Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-128-132
А.В. Григорєва
There is no alternative to the modern economic importance of corn and, in particular, to ensure a reliable forage balance. This culture largely determines not only the economic condition of livestock, but also the grain industry as a whole. To obtain high yields, farmers carry out technological operations to protect plants from pests, using plant protection products, which increase in price every season. But the key to making a profit from growing crops is not only to collect the planned harvest, but also to reduce the cost of cultivated crops is the main goal of our study.
{"title":"THE MAIN PHYTOPHAGOUS OF CORN AND MEASURES TO LIMIT THEIR NUMBER IN THE CONDITIONS OF THE LVIV REGION","authors":"А.В. Григорєва","doi":"10.31395/2310-0478-2022-1-128-132","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-128-132","url":null,"abstract":"There is no alternative to the modern economic importance of corn and, in particular, to ensure a reliable forage balance. This culture largely determines not only the economic condition of livestock, but also the grain industry as a whole. To obtain high yields, farmers carry out technological operations to protect plants from pests, using plant protection products, which increase in price every season. But the key to making a profit from growing crops is not only to collect the planned harvest, but also to reduce the cost of cultivated crops is the main goal of our study.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129843340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-46-51
В. М. Юхно
Introduction. The study of fructose bakery products formulation is due to the relevance of the spread of the problem with diabetes in Ukraine. To our opinion, overweight is one the main reasons of it. Purpose of the research. This necessitates weight control through a healthy and balanced diet, and a conscious choice of healthier foods. As bakery products remain one of the most important foods today, it is advisable to bake rich fermented goods with fructose to reduce their caloric intake and negative effect on the health of consumers. Methods. We considered the baking of the “Poltavska fructose bun” by replacing white crystalline sugar with fructose in crystalline form in the amount of 10 and 15% to the mass of flour. The obtained samples were compared with each other and with control sample by organoleptic and physical-chemical indicators of finished products quality, indices of finished dough quality (organoleptic and physical-chemical indicators, parameters of dough fermentation and proofing, baking). Results. According to organoleptic research of finished products quality all experimental samples by taste; smell, appearance, consistency and color complied with SSTU 4587:2006. The study of physical and chemical properties of finished products showed that the sample 1 has a close result to the basic requirements of TSU 15.8-05415042-002:2011. The results of physical and chemical indicators of the dough showed better results of the sample with 10% concentration of fructose, while organoleptic indicators of the dough and technological parameters of baking bun containing fructose (samples 1 and 2) almost do not differ from the values of the control sample. Conclusions. According to the results of these studies it was concluded that fructose concentration of 10% to the mass of flour is optimal for the manufacture of the “Poltavska fructose bun” in accordance with the basic requirements of TSU 15.8- 05415042-002:2011. Such amount of fructose corresponds to quality indicators on the taste of the finished product and is more optimal for use by diabetic patients. Increasing the fructose concentration to 15% to the mass of flour in the recipe for the “Poltavska fructose bun” leads to: a very sweet taste; increased porosity and moisture in the crumb, as well as a drying index.
{"title":"DEVELOPMENT OF RECIPES AND PECULIARITIES OF FUNCTIONAL BAKERY PRODUCTS TECHNOLOGY","authors":"В. М. Юхно","doi":"10.31395/2310-0478-2022-1-46-51","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-46-51","url":null,"abstract":"Introduction. The study of fructose bakery products formulation is due to the relevance of the spread of the problem with diabetes in Ukraine. To our opinion, overweight is one the main reasons of it. Purpose of the research. This necessitates weight control through a healthy and balanced diet, and a conscious choice of healthier foods. As bakery products remain one of the most important foods today, it is advisable to bake rich fermented goods with fructose to reduce their caloric intake and negative effect on the health of consumers. Methods. We considered the baking of the “Poltavska fructose bun” by replacing white crystalline sugar with fructose in crystalline form in the amount of 10 and 15% to the mass of flour. The obtained samples were compared with each other and with control sample by organoleptic and physical-chemical indicators of finished products quality, indices of finished dough quality (organoleptic and physical-chemical indicators, parameters of dough fermentation and proofing, baking). Results. According to organoleptic research of finished products quality all experimental samples by taste; smell, appearance, consistency and color complied with SSTU 4587:2006. The study of physical and chemical properties of finished products showed that the sample 1 has a close result to the basic requirements of TSU 15.8-05415042-002:2011. The results of physical and chemical indicators of the dough showed better results of the sample with 10% concentration of fructose, while organoleptic indicators of the dough and technological parameters of baking bun containing fructose (samples 1 and 2) almost do not differ from the values of the control sample. Conclusions. According to the results of these studies it was concluded that fructose concentration of 10% to the mass of flour is optimal for the manufacture of the “Poltavska fructose bun” in accordance with the basic requirements of TSU 15.8- 05415042-002:2011. Such amount of fructose corresponds to quality indicators on the taste of the finished product and is more optimal for use by diabetic patients. Increasing the fructose concentration to 15% to the mass of flour in the recipe for the “Poltavska fructose bun” leads to: a very sweet taste; increased porosity and moisture in the crumb, as well as a drying index.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"138 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124361374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-70-76
К.В. Костецька
The article presents a study of the quality of soybean varieties of different harvest periods, which often differs in its quality indicators. In order to increase them, it is advisable to fractionate the seeds according to different properties (geometric dimensions, density, etc.). The purpose of the study is to study the formation of soybean seed quality depending on the process of its fractionation. To achieve this goal, the following research objectives were set: to conduct a technological evaluation of soybean seeds of early and late varieties; establish the fractionation process and determine its impact on seed quality. The object of research is the processes of forming the quality of soybean seeds during its fractionation. The soil of the experimental fields is typical – gray forest, medium loam. Weather conditions, in general and spring-autumn vegetation in particular, were favorable for the formation of optimal soybean yields. For the study used sieves with round holes with a diameter of: 6.0 mm, 5.5 mm, 5.0 mm, 4.5 mm, 4.0 mm, 4.25 mm, 4.0 mm, 3.37 mm, 3.5 mm, 3.25 mm, 2.5 mm, 2.0 mm, 1.0 mm. As a result of measuring the geometric characteristics of the studied soybean seeds, it was found that the seeds of an early variety are distinguished by large linear values. So, the length of the seeds was in the range from 5.0 to 7.0 mm, the width was from 4.0 to 7.0, and the thickness was from 2.0 to 4.0 with average values of 6.0, 4.6, respectively and 3.1 mm. In turn, late-grade soybean grain was inferior in terms of their average linear length, width and thickness by 8, 9 and 32%, respectively. Seeds entering the elevator often differ significantly in their quality. In order to increase it, it is advisable to fraction grain and seeds according to different properties (geometric dimensions, density, etc.). By means of seed fractionation, it is possible to prevent self-sorting of seeds during movement and shaking, and as a result of effective cleaning, to improve its quality, separating grain with higher protein content.
{"title":"IMPROVING SOYBEAN QUALITY BY SEED FRACTIONING IMPROVING SOYBEAN QUALITY BY SEED FRACTIONING","authors":"К.В. Костецька","doi":"10.31395/2310-0478-2022-1-70-76","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-70-76","url":null,"abstract":"The article presents a study of the quality of soybean varieties of different harvest periods, which often differs in its quality indicators. In order to increase them, it is advisable to fractionate the seeds according to different properties (geometric dimensions, density, etc.). The purpose of the study is to study the formation of soybean seed quality depending on the process of its fractionation. To achieve this goal, the following research objectives were set: to conduct a technological evaluation of soybean seeds of early and late varieties; establish the fractionation process and determine its impact on seed quality. The object of research is the processes of forming the quality of soybean seeds during its fractionation. The soil of the experimental fields is typical – gray forest, medium loam. Weather conditions, in general and spring-autumn vegetation in particular, were favorable for the formation of optimal soybean yields. For the study used sieves with round holes with a diameter of: 6.0 mm, 5.5 mm, 5.0 mm, 4.5 mm, 4.0 mm, 4.25 mm, 4.0 mm, 3.37 mm, 3.5 mm, 3.25 mm, 2.5 mm, 2.0 mm, 1.0 mm. As a result of measuring the geometric characteristics of the studied soybean seeds, it was found that the seeds of an early variety are distinguished by large linear values. So, the length of the seeds was in the range from 5.0 to 7.0 mm, the width was from 4.0 to 7.0, and the thickness was from 2.0 to 4.0 with average values of 6.0, 4.6, respectively and 3.1 mm. In turn, late-grade soybean grain was inferior in terms of their average linear length, width and thickness by 8, 9 and 32%, respectively. Seeds entering the elevator often differ significantly in their quality. In order to increase it, it is advisable to fraction grain and seeds according to different properties (geometric dimensions, density, etc.). By means of seed fractionation, it is possible to prevent self-sorting of seeds during movement and shaking, and as a result of effective cleaning, to improve its quality, separating grain with higher protein content.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123905509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-8-17
В.В. Борщенко
The main advantages of pasture keeping as one of the components of organic keeping of animals are revealed. Types of natural pastures of Zhytomyr Polissya of Ukraine and their productivity are described. The main types of harmful and poisonous plants for farm animals are given. Also described are the most common poisonings by various species of grazing plants, signs of poisoning, first aid and prevention. The effects of ruminants' consumption of certain pests and their effects on milk and meat quality have been described. The toxic effect of cultivated plants when eating them at different stages of the growing season is described. The component composition of the stands of the studied pastures has been established. The results of researches of natural pastures of different farms of Zhytomyr Polissya for the presence of poisonous plants and their species are given. A description of the toxic organs of plants, organs and systems of the affected animals is given. Recommendations on measures to control poisonous pasture plants have been developed and substantiated.
{"title":"TOXIC AND HARMFUL PLANTS OF NATURAL PASTURES OF ZHYTOMYR POLISSY","authors":"В.В. Борщенко","doi":"10.31395/2310-0478-2022-1-8-17","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-8-17","url":null,"abstract":"The main advantages of pasture keeping as one of the components of organic keeping of animals are revealed. Types of natural pastures of Zhytomyr Polissya of Ukraine and their productivity are described. The main types of harmful and poisonous plants for farm animals are given. Also described are the most common poisonings by various species of grazing plants, signs of poisoning, first aid and prevention. The effects of ruminants' consumption of certain pests and their effects on milk and meat quality have been described. The toxic effect of cultivated plants when eating them at different stages of the growing season is described. The component composition of the stands of the studied pastures has been established. The results of researches of natural pastures of different farms of Zhytomyr Polissya for the presence of poisonous plants and their species are given. A description of the toxic organs of plants, organs and systems of the affected animals is given. Recommendations on measures to control poisonous pasture plants have been developed and substantiated.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127533901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-18-22
Петро Безвіконний
Goal. Study the influence of soil mulching methods on the growth, development of table beet plants, root crop yield and their quality indicators in the conditions of the Right-Bank Forest-Steppe of Ukraine. Methods. Analysis, synthesis, generalization, laboratory and field experiment. Results. The use of mulching crops with organic and inorganic materials has a positive effect on reducing the duration of the growing season of table beets. The emergence of seedlings in the control variant was observed on the 17th day after sowing, and in the variants where mulching was used - on the 15th day. The formation of the first pair of real leaves during mulching of the soil with a transparent and black polyethylene film was ahead of the control by 3 days, and by humus, sawdust and agrofiber by 4 days. The use of inorganic materials promotes faster onset of technical ripeness, namely 3-6 days earlier, and mulching with organic materials - 6-7 days, respectively. The use of different methods of mulching crops contributes to the growth of the leaf surface of table beets by 4.3-5.8 thousand m2 / ha, or 15.5-20.9%, respectively. The period "beginning of root formation-technical ripeness" was characterized by the largest accumulation of biomass in table beet plants compared to the previous period. Based on this, the productivity of photosynthesis increased - 2.7-3.0 g / m2 × day, depending on different methods of mulching. The use of polyethylene film provided an increase in photosynthesis net productivity by 8% in the case of agrofiber by 12%. The most favorable conditions for the formation of the maximum indicator of photosynthesis net productivity have developed in the case of arable materials use (sawdust, humus). In the period "beginning of root formation-technical ripeness" the productivity of photosynthesis in this case was 2.9-3.0 g / m2 × day, which is 16-20% higher than the control. Conclusions. The results of research show that the use of different methods of mulching seedlings with polyethylene film, agrofiber and local organic materials, contributes to the intensification of physiological and biochemical processes occurring in the plant of table beet. Further study and improvement should focus on in-depth study of innovative mulching methods using modern high-yielding varieties and hybrids of table beets.
{"title":"GROWTH AND DEVELOPMENT OF TABLE BEET DEPENDING ON DIFFERENT METHODS OF MULCHING IN THE CONDITIONS OF THE RIGHT BANK FOREST STEPPE OF UKRAINE","authors":"Петро Безвіконний","doi":"10.31395/2310-0478-2022-1-18-22","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-18-22","url":null,"abstract":"Goal. Study the influence of soil mulching methods on the growth, development of table beet plants, root crop yield and their quality indicators in the conditions of the Right-Bank Forest-Steppe of Ukraine. Methods. Analysis, synthesis, generalization, laboratory and field experiment. Results. The use of mulching crops with organic and inorganic materials has a positive effect on reducing the duration of the growing season of table beets. The emergence of seedlings in the control variant was observed on the 17th day after sowing, and in the variants where mulching was used - on the 15th day. The formation of the first pair of real leaves during mulching of the soil with a transparent and black polyethylene film was ahead of the control by 3 days, and by humus, sawdust and agrofiber by 4 days. The use of inorganic materials promotes faster onset of technical ripeness, namely 3-6 days earlier, and mulching with organic materials - 6-7 days, respectively. The use of different methods of mulching crops contributes to the growth of the leaf surface of table beets by 4.3-5.8 thousand m2 / ha, or 15.5-20.9%, respectively. The period \"beginning of root formation-technical ripeness\" was characterized by the largest accumulation of biomass in table beet plants compared to the previous period. Based on this, the productivity of photosynthesis increased - 2.7-3.0 g / m2 × day, depending on different methods of mulching. The use of polyethylene film provided an increase in photosynthesis net productivity by 8% in the case of agrofiber by 12%. The most favorable conditions for the formation of the maximum indicator of photosynthesis net productivity have developed in the case of arable materials use (sawdust, humus). In the period \"beginning of root formation-technical ripeness\" the productivity of photosynthesis in this case was 2.9-3.0 g / m2 × day, which is 16-20% higher than the control. Conclusions. The results of research show that the use of different methods of mulching seedlings with polyethylene film, agrofiber and local organic materials, contributes to the intensification of physiological and biochemical processes occurring in the plant of table beet. Further study and improvement should focus on in-depth study of innovative mulching methods using modern high-yielding varieties and hybrids of table beets.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114371414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-58-63
О.П. Герасимчук
Variety productivity and grain quality of soft spring wheat depending on the variety are identified, namely the varieties of spring wheat Struna Myronivska (yield 5.19 t/ha, weight of 1000 grains – 35 g, grain-unit – 800 g/l, hardness – 98%), falling number – 331 s, protein content – 4.8%, gluten – 32%) and Panianka (yield - 4.14 ha, fall number - 286 s, gluten quality – 67 units, flour strength – 300 units, volume yield of bread – 1030 cm3, bread porosity – 5 points) best combine high yields and good grain quality. The rheological properties of the dough (flour strength, its elasticity and extensibility) characterize the varieties of soft spring wheat as varieties with high technological properties. The best baking properties are observed in Panianka variety, with porosity and color of bread crumbs 5.0 and 4.8 points, respectively. It is found that Panianka variety has the greatest value as improvers in terms of rheological and baking properties of flour, Struna Myronivska and Simkoda Myronivska are middle filler varieties.
{"title":"VARIETY PRODUCTIVITY AND GRAIN QUALITY OF SOFT SPRING WHEAT UNDER THE CONDITIONS OF THE RIGHT-BANK FOREST-STEPPE OF UKRAINE","authors":"О.П. Герасимчук","doi":"10.31395/2310-0478-2022-1-58-63","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-58-63","url":null,"abstract":"Variety productivity and grain quality of soft spring wheat depending on the variety are identified, namely the varieties of spring wheat Struna Myronivska (yield 5.19 t/ha, weight of 1000 grains – 35 g, grain-unit – 800 g/l, hardness – 98%), falling number – 331 s, protein content – 4.8%, gluten – 32%) and Panianka (yield - 4.14 ha, fall number - 286 s, gluten quality – 67 units, flour strength – 300 units, volume yield of bread – 1030 cm3, bread porosity – 5 points) best combine high yields and good grain quality. The rheological properties of the dough (flour strength, its elasticity and extensibility) characterize the varieties of soft spring wheat as varieties with high technological properties. The best baking properties are observed in Panianka variety, with porosity and color of bread crumbs 5.0 and 4.8 points, respectively. It is found that Panianka variety has the greatest value as improvers in terms of rheological and baking properties of flour, Struna Myronivska and Simkoda Myronivska are middle filler varieties.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127702709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-64-69
О.П. Герасимчук
The influence of nitrogen fertilization on the formation of technological properties of grain of modern varieties of soft winter wheat was established – with increasing intensity of cultivation technology the protein content increased by 10–15%, gluten to 27.9%, the volume yield of bread increased by 25.8%. The optimal doses and terms of nitrogen fertilization of winter soft wheat were specified in order to optimize nitrogen nutrition of plants and grain formation with the improved technological properties: N70N30N70 – combination of early spring N70 with foliar fertilization at the stage of stem elongation N30 and N70 at the beginning of wheat earing and N100N70N70 – combination of early spring N100 with foliar fertilization in the phase of stem elongation N70 and N70 at the beginning of wheat earing. The varieties of winter soft wheat were evaluated for their ability to form high-quality grain that meets the requirements of bakery production. The positive effect of nitrogen fertilization on all the varieties studied was established by trial baking, the best results were obtained in the variety Lira Odeska.
{"title":"FORMATION TECHNOLOGICAL PROPERTIES OF WINTER WHEAT GRAIN WITH INTRODUCTION OF DIFFERENT DOSES AND TERMS OF NITROGENIC NUTRITION ELEMENTS","authors":"О.П. Герасимчук","doi":"10.31395/2310-0478-2022-1-64-69","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-64-69","url":null,"abstract":"The influence of nitrogen fertilization on the formation of technological properties of grain of modern varieties of soft winter wheat was established – with increasing intensity of cultivation technology the protein content increased by 10–15%, gluten to 27.9%, the volume yield of bread increased by 25.8%. The optimal doses and terms of nitrogen fertilization of winter soft wheat were specified in order to optimize nitrogen nutrition of plants and grain formation with the improved technological properties: N70N30N70 – combination of early spring N70 with foliar fertilization at the stage of stem elongation N30 and N70 at the beginning of wheat earing and N100N70N70 – combination of early spring N100 with foliar fertilization in the phase of stem elongation N70 and N70 at the beginning of wheat earing. The varieties of winter soft wheat were evaluated for their ability to form high-quality grain that meets the requirements of bakery production. The positive effect of nitrogen fertilization on all the varieties studied was established by trial baking, the best results were obtained in the variety Lira Odeska.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"149 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115584693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-82-88
Г. М. Господаренко
Bread and bakery products are widely used as basic food around the world. Recently, bakery products have been widely researched to develop functional foods by enriching active ingredients such as dietary fiber, biologically active peptides, minerals, vitamins, etc. to increase their nutritional and biological value. Bakery products are diversified by adding new ingredients. Laboratory and mathematical-statistical methods were used for research. The use of pumpkin flour for bread enrichment was analyzed. It was found that bread baking rate varied from 13.3±0.3% to 13.8±0.3% depending on the experiment variant. Variation coefficients of the samples were less than 3. Bread drying varied from 5.1±0.4% to 5.3±0.3 depending on the experiment variant. The sample variation was insignificant, but this indicator approached 10% and ranged from 4.5 to 7.2. Data samples from analytical replicates of the bread volume indicator had better quality indicators compared to shrinkage, which was due to insignificant data variation. There was a noticeable change in volume indicator depending on the research option from 158±3 cm3/100 g of dough to 220±3 cm3/100 g of dough. An increase in the proportion of pumpkin flour in bread resulted in volume decrease. Product volume changed similarly compared to 100 g of a mixture of wheat flour and pumpkin flour. Variation coefficients of these samples were quite low (coef V = 0.35–1.36). Similar to the previous product volume, the specific volume of dough and bread has changed. Sample variation of analytical replicates was insignificant (coef V = 0.78–2.00). Bread weight from 100 g of flour did not change significantly depending on the experiment variant, and the samples of analytical repetitions did not vary significantly. There have been noticeable changes in bread volume to dough volume. Depending on the experiment variant, bread volume varied from 2.1±0.02 (control) to 1.5±0.04 (20). The probability of sample variation of analytical replicates was quite low. Product convexity decreased from 0.48±0.02 (5) to 0.45±.02 (20) depending on the experiment variant. The variation of the sample data was insignificant (coef V = 2.12–4.44). The obtained results of primary statistical processing indicate high quality indicators and determine the possibility of data using for further statistical processing.
面包和烘焙制品作为基本食品在世界范围内被广泛使用。近年来，人们对烘焙食品进行了广泛的研究，通过丰富膳食纤维、生物活性肽、矿物质、维生素等活性成分，以增加其营养和生物价值，开发功能性食品。烘焙产品通过添加新的配料而变得多样化。采用实验室方法和数理统计方法进行研究。分析了南瓜粉在面包浓缩中的应用。结果表明，不同的试验品种，面包的烘烤率在13.3±0.3% ~ 13.8±0.3%之间变化。样本变异系数均小于3。根据实验变量的不同，面包干燥率在5.1±0.4%到5.3±0.3之间变化。样本差异不显著，但该指标接近10%，范围为4.5 ~ 7.2。与收缩率指标相比，面包体积指标的分析重复数据样本具有更好的质量指标，这是由于数据差异不显著。根据研究选项的不同，体积指标有明显的变化，从158±3cm3 / 100g面团到220±3cm3 / 100g面团。增加南瓜粉在面包中的比例会导致体积的减小。与100克小麦粉和南瓜粉的混合物相比，产品体积也发生了类似的变化。这些样品的变异系数很低(coef V = 0.35 ~ 1.36)。与之前的产品体积类似，面团和面包的比容发生了变化。分析重复的样品差异不显著(coef V = 0.78 ~ 2.00)。100克面粉制成的面包重量没有因实验变量而显著变化，分析重复的样品也没有显著变化。面包的体积和面团的体积有明显的变化。根据实验变量的不同，面包体积从2.1±0.02(对照)到1.5±0.04(20)不等。分析重复样品变异的概率很低。产品凹凸度由0.48±0.02(5)降至0.45±0.02(20)根据实验变型。样本数据的变异不显著(coef V = 2.12-4.44)。初步统计处理的结果表明了高质量的指标，并确定了数据用于进一步统计处理的可能性。
{"title":"OPTIMIZATION OF PUMPKIN FLOUR IN BREAD TECHNOLOGY","authors":"Г. М. Господаренко","doi":"10.31395/2310-0478-2022-1-82-88","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-82-88","url":null,"abstract":"Bread and bakery products are widely used as basic food around the world. Recently, bakery products have been widely researched to develop functional foods by enriching active ingredients such as dietary fiber, biologically active peptides, minerals, vitamins, etc. to increase their nutritional and biological value. Bakery products are diversified by adding new ingredients. Laboratory and mathematical-statistical methods were used for research. The use of pumpkin flour for bread enrichment was analyzed. It was found that bread baking rate varied from 13.3±0.3% to 13.8±0.3% depending on the experiment variant. Variation coefficients of the samples were less than 3. Bread drying varied from 5.1±0.4% to 5.3±0.3 depending on the experiment variant. The sample variation was insignificant, but this indicator approached 10% and ranged from 4.5 to 7.2. Data samples from analytical replicates of the bread volume indicator had better quality indicators compared to shrinkage, which was due to insignificant data variation. There was a noticeable change in volume indicator depending on the research option from 158±3 cm3/100 g of dough to 220±3 cm3/100 g of dough. An increase in the proportion of pumpkin flour in bread resulted in volume decrease. Product volume changed similarly compared to 100 g of a mixture of wheat flour and pumpkin flour. Variation coefficients of these samples were quite low (coef V = 0.35–1.36). Similar to the previous product volume, the specific volume of dough and bread has changed. Sample variation of analytical replicates was insignificant (coef V = 0.78–2.00). Bread weight from 100 g of flour did not change significantly depending on the experiment variant, and the samples of analytical repetitions did not vary significantly. There have been noticeable changes in bread volume to dough volume. Depending on the experiment variant, bread volume varied from 2.1±0.02 (control) to 1.5±0.04 (20). The probability of sample variation of analytical replicates was quite low. Product convexity decreased from 0.48±0.02 (5) to 0.45±.02 (20) depending on the experiment variant. The variation of the sample data was insignificant (coef V = 2.12–4.44). The obtained results of primary statistical processing indicate high quality indicators and determine the possibility of data using for further statistical processing.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129737224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-102-105
Б.О. Чецький
The research was conducted in 2017-2020 in apple orchards, which were located in the garden of FG "Neophytes" - a branch of the Department of Horticulture and Viticulture Uman National University of Horticulture. The objects were apple varieties: Golden Delicious (control), Fuji, Red Chief, Florina and Jonagold, grafted on rootstock M.9 and planted in 2014 according to the scheme 3.5 x 1 m. The high photosynthetic potential of the studied phytocenosis has been established. The highest parameters of leaf area were in the varieties Red Chief (18399 m2 / ha) and Jonagold (19485 m2 / ha), other pomological varieties accumulated from 14971 m2 / ha (Fuji) to 17199 m2 / ha (Florina) of leaf cover. At the age of three, the largest phytomass - 4,394 kg / tree was produced by Jonagold plants, and the smallest - 2,088 kg / tree - Red Chief. As the age of plantations increased, the phytomass of Jonagold trees increased to 20.4 kg / tree and Golden Delicious plants to 14.9 kg / tree. The actual yield of apple phytocenosis was the highest in the four-year period and the leader was the Jonagold variety, which 3.1 kg of fruit from the tree exceeded the Golden Delicious variety and 5.3 - Florina. The Red Chief and Fuji varieties produced 5.1 and 5.8 kg / tree of fruit during this period. The analysis of the obtained indicators indicates a rather high - from 68.1 to 80.5% share of fruits at the age of three. The pomological variety Red Chief prevailed, and the strongest results were grown by the vigorous Jonagold variety. As the age of plantations increased to six years, the share of fruits in the total phytomass of trees decreased to 32.4 (Jonagold) - 44.1% (Florina). The final analysis of the productive potential of new apple varieties gives reason to believe that the intensive phytocenosis of apple trees, depending on age can realize from 29.8% to 80.5% of the accumulated phytomass on the economically valuable part - the fruit. Preference should be given to new varieties of Red Chief, Fuji and Florina.
该研究于2017-2020年在位于FG“Neophytes”花园的苹果园进行，该花园是国立园艺大学园艺与葡萄栽培系的一个分支。研究对象为苹果品种:金冠(对照)、富士、红酋长、Florina和Jonagold，嫁接到m. 9砧木上，并于2014年按照3.5 x 1 m的方案种植。所研究的植藻病具有较高的光合潜力。叶面积参数最高的品种为红首席(18399 m2 / ha)和约纳金(19485 m2 / ha)，其他品种叶盖累积在14971 m2 / ha(富士)至17199 m2 / ha(弗洛里纳)之间。在三岁时，最大的植物质量为每棵4,394公斤，最小的植物为红酋长，每棵2,088公斤。随着人工林树龄的增加，约纳金的生物量增加到20.4 kg /棵，金冠的生物量增加到14.9 kg /棵。4年间苹果病实产量最高，以约纳金品种居首，超过金冠品种3.1公斤，超过弗洛里纳品种5.3公斤。红酋长和富士品种在此期间每棵果实产量分别为5.1和5.8公斤。对所得指标的分析表明，在三岁时，水果的份额从68.1到80.5%相当高。果实品种红酋长占了上风，强壮的约纳金品种生长出了最强的果实。随着林龄增加到6年，果实占树木总生物量的比例下降到32.4(约纳戈尔德)- 44.1%(弗洛里纳)。通过对苹果新品种生产潜力的最终分析，我们有理由相信，对苹果树进行集约植瘤，根据树龄的不同，可以在经济价值部分——果实上实现其累积植物质量的29.8% ~ 80.5%。应优先考虑红酋长、富士和弗洛里纳新品种。
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Pub Date : 2022-08-01DOI: 10.31395/2310-0478-2022-1-106-115
О.В. Мацкевич
For the rapid introduction of large quantities of high-quality hazelnut planting material, it is important to use various modifications of microclonal propagation: classic on gel media, bioreactors with periodic flooding (TiS) and photoautotrophic methods. At the first stage of classical methods there are three main problems: phenol formation; endogenous contamination; selection of trophic and hormonal determinants of in vitro ontogenesis. In cases of infection of mother plants with viruses, viroids, it is mandatory to use meristem explants with a size of not more than 0.3 mm, followed by diagnosis of the effectiveness of recovery. To prevent self-intoxication with phenol-like oxidation products, a set of measures is used to prepare explant donors and modify nutrient media. The most common artificial nutrient media are Driver and Buzzard (DKW) and Nas and Read (NRM). Hazelnuts are sensitive to excess nitrogen and calcium and copper deficiency in artificial nutrient media. On media with a high N content, regenerants have shortened and thickened shoots, often with signs of hypehydration. Inhibition of calcium uptake by nitrogen leads to necrotization of shoot tips and root tips. The incorporation of iron ions into the metabolism of a plant depends on their valence and the form of chelating agents. During the multiplication and induction of rhizogenesis in aseptic conditions, mainly synthetic cytokinin benzylaminopurine and auxin indolylbutyric acid are used. The effectiveness of hormones increases with the use of combinations within groups, in particular cytokinins are benzylaminopurine and kinetin. At the stage of multiplication there is a predominance of cytokinins over auxins, and at the stage of rhizogenesis the number of auxins in the environment is greater than the number of cytokinins. Of the organic components, vitamins B1, B6, C, PP, amino acids and inositol are added to the environment. Ex vitro acclimatization of plants is carried out on peat-pearlite substrates in closed soil or modules of photoautrophic microclonal propagation with increased light intensity and high carbon dioxide content. The photoautotrophic method combines animation, rhizogenesis and acclimatization at the same time. The effectiveness of adaptation to factor-nestatic conditions increases with mycorrhizae by fungi of the genera Glomus, Trichoderma, Tuber in the transfer of plants from aseptic conditions.
为了快速引进大量优质榛子种植材料，重要的是使用各种微克隆繁殖方法:经典的凝胶培养基，生物反应器周期性淹水(TiS)和光自养方法。在经典方法的第一阶段，有三个主要问题:苯酚的形成;内源性污染;体外个体发生的营养和激素决定因素的选择。在母株感染病毒、类病毒的情况下，必须使用大小不超过0.3 mm的分生组织外植体，然后诊断恢复的有效性。为了防止类酚氧化产物的自中毒，采用了一套措施来制备外植体供体和修改营养培养基。最常见的人工营养培养基是Driver and Buzzard (DKW)和Nas and Read (NRM)。榛子对人工营养液中氮过量和钙、铜缺乏敏感。在含氮量高的培养基上，再生植株的芽部变短、变粗，通常有脱水的迹象。氮对钙吸收的抑制导致茎尖和根尖的坏死。铁离子在植物代谢中的结合取决于它们的价态和螯合剂的形式。在无菌条件下增殖和诱导生根过程中，主要使用合成细胞分裂素苄氨基嘌呤和生长素吲哚基丁酸。激素的有效性随着组内联合使用而增加，特别是细胞分裂素是苄氨基嘌呤和动素。在繁殖阶段，细胞分裂素比生长素占优势，在根发生阶段，环境中生长素的数量大于细胞分裂素的数量。在有机成分中，添加了维生素B1、B6、C、PP、氨基酸和肌醇。植物的离体驯化是在封闭土壤中的泥炭-珠光石基质或光自养微克隆繁殖模块上进行的，光照强度增加，二氧化碳含量高。光自养法同时结合了动画、生根和驯化。在植物从无菌条件转移的过程中，Glomus, Trichoderma, Tuber属真菌的菌根增加了对因子静态条件的适应效果。
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