/100 g of vitamin C, more than 200 mg/100 g of vitamin P, more than 2 mg/100 g of vitamin E, β� carotene and pectin substances; barberry fruits contain a high content of vitamins, polyphenols, β-carotene and minerals (up to 425.4 mg/100 g of potassium, up to 51.2 mg/100 g of calcium); hawthorn fruits contain vitamins C, P, E, polyphenols, β-carotene, potassium more than 598.0 mg/100 g and calcium more than 137.8 mg/100 g, which makes it possible to attribute them to the group of crops with a high content of macronutrients. Technological modes of preparation of extracts from fruits of rare crops are optimized, taking into account pH, temperature and hydrolysis time. Formulations of functional beverages have been developed using fruit extracts and puree from the fruits of barberry, viburnum, hawthorn and rosehip with a high content of antioxidants. The total content of natural antioxidants in the drink �Vitaminnyi� is 425.7 mg/100 g, in the drink �Zdorov�e� � 350,5 mg/100 g.